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Recipes!

Layered Veggie Cheese Bake


  • Two recipes roasted garlic

  • 3 to 4 dice from tomatoes or any variety of your choice of tomatoes 

  • Half a cup coldpressed extra-virgin olive oil

  • Half a cup freshly minced basil

  • 1/4 cup freshly minced parsley

  • 2 tablespoons freshly minced oregano

  • 2 tablespoons freshly minced Rosemary

  • 1 tablespoon freshly minced sage

  • 1 tablespoon freshly minced bayleaf

  • 1 tablespoon freshly minced thyme 

  • One cup cashews soaked overnight in water plus 1 tablespoon of Brandy and drained

  • One cup black walnuts soaked overnight in water plus 1 tablespoon of Brandy and drained

  • One cup pine nuts soaked overnight in water plus 1 tablespoon of Brandy and drained

  • One cup macadamia nuts soaked overnight in water plus 1 tablespoon of Brandy and drained

  • 1/2 cup of lemon juice

  • 2 tablespoons nutritional yeast

  • 2 teaspoons turmeric

  • 2 teaspoons yellow mustard seed powder

  • One and a half tablespoons tapioca starch

  • 1/4 cup grapeseed oil

  • 1/4 cup extra virgin coconut oil

  • One package of mushrooms of your choice soaked overnight in water +1 tablespoon of Brandy and drained

  • 1/4 cup Brandy

  • One cup red wine 

  • One or more eggplant sliced thinly

  • One onion of any variety of your choice minced or five or six shallots minced and soaked overnight in water plus one tablespoon Brandy

  • One or more zucchini sliced thinly

  • One or more yellow or gray squash sliced thinly

  • One recipe of Super Delectable Red Lentils or one can of lentils rinsed and drained

  • One package of baby spinach washed and dried

  • 2 tablespoons cornstarch

  • 3 1/2 tablespoons water

  • 1 tablespoon capers

  • 1/4 cup black olives

  • One can of hearts of palm rinsed and drained with palms diced coarsely into short strips

  • 1/4 cup hemp seed oil or flaxseed oil

  • One sheet of parchment paper or wax paper to cover casserole dish


  • Preheat oven to 375°F

  • Grease a small casserole dish with hempseed oil or flaxseed oil

  • Set aside

  • And a large bowl combine capers, olives, hearts of palm, tomatoes, garlic, and freshly minced herbs and coldpressed extra-virgin olive oil together, and then mash with a potato masher so that it is uniform in color

  • Set aside and let chill and refrigerator for one to two days until desired flavoring is reached with a nice pungency

  • In a high powered blender or food processor, add the nuts saving some moisture, the nutritional yeast, yellow mustard seed powder, turmeric, grapeseed oil, extra-virgin coconut oil, and the lemon juice

  • Pulse until a smooth creamy cheese like consistency has formed

  • In a small bowl, whisk 2 tablespoons of water with one tablespoon tapioca starch and 1 tablespoon corn starch

  • Set aside to thicken

  • In a small pot on medium high heat, pour in the creamy cheese mixture into the pot, then slowly pour in the starch slurry as well on low heat

  • Whisk until it forms a thick creamy cheese mixture

  • Set aside to chill in the refrigerator four about one to two days depending on desired flavoring

  • After one to two days combine the cheese mixture with the tomato and Olive oil and herb mixture folding in the washed and dried baby spinach

  • In a skillet on medium high heat add the onions or shallots and add the mushrooms to 2 cups boiling water until the shallots or onions and mushrooms are fully caramelized and reduced to 1/2 the liquid, then add the lentils during them slowly until the lentils and onions and mushrooms are nice and thick

  • Use the remaining Half a tablespoon cornstarch and 1 tablespoon tapioca starch and one and a half tablespoons water to make a slurry to thicken lentil and onion and mushroom sauce mixture cooking and whisking on low heat for about five minutes until thoroughly combined

  • Then pour in the pan 1 tablespoon Brandy cooking for about five minutes on high heat

  • Cool to room temperature

  • Mix in the tomato, olive, and cheese mixture with the lentil and onion and mushroom sauce mixture

  • Take turns layering the eggplant and zucchini and or yellow and Gray squash on the bottom of the casserole dish and topping with the sauce mixtures until you reach the top

  • Pour on top Brandy and red wine adding 1/4 of a cup at a time of the red wine every 5 to 10 minutes during the baking making sure everything caramelizes and does not get burned

  • Cover the casserole dish with parchment paper or wax paper and bake for 30 to 45 minutes

  • Veggie bake is ready when zucchini and eggplant and squash are cooked to desired consistency and cheese is nice and gooey

  • Bon appétit!

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