Toasted Pumpkin Seeds

I went basic this year with my recipe.

Pumpkin Seeds. Salt. Done.

I roasted them for about 40 minutes at 300. They turn out golden brown and will pop when they are about done.

Spinach Pesto

5 oz spinach
6 g walnuts
garlic powder
about 1/4 C extra virgin olive oil
about 1 T nutritional yeast

Pulse all ingredients in food processor/blender until smooth. Add water to make a smoother texture.

Enjoy!

SO easy and so delicious!

Eggplant Lasagna

2 eggplants
olive oil
mushrooms
nutritional yeast
homemade marinara 
homepade spinach pesto
about 3/4 C ricotta cheese

Yield: 8 servings

I am usually pretty specific with my ingredient quantities, but this time around I was the opposite! I approximated a lot and went by taste. I also used what I had in the 'fridge (i.e. mushrooms: it was about 125g, just because that's all that was left!) Anyway, this is pretty delicious and I hope that you enjoy!

Heat oven to 400F. Slice the eggplants lengthwise, ideally getting 8 slices. Brush each side with olive oil and place on a baking sheet.

Cook for about 25 minutes, or until eggplants are tender and golden.

While that's cooking, I made my pesto (recipe found in next blog post) and tomato sauce (tomatoes, tomato paste, spices, water.) I also used a food processor to combine the ricotta and mushrooms.

Once cooked, arrange the eggplant slices in a baking pan. Add marinara, pesto, the mushroom and ricotta mixture and finally the remaining slices of eggplant.

I topped this off with the rest of the marinara and some nutritional yeast, which tastes very much like cheese (but without the fat!)

Bake until cheese is bubbly and edges are golden brown. Enjoy!

Fall Slaw

Fall Slaw
Yield: 7 servings, each about 110g

Simple. Fresh. Delicious.

1 head cabbage (the one I used was about 24 oz)
1 carrot (this one was huge, about 6 oz!)
about 1/3 C vinegar
1-2 T whole grain mustard
about 1 T honey

In a small dish, whisk the vinegar, mustard and honey. Set aside.

Shred carrot and place in a small bowl.

Slice and then chop cabbage. Add small amounts of carrot as you add the cabbage so they are thoroughly mixed.

Add the dressing and toss the veggies. It won't be a lot but just enough flavor and coating to make the veggies pop.

Serve and enjoy!