蔬菜千层“面”(无麸质无乳制品) Veggie Lasagna

 

Anjani 蜂鸟健康TheHummingBird 2020-04-21原文

 

蔬菜千层“面”(无麸质无乳制品) Veggie Lasagna

English Text is further down.

 

这道家庭意式千层面绝对美味,同时没有任何乳制品、谷物成分,而且很容易在冰箱中保存,一家人都可以享用。 面条替代品: 6个西葫芦1个去皮南瓜2个茄子6个大土豆 将烤箱预热至218度。将上述蔬菜切成约6毫米厚的长条作为面条使用。 番茄酱:

8杯切块西红柿2杯切碎的洋葱6瓣切碎的大蒜3汤匙番茄酱1个切碎的椰枣分别都是半茶勺的迷迭香、鼠尾草、牛至、百里香1茶匙咖喱粉 在一个大锅中将上述所有成分混合,用中火煮沸后改成文火,偶尔搅拌直到所有成分都煮熟,大约20分钟。使用搅拌器将酱汁混合至所需稠度。 腰果“奶酪”: 1.5杯腰果1.5杯去皮切块的西葫芦1个去核椰枣1个蒜瓣1/2个柠檬榨汁 在高速搅拌器中混合上述所有成分直至光滑,只有在需要时才加一点点水。放在一边。 花菜“奶酪”: 1个切成小花的大花菜1/3杯上述腰果“奶酪” 在装有烧烤纸的烤盘上均匀放置花菜小花。在218度温度烤制25分钟,直到变成金黄色,柔软但不呈糊状。 在食品加工机中,将上述烧烤后的花菜外加1/3杯的腰果“奶酪”用脉冲方式(即混合一秒钟后就停,再混合再停)混合到均匀但依然里面有“颗粒状”。放在一边。 无油绿酱:

1/4杯松子2杯罗勒2杯生菠菜1/2个柠檬榨汁2瓣大蒜1个椰枣1/4茶匙盐 将上述所有成分冲洗干净,在搅拌机中混合均匀,可以根据需要加入水(最多1/4杯)。绿酱应该是均匀质地的。放在一边 最终制作: 在烤盘中撒上一层薄薄的番茄酱以防止粘连,放一层素食面条,然后涂上一层薄薄的绿酱,再放一层蔬菜,再加一层薄薄的番茄酱,直到将所有蔬菜和各种酱汁都分层放入锅中。 在218度烘烤20到30分钟,直到顶部变成金黄色色。在冷藏室放置一个小时后再享用。

 

Veggie Lasagna

 

This family style lasagna is everything you could want in a decadent comforting dish, but without any of the dairy, grains, and oil. It makes many servings and keeps great in the fridge for the family to enjoy all week long!

 

Noodles

6 zucchini

1 butternut squash, peeled

2 eggplants

6 large potatoes

 

Preheat oven to 425 degrees. Make noodles by slicing all vegetables into lengthwise strips about 1/4 inch thick, using a mandoline if desired.

 

Tomato Sauce

8 cups tomatoes, diced

2 cups onions, diced

6 cloves garlic, minced

3 tbsp tomato paste

1 date, minced

1/2 tbsp each: rosemary, sage, oregano, thyme

1 tbsp poultry seasoning

1 tsp curry powder

 

In a large sauce pan, combine all ingredients together over medium heat. Bring to a boil and then reduce to a low simmer, stirring occasional until all ingredients are cooked through and have started to combine, approximately 20 minutes.

 

Blend sauce to desired consistency using a hand blender or by transferring to a standing blender in batches. Set aside.

 

Cashew Mozzarella

1.5 cups cashews

1.5 cups zucchini, peeled and diced

1 date, seed removed

1 garlic clove

1/2 lemon, juiced

 

Blend all ingredients in a high speed blender until smooth. Add water by the spoonful only if needed to blend. Set aside.

 

Cauliflower Ricotta

1 large cauliflower, florets

1/3 cup cashew cheese

 

Arrange florets on a baking tray lined with parchment paper. Roast at 425 degrees for 25 minutes until the tips turn golden brown and florets are tender but not mushy.

 

In a food processor, pulse cauliflower with 1/3C cashew cheese until well combined but still somewhat "grainy". Set aside.

 

Oil-Free Pesto

1/4 cup pine nuts

2 cups basil

2 cups spinach

1/2 lemon, juiced

2 cloves garlic

1 date

1/4 tsp sea salt

 

In a food processor, pulse all ingredients until well combined. Add water in a thin stream as needed up to 1/4 cup. Pesto should be uniform but with some texture. Set aside.

 

 

Assembly:

 

In a large lasagna pan, spread a thin layer of tomato sauce to prevent sticking. Lay down a layer of veggie noodles. Then spread a thin layer of one of the sauces. Add another layer of vegetables, and then another thin layer of a different sauce. Continue until you have layered all the vegetables and all the sauce into the pan.

 

Bake at 425 for 20 to 30 minutes until top turns golden around the edges. Chill in the fridge for at least one hour prior to serving.

 

愿天下人健康、平安、健康。

 

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