Posts Tagged ‘Explore Cuisine’

Vegan And Gluten-free Lasagne Recipes By Explore Cuisine

Explore Cuisine is a leader in innovative cooking using organic ingredients of the highest quality. All Explore Cuisine products are vegan, gluten-free, non-GMO and jam packed with nutrients.

Firm and flavorful, the Green Lentil Lasagne pasta has a delightful taste and tender texture. Easily prepared, it provides exceptional savour and color to your everyday meal. Explore Cuisine created the first Organic Green Lentil Lasagne, made in Italy. The Green Lentil Lasagne Featuring 11g of protein per 2oz serving, this product is also vegan, gluten-free, non-GMO and jam packed with nutrients. In only a matter of minutes, your family can indulge in a delicious, healthy and satisfying meal, power-packed with high protein and high fiber.

You can just make a very simple one like mine,

it’s super simple and very delicious.

You can also check the recipes below to make it a fancier one!

Spinach Mushroom Lasagne

Spinach Mushroom Lasagna is a simple and delicious comfort food dish. It is a snap to prep and you’ll be begging for a second serving!

INGREDIENTS:

  • 16 oz cottage cheese
  • 1/2 c fresh basil, sliced into ribbons
  • 1/2 c fresh parsley
  • 1 t garlic salt
  • 1 t Italian Seasoning
  • 1 egg
  • 1 T oil
  • 2 c fresh mushrooms, quartered
  • 2 c fresh spinach
  • 8 oz of uncooked lasagna from Explore Cuisine
  • 32 oz of spaghetti sauce
  • 2 cups (or more) of shredded mozzarella cheese
  • Garnish: additional basil cut into ribbons

DIRECTIONS:

  1. In a medium bowl combine cottage mix, basil, parsley, garlic salt, Italian Seasoning and egg. Mix together and set aside.
  2. In a skillet over medium heat, warm the oil. Saute the mushrooms until they soften and they are starting to shrink. Add in spinach to wilt.
  3. Combine mushroom and cottage cheese mixture.
  4. Using a 9X13 baking dish pour 1/3 of the sauce into the bottom.
  5. Add half the uncooked noodles, top that with 1/2 the mixture and 2/3 c of cheese. Repeat. You will end with a third layer of sauce.
  6. Cover casserole dish with foil. Bake at 400 degrees F for 45 minutes.
  7. Remove the foil after 35 minutes.
  8. Garnish with remaining/additional cheese and basil.
  9. Let sit and rest for 15 minutes before cutting into squares.
Lasagna Soup
Easy Lasagna Soup is a combination of two comfort dishes rolled into one. The comforting taste of lasagna paired with a soul warming soup.
INGREDIENTS:

DIRECTIONS:

  1. In a large pot over medium heat, warm the oil. Then saute the onions until hot.
  2. Next, add in the lasagna noodles, diced tomatoes, balsamic vinegar, vegetable broth, sugar and bring to a boil. Boil for 6-8 minutes until noodles are cooked completely. You will need to stir so noodles do not stick together.
  3. Next, add in chickpeas. Stir to mix.
  4. In a bowl create your cheese mixture. Mix ricotta, parmesan, parsley, Italian Seasoning and mozzarella cheese.
  5. Spoon soup mixture into bowls. Top with 1/4-1/2 cup of the cheese mixture. Top with fresh basil as a garnish! ENJOY!

Green Lentil Vegetable Lasagne for Two

INGREDIENTS:

  • 5 sheets green lentil lasagne cooked 6 minutes, drained
  • 1 Japanese eggplant sliced thin lengthwise
  • 1 Red Bell Pepper sliced into oblongs
  • olive oil
  • salt and pepper
  • 2 oz Mozzarella
  • 1/2 cup bechamel sauce

DIRECTIONS:

  1. Lightly coat the vegetables with olive oil. Season with salt and pepper. Roast on a baking sheet until tender. Turn down the oven to 325°F.
  2. Lasagne 2 oz. Mozzarella, shredded 1/2 c. béchamel sauce olive oil
  3. In a baking dish the approximate size of lasagne sheets – brush the dish with a small amount of olive oil. Place one sheet of lasagne on the bottom. Layer with vegetables, mozzarella, béchamel and lasagna sheets. Repeat. Top with last lasagna sheet with béchamel. Bake at 325°F until heated through. Enjoy!

PUMPKIN RICOTTA LASAGNE

INGREDIENTS:

DIRECTIONS:

  1. Pumpkin Ricotta Mixture – Fry sage in butter until crisp. Remove to paper towel. Then combine all ingredients in a medium bowl. Set aside.
  2. Béchamel Sauce aka White Sauce – Melt butter in a medium saucepan over medium heat. Add flour and whisk to cook the flour, about two minutes. Add the milk slowly and continue to stir. Bring to barely a boil then immediately turn down the heat. Cook, whisking until thickened for about 3 minutes. Remove from heat. Season with nutmeg, salt and pepper.
  3. 1 box – 8 sheets Explore Cuisine Green Lentil Lasagne (no boil) 1 ¼ lb. mozzarella, shredded
  4. Spread ½ c. of white sauce over the bottom of a greased 8” square (2 qt.) baking dish. Place 2 sheets of no-boil lasagne noodles over the sauce in a single layer.
  5. Top lasagna noodles with a third of the ricotta mixture. Layer with a quarter of the mozzarella. Then top with a third of the remaining of the white sauce. Top sauce with 2 more sheets of lasagne noodles to build the second and third layers the same way.
  6. For the top layer, place last two sheets of lasagna over the white sauce. Top with remaining mozzarella.
  7. Bake at 375°F for 35 minutes, covered with foil. Uncover and bake an additional 15 minutes until the lasagna is bubbling hot and the top is browning. Remove from oven and let sit at least 10 minutes before cutting. Garnish with fried whole sage leaves.
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Celiac Awareness Month – Explore Cuisine

Did you know that May is Celiac Awareness MonthExplore Cuisine is known for its protein-packed plant pastas that are high in fiber, naturally gluten free, simple to prepare, organic, and delicious. 

Explore Cuisine is a leader in innovative cooking using organic ingredients of the highest quality. All Explore Cuisine products are vegan, gluten-free, non-GMO and jam packed with nutrients.
  • Organic Bean Power: One Ingredient.  ORGANIC BEANS – that’s it.  In only seven minutes, your family can indulge in a delicious, healthy and satisfying meal, power-packed with high protein and high fiber. Varieties include Black Bean Spaghetti, Edamame and Mung Bean Fettuccini, Soybean Spaghetti and more.

Italian Signature Selection: Made from organic lentils and chickpeas, these pastas are high in protein and a great source of fiber and iron. Vegan, organic, and gluten free- it’s a perfect dish for everyone at the table. In just minutes your family will be enjoying fresh pastas made in Italy. Varieties include Red Lentil Penne, Green Lentil Penne, Chickpea Fusilli, Green Lentil Lasagne, and more!

Celebrate Celiac Awareness Month with these nutritious recipes that everyone can enjoy!
RECIPES
Roasted Cauliflower Alfredo Spaghetti
Ingredients
  • 4 cups of cauliflower florets
  • 2 T olive oil
  • salt and pepper
  • 8 oz vegan cream cheese
  • 1 t smoked paprika
  • garlic cloves (optional, see info in post)
  • 2 c vegetable broth
  • 1 box of Explore Cuisine Organic Edamame Spaghetti
  • Fresh Parsley, for garnish
  • Order Ingredients
Instructions
  1. Toss cauliflower with olive oil. Season with salt and pepper. Roast in oven at 375 degrees F for 25 minutes.
  2. In a blender combine roasted cauliflower, vegan cream cheese, smoked paprika, garlic (optional) and vegetable broth. Blend until smooth.
  3. Warm sauce in sauce pan on stove.
  4. Prepare spaghetti per directions on box.
  5. Combine sauce and spaghetti. Gently toss to coat.
  6. When ready to serve, place spaghetti onto plates, top with more smoked paprika and fresh parsley.
  7. ENJOY!

Pesto Spaghetti with Seared Tuna
Recipe by Svitlana Flom of Art de Fete
Serves 4
ngredients
Seared Tuna:
  • 1-pound center cut ahi tuna
  • 1-teaspoon ground coriander
  • 1-teaspoon mildly spicy red pepper (Aleppo or Marash or just black pepper)
  • Dash of vegetable oil
  • Salt
Kale-Walnut Pesto:
  • 2 cups baby kale
  • ½ cup basil
  • ¼ cup walnuts
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • ½ cup olive oil
  • Pinch of mildly spicy red pepper (Aleppo or Marash or just black pepper)
  • Salt
Garnish:
  • ½ large carrot, peeled
  • ½ hot red pepper, thinly sliced
  • ½ teaspoon lemon zest
  • 10 tiny basil leaves
  • Flaky sea salt
  • Mildly spicy red pepper (Aleppo or Marash)
  • Olive oil
Instructions
Make pesto: Place kale, basil, nuts and garlic into food processor. Sprinkle with salt and pepper liberally. Pour ¼ cup over the greens. Blend by pouring the rest of olive oil in a slow stream, until pesto is nice and chunky. Squeeze lemon on top, taste and adjust the seasoning if needed.
Sear tuna: Pat tuna dry with paper towels. Season tuna with salt, red pepper and coriander. Drizzle with olive oil on top and rub spices with oil into its flesh. Heat medium size stainless steel sauté pan until very hot. Pour just a dash of oil and place tuna in the pan. Cook on all sides for about 30 seconds to 1 minute, until it releases easy and all sides have a crust. Slice tuna against the grain into ¼ of an inch slices with a sharp knife.
Slice carrot into ribbons with vegetable peeler, and then make thin long strips with a sharp knife. Set aside. Cut hot red pepper into thin slices.
Cook Explore Cuisine Organic Edamame Spaghetti according to packaging instructions, transfer to large bowl. Add ribbons of carrot, hot pepper slices and 5-6 tablespoons of pesto to the pasta and toss to combine. Drizzle more olive oil if pasta looks too dry.
To plate, divide pasta between bowls by twisting it with a folk. Drizzle lightly with good quality olive oil, sprinkle with salt and red pepper. Top with 3-4 tuna slices, sprinkle with salt and red pepper again. Scatter some lemon zest and tiny basil leaves over each bowl. Serve at room temperature.
Deconstructed Lasagna – a comfort food dinner
Author: Cindy Gordon (Vegetarian Mamma)
Ingredients
  • 8 oz of Organic Red Lentil Penne by Explore Cuisine
  • 32 oz pasta sauce
  • 15 oz Ricotta Cheese
  • 2 eggs
  • ¾ c parmesan cheese
  • 1 cup mozzarella cheese
Instructions
  1. Prepare the pasta, per the directions on the box.
  2. In a bowl combine the ricotta, eggs and parmesan. Blend until smooth and well mixed.
  3. When pasta is done, drain under cool water.
  4. In a new bowl, combine the pasta and sauce. Stir to combine.
  5. Lightly oil a 9X13 baking casserole. Put half the pasta mixture in the casserole dish.
  6. Top with all the ricotta mixture.
  7. Add remaining pasta mixture to the casserole dish, creating layers.
  8. Cover and bake at 350 degrees F for 30 minutes. Remove cover, add mozzarella. Put back in oven until cheese is melted.
  9. ENJOY!
Notes
If your pasta jar is only 28 oz, you will be fine! 28-32 oz is good!

At Explore Cuisine they search the globe to find organic, plant based foods that allow you to create delicious meals that your family and friends will love and gives them the goodness they deserve.

They select the finest organic ingredients from beans, lentils, rice and peas to provide you with more plant based protein and fiber than traditional pasta while being naturally gluten free and simple to prepare. Ideal for lovers of pasta looking for a more nutritious alternative and for anyone seeking to reduce meat in their diet and replace with plant based protein.

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