Tofu Scramble

  • 0.5 pack of firm tofu

  • spinach

  • mushrooms

  • tomato

  • onion

  • 1-2 minced garlic cloves

  • soya sauce

  • nutritional yeast

  • S&P

Heat oil on pan - medium temp. Crumble tofu in skillet with hands, stir in spinach. Add all desired vegetables while stirring. Mix in minced garlic clove(s). Drizzle soya sauce. Dust nutritional yeast, salt, and pepper. Stir until content with consistency. 
**This recipe is derived from "Skinny Bitch in the Kitch - French Scramble".

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Caprese Zaa

  • 2.25 tsp. active dry yeast

  • 1 tsp. sugar

  • 1 tsp. salt

  • 1 cup white flour 

  • 1.5 cups almond flour, coconut flour, tapioca starch 

  • 1 tbsp. olive oil

  • 0.5 cup raw cashews (should already be soaked from 2 hours to overnight, however you can fix it in your schedule)

  • 1 tbsp. nutritional yeast

  • 1 tbsp. apple cider vinegar

  • 0.5 tsp. sea salt

  • 0.5 cup tomato sauce or paste

  • 2 cloves minced garlic

  • 2 roma tomatoes

  • olive oil

  • balsamic

  • 5 fresh basil leaves

Dough: Mix yeast/sugar, add 1 cup of hot water, and let froth over 3-5 minutes then add flour and salt and combine with fork. Knead. Roll in olive oil. Let rise. (Bread type doughs do NOT like to be played with like regular cookie doughs. Knead as little as possible. Dough will not rise like normal bread as there is not enough gluten. Either use 2 cups of white flour or other flour but note that consistency will vary). Let 'rise' for 15+ mins. Roll out on pizza pan and bake for 8 mins @ 400F..

Mozz Cheese: Process cashews, nutritional yeast, apple cider vinegar, sea salt, and 2/3 cup of water.

Zaa: Take out partially cooked pizza dough. Brush on tomato sauce or paste, minced garlic cloves, and a drop of olive oil. Dollop mozz cashew cheese to preference and place slices of roma tomatoes on top. Bake for an additional 12 mins. Cut thin slices of basil leaves and sprinkle along with drizzling balsamic on top.

**This dough recipe is derived from "Vegetarian Times - Lickety-Split Pizza Dough" https://www.vegetariantimes.com/recipes/supereasy-vegan-pizza-dough-for-beginners


**This pizza recipe is derived from "Blissful Basil - Vegan Caprese Pizza" https://www.blissfulbasil.com/vegan-caprese-pizza/


Vegan Zucchini Lasagna

  • 1 cup raw cashews (should already be soaked from 2 hours to overnight, however you can fix it in your schedule)

  • 0.5 cup unsweetened almond milk

  • 2 minced garlic cloves

  • 0.25 cup fresh basil leaves

  • 0.5 tsp. sea salt

  • 5 zucchinis

  • salt

  • olive oil

  • 1 white onion, cut

  • 2 minced garlic cloves

  • 1.5 cups sliced mushrooms

  • 796mL tomato sauce

  • S&P

Cashew Cheese: Blend all ingredients in food processor.

Zucchini Noodles: Slice lengthwise into thin pieces. Lay out of tray and sprinkle salt on top to bring water to surface.

Filling: Heat olive oil in pan, mix in mushrooms, onion, tomato sauce, minced garlic cloves, and S&P. 


Preheat oven to 375F. Layer zucchini slices in dish after draining water out, next layer filling, and then layer cashew cheese. Repeat until all ingredients are used and last layer is zucchini, filling, and cashew cheese. Bake for 40 mins.

**This recipe is derived from "Healthy Recipe Ecstasy - Paleo (And Vegan) Zucchini Lasagna with Basil-Cashew Cheese Sauce" http://www.healthyrecipeecstasy.com/paleo-and-vegan-zucchini-lasagna-with-basil-cashew-cheese-sauce/