Creamy Pesto Parmesan Chicken Skillet - Epicure Recipe
Creamy Pesto Parmesan Chicken Skillet Recipe
Made by Sandra Venneri, BSc, PHEc
Epicure Leader & Independent Consultant
Recipe:
Make it a perfectly balanced plate: Serve with 1 cup veggies and 1 cup rice or pasta.
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Velvety, creamy sauce with notes of sweet basil.
Customize ingredients: chicken, fish, pork chops, or tofu. Make with mushrooms, broccoli, or zucchini.
TIP - Make it vegetarian: Swap chicken with 1 lb (450 g) medium-firm tofu, cubed or plant-based sausages
Vegan Glee! : HOW TO MAKE (GLUTEN-FREE) Homemade Lasagna - Part 1
This is probably my favorite vegan food to make for special occasions and its delicious. Besides being super easy and FUN to make, it is really healthy. I make it gluten-free, but you can use any pasta noodles youd like! Feel free to leave comments and pleaseeeeee make it......maybe youll impress somone???!! heheh.
Vegan Lasagna Roll Ups with Spinach Ricotta - Gluten Free & No Added Oil
Vegan Lasagna Roll Ups is a very elegant dish that can be used for a main course or a side dish for your next dinner gathering. The roll ups are stuffed with a vegan tofu ricotta cheese and spinach topped with your favorite marinara sauce (jarred or homemade). Once you make this easy ricotta cheese, you'll never want to try it any other way- it can be used with a variety of recipes (goes really well with stuffed shells too!).
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Ingredients:
8-12 cooked Gluten Free Lasagna noodles
Marinara Sauce - jarred or homemade
Vegan Cheese for topping (optional)
Chopped basil for garnish
For the spinach ricotta:
1 block extra firm tofu - crumbled
1.5 tbsp soaked cashews (optional)
2 tbsp nutritional yeast
1 tsp salt
3 cloves garlic
1.5 tsp Italian seasoning
1.5 cups frozen chopped spinach
Instructions:
1. Preheat oven to 350ºF and cook lasagna noodles according to package instructions - be careful to only cook the noodles 75% through
2. In a blender, add the cashews, tofu, nutritional yeast, salt, garlic, and Italian seasoning
3. Blend until smooth - if the mixture isn’t blending as smoothly, add 1 -2 tsp of veggie stock at a time until you reach your desired consistency.
4. Transfer to a bowl and add the chopped spinach - mix until well combined
5. Arrange the cooked lasagna noodles on a large baking sheet - add a couple of dollops of the spinach ricotta on each lasagna sheet and spread it evenly. Be sure not to add too much, otherwise it will be hard to roll up.
6. Start rolling up each lasagna sheet from the bottom to top - rolling tightly. Do this for all the remaining lasagna sheets.
7. In a baking dish - add a thin layer of marinara sauce on the bottom - this will help prevent the rollups from sticking or burning.
8. Add the rolled up lasagna sheets to the baking dish. Add another thin layer of marinara sauce on top of the rollups and top with your favorite vegan cheese.
9. Bake in the oven for 15-20 minutes or until cheese has melted
10. Garnish with chopped basil right before serving. Enjoy
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**Other favorite Vegan comfort foods you should try**
~Vegan Stuffed Shells:
~Vegan Tofu Parm:
~Creamy Vegan Fettuccine Alfredo:
~Vegan Sweet Black Bean Burger:
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***Products used in this video***
Gluten Free Lasagna Noodles:
Vitamix:
Ceramic Baking Dish:
Pioneer Woman Baking Dish:
Nutritional Yeast:
Tofu Press:
Whole Cashews(without added oil):
Wilton Baking Sheets:
Pioneer Woman Spatulas:
Bamboo Chopping Block:
Himalayan Pink Salt:
Glass Mixing Bowls:
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***Equipment used for video recording & photography***
Sony a6400 camera:
Sigma 16mm f/1.4 lens:
Sony 18-135 Zoom Lens:
Camera Monitor:
GorillaPod Tripod:
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Stay connected with me :)
Website: thesoulfulcook.com
Youtube - youtube.com/TheSoulfulCook
Facebook - facebook.com/thesoulfulcook
Instagram - instagram.com/thesoulfulcook
Twitter - @thesoulfulcook
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0:00 Vegan Lasagna Rollups
0:43 Hi from The Soulful Cook!
1:41 Ingredients you’ll need
1:51 Time to cook!
7:04 See you next time!
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**FTC: Some links mentioned above are affiliate, which means I earn a small commission if you buy a product from the specific link. Video is not sponsored.
You & I by Soyb & Amine Maxwell
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Glen Merzer is a playwright, screenwriter, podcast host, and author. He has authored or co-authored twelve books with a vegan message.
Glen’s latest book is AMERICA GOES VEGAN! with over 120 vegan, gluten-free recipes by Tracy Childs. In the words of Dr. Neal Barnard: “This brilliant book presents the startling facts about the foods we eat, how they affect our health, and what they are doing to our planet, and it then shows us what to do to change things in the most delicious possible way. The nutrition information is solid, and every recipe is tantalizing and mouthwatering—and yet as familiar as a burger and pumpkin pie. I highly recommend it.”
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