Leftovers Lasagna with Veggie “Pasta”

March 17, 2013 by aprilcball

My kids often refuse to eat leftovers so I have to get crafty. Heck, sometimes I’m not even thrilled about eating leftovers. I’ve developed a knack for turning leftovers into lasagna using a few base ingredients. I always see great responses when I post the pics on my Facebook page so I figured it’s time to write a post about it!

This post may seem complicated because I listed off all the options but it’s really easy! Just use up whatever leftovers you have, add some sauce and veggies and WALAH!!!! 🙂

One of my many Leftovers Lasagna creations!

Leftovers Lasagna with “Veggie” Pasta

Possible “pasta” options:

* Regular pasta noodles – 1 or 2 boxes, depending how much you like.

* Thinly sliced and peeled sweet potatoes – I use my mandolin and slice them on the “thin” setting, longways (2 medium to large ones for a 9″ x 13″ pan)

* Thinly sliced zucchini or yellow squash – I slice these a tiny bit thicker than the sweet potatoes, longways (4-5 medium ones for a 9″ x 13″ pan)

* Thinly sliced polenta tube – you’ll need 2 tubes for a full 9″ x 13″ pan

Possible sauce options:

* 1-2 jars of pasta sauce – I often use Trader Joe’s No Salt Added sauce. I like to use about 1 to 1 1/2 jars of sauce but I like it saucy!

* Homemade pasta sauce – I love to use leftover Lentil Bolognese or Easy Roasted Garlic Marinara Sauce

* Real Deal Nacho Cheeze or LowFat Vegan Nacho Cheese – I use these if I have Mexican’ish leftovers – Ancho Lentil Bowls, also good with leftover Crockpot Lentil Chili

* I really love adding in leftover Unprocessed Creamy Artichoke Spinach Dip or Healthy Spinach Artichoke Dip as a layer in between everything! So yummy!

Possible layer options:

* Sweet Potato Hash or Tofu Scramble… any type of leftover casserole is good!

* Leftover Cheezy Rice/Quinoa & Lentil Bake

* Any leftover chili (I often use leftover Really Good Chili) or stir-fry (Lemony Chickpea Stir-Fry is good)

* Sometimes I chop up 1 bunch of kale, chard, collards or any other greens wilting in my fridge and saute them with mushrooms, carrots, onion, garlic, chopped red or green peppers and a little italian seasoning or Homemade Taco Seasoning for a Mexican flair (optional combo – really depends on your leftovers)

* Frozen veggies – spinach, mixed, broccoli, etc – thawed and drained

* Leftover juicing pulp – sprinkle it on top of a sauce layer

* Leftover Buffalo Ranch Roasted Chickpeas (sprinkle a few on there or a lot in the middle layer… so good!)

* Leftover pasta dishes – Quick Pasta Alfredo with Broccoli works!

* Leftover burgers – crumble them into the dish for a hearty texture!

* Hummus – Our Favorite Hummus makes a yummy, creamy layer!

* Shredded tempeh added to the sauce is delicious!

Possible Toppings:

* Almond flour – my favorite because it gives it a baked breadcrumb’ish top!

* Sliced olives – I add these when I use the Mexican cheeses with the sauteed greens, mushrooms, peppers, onions and garlic.

Instructions:

1. Preheat oven to 350 degrees. Start with a 13×9 pan – I’ve used smaller but I usually use this one

2. Start with a layer of sauce first at the bottom

3. Next add a layer of “pasta” – whichever you choose but if you use sweet potatoes, make sure they’re thin enough to cook through

4. Top the “pasta” with a little more sauce – make sure the “pasta” is surrounded by sauce or wet leftovers so they cook through

5. Next add a layer of veggies or leftovers

6. After this I usually do a leftover dip, cheese or hummus IF USING

7. Next another layer of “pasta” followed by a thin layer of sauce

8. Repeat and make sure to end with sauce at the top. Make sure all of the “pasta” is covered.

9. Sprinkle the top with almond flour or topping of your choice and cover with foil.

10. Bake at 350 for 30-45 minutes or until sauce is bubbling.

11. Remove foil and bake for another 5-10 minutes or until top looks crusty and brown’ish

Slice your "pasta" using a mandolin - DON'T LOSE A FINGER

Slice your “pasta” using a mandolin – DON’T CUT YOURSELF!!!

Ready to assemble with leftovers!

First sauce then “pasta”

Cover with sauce

Start layering your leftovers. This is leftover Cheezy Quinoa & Lentil Bake

More “pasta” and sauce

Here I sprinkled leftover juicing pulp!

Used leftover Sweet Potato Hash as well

Top with almond flour or other toppings. Cover with foil and bake

Tonight’s lasagna!

A few older variations I’ve made:

Made with noodles, sauteed greens and veggies with Homemade Taco Seasoning and Real Deal Nacho Cheeze Sauce

Ava liked this one the best!

Sauteed greens, veggies, mushrooms, onions and garlic….

Another creation

Cash loves it!

Cheezy Rice/Quinoa & Lentil Bake

March 17, 2013 by aprilcball

I’ve made this a few times and the kids always love it. There are so many different variations of this dish so get creative! You can make this with or without the spinach and tomato addition. A few people said they used the leftovers as dip! I used it (in my next post) for Leftovers Lasagna! Enjoy!

Cheezy Rice & Lentil Bake

Cheezy Rice & Lentil Bake (with Spinach/Tomato/Quinoa option!)

INGREDIENTS

3 cups low sodium veggie broth or water
3/4 cup uncooked lentils – I used green lentils
1/2 cup uncooked brown rice or quinoa
3/4 cup chopped onion
1 Tbsp italian seasoning
1 tsp garlic powder
* 10oz package frozen spinach (optional)
* 1-15oz can diced tomatoes, drained OR 1 box Pomi chopped tomatoes, drained (optional – you could use 1 cup chopped sun dried tomatoes here too!)
** Cheeze recipe below

Possible additions – artichoke hearts (add to the spinach version!), 1 cup chopped sun dried tomatoes, soaked for 30 minutes (instead of Pomi or canned), green chiles, red pepper flakes, use leftovers from Spinach Artichoke Dip instead of the LowFat Nacho Cheese…

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Mix all ingredients except the cheese in a baking dish (I use an 11 x 7 for the original recipe – used a 9 x 13 with the spinach and tomato addition).
3. Cover with foil and bake for 1 hour 10 minutes – (the quinoa/lentil/spinach took about an hour)
4. Make the cheese sauce before the time is up – takes about 5 minutes.
5. Remove the foil, add the cheese (recipe below), stir well and bake for an additional 15 minutes or until golden brown and bubbly.

** If using tomatoes, add them in and stir 5 minutes before it’s done.

Low Fat Vegan Nacho Cheese

Ingredients
¼ cup raw cashews – I soaked mine for a few hours first
⅔ cup non-dairy milk – I used unsweetened almond milk
2 tsp yellow miso paste
½ tsp lemon juice
2 tbsp nutritional yeast
½ tsp onion powder
½ tsp salt
2 tsp arrowroot or cornstarch
¼ cup roasted red bell peppers – I use a whole one from the jar
½ tsp cumin
¼ tsp black pepper
a dash of cayenne pepper

Cheese Instructions

Combine all ingredients in a food processor or Vitamix type blender and process until smooth and creamy.

Cheezy Quinoa & Lentil Bake made with spinach and tomatoes – stir all ingredients in one pan before baking!

Make your cheeze sauce!

Quinoa & Lentil Bake – ready for cheeze and tomatoes!

Add in cheeze sauce and stir

Put back in oven, uncovered

Add in tomatoes 5 minutes before cook time is done

Yummy!

Quinoa & Lentil Bake with Spinach & Tomatoes

Gluten-Free Almond Hemp Breakfast Cookies

March 8, 2013 by aprilcball

I love making breakfast cookies for the kids! They’re so easy and make the best leftovers, perfect for mornings I’m in a hurry or don’t feel like cooking. Plus they’re perfect traveling! I usually make these Healthy Breakfast Cookies but my kids are sick of them. Time for something new!

These are a perfect way to use your leftover almond pulp! These “cookies” aren’t super sweet like traditional cookies but they are delicious and filling! They are fragile yet dense, probably because of the almond pulp. Both of my kids love these! I wasn’t sure at first but found myself eating a few today!

After baking them I stored them in the fridge, reheated them in the toaster oven the next day. I saved a bit of the “dough” to spread on sprouted muffins for the kids.

Gluten-Free Almond Hemp Breakfast Cookies

Cash loves them!!!

Feel free to cut this recipe in half if you don’t have that much pulp. I always make a double batch of almond milk so I have a ton of pulp leftover. I will continue to make these cookies and experiment with different additions!

Gluten-Free Almond Hemp Breakfast Cookies

Ingredients:

* 2 cups almond pulp (I’ll be testing a recipe using almond flour for those of you who don’t make your own almond milk!)

* 4 Tbsp almond butter

* 4 Tbsp hemp seeds (optional if you don’t have any)

* 1 medium banana

* 6-8 medjool dates, pitted and chopped

* 1/2 – 1 tsp ground cinnamon or pumpkin pie spice

Directions:

1. Preheat oven to 350

2. Add all the ingredients into your food processor using your S blade

3. Pulse/blend until it reaches a doughy consistency

4. Scoop out using an ice cream scooper (or a spoon) and portion onto parchment lined baking sheet

5. Flatten and shape cookies (I flatten and round mine!)

6. Bake for 25-30 minutes or until lightly brown. Let cool on the pan for 10-15 minutes before removing

Add all ingredients into food processor

Pulse/blend until it reaches a dough-like consistency

Scoop onto parchment lined baking sheet

Shape and flatten

I like bigger cookies!

Bake for 25-30 mins or until lightly brown. Let cool on tray for 10-15 minutes before removing

Awesome Guacamole

March 5, 2013 by aprilcball

I’ve been making this guacamole for years, it’s so easy and so good!! I’ve been dabbling in a mostly raw menu lately so this was perfect for our Raw Taco Night!!! This is great on chili or sweet potato nachos!

Awesome Guacamole

INGREDIENTS:

4 large avocados

8 dashes Tabasco or Cholula

3 T lemon juice, fresh

1/2 cup red onion, diced small

1-2 minced garlic clove

1 Tbsp chopped cilantro

1/4-1/2 tsp kosher salt or to taste

1/4 tsp ground cumin (optional but good)

1 tsp black pepper

1 small seeded diced tomato (optional but good)

smoked paprika for serving (if you’re serving this at a party, makes it look nice)

INSTRUCTIONS

1. Combine all with knife – makes for a chunky guacamole!

2. Stir in tomatoes, sprinkle with paprika (optional) and serve.

Add all ingredients in the same bowl (I ran out of cilantro for this batch)

Add all ingredients in the same bowl (I ran out of cilantro AND tomatoes for this batch – oops!)

Combine with a knife

Sprinkle with smoked paprika and serve!

Healthy Spinach Artichoke Dip

February 8, 2013 by aprilcball

This is my second favorite spinach artichoke dip! (First favorite here!) I’ve made this for a few gatherings and people love it!! My kids love it too, double bonus!! I serve this with fresh veggies on the side. I love using the leftovers in my collard wraps or on sprouted bread for the kids! 🙂

Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip

Ingredients

2 (14oz) cans artichoke hearts (in water), chopped
16 oz frozen spinach
1 cup raw cashews
~ 1/3 cup water
juice of 1/2 medium-sized lemon (a little under 2 Tbsp)
1 Tbsp nutritional yeast
1 Tbsp garlic powder
1 tsp onion powder
1 tsp dried basil
1/2 tsp sea salt
½ tsp black pepper
¼ tsp cayenne pepper
smoked paprika, to top (optional)

Instructions

Add frozen spinach and artichokes to large saucepan over medium heat and cook until thawed, stirring often.
Place cashews in food processor, process until your cashews become a flour then begin to pour in your water until you get a creamy consistency.
Once your spinach is completely thawed and it’s all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
Add your creamy cashews, lemon juice, nutritional yeast and seasons to the bowl and mix thoroughly. Place in pretty dish, sprinkle with smoked paprika and serve!
You can serve this now or stick it in the oven at 300 for about 10-15 minutes. Both ways are good!

Cook frozen spinach and chopped artichoke hearts over medium heat until thawed and hot

Process cashews into a flour using your food processor, slowly add water until it reaches a creamy consistency. (This was before I added more water to make it smooth)

Drain water out of spinach artichoke mixture and place in mixing bowl

Add creamy cashew mixture to spinach/artichokes and stir well. Add in lemon juice, nutritional yeast and all the spices and combine well. Serve immediately sprinkled with a little smoked paprika or bake in the oven for 10-15 minutes at 300 degrees

Yummy!

Original recipe from iknowsquat.com

Our Favorite Hummus & Sweet Potato Hummus (2)

January 21, 2013 by aprilcball

Here are two hummus recipes, the first one is our absolute favorite!

I make this first one at least once per week. I pack it in Ava’s lunch with snap peas or carrot sticks.

Our Favorite Hummus!!

Ingredients:

2 (15 ounce) cans chickpeas drained and rinsed – OR – 3 cups cooked chickpeas
1/2 cup tahini
6 tablespoons fresh squeezed lemon juice
3-4 garlic cloves, pressed
1 heaping teaspoon ground cumin
Salt and pepper – I use a few shakes of Seasonello herbal salt and pepper

INSTRUCTIONS

1. Drain beans and reserve the liquid when you do so OR use cooked beans.

2. Combine beans, along with the other ingredients in your food processor. Use the bean liquid or water to thin it out to your desired consistency. I use about 1/4-1/3 cup water. Adjust seasonings to your liking and enjoy on everything!

Blend ingredients in food processor until it reaches your desired consistency – use bean liquid or water to thin it out.

Taste and season to your liking!

Our Favorite Hummus!!

Sweet Potato Hummus

You may have seen this one on my Facebook page. A few people asked for it so I figured I’d better post it before it gets lost!

Sweet Potato Hummus

1 large cooked sweet potato, cut into chunks
1 can or 1 1/2 cups chickpeas (drained and rinsed)
3-4 Tbsp tahini
1 tsp curry powder
1/4 tsp salt, or to taste (I did a pinch)
Black pepper, to taste
Water or bean liquid

Place ingredients in food processor, add water or bean liquid while its running until you get the consistency you like. Scrape sides, run again.

This post may seem complicated because I listed off all the options but it’s really easy! Just use up whatever leftovers you have, add some sauce and veggies and WALAH!!!! 🙂

Leftovers Lasagna with “Veggie” Pasta

Possible “pasta” options:

* Regular pasta noodles – 1 or 2 boxes, depending how much you like.

* Thinly sliced and peeled sweet potatoes – I use my mandolin and slice them on the “thin” setting, longways (2 medium to large ones for a 9″ x 13″ pan)

* Thinly sliced zucchini or yellow squash – I slice these a tiny bit thicker than the sweet potatoes, longways (4-5 medium ones for a 9″ x 13″ pan)

* Thinly sliced polenta tube – you’ll need 2 tubes for a full 9″ x 13″ pan

Possible sauce options:

* 1-2 jars of pasta sauce – I often use Trader Joe’s No Salt Added sauce. I like to use about 1 to 1 1/2 jars of sauce but I like it saucy!

* Homemade pasta sauce – I love to use leftover Lentil Bolognese or Easy Roasted Garlic Marinara Sauce

* Real Deal Nacho Cheeze or LowFat Vegan Nacho Cheese – I use these if I have Mexican’ish leftovers – Ancho Lentil Bowls, also good with leftover Crockpot Lentil Chili

* I really love adding in leftover Unprocessed Creamy Artichoke Spinach Dip or Healthy Spinach Artichoke Dip as a layer in between everything! So yummy!

Possible layer options:

* Sweet Potato Hash or Tofu Scramble… any type of leftover casserole is good!

* Leftover Cheezy Rice/Quinoa & Lentil Bake

* Any leftover chili (I often use leftover Really Good Chili) or stir-fry (Lemony Chickpea Stir-Fry is good)

* Frozen veggies – spinach, mixed, broccoli, etc – thawed and drained

* Leftover juicing pulp – sprinkle it on top of a sauce layer

* Leftover Buffalo Ranch Roasted Chickpeas (sprinkle a few on there or a lot in the middle layer… so good!)

* Leftover pasta dishes – Quick Pasta Alfredo with Broccoli works!

* Leftover burgers – crumble them into the dish for a hearty texture!

* Hummus – Our Favorite Hummus makes a yummy, creamy layer!

* Shredded tempeh added to the sauce is delicious!

Possible Toppings:

* Almond flour – my favorite because it gives it a baked breadcrumb’ish top!

* Sliced olives – I add these when I use the Mexican cheeses with the sauteed greens, mushrooms, peppers, onions and garlic.

Instructions:

1. Preheat oven to 350 degrees. Start with a 13×9 pan – I’ve used smaller but I usually use this one

2. Start with a layer of sauce first at the bottom

3. Next add a layer of “pasta” – whichever you choose but if you use sweet potatoes, make sure they’re thin enough to cook through

4. Top the “pasta” with a little more sauce – make sure the “pasta” is surrounded by sauce or wet leftovers so they cook through

5. Next add a layer of veggies or leftovers

6. After this I usually do a leftover dip, cheese or hummus IF USING

7. Next another layer of “pasta” followed by a thin layer of sauce

8. Repeat and make sure to end with sauce at the top. Make sure all of the “pasta” is covered.

9. Sprinkle the top with almond flour or topping of your choice and cover with foil.

10. Bake at 350 for 30-45 minutes or until sauce is bubbling.

11. Remove foil and bake for another 5-10 minutes or until top looks crusty and brown’ish

A few older variations I’ve made:

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Cheezy Rice & Lentil Bake (with Spinach/Tomato/Quinoa option!)

INGREDIENTS

Possible additions – artichoke hearts (add to the spinach version!), 1 cup chopped sun dried tomatoes, soaked for 30 minutes (instead of Pomi or canned), green chiles, red pepper flakes, use leftovers from Spinach Artichoke Dip instead of the LowFat Nacho Cheese…

INSTRUCTIONS

** If using tomatoes, add them in and stir 5 minutes before it’s done.

Low Fat Vegan Nacho Cheese

Cheese Instructions

Combine all ingredients in a food processor or Vitamix type blender and process until smooth and creamy.

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Gluten-Free Almond Hemp Breakfast Cookies

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I’ve been making this guacamole for years, it’s so easy and so good!! I’ve been dabbling in a mostly raw menu lately so this was perfect for our Raw Taco Night!!! This is great on chili or sweet potato nachos!

Awesome Guacamole

INGREDIENTS:

4 large avocados

8 dashes Tabasco or Cholula

3 T lemon juice, fresh

1/2 cup red onion, diced small

1-2 minced garlic clove

1 Tbsp chopped cilantro

1/4-1/2 tsp kosher salt or to taste

1/4 tsp ground cumin (optional but good)

1 tsp black pepper

1 small seeded diced tomato (optional but good)

smoked paprika for serving (if you’re serving this at a party, makes it look nice)

INSTRUCTIONS

1. Combine all with knife – makes for a chunky guacamole!

2. Stir in tomatoes, sprinkle with paprika (optional) and serve.

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INSTRUCTIONS

1. Drain beans and reserve the liquid when you do so OR use cooked beans.

2. Combine beans, along with the other ingredients in your food processor. Use the bean liquid or water to thin it out to your desired consistency. I use about 1/4-1/3 cup water. Adjust seasonings to your liking and enjoy on everything!

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