cheeze

Eggplant Lasagna

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Preheat oven to 375F

For the Eggplant:

  • 1 large eggplant, thinly slice
  • olive oil
  • salt and pepper

Heat a 1/2 T in large skillet over medium-high heat and saute the eggplant on each side for 2-3 minutes. Repeat until all the eggplant has been sauteed, adding olive oil as needed. 

For the Sauce:

  • 1 small onion, minced
  • 1 garlic clove, minced
  • 1T olive oil
  • 1-15oz can no-salt added diced tomatoes
  • 1-8oz can tomato paste
  • salt and pepper

In a small sauce pan heat the olive oil over medium heat.  Add the onion and saute for 3-4 minutes until soft; stir in the garlic- cook one minute.  Stir in the remaining ingredients and simmer on low until ready to use. 

For the Nutty-Bean Parsley Cheeze:

  • 1-15oz can white beans
  • 2 T olive oil
  • 1 bunch flat leaf parsley, roughly chopped
  • 1 jalapeno, chopped
  • 2T each of macadamia nuts & cashews
  • 2T nutritional yeast (optional)
  • 1t salt
  • 1/2t pepper

Place everything in a food processor and process until smooth. 

1 large tomato, sliced into 4 rounds

Assembly: 
You will need an 8×8 baking dish.

  1. Spoon in 1/3 of the sauce and evenly distribute across the bottom of the baking dish.
  2. Place one single layer of eggplant over the sauce, some of the eggplant will over lap-that is fine.
  3. On top of the eggplant spread 1/3 of the cheeze mixture in one even layer.
  4. Top the cheeze layer with sauce.
  5. Repeat steps 2-4.
  6. Repeat steps 2 & 3.
  7. Top with the slices of tomato and a drizzle of olive oil. Bake for 30 minutes, until bubbly and lightly browned.

Easy Peasy Recipe: Cheezy Broccoli Bean Bake

2 Comments

This is a super easy, no fuss recipe.  It is great for nights when you need something quick, easy and nutritious to eat.

Ingredients:

  • For the Cheeze Sauce:
    • 2 cups vegetable broth
    • 1/4 cup arrowroot, cornstarch or flour
    • 1 clove garlic, minced
    • 1t olive oil
    • 1/8t tumeric
    • 1/4t dried thyme
    • 3/4 cup nutritional yeast
    • salt and pepper
    • a few dashes of hot sauce
  • For the Mashed Potatoes:
    • 4-6 red or purple potatoes
    • 1/4 cup vegetable broth
    • 2t nutritional yeast
    • salt and pepper
  • For the Broccoli Base:
    • 2 cups frozen broccoli
    • 1/2 cup frozen peas
    • 1(15oz) can kidney beans, drained and rinsed

Directions:

Preheat oven to 400F.

In a medium casserole dish toss together the beans, peas and broccoli; set aside.

Potato topping: Boil the potatoes until soft.  Drain and then mash with the vegetable broth, nutritional yeast and  salt and pepper.

Cheeze sauce: Whisk together the arrowroot and vegetable broth. In a small sauce pan over medium-high heat the oil and garlic for 1 minute.  Stir in the tumeric and thyme.  Slow whisk in the vegetable broth mixture.  The whisk in the nutritional yeast, hot sauce, salt and pepper. Bring to a simmer until thickened.  Pour over the broccoli base.

Top the broccoli cheeze base with the potatoes and if you would like dust the top with nutritional yeast.  Place in the oven and bake for 20 minutes, or until potatoes are lightly browned.