Vegan Lasagna.

I have the feeling that there are some dishes that I would never learn to make. For example, I try to make rolls once in a while and has no luck with them at all, the same story with lasagna. There is always something that doesn’t work for me and these dishes never taste as they suppose to taste.

Few days ago I found this amazing recipe of Vegan Lasagna. I was craving for this Lasagna for 2 days and finally today I made it for lunch.

First of all I was looking for the gluten free lasagna pasta which is not a pre boiled  at the store yesterday, and it was kind of a task, but I found the rice one, that actually taste as the real pasta and has only 2 ingredients in it: rice flour and rice bran.

It worked in this recipe but next time I will get the pre boiled one.

My lasagna was a little dry, so I guess I just need to use more tomato sauce next time, because I had only a little jar this time.

I also didn’t use the shredded cheese on top, because I didn’t want to use the one from the store that has tons of unknown ingredients.

The best part of this recipe is the Cashew Basil Cheese, because it makes this dish super delicious and to be honest I couldn’t stop eating it because of the flavors that this cheese made.

As I said before my lasagna was a little dry and I don’t really have the good pictures of it, but it tasted so good, that I have to share the recipe with you.

Vegan Lasagna.

Basil Cashew Cheese.

¼ cup water (or more as needed)
¼ cup fresh lemon juice
½ cup nutritional yeast(gives the cheese flavor)
¾-1 tsp kosher salt (or to taste) + freshly ground black pepper
1 Tbsp Dijon mustard
2 garlic cloves, peeled
1½ cups fresh basil leaves
1 cup raw cashews, soaked in water for 30 mins or overnight

Drain and rinse the soaked cashews. Add all ingredients (in the order listed) to a high-powered blender and blend until smooth. By the way, you can easily use this cheese as a cream cheese spread or when making pizza.



½ Tbsp coconut oil
2 garlic cloves, minced
1 sweet onion, chopped
2 zucchini, chopped
1 large or 2 small red peppers, chopped
1 large handful of spinach
salt/pepper to taste
1½ jars of pasta sauce or homemade marinara sauce
1 box of oven-ready lasagna noodles
Lemon Basil Cheeze Sauce

Preheat oven to 400°F. In a large skillet, add oil, onion and garlic; sauté over low-medium heat for 5 minutes. Add zucchini, peppers; sauté for 10 more minutes. Add spinach; sauté for 5 more minutes. Season with salt and pepper.

Pour about a cup or so of pasta sauce into a 9×13 pan and spread it evenly. Add a layer of noodles, then half the Lemon Basil Cheeze Sauce, then half the vegetables. Repeat layers of pasta sauce, noodles, cheeze sauce, veggies. Add another layer of pasta sauce.


Cover with foil and slice a few small vents using a sharp knife. Bake for 40-45 minutes. Remove foil and broil for 5 minutes on medium, watching closely so as not to burn the edges. I burned mine:(


Banana pancakes. Vegan, Gluten-Free Recipe.

I am trying to make something different for breakfast recently. Usually, my daughter asks for whole wheat toast with avocado, cucumber and hemp seeds; strawberries and bananas; or it might be the same toast with nut butter and banana, hard boiled egg and plum tomatoes.

So if I cook something for breakfast besides a toast, that means it’s a special breakfast.

Yes, we are busy in the morning and I don’t have time to spend an hour making breakfast for myself and my family, so I always look for easier ways to make their breakfast healthy and nutritional.

The recipe I am sharing today is simple and easy. You probably will spend around 20 minutes to make it, but it’s worth it. Healthy, vegan, gluten  and nut free banana pancakes are delicious and nutritional.

I substitute the eggs in the recipe with the flax seeds egg and it works great. Actually I am doing it now in more recipes and so far I am glad with the result.

Banana Pancakes. Vegan, gluten-free recipe.



2 tablespoons golden flax, ground
6 tablespoons water
1/2 cup oatmeal flour ( gluten-free)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 medium banana, mashed
1/2 cup Almond Milk or any other dairy free milk ( coconut, hemp, soy etc.)
1 teaspoon vanilla extract
2 teaspoons coconut oil

In a small bowl, combine flax and water. Stir to combine then wait until a gel consistency is achieved. Meanwhile, in a large bowl, combine the rest of the ingredients except coconut oil. Fold in flax gel.

Heat a medium skillet over medium-high heat. Add 1 teaspoon coconut oil, then 3 tablespoons pancake mixture. Mixture will begin to bubble. After about 30 seconds-1 minute the bubbles will become hollow and it is time to flip your pancake. Allow the other side to cook for 1 minute, then remove pancake from heat. Do the same with the rest of the pancake mixture.

Serve warm with fruits, honey, maple syrup, agave syrup etc.



“The Lost Art Of Feeding Kids” by Jeannie Marshall.

I have been looking for reading some interesting and relaxing book for a while.  I am always interested in nutrition, healthy eating, super foods and so on, so this topic is always on the first place for me. When I am checking the books at the book store or at the library the first section I will look at is Healthy Habits, Eating.

When I saw the title of this book on the shelf the other day, I said to myself: ” This books is for me. I need to read it.” There are so many healthy eating books on the market, but 60% of them are boring, keep writing the same information, and makes you bored after 2 minutes reading it. So I was expecting a lot from ” The lost art of Feeding Kids”, and this book didn’t make me disappointed at all. The thoughts of the author is so close to me, because I was grown up in the same environment, so I could easily understand what she was talking about. My memories from the childhood are visits to farmers market every other day, especially in summer, homemade food and the fresh healthy food on the table. We’ve never had any frozen foods in our stores besides frozen fruits, we ate by season, no strawberries or watermelon in winter and we were much more healthier than the new generation now. I remember myself craving the fresh cucumbers by the end of  winter and my mom didn’t buy them in March or April explaining us they have a lot of pesticides in them and we should wait by summer time to eat the real fresh cucumbers. This was about all the foods: tomatoes, strawberries, watermelons, peaches. You need to wait for the season, when they are real and ripe and ready to eat.

The author takes us to Italy, so it was even more interesting for me to read the book because I like Italy and all about it.

Packaged snacks and junk foods are displacing natural, home-cooked meals throughout the world—even in Italy, a place we tend to associate with a healthy Mediterranean diet. Italian children traditionally sat at the table with the adults and ate everything from anchovies to artichokes. Parents passed a love of seasonal, regional foods down to their children, and this generational appreciation of good food turned Italy into the world culinary capital we’ve come to know today.

When Jeannie Marshall moved from Canada to Rome, she found the healthy food culture she expected. However, she was also amazed to find processed foods aggressively advertised and junk food on every corner. While determined to raise her son on a traditional Italian diet, Marshall sets out to discover how even a food tradition as entrenched as Italy’s can be greatly eroded or even lost in a single generation. She takes readers on a journey through the processed-food and marketing industries that are re-manufacturing our children’s diets, while also celebrating the pleasures of real food as she walks us through Roman street markets, gathering local ingredients from farmers and butchers.

At once an exploration of the US food industry’s global reach and a story of finding the best way to feed her child, The Lost Art of Feeding Kids examines not only the role that big food companies play in forming children’s tastes, and the impact that has on their health, but also how parents and communities can push back to create a culture that puts our kids’ health and happiness ahead of the interests of the food industry.

The Lost Art of Feeding Kids: What Italy Taught Me about Why Children Need Real Food