WHAT'S FOR SUPPER? | Vegan Feast w/Eggplant Lasagna

We are going full out Vegan in todays episode. We have Radicchio Salad, Eggplant Lasagna, Brussels with Balsamic Reduction and to finish things off a cheeky Cheesecake from Sage Vegan Bistro, Echo Park. Enjoy!


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RADICCHIO SALAD

1/2 Cup raw cashews
2 Cloves garlic
2 Tbsp lemon juice
1½ Tbsp nutritional yeast
5 Golden baby beats
7 Cloves garlic
1 Tsp avocado oil 
2/3 Cup raw walnuts
2 Tsp maple syrup 
1 head radicchio
1/2 medium lemon, juiced
1/2 cup chopped fresh parsley

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EGGPLANT LASAGNA

2 1/2 cups raw macadamia nuts
2 Tbsp nutritional yeast
1/2 cup fresh basil 
2 tsp dried oregano
1 medium lemon
1 Tbsp extra virgin olive oil 
1/2 cup water
1/4 cup vegan parmesan cheese
1 28-ounce jar marinara sauce 
2 Eggplants sliced
Lasagna Pasta Sheets (Optional)

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BRUSSELS WITH BALSAMIC REDUCTION

3/4 cup balsamic vinegar
1 lb Brussels sprouts
2 tsp avocado oil
1 healthy pinch each sea salt & black pepper
7 cloves garlic, crushed

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STRAWBERRY CHEESECAKE

From Sage Plant Based Bistro - https://www.sageveganbistro.com/

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