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-- ') for the love of food & photography search for: contact about fitness, family & food home gluten-free dairy-free lasagna! tuesday, february 20th, 2018 gluten-free, dairy-free lasagna? how can that be a real thing? seriously, you have to trust me on this – it is mind-blowingly delicious and you will never miss the gluten or the cheese! the basis for this recipe is one i ran across a couple of years ago for a slow cooker lasagna with butternut squash and swiss chard. i don’t have the source anymore, so apologies for not giving credit here. i loved the recipe, but it was full of cheese and it was not gluten free, so i decided to see if i could adapt it to my current dietary restrictions. after a ton of research, i found recipes for vegan cheeses that suited my personal preferences and what i was hoping to accomplish for this dish. i would recommend making the cheeses the day before to simplify preparation for this dish. they are both easy, but again, you will thank me if you make them ahead of time. the rest of it is pretty easy as i subbed out brown rice noodles for the traditional lasagna noodle, which makes it gluten free. i also used a jarred pasta sauce that was organic with no sugar or salt added. i make pasta sauce frequently, but since i was going out on a limb with the cheese, i took a shortcut with the pasta sauce here. try an arrabiata sauce (spicy or peppery sauce) for an added kick. butternut squash & swiss chard lasagna (gluten-free & dairy-free style) 15 ounces vegan mozzarella style cheese 2 large eggs (or egg substitute if vegan) 1 tsp pink himalayan sea salt 1/2 tsp black pepper 1/2 tsp freshly grated nutmeg (definitely use fresh if you have it) 4 cups finely chopped swiss chard 1-2 jars arrabiata pasta sauce (make sure it doesn’t have any added salt or sugar) 1 package brown rice lasagna noodles 1 small butternut squash, peeled and sliced very thinly into 1/2 moons (try to keep slices no thicker than 1/8″) 1/4 cup vegan parmesan cheese combine ricotta, eggs, salt, pepper, nutmeg in a bowl. gently fold in the chopped chard. wipe bottom of slow cooker with extra virgin olive oil. spread approximately 3/4 cup, or enough, of the pasta sauce to lightly cover the bottom of the slow cooker. top with 3 noodles, breaking as needed to fit. evenly spread 1/2 of the ricotta/chard mixture over the noodles. spread approximately one cup of the pasta sauce over the cheese (or enough to cover). repeat with noodles, ricotta/chard, pasta sauce. finish with another layer of noodles, pasta sauce and top generously with the parmesan. cover and cook on high for 2 hours or low for 4 hours. remove lid, sprinkle with a bit more parmesan. replace lid, turn off slow cooker and let sit for at least 15 minutes before serving. vegan cashew ricotta cheese 1 1/2 cups raw cashews, soaked 1/2 cup water juice of 1 large lemon 2 tbsps. nutritional yeast 1 tsp garlic powder himalayan pink sea salt to taste soak the cashews in a bowl of water overnight or for at least 2 hours covered in boiling water. the longer soak will give you a better texture. drain and rinse the cashews and place all remaining ingredients in a blender or food processor, process until almost smooth. you want a little bit of texture. taste for flavors, adding any ingredients or spices you may want. i do like the ricotta bit salty so i always add a little more. tip: after the initial mixing and nuts are fairly well blended, i transfer to the jar i am going to store them in and finish processing with an immersion blender to get just the right texture. store in airtight container in the refrigerator for an hour or two to stiffen the mixture up. makes approximately 2 cups. can be stored in the refrigerator for up to a week. vegan parmesan cheese 1/2 cup blanched slivered almonds 1/2 cup raw cashews 1/4 cup nutritional yeast 1/2 tsp. kosher salt 1/4 teaspoon garlic powder preheat oven to 325° combine all of the ingredients into the bowl of a food processor fitted with the “s” blade. pulse until a fine meal forms. transfer to cookie sheet lined with parchment paper toast in pre-heated oven for approximately 10 minutes or until mixture just begins to slightly brown let cool and transfer to airtight jar. will keep for approximately 2 months. “healthy” reduced sodium beef jerky sunday, august 6th, 2017 i love beef jerky! what i don’t love is all of the sodium and other junk associated with most store bought beef jerky. so i decided i would just make my own. sounds simple right? wrong! almost all of … continued tags: healthy , jerky , keto , low sodium , meat , paleo mason jar chopped asian salad monday, february 20th, 2017 there are few things i like better than having cooked quinoa, brown rice, farro or any per tasty grain in my fridge. it creates an instant base for so many dishes – salads, stir frys, breakfast, you name it. tags: clean eating , lunch , meal prep , salad in jars charred vegetables and red quinoa salad with shallot viniagrette sunday, april 24th, 2016 i really don’t cook just for fun as much as i have in the past just because life sometimes gets in the way. so when we were invited over to dinner at a friends house for carne asada and my husband … continued turkey taco salad in a jar sunday, january 24th, 2016 do you like to pack a salad for lunch but hate either having it end up soggy from the dressing or having too many containers? well then, salad in a jar is the answer for you! the secret is … continued tags: clean eating , clean eating recipes , fit , healthy , healthy meals , salad , salad in jars , turkey ← older posts categories categories select category alcohol (5) asian (2) baking (41) bars (3) bread (6) buns (1) cake (5) candy (1) cheesecake (1) coffee cake (1) cookies (8) muffins (1) pie (11) scones (2) tarts (1) barbeque (3) beer (1) beverages (3) cheese (2) clean eating (3) dairy-free (1) dessert (7) ice cream (1) dining out (1) easy meals (2) fish (2) salmon (2) fruit (22) apple (4) apricots (1) banana (1) blackberries (4) blood orange (1) blueberries (5) cranberries (1) fig (1) lemon (1) lime (2) mango (2) pomegranate (1) pomegranite (1) raspberries (5) rhubarb (1) watermelon (2) game (3) elk (1) pheasant (2) giveaway (1) gluten-free (1) grains (2) quinoa (2) healthier options (7) holiday (2) kid friendly (4) life (3) low sodium (1) meat (10) beef (6) chicken (2) turkey (2) mexican (6) guacamole (1) molecular gastronomy (1) mushrooms (2) nuts (1) hazelnuts (1) paleo recipes (2) pantry dinners (1) pasta (8) personal (4) photography (3) pizza (1) pork (3) pulled pork (1) ribs (1) preserving (1) salad (18) sandwiches (2) seafood (1) crab (1) snacks (1) soup (4) stew (2) teaching (1) thai (1) travel (1) uncategorized (6) vegetables (16) arugula (1) avocados (3) beans (2) brussel sprouts (1) butternut squash (1) corn (1) edamame (2) kale (2) mushrooms (3) swiss chard (1) tomato (2) vegetarian (12) vegan (5) whole wheat (2) writing (1) featured on other sites newsletter subscribe to our mailing list © 2018 cook shoot blog web design by ivycat grab this -- facebook twitter rss grab this

URL analysis for cookshootblog.com

http://www.cookshootblog.com/contact/
http://www.cookshootblog.com/fitness-family-food/
http://www.cookshootblog.com/page/2/
http://www.cookshootblog.com/tag/salad/
http://www.cookshootblog.com/2016/turkey-taco-salad-in-a-jar/
http://www.cookshootblog.com/tag/clean-eating-recipes/
http://www.cookshootblog.com/2017/mason-jar-chopped-asian-salad/
http://www.cookshootblog.com/tag/lunch/
http://www.cookshootblog.com/about/
http://www.cookshootblog.com/tag/low-sodium/
http://www.cookshootblog.com/tag/fit/
http://www.cookshootblog.com/tag/turkey-2/
http://www.cookshootblog.com/2018/gluten-free-dairy-free-lasagna/
http://www.cookshootblog.com/tag/meal-prep/
http://www.cookshootblog.com/tag/salad-in-jars/

Whois Information

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Domain Name: COOKSHOOTBLOG.COM
Registry Domain ID: 1584715189_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.godaddy.com
Registrar URL: http://www.godaddy.com
Updated Date: 2018-02-09T10:15:03Z
Creation Date: 2010-02-08T17:05:08Z
Registry Expiry Date: 2020-02-08T17:05:08Z
Registrar: GoDaddy.com, LLC
Registrar IANA ID: 146
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: 480-624-2505
Domain Status: clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
Domain Status: clientRenewProhibited https://icann.org/epp#clientRenewProhibited
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS1.SITEGROUND324.COM
Name Server: NS2.SITEGROUND324.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2019-01-20T01:54:32Z <<<

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  REGISTRAR GoDaddy.com, LLC

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =cookshootblog.com

  PORT 43

  TYPE domain

DOMAIN

  NAME cookshootblog.com

  CHANGED 2018-02-09

  CREATED 2010-02-08

STATUS
clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
clientRenewProhibited https://icann.org/epp#clientRenewProhibited
clientTransferProhibited https://icann.org/epp#clientTransferProhibited
clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited

NSERVER

  NS1.SITEGROUND324.COM 184.154.247.155

  NS2.SITEGROUND324.COM 184.154.246.228

  REGISTERED yes

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