Lasagna Alfredo

Lasagna Alfredo


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Lasagna Alfredo
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Course Main Dish
Prep Time 30
Cook Time 30
Servings
Ingredients
Lasagna
Cream sauce
Course Main Dish
Prep Time 30
Cook Time 30
Servings
Ingredients
Lasagna
Cream sauce
Instructions
  1. If oven ready lasagna noodles are frozen, thaw package in warm water. Preheat oven to 400 degrees.
  2. In large soup pot, caramelize onion for about 15 minutes, until golden brown and stringy. Add splashes of water to prevent sticking.
  3. While onion is cooking, add "ricotta" ingredients to a high speed blender. Make sure to taste the flavor and add more herbs and spices if desired (Hmmm: maybe some Italian seasoning?)
  4. Once onions have caramelized, add chopped garlic and mushrooms to the pan. Add thyme, salt and pepper as desired. Once mushrooms are done, add greens and remove from heat, stirring as greens wilt.
  5. Rub a touch of olive oil into a 9 x 13 inch baking pan. Lay the first layer of pasta. Smooth "ricotta" over the pasta and top with chopped artichoke hearts (or substitute tomatoes). Do not bother to wash the blender, as the cream sauce ingredients go in next.
  6. Add the cream sauce ingredients to the blender. Blend on high until creamy and smooth. Be sure to taste for flavor, and add more herbs and spices if desired (Hmmm . . . maybe some oregano, basil or chives, or a chunk of red onion?)
  7. Top "ricotta" and artichokes with another layer of pasta. Cover with all of the onion, mushroom and greens from the pot. Pour the cream sauce over all of it.
  8. Finish with another layer of pasta and top with shredded vegan cheese. Sprinkle Italian seasoning or other green herb to add a splash of color.
  9. Bake at 400 degrees for about 30 minutes, until cheese on is melted.
Recipe Notes

If looking for a less expensive, lower calorie dish, substitute cauliflower for the nuts in the cream sauce. You can buy frozen cauliflower or use fresh. Amounts will vary depending on whether it's raw or has been cooked. I have used a 5 cup bag of frozen diced cauliflower in this recipe and did not need to add any water. The final cream sauce should be pourable, and not too thick. Add water or plant-based milk as needed. Be sure to taste for flavor and add more salt or seasonings as desired.

Caramelized Onion Potato & Lentil Salad

Caramelized Onion Potato & Lentil Salad


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Caramelized Onion Potato & Lentil Salad
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Prep Time 10
Cook Time 30
Servings
Ingredients
Prep Time 10
Cook Time 30
Servings
Ingredients
Instructions
  1. Caramelize onion: Cut large onion in half and chop into thin half moon slices. Sauté in a non-stick pan (add a Tbsp of oil if necessary) for 30 minutes, until the onions are soft, sweet, browned and starting to get stringy. Keep a glass of water next to the pan and splash as needed, stirring regularly, to keep from sticking.
  2. Chop potatoes into small, bite sizes. (Huge chunks of potato dilute the amazing flavors of this recipe). Place in a stock pot. Add water to about an inch or two higher than potatoes (to accommodate lentils). Heat to a boil. Add salt.
  3. Boil potatoes for about 5 minutes. Add dry lentils and continue to boil 10-12 minutes until both are soft. Cook times will vary based on how small you cut the potatoes and how much water your pan holds. You want the potatoes and lentils to remain somewhat firm. Overcooking results in mush. Remove from heat and drain in a large colander.
  4. Mix the dressing: Whisk olive oil, whole grain mustard, horseradish, maple syrup, vinegar and turmeric in a small bowl or measuring cup.
  5. Mix together carmelized onion, potatoes, lentils and dressing. Add dill and chives. Salt and pepper to taste. Serve warm or chilled.
Recipe Notes

This is not your grandma's potato salad. The caramelized onions taste like bacon, and the fresh dill and chives offer uncommon and mouth-watering flavor. The lentils provide enough protein to elevate this from side dish to the main course. When I make this, I don't hear, "Is this all we're having?" Rather, "Is there more?" I triple this recipe for my large family to ensure leftovers.

Dairy Free Alfredo Sauce

Dairy Free Alfredo Sauce

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Dairy Free Alfredo Sauce
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness, available on Amazon. Follow her on Facebook, Instagram, and contact her at colleenkachmann.com
Prep Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Servings
Ingredients
Instructions
  1. This recipe is so versatile! You can use any combination of beans, nuts, squash or tofu. Just use what you have and experiment. Of course, darker beans, nuts and squash will affect the color. But it will all taste great!
  2. Soak raw cashews for 4-6 hours (or overnight) until they are plump and white. Rinse. (Helpful hint: buy organic raw nuts in bulk, soak them all at once, and store in freezer so they are ready for use.
  3. Place all ingredients in a high speed blender. Start with less water and add to achieve desired consistency.
  4. Serve over spaghetti squash, or pasta of choice. I prefer the high-protein, gluten free pastas as they have tons of fiber. But whatever you prefer and your family will eat is fine.
  5. Sauté garlic and a bit of olive oil with mushrooms, onions, broccoli, tomatoes, cauliflower, peppers, spinach and any other veggies go well with alfredo sauce.
  6. Drain the pasta, add alfredo sauce and sautéed veggies. Bon appetite!
Recipe Notes

[recipe]

Blackbean Southwest Salad

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Southwest Black Bean Salad
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Chop or dice all of the vegetables to bite size of choice. The avocados will provide the creamy texture, so pre-mash if they are not ripe enough to "dissolve" on their own. Add the spices, and toss thoroughly.
  2. Serve over lettuce and add a salad dressing or garlic vinaigrette of choice. A few tortilla chips crumbled over the top create a restaurant-style entree.
Vegan Parmesan Topping

Vegan Parmesan Topping

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Parmesan Topping
Colleen Kachmann is a certified integrative nutrition health coach and author of Life Off the Label: A Handbook for Creating Your Own Brand of Health and Happiness. See more at colleenkachmann.com
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place all of the ingredients in your food processor. If using a salt based lemon zest, omit the sea salt. Otherwise, grate the skin of an organic lemon with a fine grater. Word of caution: Don’t over-process as nuts will turn into a paste. Use the pulse setting at the end if you have one. 
  2. Store in an air-tight jar in the refrigerator. Add to anything and everything.