Spinach Mushroom Lasagne Rolls

 

8 lasagna sheets 

1 tbsp olive oil

1 small onion, diced 

3 cloves garlic, minced 

1 cup mushrooms, chopped

2 cups spinach, chopped 

1/2 tsp salt - 1/4 tsp black pepper 

1 cup ricotta

1 cup marinara sauce

1/2 cup mozzarella 

1. Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions, then drain and set aside. 

2. In a pan, heat the olive oil and sauté the diced onion and minced garlic until they become fragrant. This will take just a few minutes! 

3. Now, add the chopped mushrooms and spinach to the pan. Cook everything together for about 3-4 minutes until the spinach wilts. Don’t forget to season with salt and pepper! 

4. Once the veggies are done, mix them with the vegan ricotta until fully combined. 

5. Lay out the cooked lasagna noodles on a flat surface. Spread the veggie and ricotta mixture evenly across them, then roll them up tightly. 

6. Pour the marinara sauce into a baking dish. Place the lasagna rolls seam side down in the dish and top with mozzarella. 

7. Pop them in the oven and bake for 20 minutes or until they're all bubbly and golden. Serve warm and enjoy!

Israeli Purple Cabbage Salad

 

1 small head red cabbage, shredded 

3 tablespoons mayonnaise 

2 tablespoons white sugar, or to taste 

1 tablespoon lemon juice

1/4 teaspoon salt

Cabbage Soup

 

1 medium head of cabbage, chopped 

1 large onion, chopped 

2 large carrots, sliced 

3 celery stalks, chopped 

1 can (14.5 oz) diced tomatoes 

6 cups vegetable broth 

1-2 cloves garlic, minced 

1 teaspoon dried thyme

1/2 teaspoon ground turmeric (optional, for added health benefits) 

1/2 teaspoon black pepper 

1 tablespoon lemon juice (optional, for a bright flavor) 

Salt, to taste

Lo Mein Vegetables

 

Sauce 

1/4 cup vegetable broth 

3 tbsp soy sauce 

2 tbsp brown sugar 

1 tbsp sesame oil 

 

8 oz Lo Mein or Hokkien noodles (cooked according to package instructions) 

1 large carrot julienne 

1 cup broccoli chopped 

1 large red bell pepper sliced 

1 medium onion sliced 

 4 garlic cloves 

1 tbsp oil for frying 

 

In a bowl combine together broth, brown sugar, sesame oil and soy sauce. Whisk until everything comes together. Set aside. 

In a preheated skillet with oil, fry carrots until golden brown. Remove and set aside. Repeat this with onions, broccoli and bell peppers. Cooking veggies separately creates the best flavors.  Add all vegetables back to the skillet. Press garlic into the vegetables and toss everything together.

Add noodles and sauce. Toss together and let cook for 3-5 minutes. Remove from the heat and serve right away.

Angel Hair Pasta and Red Cabbage Salad

 

1 box angel hair pasta 

Thinly sliced red cabbage  

A few spring onions finely sliced

Toasted sesame seeds to sprinkle over the top 

Dressing: 

2/3 Cup oil 

1/2 Cup vinegar 

1/3 Cup sugar or sweetener

1 teaspoon salt 

1/2 teaspoon pepper