Glowgetters I love you! Thank you for all the amazing support on this journey to getting my period back! It’s been a crazy few weeks here in Australia and my mama is coming to visit me in TWO DAYS!! I know I’ll be cherishing my time with her when she is here- so tonight is the night to finally get this out to all of you!! Since the release of my youtube video, I have been researching so many things said to help aid with menstruation and balancing female hormones. As a result I have made some changes in my diet!
I am now eating more fats (but more specifically seeds) than in previous years- I heard seed cycling is said to help regulate hormones. Read more here. I have replaced cashews with sunflower seeds in my cheese recipe below!!
Today I am sharing two incredible recipes. One grain free, vegan lasagna and one raw vegan porridge I can’t get enough of! The latter is perfect for a snack or small meal anytime. 🙂
Vegetable lasagna is always a good meal choice for wowing a crowd. And if you’ve got a few friends who would race over for an amazing home-cooked meal this is the recipe for you! I served this to three hungry men, and the four of us devoured it in no time!!
My vegan journey 8 years ago started with this recipe being made with creamy cashew cheese and with gluten-free noodles. However, I am realizing after my stint with raw-veganism, I can no longer properly digest grains (and much prefer the ease of digesting sweet potato)- which I use in this recipe to replace the noodles! In my family, I am KNOWN for my lasagna recipe- this one is a sure winner!
Christina’s Grain Free Vegan Lasagna
(Oil Free, Soy Free, Gluten Free, NOT RAW)
Ingredients for Lasagna (please check cheese sauce ingredients also):
- 2 HUGE sweet potatoes
- 1 large head of broccoli (use the stem also)
- 2 red peppers
- 6 Roma tomatoes
- 2 white or sweet onions (I like sweet)
- 3 large carrots
- 1 small head of garlic (all cloves crushed or pressed)
- 16 ounces mushrooms
- 1 package dehydrated shiitake or porcini mushrooms
- Tamari or soy sauce
- Chopped sundried tomatoes
- 1/2 teaspoon cayenne pepper
- 2 teaspoon oregano
- 2 teaspoon basil
- 2 teaspoon rosemary
- 2 tsp dried minced onion
- 1 tsp onion powder
- Pepper to taste (I do a few shakes)
- 1 package soaked and rehydrated dried mushrooms (save soaking water)
- 2 (24-ounce) jars pasta sauce with herbs and extra flavourings (get oil free where you can-they exist!)
ingredients FOR CHEESE SAUCE:
- 1 regular Sweet potato
- 1.5 cups soaked overnight and rinsed raw sunflower seeds (can also use cashews)
- 3 clove of garlic
- 1.5 tsp minced dried onion
- a few shakes of sea salt (1 tsp +)
- 1/4 cup fresh lemon juice
- A couple of rehydrated shiitake or porcini mushrooms (or a splash tamari if you don’t have)
- Soaking water from mushrooms (1/4 cup)
- 1 tsp dijon mustard
- 1/2 cup and extra nutritional yeast
Steps to Make This Amazing Lasagna:
Soak the sunflower seeds the night before or minimum 8 hours for best digestion.
When getting ready to make lasagna, rehydrate the package of dried mushrooms in enough hot water to cover.
Prepare the Filling:
Heat oven to 400 F
Use a mandolin to thinly slice 2 of the HUGE sweet potatoes and lay them on two baking pans laid with parchment paper.
Place these in the oven while you chop and prepare the rest of the veggies for the filling.
Chop the remaining regular-sized sweet potato into chunks and cover it on the stove and boil until soft.
Chop the remainder of the veggies.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan without any oil.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid.
Add the broccoli and carrots to the pan and sauté for 5 minutes.
Add the peppers and sauté until the peppers are just beginning to soften. Add chopped tomatoes. Add them and add veggie broth to the pan if the veggies start to stick. Add a few good shakes of tamari or soy sauce for some amazing umami flavour.
Add cayenne pepper, oregano, basil, minced onion, onion powder, sundried tomatoes, and rosemary to the pans and sauté until well cooked. (15 mins or so total)
You can do all this or do what lazy dazy Christina did, and just dump all the veggies in at once and hope for the best- it turned out well. PHEW 😉
While the veggies are cooking on the stove, prepare the cheese sauce.
Drain the boiled regular-sweet potato and add to Vitamix blender.
Add a few rehydrated mushrooms and drained sunflower seeds, garlic cloves, 1/4 cup lemon juice, liquid from soaking the mushrooms (or veggie broth), dijon mustard, sea salt and blend baby blend!!
Use a spatula to scrape the sizes and blend through again- the cheese shouldn’t be liquid like nacho cheese sauce- you want it spreadable but decently thick!
ASSEMBLE THE LASAGNA
Cover the bottom of a large casserole dish with pasta sauce. Add a layer of the soften sweet potato slices (I do 2 slices thick) and cover completely with a generous portion of the sautéed veggie mixture.
Cover with a layer of sunflower cheese sauce, followed by another layer of tomato sauce, double layer of sweet potato slices, veggie mixture and another generous portion of sunflower cheese sauce.
Do this until you have exhausted all of the room in the lasagna pan for veggies, sweet potato and jarred sauce. Add lots of jared sauce to keep things hydrated while baking.
For your top layer, generously cover in cheese sauce, and top with fresh basil sprigs (my secret for amazing lasagna).
Bake and Serve
Feel free to cover with tin foil and bake in the heated oven for 45 minutes. Remove the foil and return to the oven for 15 minutes. Or be a lazy-dazy like Christina and just bake for an hour. 🙂
Serve with a large green salad and extra baked sweet potatoes with tahini for dipping. For the salad, I used leafy greens, chopped tomato and cucumber and had fresh lemon (juiced), pepper and 1 avocado mashed into the greens as the dressing. You can also serve alongside a cesar salad if you prefer.
**Note: If there is any extra sunflower cheese sauce, serve alongside the lasagna and sides while serving dinner. It makes for a good topping on garlic bread, or on a salad (whatever you decide to serve with the lasagna)!
My second recipe is an INCREDIBLE RAW VEGAN PORRIDGE made with seeds! If you like overnight oats, you’ll love this. It’s much easier to digest soaked buckwheat than soaked oats, AND it’s RAW for all my raw vegan friends!!
It’s a recipe you can leave in the fridge for 3 days ahead (I make twice a week right now).
I am using ground flax seeds in this recipe instead of chia seeds, as they both soak up water but flax is great for seed cycling. I started my vegan journey with a similar recipe by Oh She Glows, and I feel I am coming back full circle to enjoying this meal again. I feel so sentimental writing this- it was one of the first vegan recipes I tried.
I top this with fresh fruit (bananas, raspberry, and dates are my fav), nut butter of choice and seeds for great flavour in every bite.
CHRISTINA GLOW’S FAVOURITE RAW VEGAN BUCKWHEAT PORRIDGE:
Yield: 3 servings.
- 2 cups raw Buckwheat Groats, soaked overnight or for a few hours
- 1.25 cups almond milk
- 3 tbsp ground flax seeds
- 10 LARGE gooey medjool dates or 5-6 tbsp maple syrup
- Pinch of sea salt
- 1 tsp pure vanilla extract or vanilla essence
- 1 tsp cinnamon
1. In a bowl, pour 2 cups of raw buckwheat groats and 4 cups of water. Soak overnight or for a few hours. After soaking, rinse well in a strainer several times.
2. In a food processor or blender, blend the dates and almond milk. Add along the rest of the ingredients. Process until combined and slightly smooth. Taste for sweetness, if using maple syrup you may need more.
3. Scoop into bowls or parfait glasses and add your desired toppings & mix-ins. I love serving with more seeds and tahini (another seed used in seed cycling)! Serve immediately cold. Place leftovers into fridge and enjoy for the next few days. Makes 3 servings!