Whole Wheat Chickpea Lasagna with Pumpkin-Cashew Cheez

I am not about resolutions.

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But if I were, my resolution for 2015 would be to eat more carbs. This probably isn’t a popular idea among resolution-casting humans because at some point people decided that carbs are the devil. The fault in this claim (other than the fact that we know Justin Bieber is the devil) is that carbohydrates provide the body with glucose, which is converted to energy used to support bodily functions and physical activity. The amount of carbohydrate in your diet – high or low – is less important than the type of carbohydrate in your diet. Healthy, whole grains such as whole wheat bread or pasta, rye, barley and quinoa are better choices than highly refined white bread or French fries (le duh).

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Of course, the healthiest and most bomb sources of carbohydrates—unprocessed or minimally processed whole grains, vegetables, fruits and beans—promote good health by delivering vitamins, minerals, fiber, and a host of important phytonutrients. Harvard’s School of Public health has a Healthy Eating Plate which recommends filling most of your plate with healthy carbohydrates – with vegetables (except potatoes) and fruits taking up about half of your plate, and whole grains filling up about one fourth of your plate. This la-zag-na has healthy carbs, versatile protein, and some healthy fat from nuts. It’s got all the flavor and texture of a gooey, cheesy lasagna, but will leave you feeling like a super-powered badass (rather than just bad).

If it isn’t an endorsement to say I’ve made it four times already this month, I don’t know what is.

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Whole Wheat Chickpea Lasagna with Pumpkin-Cashew Cheez

  • 1 package whole wheat lasagna noodles, uncooked
  • 1 jar of marinara sauce (roughly 25 oz.)
  • 1 can chickpeas, rinsed and drained
  • 1 cup sliced cherry tomatoes
  • 2.5 cups raw cashews
  • 1 can pumpkin puree
  • 1 lemon, juiced

Preheat oven to 350*

1. Begin by pouring the raw cashews in a large bowl and covering with water. Set these aside to soak overnight.

2. The next day, drain the cashews and place them in a food processor. Pulse until the mixture becomes a smooth paste, then add the pumpkin puree. Process until you have a smooth mixture, then set aside. This is your “ricotta.”

3. In either a 9×13 or 9×9 spread a layer of tomato sauce (enough to cover the whole bottom). [Note: A 9×9 will make more layers, but a 9×13 is good if you want to add other things like peppers, spinach, mushrooms, whatever!] Place a layer of uncooked lasagna over the pasta sauce, then the pumpkin ricotta, a couple squeezes of lemon juice, then sprinkle with sliced cherry tomatoes and chickpeas. Repeat. Top with any remaining ricotta mixture and tomatoes. Pop in the oven at 350* and bake for 35-40 minutes, or until the noodles are tender and the ricotta is gooey.

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