Category Archives: Vegetarian

Grain-Free Banana Coconut Cookies

If you avoid grains but still get a hankering for cookies, then get ready for your life to change. With no added sugar they’re pretty guiltless, too!
We took some liberties with adding peanut butter and chocolate to these cookies, but the banana and coconut base cookie can be used with whatever you dream up. Share whatever delicious varieties you come up with by tagging #lassens on social media and commenting on this post!

Enjoy 🙂

Print Recipe
Grain-Free Banana Coconut Cookies
Course Breakfast, Dessert
Cuisine Breakfast, Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Cookies
Course Breakfast, Dessert
Cuisine Breakfast, Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Cookies
Instructions
Toppings
  1. After cooling for about 5 minutes, apply a dollop of peanut butter to the top of each cookie. Place in the freezer. While the cookies are cooling, melt the chocolate.
  2. Dip the bottom of each cookie in chocolate and place on a piece of parchment paper. If desired, drizzle any leftover chocolate over the top of the cookies. Once the chocolate has solidified these cookies are ready to eat! The cookies last in a sealed container for a few days... if they make it that long.
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Build a Salad Worth Eating!

Build a Salad Worth Eating!

Written by Denae

There are a lot of ways to make a kickin’ salad. Leftovers can be a salad go-to if you want to make sure they don’t go to waste. I’ve used baked chicken, fajita veggies, and fruit on it’s last leg to make sure I’m not throwing away food. Don’t be scared of a few bruises, my husband always says, “The uglier the fruit, the more delicious it’ll taste.”

Below I’m whipped up a lovely infographic to help you whip up a legit salad. A filling dinner doesn’t always have to take a long time to prepare.  

Love, 
Lassens

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Vegetarian Greek Pitas with Tzatziki Sauce

Vegetarian Greek Pitas with Tzatziki Sauce

Written by Denae


Print Recipe
Vegetarian Greek Pitas with Tzatziki Sauce
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Vegetables
Tzatziki Sauce
Prep Time 10 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Vegetables
Tzatziki Sauce
Instructions
  1. Preheat over to 400 degrees. Chop up your vegetables in to bite size pieces.
  2. In a large bowl combine the vegetables. Drizzle with olive oil, add all the spices, and mix together.
  3. Spread the vegetables on a baking sheet and bake for about 20 minutes, or until vegetables can be easily pierced with a fork.
  4. While the vegetables are roasting, make the Tzatziki Sauce. Combine Greek yogurt, finely chopped cucumber, lemon juice, dill, minced garlic, and salt to taste.
  5. Serve the vegetables over a warmed pita bread and drizzle with Tzatziki Sauce.
Recipe Notes

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Another Quick Dish–this one can be Vegetarian!

Kalamata Olive Pasta…Otherwise Known as Pasta Puttanesca

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I always have the ingredients for this easy Italian Pasta dish on hand for those busy days when I just don’t want to cook, but I want to eat!  This dinner takes only about 30 minutes, including the salad shown!

Kalamata Olive Pasta (Pasta Puttanesca)

(This recipe is adapted from one found on the Epicurious website)  Serves 6

 

 

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You will need:

  • 1 pound whole wheat spaghetti
  • 5 cloves organic garlic, minced or forced through a garlic press
  • 1 TBSP Wild Caught Anchovy Paste
  • 1/2 tsp hot red-pepper flakes, or to taste
  • 1/3 cup organic extra-virgin olive oil
  • 1 28-oz can of Muir Glen organic diced tomatoes
  • 1/2 cup drained pitted Kalamata olives
  • 2 TBSP drained organic capers
  • salt/pepper to taste
  • 3/4 cup coarsely chopped fresh organic basil

Begin:

Bring a large pot of salted water to boil
Puree the tomatoes in a blender (I used my small food processor because my blender was broken!  Boo! But it worked alright)

 

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Mince or press the garlic
Coarsely chop the olives
When the water boils, add the pasta and cook until al dente
 
Heat the oil in a heavy skillet over medium-high heat
Add the garlic, anchovy paste, and red pepper flakes, and stir occasionally until fragrant.  This only takes about 2 minutes.
 
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Add the tomato puree to the garlic oil 

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Stir and then add the Kalamata olives and capers, then bring to a gentle simmer and add salt and pepper to taste 

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Meanwhile, chop the basil, and check the pasta to see if it is done.  When it is al dente, drain.  You can toss the pasta into the sauce if you would like.  Or serve the pasta and sauce separately.   

Make the salad–this takes only about 5 minutes!

Easy Caprese Salad

 

This is one of my favs!

You Will Need:

  • Mozzarella Fresca (Fresh Mozzarella), drained.  I like the little balls–they are about 1/2″ rounds
  • Organic cherry or grape tomatoes, cut in half
  • Organic Basil, coarsely chopped
  • Organic Balsamic Vinegar
  • Organic extra-virgin olive oil
  • Fresh-ground salt and pepper, to taste
Just toss everything together!  I do about half the amount of Mozzarella Fresca to the amount of tomatoes (2 cups of tomatoes, 1 cup of Mozzarella Fresca), then add the basil, vinegar, oil, salt and pepper to taste

Now Serve!

Stir the basil into the pasta sauce, and pass shredded parmesan cheese, if you’d like.  Everything is ready!
 
We like to have some Lassen’s Baked Rosemary Bread with balsamic vinegar and olive oil on the side.

 

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Seriously!  It’s dinner in about a half hour!

This is a perfect meal for a busy summer day when you don’t want to heat up the kitchen!  
 
Happy pasta-ing!
 
Love,
 
Lassen’s
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Vegan Zucchini Lasagna

A True Labor of Love

…and there’s so much love!

Vegan+Zucchini+Lasagne 

Most of the good things in life are at least a little labor intensive.
Building a house, painting a mural, planting a garden…
but the outcome is always oh, so nice and oh, so worth it.
As Stephanie, our Lassen’s Ventura Sample Captain confessed, such was the case with this recipe for Vegan Zucchini Lasagna. It’s just a lot of chopping and dicing, which can all be done ahead of time and stored in the fridge until you’re ready to bake. Paleo, Vegan and Gluten-Free! Oh yeah, and the taste is fantastic!

You’ll Need:

Vegan+Zucchini+Lasagne
  • 2 cups walnuts
  • 1 eggplant
  • 2 red bell peppers
  • 1 red onion
  • 1 Tb oregano
  • 3 garlic cloves
  • 1/2 cup fresh chopped basil
  • 8 zucchini squashes (cut into thin strips)
  • 3 tsp thyme
  • 1 bunch black kale
  • 1/4 cup nutritional yeast
  • 2 lemons (juiced – save peels for zesting)
  • 1 jar of marinara sauce (25 oz)
  • 4Tb extra virgin olive oil
Vegan+Zucchini+Lasagne

 

 
Cucina Antica Garlic Marinara is now sale this month (May, 2013)!
 
Instructions:
Preheat Oven to 450
Dice eggplant, red onions, bell peppers and garlic. Place in a saucepan on medium heat with zest from lemon, olive oil, thyme and oregano. Stir constantly for 10 minutes or until eggplant is tender. Add kale and lemon juice and simmer for another 2 minutes. 
Set Kale mix aside in a bowl.
 
On medium heat simmer zucchini strips for 8 minutes – flip regularly. Place 1 layer of zucchini strips on the bottom of a 9×13 baking dish. With a spoon, evenly spread half of the kale mixture over the zucchini strips, covering it completely. Pour 1 cup marinara sauce evenly over the top of the kale mixture.Top with another layer of zucchini strips followed by the kale mixture and then one more zucchini layer. Pour the rest of the marinara evenly over the final zucchini layer. Sprinkle the top with Nutritional yeast and walnuts.
Bake for 30 minutes.
 
Vegan+Zucchini+Lasagne
 
love,
 
Lassen’s
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Documentary Review–Forks Over Knives

Look at all of those gorgeous fruits and vegetables!

organic+produce
Just in time for Spring and lots of gorgeous produce, I watched the documentary, “Forks Over Knives.”
 

 

This was a compelling and convincing argument for changing our diet–especially the highly processed animal-based diet of the average American–to a whole-food, plant-based diet.  
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Of course the documentary begins with all of the scary statistics about the American diet–the change in the last 60 years that has brought a health crisis with Type 2 Diabetes, heart disease, cancers, and obesity.  This doesn’t even begin to mention the billions of dollars spent on drugs, drugs, and more drugs.

When this film was made, the healthcare cost in America was $2.2 trillion, and yet Americans are sicker than ever, and the rate of chronic diseases is ever increasing.

So, the question is posed, “What is the solution?”  “Not another pill.”

 

The film centered on the life-long research and experience of Dr. Colin Campbell and Dr. Caldwell Esselstyn.  They both have spent their professional lives making connections between food and health. 

“Let Food Be Thy Medicine”  (Hippocrates)

 
 

Several other doctors were involved in the film, as well as patients whose lives had been changed.  One of those who changed their diets completely was Lee Fulkerson.  The film followed his journey as he learned of this movement.  He went to see Dr. Matthew Lederman and Dr. Alona Pulde, a husband/wife team. 

 

 

Yikes!

Lee was shocked to see how unhealthy his bloodwork numbers were, especially since he had considered himself generally healthy.  He had an alarmingly high risk factor number for heart disease.
 
 

 

Lee took this very seriously and changed his diet completely to eat only whole-food, plant-based foods.

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Lee was taken step-by step, from shopping to preparing to eating a whole-food plant-based diet.  Within a few months, his health was vastly improved, and not just by the numbers, but by how he felt.  The documentary also followed several others who have changed their lives and found incredible health benefits.  There was even one woman who was told that she should just go home and prepare to die because of her heart disease.  Instead, she met Dr. Esselstyn and changed the way she ate.  The film was made twenty years after that diagnosis, and she looks younger than she did when she was told to go home and get ready for her demise.

If you’d like to read more, and watch the trailer or the entire film, go to their official website.  They also have recipes and more help to make the switch.

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I know we feel better when we eat more fruits and vegetables, and cut back on the animal products.  In the coming weeks we will feature recipes and tips to eat better, as well as featured produce.  We have some really beautiful produce at Lassen’s, and you’ll be pleasantly surprised as how affordable it is!

Love,

Lassen’s