Add the onion, brown mushrooms, zucchini, garlic, tomato sauce, crushed tomatoes, vegetable broth, bay leaves, oregano, basil, red pepper flakes, kosher salt and black pepper to the liner of a 6 quart slow cooker.
Set the slow cooker on low and cook for 7 hours or on high and cook for 3 1/2 to 4 hours.
Once the cooking time is done, cook the lasagna noodles according to the package directions, drain and rinse and add to the soup.
Cut them into smaller pieces. Add the spinach and warm until wilted then ladle into soup bowls.
Toppings of your choice: lettuce, tomato, onion, roasted red peppers, corn, avocado, cilantro, etc.
Avocado cilantro lime sauce
2 ripe avocado
1.5 cups cilantro, stems removed
Juice from 2 limes
2 cloves garlic
2 Tbsp olive oil
2 tsp agave
1/4 tsp salt
Make the avocado sauce: in a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary.
In a pan over medium heat, add black beans (rinsed and drained) chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, sea salt and black pepper. Heat for about 5 minutes stirring occasionally, until heated through. Add 1 Tbsp of water at a time if needed. (Optional: mash beans after heating for a creamier filling.)
While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.
Trim/clean Brussels sprouts, then cut them in half if desired. Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
Add the remaining ingredients into the bowl and toss to coat the potatoes.
Place the potatoes on a baking sheet, spread out into a single layer to ensure even cooking.
Place into oven that has been preheated. Cooking time will vary depending on the type and size of potatoes you use, but they will take at least an hour. Use a spatula to turn the potatoes 2 or 3 times during cooking to ensure even browning.
Preheat oven to 325°F. Toss pecans and olive oil in a medium bowl to coat. Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.
For the cranberries
Increase oven temperature to 400°F. Toss the cranberries, maple syrup and orange zest together in a medium bowl to coat and then spread the mixture onto a small baking sheet. Add the water to the baking sheet. Bake for 10 minutes, until the cranberries are wrinkled and soft.
For the quinoa
Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
Putting it all together
In a large bowl, toss together the pecans, cranberries, quinoa, parsley, the remaining 2 teaspoons of olive oil, and the balsamic vinegar. Serve warm or at room temperature.
ingredients 1 1/2 cups raw cashews, chopped in half 4 Tbsp cider vinegar 2 Tbsp lemon juice 1 tsp lemon zest 3 Tbsp water, plus water to soak the cashews 3 spring onions, diced 2 Tbsp chopped chives 3 Tbsp chopped flat leaf parsley a good pinch o’ sea salt a good pinch o’ fresh ground black pepper
Soak the cashews in water in the fridge overnight, or up to 24 hours.
After 24 hours drain and rinse the cashews
Add to a blender/ food processor with the cider vinegar, lemon juice and water, blend until smooth as possible adding up too another 2 tbsp of water if necessary.
Transfer the cashew purée to a mixing bowl and fold in the remaining ingredients (lemon zest, spring onions, chives, parsley, salt & pepper).
Line a small 6″ sieve with cheese cloth and place the sieve over a bowl. Add in the cashew mixture, smooth out the top and carefully fold over the sides of the cheese cloth.
Leave on the side for about two hours and discard the liquid that has drained out into the bowl.
Place in the fridge overnight to allow even more water to drain and the cream cheese to firm up.
After allowing to sit overnight, carefully unfold the cheese cloth and turn the cashew cream cheese dome out onto a plate.
Drizzle veggies with olive oil, sea salt, and roast at 425ºF for 20-30 minutes, stirring the vegetables twice during the cooking time.
Heat a large skillet over medium high heat. Add the curry paste and the avocado oil to the pan and sauté the curry paste for 1-2 minutes. This step really helps bring out the flavor of the curry paste.
Add both cans of coconut milk to the pan and bring the curry back to a boil, stirring to incorporate the curry paste. Lower the heat to medium and simmer the curry for 5-10 minutes - or until the liquid is reduced by ½. Add the roasted veggies to the pan, and simmer for a few minutes to heat up the veggies.
Preheat oven to 400F and line a medium baking sheet with a couple pieces of paper towel.
Rinse and drain the chickpeas and place onto paper towel. Add a couple paper towels on top and roll the chickpeas around until completely dry. This helps them crisp up in the oven. Set aside.
Whisk dressing ingredients together in a small bowl and adjust to taste. Set aside.
Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon. Slice halves into 1/8-inch “half moons” and toss into a large bowl.
Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Pour in all the dressing and toss to combine. Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in.
Add the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the seasonings.
Line baking sheet with parchment paper. Add chickpeas back onto the baking sheet.
Roast at 400F for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast for another 15-20 minutes, until golden and lightly charred on the bottom
Cool for 5 minutes or so and then top on your salad. They will lose their crispness quickly so these are best enjoyed immediately. You can also freeze the chickpeas once fully cooled and reheat them in the oven for 5 minutes or so to bring back the crispness.