A meatless lasagna that will knock your socks off. The star of the show is the Lemon-Basil Cashew Cheese Sauce, which is incredibly creamy and flavorful. Vegans and meat-eaters alike love this recipe. And it’s so easy to make!
So, about today’s recipe. When we were in California last fall, we had lunch at a place in Sausalito called The Trident. I had their Kale & Quinoa Salad minus the cheese and it was amazing. I was craving it when we got back, so I attempted my own version.
Since then I’ve made it several times and it has evolved into one of my favorites. I’ve made it for others as well, and the reviews are always great. So, grab some kale, let’s get started.
I’m back! I’ve missed you. How are you? I hope your new year is off to a good start. If you resolved to start eating healthier this year, then you’re in the right place. Today, I have an especially healthy, nutritious recipe for you. It’s vegan of course, and also gluten-free. The flavor is light and refreshing, but it’s also a hearty, filling dish.
Often I’ll make a big batch of brown rice at the beginning of the week. It makes recipes like this one so quick and easy. Reheat the rice, steam the broccoli, whip up the dressing and toss it all in a bowl. Done. See, this is what drives me nuts. This is such a cheap, quick, easy meal—why can’t I find something like this on the menu at most restaurants? Maybe it’s just where I live—rural midwest America. But that’s about to change.
Soon, we will be moving from Michigan to North Carolina! We are so excited! The Michigan winters are brutal where we live (very close to Lake Michigan). Sometimes it starts snowing in October and doesn’t let up until March, or even April. I’m not a fan of the cold. I hate putting on snow boots and a bulky winter coat every time I leave the house. The gray days are a bummer and the rare sunny ones are deceiving. It might look all bright and cheery, but just step outside and the single digit temps tell a different story. NO THANK YOU!
I was in a crafty mood recently and decided to whip up a wreath. I’m so into GOLD. For the longest time, gold was not in fashion. Well, it’s back and I love it. I love gold jewelry, gold dishes, gold decor, gold shoes, you name it. So, why not a gold wreath? One that can be used for both fall and winter. Just swap the ribbon for a festive red one or add a few sprigs of holly…and bam! it’s a Christmas wreath. Kind of like that other wreath I made.
This isn’t complicated, folks. Pretty simple stuff.
small plate or piece of cardboard (for the hot glue gun)
gold leaf floral stems (I got mine at Hobby Lobby in the floral department and used 3 of them.)
(optional) wide ribbon for hanging
I waited for a floral sale at Hobby Lobby and got them for 50% off (originally about $10 each). Used my 40% off coupon for the ribbon. The straw wreath was only about $4. And I already had scissors, glue gun, glue sticks. So I spent about $25 on materials.
It’s pumpkin-everything season. Pumpkin Spice Latte. Pumpkin Pie. Pumpkin Soup. Pumpkin carving. Pumpkin candles. And my latest obsession, Pumpkin Cream Rooibos Tea. And here’s one more for ya—Pumpkin Pecan Cake. This is a have-a-friend-over-for-coffee kind of cake.
She’ll never guess it’s vegan and gluten-free. She’ll ask you for the recipe. You’ll top off her coffee (or pumpkin cream tea) and chat away.
The best way I can describe this dessert is a cross between carrot cake and coffee cake. It’s very moist and has a pumpkin seed-pecan crumb topping that steals the show. With about 300 calories and 17 grams of fat per serving, it’s definitely a TREAT. People too often assume vegan equals healthy.
Just because it’s vegan doesn’t mean you should have a second piece. A single piece is definitely worth the splurge, though.
I promise that this will be the only pumpkin recipe you see on 86 Lemons this season. One can only take so much pumpkin.