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Laura shows you some creative ways to eat your veggies, including a lasagna made with beet "noodles" and sushi that uses a surprising swap.

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Transcript

- Growing up, I always ate my mom's lasagna, but now all the gluten and dairy, my body just isn't having all that. So I'm gonna show you how to make a lasagna that is super filling, really delicious, and so bright and beautiful, it's gonna knock your socks off. Let's go make it. Sage is awesome. It's great for brain function, it has antiinflammatory properties, it's so delicious. Hands down, it's my favorite herb. We're gonna start with our beets, which are actually sort of a noodle layer. If you think you don't like beets, try a golden beet. They're sort of like a gateway beet. They're a little bit mellower in taste and color, a little less earthy. Some people just feel like beets are eating the ground. You could peel them at this point. I actually am going to chop off the sides, because I want a square shape to make it sort of look like a noodle, but you could also certainly peel. I'm keeping the top on, just because this is gonna be a nice little handle for mandolining. Here's my trusty mandolin, and this is a nice width. It's basically the width of a lasagna noodle. Hot tip, go slowly when you do this. I cut myself all the time. I have a bandaid on my finger right now from doing this, so just go slow. Go to the beet of your own mandolin. Okay, and now I'm gonna do the red beets. So you can already see that these red beets are staining everything. I'll probably get it on myself soon, my fingers, this is not blood. So this is why we're doing the red beets after the golden beets. It's not a huge deal if you don't care about color, but I really like distinctive bright color, and now we're gonna mandolin our red ones. Beets are really great for you. They have antiinflammatory properties, they're good for detoxification. Okay, I'm gonna bang these last three out. So this beet started out flat, and as I was mandolining, it's taking off more from this side, so it turns into this point. So essentially, you're just gonna turn the beet around, and you get more out of the beet. This one's done. We're gonna move our noodles over here, and get started on this cheese. So I'm gonna clear these out of the way, and they're all gonna go in this bowl, and I'm gonna juice them later. So now we're gonna make our cheese. It is super simple, and really quick. We're just gonna drain these cashews, which I've soaked overnight. Straight into here, get the water out. I get a lot of questions about the water from soaking. I don't keep it. I don't know that it has any nutritional value, but I also do not think you're losing anything, so you know, water your plants with it. I don't know. Gonna put this straight into the food processor, and then I'm gonna put my lemon juice in. Lemon juice is a really important ingredient. Use fresh lemon juice, it's really good for you, and it just takes the whole flavor to the next level. Nutritional yeast, this stuff is full of B vitamins, but it's also just really delicious. I use it for so many things, but it is a necessary component of raw vegan cheeses. It just gives it that cheesy, delicious flavor. It's awesome, and a little bit of salt, sea salt. Let's blend this up. This looks great. So you could potentially stop there, but I'm going to add some fresh sage. Chop these up a little bit, just a rough chop so you're not putting a whole leaf in there. We're just gonna add it in. I'm putting it in last because I still want it to be a little bit chunky, still look like an herb in there. This is a chunky cheese. It's sort of like a ricotta consistency, but any time you compare a non-dairy cheese to a dairy cheese, people are gonna freak out. It's still really exceptionally delicious, I promise, and now we're gonna make a really quick pesto. Fresh basil, you need it, there's no way around it. I'm sure I'll get a lot of comments of like, ah, I can't find fresh basil, can I use dry? You really can't. You need the fresh basil. If you can't find it, you maybe should make something else, or you could make some sort of red sauce, which would also totally work. I'm just gonna roughly chop the basil here, leaving off the stems, and put it straight into the food processor, and I am also going to add a couple cups of spinach in here. Spinach just has so many benefits, why not sneak it into your pesto, which is already green and leafy. Now a very important part is that we're gonna put the olive oil in, which is good fats, good for your brain, helps with the absorption of all of the vitamins and minerals that you're getting from this spinach, with having the healthy fat, and a little more salt. Let's blend. It already smells really good. I don't like to over pulse this one, that's really important. It's still pretty chunky. This is a good place to stop. Okay, and now we're gonna assemble this lasagna. We're actually doing it by the slice, because you can really get those layers in there. I'm going to start with some red beets. This will be the base, and you can kind of make it into whatever shape you want. You gotta make sure that at least the bottom, the lowest level, is pretty strong. We're gonna put some cheese on there. I use my fingers for this. I always have intentions of using spoons, and then I use my fingers. Okay, and then a layer of the golden beets You could use just one type of beet for sure. I'm just trying to make this as colorful as possible because I like it that way, but whatever you got, you use, and now the pesto. So as you can see, we're really making a single serving at a time, just per person kind of thing. So at this point, it's just about assembly. We're gonna do three cycles, maybe four, depending on how high we wanna get it, but just beet, cheese, beet, pesto, back to beet. The benefit of using smaller pieces of beets is that when you gut into it, it won't all collapse as much as it will if you have full beets. I like to put a little yellow on top just to make the color pop. This is a great dish to serve at a dinner party. It's delicious, it's super filling, and it's perfect for your friends that, and you know you've got them, that have gluten allergies, can't eat dairy, all that stuff. So you can invite everybody, except your friends that are allergic to nuts. Sorry. They can come to the next party. Enjoy. And we got a couple extra snacks. Let's pack our picnic basket. A blanket. I'm gonna bring my wet suit so I can get in the water. Hey guys, how are the waves today? - Oh, not too bad. I'd say 10, 12 feet, double overhead. - Okay. Hi guys, welcome to my actual house. I'm gonna do some snacks that are perfect to take to the beach for a picnic. So we're gonna start off by making some nori sticks. They're very portable, and also they're kind of like snapping into a slim Jim. We're gonna start off with some walnuts. Just gonna pulse that a few times, and grind it up into kind of a fine flour, and then we're just going to dump all the rest of the stuff in. That's some sundried tomatoes which I have soaked in water, some maple syrup, which isn't technically raw, but everybody just relax. It's a good one. Tamari, a bit of paprika, and chili powder, some cumin, a bit of salt, and some apple cider vinegar, and then just blend until it's all well incorporated, and looking like a real thing. Yeah, this looks great. Let me show you. All pretty uniform, no big chunks. So now we're just gonna cut these basic sheets of nori in half. So we're just gonna take this pate texture, just put a little at a time, and you're gonna go down vertically as if it was a stripe, and notice there's a little bit of room on the side because we're gonna use that to fold in, and I'm not going all the way to the edges, and don't make it too thick anywhere because it makes it a lot harder to roll. Now, and this is just like a little bowl of water, I'm gonna wet my fingers, and just wet this side before I tuck it in, and roll it over. Make sure that it is completely underneath that filling, then wet everything that's left, and continue rolling it up. So you could eat it like this, but the texture's probably gonna be pretty gross, so I'm gonna dehydrate all of these. You could also put them in the oven. I'm just trying to draw that moisture out so that it will hold up while you have it in your bag, or whatever. Okay, now we're going to make our energy balls. It's really simple, it's only few ingredients. We're gonna start off by just making a coconut flour, which is just getting shredded, unsweetened coconut, and grinding it up. Now we are going to add in some dates, which I've been soaking in water. Makes them kind of easier to blend. Make sure you pull out the pits. These are going to be the only sweetener we use, and kind of the glue that keeps them together Add in a bit of cocoa powder, some vanilla, and salt, and then we're just gonna blend it up. This looks great. I'm just gonna pull all the dough out, ad now I'm gonna roll them into balls, whatever size you like, but I'm also going to coat them with cocoa powder, put it straight on my cutting board, some hemp seeds, which are a really good source of protein and omegas, cacao nibs, they are just packed with antioxidants, and chia seeds, which are also just so good for you. Omegas. All right, let's roll some balls. Start with hemp seeds. Just roll it on there, and then I'm gonna place it on a parchment or waxed lined cookie sheet, and then I'm gonna put them in the freezer. You could also put them in the refrigerator. I like them in the freezer because they firm up a lot better, and I like the texture, but either would work. Actually, if they're frozen the travel a little bit better, because they don't soften up quite as quickly. If you're having trouble working with the dough, you can actually refrigerate it before you roll it into balls. This makes it a little bit easier, but I'm not gonna because I am impatient. All right, now we got a couple extra snacks. Let's pack our picnic basket. These guys are great because they really hold everything. Get all these in here. Our nori sticks and our energy balls, a blanket. I'm gonna bring my wetsuit so I can get in the water, and maybe some mangoes. Why not? All right, I think we're ready for a picnic. I'm gonna go to the beach. Hey, guys. How are the waves today. - Oh, not too bad. I'd say 10, 12 feet, double overhead. - Ooh, okay. Well we can at least eat this picnic that I brought. - [Ziah] Let's load her up. - Oh, she's a beaut. - I too brought a snack, some coconuts we can have. - [Laura] Let's put those in my basket too. Don't have enough stuff in here already. Let's go. Let's hit the beach. So which beach are we going to, guys? - We checked out the Rodeo Beach. - Is it Rodeo or Rodeo? - I think it's like kind of where you come from. - Rodeo Drive Beach? ♪ Everywhere you look ♪ ♪ Everywhere there's a heart ♪ ♪ There's a heart, there's a heart ♪ ♪ Somebody move me to ♪ ♪ Everywhere you look ♪ - [Ziah] Perfect spot. - Yeah. Okay, you guys wanna eat some snacks? We have coconuts that Ziah brought. Mangoes are Kendra's favorite fruit, so I brought them especially for her. - And some nice iced coffee. - Cheers. Do you wanna hedgehog - [Kendra] I would love to hedgehog. - Some mangoes? How do we do that, Kendra? - [Kendra] Cut them down to pit. You basically do a four square, what's that game? X's and O's? - Don't know. - Come on. - They call it a hedgehog because you do this and it looks like a hedgehog. Voila. Et voila. Do you wanna machete some coconuts? - Funny you say that, because I just brought my machete from my house. The safest way I say to cut a coconut is to shave it all the way down to the shell. - Cool. This is way better than how I open coconuts, for the record. - [Ziah] Once I get down to the shell, you'll see these obtuse angles. You wanna hit right in the middle of the obtuse angle, and voila. - Wow. - You have a beautiful coconut. - [Laura] I am legitimately impressed. - Wow. - These really are my favorite things. I'm gonna pull out the snacks that you guys haven't seen yet that I made this morning. Energy balls. They're topped with hemp seeds, and chia seeds, and cacao nibs. I'm gonna have a chia. - Can I have an energy ball? - You getting tired? You don't like it? - It's delicious. - So I also brought carrots, and I put almond butter at the bottom so that each carrot has just the right amount of almond butter when you pull it out. Pull one out. - Wow. - [Ziah] Don't mind if I do. - You're not allergic to almonds, are you? - No. - Good. Everyone in the comments will be. - That's a quick and easy snack right there. - [Ziah] Right. - What I also brought was celery and tahini, but in this cute little bento adaptor thing. You just pull this out. Isn't this genius? When I dip, you dip, and also you dip. Triple date. Okay, and now we have our nori sticks. Here you go, snap into a slim Jim. - [Ziah] Oh my god. - Snap into your own slim Jim. - [Ziah] What in the? - [Laura] That was actually easier than I thought it would be. - I had some doubts. The slim Jim kinda threw me. - This is delicious. - Some very cute dog stuff happening over here. All these snacks are really portable, and everything has like protein, and complex carbohydrates, and stuff that's all gonna give you sustained energy. - Guys, I think the surf just came in. The swell is up. I think it's the perfect time to go. - Hold on, let me get my wetsuit. - Man, that thing fits everything. - I know, it's fabulous. Are these tacos authentic? Hell no, but are they delicious? Yes, and they're also really fun to assemble and to eat, so let's go do it. So we're gonna start with our taco shells, as they require the most prep time. They're really easy, it's basically just dumping a bunch of stuff in the food processor. Let's start with three cups of fresh corn. We're gonna add about a cup of bell pepper. That's just about one pepper whole, half of an onion, some lime juice, and actually let's blend it right here. You want it pretty smooth at this point. It doesn't have to be perfect, and then we're gonna add all the other dry ingredients, except flax. So that's some cayenne, a little bit of chili powder, some cumin, nutritional yeast, which is basically hippie fairy dust. Pulse it one more time. Now we're just gonna add our flax seed in, which is basically what binds it together. It's also a really great source of omega three's. So now that we have our batter all set up, we're just gonna grab a cookie sheet, and put either parchment paper or a little sil sheet on there and then we're just gonna pour this batter in little six inch discs right on there. So we're making it as thin and smooth as possible without kind of tapering off on the edges, because we are gonna have to flip it at some point, so it needs to be pretty solid all the way around. We're just gonna stick them in the oven about 30 minutes at about 200 degrees. So now we have our taco shells in the oven, now we're just gonna get started with our filling. First we're gonna strain our sunflower seeds that we had soaking, put them in the food processor, we're gonna add our olive oil, a little bit of apple cider vinegar, and some fresh lemon juice. So this is also the time when we're gonna add our sundried tomatoes. I like to add in a little bit of the water they've been soaking in as well. It's just some really nice flavor, and let's blend this up. We're just gonna add a little bit of cumin, a little bit of maple syrup, and salt. Okay, so now we're in the home stretch, we're just gonna chop up these last few things. So everything can just be really roughly chopped. It's gonna get a little bit ground up once it's in there anyway. Let's get some cilantro, just because it smells really good. I like to use a whole jalapeno. If you're afraid, you don't need to, but it makes it really delicious, and just a couple tomatoes. So we're just gonna pulse it a couple more times. We really don't want it to be completely smooth, we wanna keep those chunks in there. This is exactly the texture we want here. This is not the prettiest part, and now we're gonna go check on our taco shells. Okay, so these have been in the oven for about 30 or 40 minutes. You just want to make sure that the edges here are nice and firm so that you can lift them up. Just ever so gently drape them over. You can see how it's gonna become a taco. Right on the grate there. So we're just gonna bake this off for another 30 or 40 minutes, until they're nice and firm. So now that our taco shells are ready, we're just gonna assemble everything. This is the fun part. So let's put a little bit of our filling in here, let's get a little bit of avocado, make it pretty, we're also gonna add in a little raw vegan sour cream that I made. Super simple, it's just cashews soaked with a little lemon juice and olive oil and then I'm just gonna top it with some spinach that I've tossed with a little bit of olive oil, and salt and pepper, and that's it. If you're serving this to a bunch of non-vegans, this is a really good way of showing that you don't only eat nuts and berries.

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