Categories
HEALTHY

Butternut Squash and Spinach Lasagna

Layers of butternut squash puree sandwiched between tender baby spinach and creamy cashew cheese filling, and topped with crispy panko (Japanese bread crumbs)!

Non-dairy, no soy and can easily be made gluten free by using gluten free lasagna. This butternut squash and spinach lasagna will surely satisfy your winter comfort food cravings with all the goodness from nuts, legumes and vegetables! Make this butternut squash and spinach lasagna for your next potluck/party. I guarantee it will be enjoyed by your vegan and non-vegan friends and family!

This lasagna uses vegan cashew cheese that is quick and easy to make, and only takes 5 minutes. For the cashew cheese recipe click here. The cashew cheese recipe calls for cashews that are soaked for at least 2 hours, but to make this lasagna, you can use un-soaked cashews as these will be baked for 40 minutes.

Happy Holidays!

INGREDIENTS :

Butternut Squash Filling:

  • 1 tablespoon oil
  • 14 oz (400 g) or half butternut squash (diced ½ inch or 1.5 cm thick)
  • 4 oz (115 g) canned garbanzo beans (chickpeas), drained.
  • ½ teaspoon salt
  • ½ teaspoon mushroom seasoning or vegetable bouillon
  • Pinch of fresh or dry thyme
  • Pinch of pepper
  • ½ cup water
  • ½ cup cashew or almond milk

Spinach and Filling:

  • 2 cups of cashew cheese
  • 2 cups of fresh baby spinach or 1 cup or frozen spinach
  • ½ teaspoon salt
  • Pinch of pepper

OTHER :

  • 9 oz (255 g) oven ready lasagna sheets (pre-cooked for 7 minutes)
  • 2 cups of panko (Japanese bread crumbs) or gluten free panko
  • Pinch of fresh or dry thyme
  • Pinch of salt

INSTRUCTIONS :

  1. In a large skillet, add oil, butternut squash, garbanzo beans (chickpeas), and saute over medium heat for 6 minutes.
  2. Add salt, mushroom seasoning (or vegetable stock), thyme, pepper, water and simmer with lid for another 4 minutes, or until the butternut squash is soft.
  3. Transfer into food processor.
  4. Add cashew or almond milk and blend until smooth.
  5. Pre-heat oven to 400 °F (200 °C).
  6. In a bowl, add all spinach filling ingredients together, mix well and set aside.
  7. Grease bottom and sides of baking dish (9 ×13 inch) lightly with oil.
  8. Add ⅓ butternut squash filling and spread on the bottom of baking dish.
  9. Add lasagna sheets and spread half spinach filling on top.
  10. Spread another layer (1/3) of butternut squash filling.
  11. Add another layer of lasagna sheets and spread other half of spinach filling on top.
  12. Layer again with lasagna sheets.
  13. Spread the final layer (1/3) of butternut squash filling.

You can find complete recipes of this Butternut Squash and Spinach Lasagna in veggiecravings.com

Categories
HEALTHY

Chicken Teriyaki Sushi Balls

My sister and her hubby were here for a visit. They were excited and anxious too as this was their first time ever travelling overseas. I knew that feeling too well…yes… that took me back to the time when it was my first time stepping into the plane… butterflies in my stomach were making somersault.
Excited ~ I was the first in my family to be given the opportunity to see and experience the “Western World…”
Anxiety ~ I was raised in a non- English speaking community…I had no confidence in conversing 100 percent English..
It was a relief to see them emerging from the “otherside” through the sliding door… a little bit dazed, tired and sleepy but NO drama with either Immigrations or Customs. So their holiday began… and so was I, busy, trying to win the ‘Hostess with the Mostess of the Year’ award winking

INGREDIENTS :

  • 1-1 1/2 cup sushi rice
  • 2 pieces boneless chicken thighs
  • 1cup store bought Teriyaki marinade
  • 2 Nori sheets
  • 2 cup Panko breadcrumbs
  • 1 egg lightly beaten
  • Oil for deep frying

INSTRUCTIONS :

  1. Marinade chicken thigh with store bought Teriyaki marinade. Leave it overnight.
  2. Prepare and cook sushi rice and season with sushi seasonings. Leave aside to cool.
  3. Spray frying pan with some canola oil and pan fry teriyaki chicken pieces until its cooked.
  4. Cut into small pieces.  Cut Nori sheets into 50mm x 50mm squares.
  5. Place about 1 tablespoon of teriyaki chicken onto Nori squares, moist the edges and fold.
  6. Cover the Nori balls with sushi rice and roll into a tight ball.
  7. Heat up oil in a deep pan or wok to 180C.
  8. Roll sushi balls into the lightly beaten egg then into Panko Breadcrumbs.
  9. Gently drop the sushi balls into hot oil and fry for about 20 seconds or until its golden in colour.

You can find complete recipes of this Chicken Teriyaki Sushi Balls in mykeuken.com