Our Favorite Lasagna

Jill Keb with Plant Life Journey Retreats
Using uncooked noodles and the pulse/chop action of your food processor, makes this easy and flavorful lasagna a breeze!
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Course Main Course
Cuisine Italian
Servings 8

Equipment

  • 1 Food Processor
  • 1 Large Bowl
  • 1 9 x 13 baking dish or 2 square foil pans

Ingredients
  

  • 2 24oz jars Marinara equivalent to 6 cups sauce
  • 1 16oz. box whole wheat lasagna noodles
  • 5 cloves garlic - peeled (skins removed)
  • 1 1/2 cups walnuts
  • 1 1/2 cups mushrooms of choice we like baby portabellas
  • 1 medium onion, cut into smaller chunks any variety
  • 1 crown broccoli, cut into large chunks
  • 2 cups baby spinach
  • 1 red pepper, cut into large chunks
  • 2 Tbsp nutritional yeast (aka. nooch) optional - plus more for topping
  • 2 tsp Italian seasoning blend or basil or oregano
  • to taste Salt and Pepper

Tofu Ricotta

  • 1 14 oz. pkg. organic firm or extra firm tofu
  • 3 Tbsp lemon juice
  • 1 Tbsp miso paste or tamari
  • 1 tsp basil
  • 1 clove garlic, peeled
  • 1/2 tsp salt

Instructions
 

  • With the S blade running on your food processor, drop 5 (+ depending on size) garlic cloves to mince, leave minced garlic in workbowl for next step.
  • Cut onion into smaller pieces, place in processor and PULSE to mince. Transfer garlic and onions to a large mixing bowl.
  • Continue, one at a time, pulsing each "sauce ingredient" to finely ground/mince and transfer into your large bowl. Walnuts, mushrooms, broccoli, spinach and lastly the red pepper.
  • Add the 2 jars of marinara (or 6 cups homemade tomato sauce) to the large bowl of veggies and stir well to combine. Add Italian herbs or basil, nooch if using, and salt and pepper to taste.
  • Rinse the food processor and make the tofu Ricotta by blending those ingredients until creamy.
  • Preheat the oven to 350 degrees. Line a baking pan (or two baking pans) with parchment (optional). Add about 1 1/2+ cups of the sauce mixture to the bottom of the baking dish. Add lasagna noodles and don't worry if they don't fit perfectly. You can break them up a little but they don't need to touch for this to turn out well.
  • Add more sauce, then another layer of noodles, then layer of ricotta (saving some for the top) Try to eyeball everything to use up the noodles, sauce and ricotta without concern, because this is going to taste delicious and slice well!
  • The top of the lasagna should have some sauce and dollops or spread of ricotta. (Sprinkle additional nutritional yeast optional.) Cover TIGHTLY with aluminum foil and bake 70 minutes. Remove from oven and let rest for about 10 minutes before cutting and serving. Enjoy!

Notes

See our Cashew Based Ricotta in recipes if you want a tofu-free ricotta.
https://www.plantlifejourney.com/dressings/easy-ricotta-cheese/
To make your own marinara sauce you can simply blend:
2 28 oz. cans of San Marzano whole tomatoes
8 cloves garlic
2 tsp sweetener of choice
2 tsp salt (less or more to your choice)
1 tsp each: ground blk. pepper & dried oregano 
pinch crushed red pepper flakes 
Keyword Tofu Ricotta, Vegan Lasagna
Our Favorite Lasagna

Our Favorite Lasagna

Baked Tofu Slices

Baked Tofu Slices

Baked Tofu Slices

Jill Keb with Plant Life Journey Retreats
These are a MUST HAVE in your fridge for sandwiches and quick snacking. Jill's husband Greg calls them 'fish sticks' and the possibilities are vast to utilize these on your WFPB journey.
Prep Time 5 minutes
Cook Time 35 minutes
Course Appetizer, Lunch, sandwich, Side Dish, Snack
Cuisine American, Asian

Equipment

  • 1 Baking pan

Ingredients
  

  • 1 Firm or Extra Firm Water-Packed Organic Tofu find in the refrigerated section of most grocers
  • 1/4 cup Tamari, soy sauce or Bragg's - OPTIONAL your preference or just add some salt
  • 1/4 cup nutritional yeast found in most grocers by the bob's red mill flours
  • 2 Tbsp Chick-it Seasoning*(see in recipes) or poultry seasoning blend or Un-chicken blend of choice You don't need the soy sauce if your seasoning blend already has salt. You decide.

Instructions
 

  • Drain the tofu well and cut into slices about 1/4" thick
  • set out 1 or 2 plates or shallow bowls and add tamari (optional see notes) in one and seasonings in the other
  • dredge each side of each tofu slice into the wet (if using) and then the dry seasonings
  • place on a parchment lined baking sheet and bake at 350 degrees for 35-45 minutes (depending on the amount of water in the tofu and your desired result). Longer cooking time can produce some crispy edges.
  • Enjoy immediately or store in an airtight container in fridge for up to 7 days

Notes

You don't need the soy sauce if your seasoning blend already has salt. You decide. We LOVE our own Chick-it Seasoning recipe and you can find that in our recipe collection. It has enough sodium and flavor so coating the slices in a mix of nooch and chick-it, will be your new GO-TO! 
Keyword nutritional yeast, tofu
Tofu Walnut Balls
Tofu Walnut Balls

Tofu Walnut Balls

Tofu Walnut Balls

Our Dear Friend LuAnn Bermeo came up with these versatile, freezable, delicious savory balls. Works well in all things you would have used meatballs for.
Prep Time 30 minutes
Cook Time 45 minutes
Course Appetizer, Lunch, Main Course, Snack
Cuisine American, Barbeque, Italian

Equipment

  • Food Processor

Ingredients
  

  • 4 slices whole grain quality bread enough to make 2 cups of soft breadcrumbs (we recommend Ezekiel brand)
  • 1 cup raw walnuts
  • 1/2 cup rolled oats
  • 1/4 cup vital wheat gluten flour (not regular flour)
  • 2 Tbsp dry minced onions found in the seasoning section (aka onion flakes)
  • 1 16 oz tofu, firm or extra firm water packed and usually in the produce (refrigerated) section
  • 1/2 cup water
  • 2 Tbsp tamari or soy sauce or bragg's liquid aminos
  • 1 1/2 Tbsp Chicken-style or Beef-like seasoning read ingredients and look for a clean blend or make your own
  • 1 Tbsp nutritional yeast aka. nooch
  • 1 tsp ground sage powder
  • 1/2 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

Instructions
 

  • Place 4 slices bread into a food processor and process until soft crumbs form.
  • Measure 2 cups bread crumbs into a large bowl and freeze and label any remaining crumbs.
  • Process walnuts and oats until finely chopped and add to the bread crumbs in the bowl.
  • Now add the vital wheat gluten and minced onions to the bowl and stir well to combine.
  • Add remaining ingredients to the food processor and mix well to combine, scraping down sides as needed.
  • Pour seasoned tofu mixture into the large bowl and stir well. Form into small balls (we use a 1 inch baller, optional) and place on a parchment lined baking sheet.
  • Bake at 350 for 25-30 minutes.
Keyword savory, tofu, walnuts

Salsa Verde

Jill Keb with Plant Life Journey Retreats
If you haven't made this easy and delicious salsa yet, step outside your comfort zone and we promise - you will be proud of yourself just like we were, ha! You can find Tomatillos in many Hispanic or major grocery stores.
Prep Time 10 minutes
Cook Time 30 minutes
Blending Time 1 minute
Total Time 40 minutes
Course Side Dish, Snack
Cuisine Mexican

Equipment

  • 1 Food Processor or Blender

Ingredients
  

  • 2 lbs. Tomatillos, papery husks removed, rinsed and halved about 16-20 medium Tomatillos
  • 1 large Onion, skin removed and quartered any type of onion you have or like (use 2 if small)
  • 4 cloves Garlic, cut close to the root end but leave the skins on you will remove the skin after baking
  • 1 Lime, juiced
  • 1/2 cup Cilantro, rinsed and big stems removed

Instructions
 

  • Line a large baking pan with parchment and set oven to 375 degrees
  • Prepare Tomatillos by slipping the skins off, rinsing and slicing in half, place on baking sheet
  • Cut onion and place on baking sheet
  • Slice large tip off the garlic cloves, leaving skins on and place on baking sheet
  • Bake veggies in oven for 25 minutes or until light browning occurs
  • Carefully remove garlic from skins, discard skins. Add all baked veggies to a food processor or blender
  • Add lime juice, cilantro and salt/pepper to taste and pulse/blend to chunky or smooth. Taste and adjust salt if needed. Store in refrigerator up to 2 weeks or freeze.
Keyword Salsa, Salsa Verde, Tomatillo

Vietnamese Supper Salad

Jill Keb, Plant Life Journey Retreats
Let your machine do the work. Use your food processor grate, slice and pulse the veggies and make the dressing. No need to clean out your blades or food processor between steps, as it is all going in the same salad. We brought this to a big outdoor concert event and received tons of great comments and requests for the recipe!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course, Salad, Side Dish
Cuisine Asian
Servings 6 people

Equipment

  • 1 Food Processor With variable blades

Ingredients
  

  • 1 14oz pkg Rice Noodles of choice Break in half before cooking (optional)
  • 1 Lg Sweet Potato Cubed
  • 2 Cup Shelled Edamame (not in pods) or Peas
  • 1 7oz pkg Baked Teriyaki Tofu or use Tofu of choice
  • 2 Large carrots, peeled
  • 1 Long seedless cucumber, halved lengthwise
  • 1 Red Pepper, cut into 4 large pieces Remove insides/seeds
  • 4 Green Onions Trim off the roots, use the rest
  • 1/4 Cup Fresh Basil
  • 1/4 Cup Fresh Cilantro
  • 1/4 Cup Fresh Mint

Dressing for Salad

  • 1/2 Cup Natural Peanut Butter (ingredients should be just peanuts and optional salt)
  • 1/4 Cup Ketchup
  • 1/4 Cup Tamari (for gluten-free) or Soy Sauce or Bragg's Amino
  • 1/4 Cup Rice Vinegar
  • 1 TBSP Pure Maple Syrup
  • 1 tsp Onion Powder
  • 1 tsp Ginger Powder

Instructions
 

  • In a large pot, boil about 6 cups of water then add cubed sweet potatoes. Boil for about 20 minutes, until just fork-tender. Remove from pot with a slotted spoon (do not dump out cooking water yet) and rinse cubes in a colander with cold water. Once cooled, add to a very large bowl.
  • Bring same cooking water back to boil then add noodles and cook according to package. If using frozen peas or edamame, add them to the boiling noodles during last minute or two of cooking to thaw. When done, drain all in a colander and rinse well with cold water. Once cooled, add to the very large bowl with potatoes.
  • Using the grating blade on your food processor, process carrots through the chute. Dump grated carrots into the very large bowl of potatoes/noodles.
  • Change the blade on your food processor to the slicing blade, then process red peppers through the chute. Dump sliced peppers into the very large bowl of previous ingredients.
  • Slice green onions in little rounds, using green parts as well. Add to very large bowl of previous ingredients.
  • Cut tofu into small bite-sized chunks and add to large bowl of previous ingredients.
  • Change food processor to the S-blade. Add all fresh herbs to food processor bowl, cover and pulse to mince. Add minced herbs to the large bowl of previous ingredients.

Dressing Instructions

  • Place all dressing ingredients to food processor and process well to blend, scraping down sides as needed. Add dressing to large bowl of previous ingredients and mix well. Then serve.
Keyword dairy-free, Easy, gluten-free, one-pot, potatoes, vegan, wfpb, wfpbno
Creamy Kickin' Rice Primavera
Creamy Kickin' Rice Primavera

Creamy Kickin Rice Primavera

Creamy Kickin' Rice Primavera

Creamy Kickin' Rice Primavera

Need a quick meal idea? Kick up your leftover cold rice with veggies on hand, spice and some vegan cream cheese. Use frozen brown rice, frozen and fresh veggies (of choice) and a little vegan cream cheese to create a quick, savory and optionally spicy rice primavera. Getting to know your spicy curry blends takes some practice. If you have access to an Indian grocery store why not go there and explore or order from one of the many spice purveyors online. Curry paste can also be used in this dish. Get creative and have fun with it. 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 2 large

Ingredients
  

  • 1 small onion, chopped
  • 1/2 red pepper, chopped
  • 2 garlic cloves, minced or use garlic ramps if available, chopped
  • 1 cup asparagus, sliced or use zucchini, broccoli, etc.
  • 1 cup frozen soup veggies (carrot, pea, corn and green beans)
  • 1 cup frozen cubed potatoes or frozen hash browns
  • 1 Tbsp red or yellow curry spice blend of choice spice to your taste with addition hot sauce or cayenne
  • 2 Tbsp vegan cream cheese of choice oil free, such as kite hill or miyoko's brands
  • 1-2 cups water or broth as needed
  • 2 cups COLD or frozen brown rice
  • 2 Tbsp fresh basil, sliced or parsley or spinach, etc.

Instructions
 

  • Take out leftover/frozen brown rice, veggies of choice and potatoes from the Freezer, measure them out and set them aside.
  • In a deep fry pan set on medium-high heat, add chopped onion with water nearby to add in and stir as needed. Cook for about 5 minutes.
  • Add chopped red pepper, stir and cook adding more water as needed for another 5 minutes.
  • Add remaining veggies and rice saving fresh herbs if using for last. Warm through, add seasonings, hot sauce if desired and salt/pepper to Taste.
  • When everything is warmed through and seasoned, taste again and add optional vegan cream cheese, stir well to combine and serve with warm bread or pita.
Keyword curry, dairy-free, Easy, one-pot, savory, vegan, wfpb
Instant Pot Polenta

Instant Pot Polenta

Instant Pot Polenta

Instant Pot Polenta

Creamy, easy comfort food!
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Main Course, Side Dish
Cuisine American
Servings 2 people

Equipment

  • Instant Pot

Ingredients
  

  • 1 cup medium grain corn meal or polenta
  • 4 cups broth or water
  • 3/4 tsp salt
  • 3/4 tsp garlic powder
  • 3/4 tsp dried herb blend of choice

Instructions
 

  • Add all ingredients to the Instant pot and stir well
  • Set to manual, high pressure, sealing of the valve. Set to 9 minutes
  • Carefully open vent or let pressure come down naturally. Stir and enjoy

Video

Lazy Sunday Stew

LazySundayStew_BeforeLazy Sunday Stew

Lazy Sunday Stew

Lazy Sunday Stew

An old favorite where you don't have to chop things!! Everyone likes this chili-like dish and the addition of hash browns really makes this a favorite comfort stew when you feel like... being LAZY. It's a dump & go kinda dish!!
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 8 people

Ingredients
  

  • 1 32 oz. bag frozen hash browns thawed or not
  • 1 cup frozen corn
  • 1 cup frozen chopped spinach
  • 1 14 oz. can black beans rinsed and drained
  • 1 14 oz. can red kidney beans
  • 1 14 oz. any other kind of beans optional
  • 2 14 oz. cans tomato sauce
  • 1 1/2 cans water
  • 3 Tbsp chili powder
  • 2 Tbsp cumin
  • 1 Tbsp garlic powder
  • 1 Tbsp apple cider vinegar, or any vinegar
  • 3 green onions optional

Instructions
 

  • Combine all ingredients in a large pot and heat until potatoes are tender and all flavors are blended
Keyword Chili, Easy, Stew

BBQ Jackfruit

BBQ Jackfruit

Prep Time 10 minutes
Cook Time 25 minutes
Course Lunch, Main Course
Cuisine American, Barbeque
Servings 2 people

Ingredients
  

  • 1 can jackfruit, rinsed, drained and soaked in warm water for 30 minutes
  • 2/3 cup bbq sauce of choice try a not-so-sweet variety
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 2 buns or pretzel rolls

Instructions
 

  • Preheat oven to 400 degrees. Place the soaked & drained jackfruit in a medium size bowl and crush with your hands or use forks to separate a little *
  • Sprinkle on seasonings and 1/3 cup bbq sauce. Stir well and place on a parchment lined baking pan
  • Bake 20-25 minutes in the oven OR cook stovetop for up to 35 minutes adding bits of water if needed and stiring occassionally
  • Stir in remaining 1/3 cup bbq sauce and serve on buns with coleslaw optional

Video

Notes

*When draining, really press as much water out of the Jackfruit as you can before adding to bowl. This will really help with the final desired texture.  You may press excess water out with your clean hands by picking up fistfuls and squeezing while still in the colander...it's will shred the Jackfruit at the same time.  Another option is to layout a clean, thin, lint-free towel, place drained Jackfruit in the center, gather up the sides of the towel, then squeeze the water out of the Jackfruit through the towel.
Keyword Easy, Oven baked
Cauliflower Cheesy Sauce

Cauliflower Cheesy Sauce - 2

Cauliflower Cheesy Sauce

Cauliflower Cheesy Sauce

Cauliflower Cheesy Sauce

Forks Over Knives
I love the many, many, many ways to make a cheesy sauce! Using cooked cauliflower can lend a buttery result in my opinion. Comfort food can be ooooh so Healthy AND Comforting! What do you think?
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Blender

Ingredients
  

  • 1 head cauliflower, trimmed and chopped about 5 cups
  • 2 cups potato, peeled & chopped Yukon gold or any variety
  • 1/2 cup unsweetened plant milk of choice
  • 1/2 cup nooch aka. nutritional yeast
  • 2 cloves garlic, peeled and crushed open
  • 2 tsp white wine vinegar
  • 1 tsp miso paste
  • 1 tsp onion powder
  • 1/2 tsp dried marjoram OR oregano
  • 1/2 tsp yellow mustard
  • 1/4 tsp tumeric
  • Pinch Salt and Pepper to taste more for topping as desired
  • Pinch Paprika for topping optional

Instructions
 

  • In a large saucepan cover the cauliflower, potato and garlic with water. Cook until well done @ 25 minutes until very tender
  • Drain, but SAVE the cooking liquid
  • Blend the cooked veggies with the remaining ingredients adding small amounts of cooking liquid as needed to reach desired consistency
  • Add salt & pepper to taste. Sauce will thicken as it cools

Video

Keyword cauliflower, cheese, nooch, vegan