summer has passed, and it’s suddenly fall! well… it feels more like winter. i’m freezing. as promised, here are links to my #ootd:
jacket from nasty gal – $75 right now!
sunglasses from free people – $20
black flare pants [similar from nasty gal] – $15
chanel bag from rebag [similar here] – just buy it and don’t look at the price 😉
i pride myself on finding the chicest airbnbs, and this silverlake
studio was no exception.
giving you a link, just in case you want to visit it too 🙂
this lasagna will change your life. it has a lot of steps, but
they’re all easy and worth it.
step 1: soak ~8oz. raw cashews for at least 4 hours
step 2: make a tomato sauce [or buy a really really good one. Rao’s is the only brand i’d consider]
step 3:sauté up some kale + spinach with olive oil, salt, pepper,
garlic powder, and some nutritional yeast
step 4:slice 1 eggplant, 1 yellow zucchini, and 1 green zucchini =
length-wise so they look like long lasagna noodles. i’d say my =
slices were 1/4″ thick
step 5: make cashew “ricotta”. here’s how:
ingredients:
-your soaked cashews from earlier
-2 tablespoons nutritional yeast
-1 tablespoon apple cider vinegar
-1 tsp onion powder
-2 cloves garlic
-1 tsp salt
-1/2 tsp pepper
-2 tbsp – 1/4 cup water
directions:
add all ingredients to a food processor. i loveeeee my ninja
express. it’s cheap, so effective, and easy to clean.
keep scraping down sides of food processor/adding splashes of water
until the consistency looks like ricotta. feel free to add more
salt/pepper.
now layer your lasagna:
1. tomato sauce
2. eggplant slices
3. tomato sauce & cashew ricotta (spread evenly on eggplant)
2. yellow zucchini
3. tomato sauce & cashew ricotta (spread evenly)
4. cooked greens
5. green zucchini
6. tomato sauce & cashew ricotta (spread evenly)
7. eggplant
8. rest of sauce and cashew ricotta
bake at 350º for 1 hour
top with fresh EVOO and basil
EAT
can’t really tell based on these photos…
but NYC! [domino park to be exact]
vintage nascar tea from eBay
it’s not okay how delicious these are. like… i have no self
control as it is, and now these paleo everything biscuits are
sitting in my freezer, ready to be heated/toasted at any waking
moment. it’s not okay.
what is okay, is that there’s no gluten, dairy, or refined sugar in
these delicious, crumbly treats. they do have eggs, so if you’re
vegan, try substituting with a flax egg. i eye-balled most of the
ingredients, and it worked out fine, but i’ll try to give you actual
measurements:
ingredients:
-2 eggs
-1/4 cup melted coconut oil
-1 tbsp apple cider vinegar
-1/2 tsp baking soda
-1/4 tsp salt
-1 tbsp date sugar
-1/4 cup Bob’s Red Mill paleo baking flour
-1/4 cup almond flour
-2 tbsp unsweetened shredded coconut
–Trader Joe’s everything bagel seasoning
directions:
alright here’s where i went rogue, and it still worked out, so feel
free to go rogue as well. and remember to preheat your oven to 350!:
1. whisk together eggs, coconut oil, apple cider vinegar, date
sugar, baking soda, and salt
2. add in paleo baking flour & almond flour until mixture comes
together. the batter should be pretty gooey, but thick
3. add in your coconut
4. feel free to add more almond flour or paleo baking flour if the
mixture seems too sticky. the consistency was like… between a
banana bread batter and a cookie dough
5. use a spoon to scoop biscuits onto a parchment paper-lined
baking sheet. i think this recipe made 5 or 6? depends on how big
you make them. feel free to shape them a bit with your fingers
6. brush on some more melted coconut oil
7. add everything bagel seasoning on top. push seasoning into
biscuit with your hands so it really sticks
8. bake for around 15-17 minutes. i kept my eye on them and took
them out once they were golden/almost slightly brown.
9. eatttttt.
these are so good. let me know if you make them!