The New Paradigm for Wellness
Our healthy version of an Italian classic. If Nonna knew the harm animal products do, she would have made her lasagna like this: layers of flat noodles, fresh tomatoes, sauteed onion, plant-based cheese, lovingly homemade sauce and fine aromatic herbs on top. We used purple basil, rosemary and oregano flowers.
You will need a spiralizer, some zucchini, some roma tomatoes, fresh basil, Himalayan Sea salt, garlic, a garlic press and a cheese cloth.
First, cut the ends off the zucchini and spiralize them, cutting them to the length of spaghetti noodles (about 25-30 cm).
Next, peel the roma tomatoes and crush them up in a bowl. With a cheese cloth, grab your tomato pulp and squeeze the water out. (Save it for another recipe or drink it down. The idea is not to waste the tomato water, but to make your sauce thicker.) Use your garlic press to extract the garlic pulp from a few teeth of garlic. Add in a bit of Himalayan Sea salt.
Optionally, you can add some extra virgin olive oil or avocado oil or grapeseed oil, as well as any other herbs or spices that you like. I added rosemary and dill into the sauce, and added fresh green and red basil on top. I also added some plant-based Parmesan cheese* made from potatoes. I garnished this plate with edible fuscia-colored manguellita leaves and more fresh basil.
* Note that the plant-based Parmesan cheese on top is 100% vegan but not raw. For a 100% raw substitute, grate some coconut and dehydrate it in the sun or in a dehydrator.
This all-time family favorite will delight your senses. Penne noodles smothered in a delicious creamy blush sauce with sauteed mushrooms and aromatic culinary medicinal herbs and plant based Parmesan cheese.
Bring a pot of water to a boil and add penne noodles. Add avocado oil or grapeseed oil to a saucepan and put it over medium heat.
Stir the penne noodles, slice some onions and mushrooms and add them the saucepan.
Stir the noodles again and add some coconut milk to the saucepan.
Stir the noodles once more, and add minced garlic, tomato paste, Himalayan Sea Salt, and fresh ground pepper. Stir until the sauce is a homogenous pinky-orange color.
Check the softness of the noodles by removing one and biting it. (al dente means “by the tooth”). When the noodles are done, strain them and toss them into the saucepan with the blush sauce. Stir well, serve on a plate, top it with Parmesan cheese, and garnish with fresh herbs. In this case, we used chives, green and red basil, rosemary and oregano.
Buon Apetito!
This recipe will delightfully surprise your guests when they try to guess the main ingredient. Most guests will invariably guess that the sauce is made from tomatoes, as tomato sauce is by far the most popular red sauce from the Italian culture. And the tomato is a noble fruit indeed. But it was not used in this recipe. They will be shocked when you inform them that “not a single tomato was sacrificed in the making of this sauce”. Have them taste your dish first to see if they can figure it out. After you share a few laughs, go ahead and tell them the secret ingredient of this recipe… bell peppers. (more…)
A healthier variant of the classic Italian dish Fettuccine Alfredo, combining spinach fettuccine noodles with vegan broccoli Alfredo sauce made with broccoli and boiled potatoes, grapeseed oil, fresh garlic, nutritional yeast, varied peppers and Himalayan sea salt.
Spinach fettuccine noodles are made by blending spinach juice and wheat flour into a ball then rolling it out and slicing it into strips. Or you can buy spinach fettuccine noodles at the supermarket. Homemade noodles will be ready in just 2-3 minutes whereas store-bought noodles will take 6-10 minutes before reaching the optimal texture.
This rich and flavourful meal is even more delicious when it’s topped with fresh aromatic herbs and grated vegan Parmesan cheese, also made with potatoes.
A variant of an Italian classic, Fettuccine al Oleo. This simple yet elegant dish combines fettuccine noodles with grapeseed oil and button mushrooms with fresh garlic and Himalayan sea salt. Using oil instead of sauce, you can better appreciate the texture of the pasta and the taste of the mushrooms.
Grapeseed oil and extra virgin olive oil both contain healthy fats and antioxidants. In this dish we used grapeseed oil instead of the traditional extra virgin olive oil, because the nutrients of extra virgin olive oil would be destroyed during the cooking process, whereas the grapeseed oil is much more resistant to heat, preserving its nutrients and delicious light fruity taste.
Fettuccine noodles deliver flavour to your taste buds like no other noodle. These rice fettuccine noodles are made from rice instead of wheat. They boil faster, are whiter, and contain less gluten than traditional wheat fettuccine noodles.
Humans are sensitive to all glutens but gliadin, the gluten in wheat is particularly sinister. Those wishing to avoid wheat and gliadin will often select rice products as an alternative. These products are sometimes erroneously labelled gluten-free but in reality rice contains its own gluten called orzenin.
Spaghetti noodles are long and thin, kind of an edible mop for delicious pasta sauces. Our plant-based Alfredo sauce is made with boiled potatoes, fresh garlic, nutritional yeast and Himalayan Sea Salt. This delicious Mediterranean dish is topped with sliced button mushrooms sauteed in grape seed oil, which retains its nutrients much better than extra virgin olive oil. The dish is topped with fresh basil leaves and garnished with mangueyitas, a fuscia coloured edible herb from our medicinal garden.
