Chili Lime Roasted Butternut Squash

from the kitchen of Chef Marissa DioGuardi

Serves Four


Equipment Needed

1 – Large Bowl

2 – Micro Plane

3 – Sheet Tray


Chili Lime Roasted Butternut Squash

AmountUnitIngredients
4cupsButternut squash, peeled and cubed
1tspChili powder
1/2tspGround cumin
1/2tspLime zest
1/2tspSalt
1/4tspGround black pepper
1/4cupOlive oil
  1. Preheat your oven to 400 degrees F.
  2. In a large bowl, toss the squash cubes, chili powder, cumin, salt, and pepper.
  3. Using a micro plane, zest your lime into the bowl wish the squash. Mix well.
  4. Grease a foil-lined sheet tray with olive oil and spread vegetables over the tray.
  5. Roast in the oven for 20 minutes, or until beginning to caramelize.

‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“Success is no accident. It is hard work, perseverance, learning, studying, sacrifice, and, most of all, love of what you are doing or learning to do”
– Pele, Brazilian soccer player

Marissa DioGuardi

Ricotta Stuffed Ravioli with Bruschetta

from the kitchen of CSC Manager Chris Jonas


Equipment Needed

1 – Kitchen Knife
2 – Rolling Pin
3 – Mixing Bowl
4 – Large Pot
5 – Slotted Spoon


Pasta Dough

AmountUnitIngredients
115gramsSemolina flour
115gramsAll purpose flour
2largeEgg yolks
1largeEgg
1tspOlive Oil
1-2tbspWater
1tspSalt
Yields 3-4 dough balls
  1. Mix together the flours. Make a well in the center and add the egg yolks, egg, olive oil, and salt into the middle of the well. Slowly mix in the flour until a shaggy dough ball forms.
  2. Using your hands, knead the dough for 7-8 minutes until pliable.
  3. Wrap and let sit at room temperature for 30 minutes.

Ricotta Filling

AmountUnitIngredients
2cupsRicotta
1largeEgg
1/4cupGrated parmesan cheese
1tspSalt
1tspBlack pepper
  1. Mix all ingredients together in a bowl. Keep chilled until ready for use.

Bruschetta

AmountUnitIngredients
6Roma tomatoes, diced
1Shallot, finely diced*
2clovesGarlic, finely diced
1/2cupBalsamic vinegar
1/4cupOlive oil
1/4cupFresh basil, chopped
Salt and pepper to taste
*If you do not have a shallot, replace with 1/2 of a red onion, finely diced.
  1. Dice all of the vegetables. Mix all of the bruschetta ingredients together in a bowl and set aside. The longer this mixture is left to sit, the better it will taste.

Assembly

  1. With a pasta roller or a rolling pin, roll 2 very thin sheets of pasta about a 1/4 inch thick. On one pasta sheet, place 1 tbsp of the ricotta filling about 2 inches apart until you can’t fit anymore on the pasta sheet. Brush all around the filling with room temp water. This will help seal the filling in the dough. Press your fingers in between the fillings to seal. Using a wheel cutter, cut squares/ravioli. Crimp the edges to ensure the filling is sealed in the pasta.
  2. Bring a big pot of water to a boil with a couple heavy pinches of salt. Boil the ravioli for 3-4 minutes until the pasta is cooked. Scoop out with a slotted spoon and toss with a little bit of olive oil, salt, and pepper. Place in a serving dish and top with the bruschetta. Fresh shaved parmesan cheese and any leftover basil is also a good addition to the top.

‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏ ‎‏‏‎‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“Ask not what you can do for your country. Ask what’s for lunch.”
– Orson Welles

Chris Jonas

Mediterranean Lentil Salad

from the kitchen of Chef Oriana Van Buren

This recipe serves 6


Equipment Needed

1 – Fine-mesh Sieve
2 – Medium Pot
3 – Large Bowl
4 – Small Bowl
5 – Whisk


Salad

AmountUnitIngredients
1cupDry lentils
4cupsWater
1Bay leaf
1mediumCucumber, cut into 1/4 inch cubes
1/2smallRed onion, thinly sliced
1-1/2cupsCherry tomatoes, halved
1/2cupKalamata olives, halved
1/2cupRoasted red peppers, diced
1/2cupCrumbled feta cheese
2tspDried oregano
2tbspFresh mint, minced
  1. Place lentils in a fine-mesh sieve and rinse well under cold water, removing any imperfect or bad lentils.
  2. Place lentils, water, and the bay leaf into a medium pot. Bring to a boil over high heat, then reduce heat to medium-low, cover, and allow to cook 18-25 minutes until lentils are tender but not mushy.
  3. Drain lentils, discard the bay leaf, and allow the lentils to cool in a large bowl in the fridge.
  4. Once the lentils are cooled, add the cucumber, red onion, cherry tomatoes, olives, roasted red peppers, feta cheese, oregano, and mint to the bowl and toss well until combined. Set aside.

For the Citrus Dressing

AmountUnitIngredients
2tbspFreshly-squeezed orange juice
2tbspFreshly-squeezed lemon juice
1tbspDijon mustard
1tbspHoney or agave nectar
1/4cupExtra-virgin olive oil
Salt and pepper to taste
  1. In a small bowl, whisk the orange juice, lemon juice, Dijon mustard, and honey/agave nectar until smooth. Slowly begin drizzling in olive oil until dressing is smooth. Season the dressing with salt and pepper to taste.
  2. Drizzle the citrus dressing over the salad and toss until evenly coated. Season with additional salt and pepper to taste if needed. Store the salad in a refrigerator until ready to serve. Enjoy!

‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“Anyone can cook, but you must be open to making mistakes. Mistakes are how we learn in the kitchen; each time you fail, you learn something new. Knowledge is power and practice makes perfect!”

Oriana Van Buren

Japanese-Style Egg Drop Soup

from the kitchen of Chef Chris Mejia

This recipe serves 4


Equipment Needed

1 – Medium Cooking Pot

2 – Small Mixing Bowl

3 – Serving Bowls


Ingredients

AmountUnitIngredients
4cupsChicken broth
1tspSea salt
1/2tspWhite pepper
1tbspMirin
1tbspSoy sauce
2wholeEggs, room temperature
2tbspGrated fresh ginger
2Scallions, green parts only, thinly sliced

Instructions

  1. In a medium-sized pot, bring both to a simmer over medium-high heat.
  2. Stir in the sea salt, white pepper, mirin, and soy sauce. Adjust the heat to low.
  3. In a small bowl, whisk the eggs until frothy.
  4. Spoon the eggs gently onto the soup, trying to keep them on the surface.
  5. Cook on low heat for roughly 2 minutes until eggs are set.
  6. Spoon the soup into serving bowls.
  7. Squeeze the ginger over the bowl to add a few drops of ginger juice into each bowl and then garnish with scallions.
  8. Enjoy!

“When I lived in Alaska, the roads would close periodically due to snow. This made travel to the store somewhat difficult. My neighbor had a heated hen coop and would give me eggs pretty regularly in exchange for meal or labor. This was fine, until I got sick of eating omelets and frittatas. I started making this soup as I was able to use up both the eggs and chicken.”

Christopher Mejia

BBQ Rubbed Crispy Pork Belly Sandwich

from the kitchen of Chef Matt Kershner


Equipment Needed

1 – Small Bowl

2 – Plastic Wrap

3 – Kitchen Knife


Ingredients

AmountUnitIngredients
For the Rub…
2tbspSalt
3tbspSmoked paprika
4tspGarlic powder
2tspMustard powder
2tspBlack pepper
1cupBrown sugar
3lbSkinless pork belly
For the Sandwich..
4softBrioche buns
Sweet Carolina-style BBQ sauce
Dill Pickles
Pork Belly; cooked, cooled, and sliced
4tbspButter, for toasting buns

Instructions

  1. In a small bowl, combine all spices and mix well.
  2. Pat the pork belly dry with a paper towel. Completely rub the pork belly with your spice blend, making sure to cover the entire piece of meat.
  3. Wrap the pork belly with plastic wrap and refrigerate for 24 hours.
  4. After 24 hours, roast on a wire rack in preheated 425 degree oven for 15 minutes.
  5. After 15 minutes, turn one down to 325 degrees and continue roasting for 1 hour until pork is crispy on the outside.
  6. Remove from oven and cool pork belly overnight in the fridge.
  7. After cooling overnight, slice pork into 1/4 inch slices.
  8. Sauté sliced pork in BBQ sauce before building sandwiches.
  9. Spread brioche rolls with butter and lightly toast until golden brown.
  10. Arrange hot sliced pork belly onto the bottom of the bun, followed by more BBQ sauce if desired, pickles, and other desired toppings.
  11. Serve hot and enjoy!

“This sandwich is a winter time favorite of mine because it’s so easy to make and nothing beats the hearty, sweet, and salty taste of pork belly on a dreary winter’s night. This sandwich is open-ended, meaning it can be topped with whatever you want. Try it with pickled vegetables, coleslaw, cheese, caramelized onions, or even bacon! It’s sure to please any picky eater.”

Matthew Kershner

Beef & Cheddar Sandwich

from the kitchen of Chef Marissa DioGuardi

Serves Four


Equipment Needed

1 – Aluminum Foil

2 – Small Mixing Bowl

3 – Small Saucepan


For the Sandwich

AmountUnitIngredients
1lbSliced Roast Beef
4eachOnion & Poppyseed Brioche Rolls
1ozButter

Cheese Sauce

AmountUnitIngredients
1ozMilk
1/4cupShredded Cheddar Cheese
1cupCheese Whiz

Red Ranch Sauce

AmountUnitIngredients
1/4cupKetchup
2tspWater
1/8tspOnion Powder
1/8tspGarlic Powder
2tspWorcestershire Sauce
1/8tspSalt
1tspApple Cider Vinegar
  1. Preheat the oven to 400F
  2. Lay a sheet of aluminum foil flat on the counter
  3. Place the thin sliced roast beef in the center of the foil and fold up all four sides to completely enclose the beef.
  4. Bake in the preheated oven for 10 to 15 minutes.
  5. While the beef is heating up, heat the cheese sauce ingredients in a small saucepan over low heat until the cheese has melted. Reduce heat to a simmer to keep warm.
  6. Combine all the ingredients for the red ranch sauce in a small bowl. Mix well and set aside.
  7. Melt the butter in a pan over low heat and place the onion roll open side down to toast each side of the bun.
  8. Build the sandwich by spreading red ranch sauce on the bottom bun, and the layers of roast beef, and top with the warm cheese sauce.
  9. Cover the sandwich with the top bun and enjoy!

‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“Success is no accident. It is hard work, perseverance, learning, studying, sacrifice, and, most of all, love of what you are doing or learning to do”
– Pele, Brazilian soccer player

Marissa DioGuardi

Healthy Recipes to Try this Halloween ft. Savory Pumpkin Dip & Maple Pecan Dip

from the kitchen of Nutrition & Wellness Manager Heather Carrera


Equipment Needed

1 – Food Processor or Blender
2 – Saucepan with Lid


Savory Pumpkin Dip

AmountUnitIngredients
1cupWhite beans
1cupPumpkin puree (squash or sweet potato also work)
1/4cupWater
1tspSmoked paprika
1/2tspOnion powder
1/2tspChili powder
1/2tspSea salt
Crackers and/or veggie sticks for serving
  1. In a food processor or blender, combine all ingredients until smooth. Serve with whole grain crackers or veggie sticks such as celery, carrots, bell peppers, or endive.

Maple Pecan Dip

AmountUnitIngredients
1cupCashews
5Brazil nuts
1/4cupPecans
1cupWater
1/2tspAlcohol free vanilla extract
1/8tspSalt
1tbspMaple syrup (plus more for drizzling)
Apple and/or pear slices for serving
  1. In a small lidded saucepan, bring the water, cashews, Brazil nuts, and pecans to a boil. Once boiling, lower the heat and simmer for 10 minutes until nuts have softened.
  2. Transfer nuts and liquid to a food processor and add remaining ingredients. Process until completely smooth and creamy, scraping down the sides intermittently to ensure everything gets incorporated. This may take 5 minutes or so depending on your food processor.
  3. Serve immediately with apple or pear slices to dip. Drizzle with a touch more of maple syrup.

‎‏‏‎ ‎‏‏‎

“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison. Your health is what you make it.”
– Ann Wigmore

Heather Carrera

Chicken Dumpling Pizza

from the kitchen of CSC Manager Chris Jonas


Equipment Needed

1 – Pizza Pan
2 – Pizza Cutter
3 – Thermometer
4 – Digital Scale


Master Pizza Dough

AmountUnitIngredients
1000gramsFlour (all purpose or bread; either is fine)
720gramsWater (between 90-95 degrees)
19gramsSalt
18gramsMalt Powder (if not available, increase the flour by 18 grams)
2gramsYeast
Yields 3-4 dough balls
  1. Mix flour, water, and malt powder (if available) in a big bowl until shaggy. Cover and let sit for 30 minutes.
  2. Add salt and yeast. Dip hands into a bowl of cool water and pull dough from the bottom to the top to cover the salt and yeast. Knead the dough to combine it into a cohesive ball.
  3. Cover and let sit for 20 minutes. Do 3 kneads.
  4. Cover and let sit for 20 more minutes. Do 3 kneads.
  5. Cover and let sit for 20 more minutes. Do 3 final kneads.
  6. Cover and let sit for 4-5 hours minimum or overnight in a fridge.
  7. Portion the dough into 3-4 dough balls.

Pickled Vegetables

AmountUnitIngredients
1cupShredded carrots
1cupThinly sliced red onion
1cupThinly sliced red pepper
4cupsRice wine vinegar
1/8cupWhite sugar
1big pinchSalt
  1. Prepare vegetables. Make sure the onions and peppers are about the same size as the carrots. Set aside.
  2. Bring vinegar, sugar, and a big pinch of salt to a boil. Turn off and cool down to room temperature. Once cooled, pour over the cut vegetables. Store in the fridge.

Chicken Dumpling Pizza

AmountUnitIngredients
1ballPizza dough
3tbspSesame oil
1tbspMinced garlic
1tbspMinced ginger
3/4cupShredded mozzarella
1/8cupSliced scallions
1/8cupgrilled chicken, sliced
2tbspPickled vegetables
2ouncesSweet teriyaki wing sauce
Basil for garnish
  1. Preheat oven to 450 degrees
  2. Spread 1 dough ball to 10″-12″ leaving some room around the edge for a crust. Place crust into a pizza pan. Drizzle the sesame oil over the dough. Spread the ginger and garlic evenly across the dough.
  3. Sprinkle mozzarella over top of the ginger and garlic. Evenly spread out the scallions and chicken. Bake for 8-10 minutes or until crust is a nice deep brown.
  4. Cut pizza into 6 or 8 slices. Sprinkle the pickled vegetables around the pizza, drizzle the teriyaki sauce, and sprinkle basil over the pizza.

‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏ ‎‏‏‎‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“Ask not what you can do for your country. Ask what’s for lunch.”
– Orson Welles

Chris Jonas

Falafel and Green Tahini Sauce

from the kitchen of Chef Oriana Van Buren

This recipe is vegan


Equipment Needed

1 – Food Processor
2 – Kitchen Towel
3 – Frying Pan


Falafel

AmountUnitIngredients
1cup(200 grams) dry chickpeas
1halfSmall onion, roughly chopped
3clovesGarlic, roughly chopped
3tbspFreshly chopped parsley
1tbspChickpea Flour
2tspGround coriander
2tspGround cumin
1/2tspChili powder
1/4tspPepper
1tspSalt
Oil, for frying
  1. Cover the chickpeas with water and leave to soak overnight. Drain the chickpeas and place them on a kitchen towel. Fold the towel over the chickpeas and pat them dry.
  2. Transfer the chickpeas to a food processor along with the remaining ingredients minus the oil. Pulse until you reach a mealy texture that holds together when you squeeze it. Refrigerate for one hour.
  3. Heat enough oil in a pan over medium heat to cover the falafel at least halfway. Take about 1 and a half tablespoons of the falafel mixture and form it into a ball by squeezing it together with your hands. If they are not sticking together well, you can add another tablespoon of chickpea flour. (I find that patting the chickpeas dry first prevents the need to add more flour later)
  4. It is a good idea to test one falafel ball first. It should turn golden brown in about two minutes. If it doesn’t, adjust the temperature of the oil accordingly.
  5. Fry the falafel in batches, flipping once, until they are golden brown on both sides. Remove to a paper-towel lined plate to drain.
  6. If you’re making a falafel pita, carefully slice open your pitas and stuff with lettuce, sliced cucumber, sliced tomato, and red onion.

For the Vegan Green Tahini Sauce

AmountUnitIngredients
1/2cupWater
2tbspLemon juice
3tbspFlour
3clovesGarlic, grated
3/4cupCilantro
1/2tspSalt
3tbspOlive oil
  1. Prepare the Vegan Green Tahini Sauce by placing everything into a food processor and blending it together. Once blended, the sauce is ready.
  2. Dollop onto falafel dish.

‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“Anyone can cook, but you must be open to making mistakes. Mistakes are how we learn in the kitchen; each time you fail, you learn something new. Knowledge is power and practice makes perfect!”

Oriana Van Buren

Vegan Lasagna

from the kitchen of Chef Oriana Van Buren

Serves Five – This recipe is vegan


Equipment Needed

1 – Small Saucepan

2 – Large Skillet

3 – Square Baking Dish (8 inches)

4 – Serving Dish


Vegan Lasagna

AmountUnitIngredients
2tbspOlive oil, divided
2clovesGarlic, pressed
1cupRaw cashews
Kosher salt and pepper
8ouncesSmall cremini mushrooms, cut into 1/4 inch pieces
8ouncesShiitake mushrooms, cut into 1/4 inch pieces
1 1/2cupMarinara sauce, divided
1/4cupnutritional yeast
2cupsBaby spinach, chopped
1/2cupFlat leaf parsley, chopped, plus more for serving
1/2cupFresh basil, plus more for serving
8no-bake lasagna noodles

Step 1

Heat oven to 425°F. Heat 1 tablespoon of olive oil and garlic in a small saucepan on medium heat until sizzling (about 1 minute). Remove from heat and stir in the cashews, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of kosher pepper. Add 1 1/2 cups of water and bring the mixture to a boil. Reduce heat and simmer until cashews are tenders (roughly 10 to 12 minutes).

Step 2

Meanwhile, heat the remaining tablespoon of olive oil in a large skillet on medium-high. Add the cremini mushrooms and Shiitake mushrooms. Season with 1/4 teaspoon of kosher salt and 1/4 teaspoon of kosher pepper. Cook, tossing occasionally until golden brown and tender (roughly 6 to 8 minutes), and then remove from heat. Stir in 1 cup of marinara sauce.

Step 3

Transfer cashew mixture to a blender. Add nutritional yeast and 1/4 cup water; puree until smooth. Transfer to a bowl and fold in spinach, parsley, and basil. Spread the remaining 1/2 cup of marinara on the bottom of an 8-inch square baking dish. Top with 2 noodles.

Step 4

Spread one-quarter (about 1/4 cup) of the mushroom marinara on top, followed by 1/4 cup of the cashew mixture. Repeat twice. Place the remaining 2 noodles on top. Spread with the remaining sauce and dollop with the remaining cashew mixture.

Step 5

Cover tightly with an oiled piece of foil (to prevent sticking) and bake for 25 minutes. Uncover and bake until the noodles are tender (roughly 5 to 8 minutes more). Sprinkle with additional parsley and basil before serving.


‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‎‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎ ‎‏‏‎

“Cooking well, with love, is an art”
– Asha Bhosle

Oriana Van Buren