Eggplant Parm Bake

Eggplant Parm Bake
(Serves 8-10) ~ Vegan, Gluten-Free, Soy-Free

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Can I quickly just say how much fun we had last night! We attended a game night hosted by my lifelong friend. Maribel is pretty much family since I’ve known her my entire life. She’s more like a cousin to me and growing up we hung out like sisters would. Her husband and two other close friends attended also. The six of us laughed so hard we were in tears. I love good times like this. The kids had their own game night happening in the living room with uno and cards.
I made this Eggplant Parmigiana bake a couple weeks ago. I wanted to take a quick shortcut to my ultimate eggplant parm recipe. This recipe was quick and delicious.

Eggplant Parm Bake

  • Servings: 8-10
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Ingredients:
3 Eggplants, sliced (recipe tripled)
(Prepared Eggplants – find recipe here)
Parmesan Topping (recipe tripled)
(Prepared Parm Topping – find recipe here)
1 Jar Store bought pasta sauce
3 Cups Fresh Baby Spinach
1 Package Vegan Shredded Mozzarella (I used Daiya brand)

Directions:
-Prepare Eggplant and Parmesan topping according to my Ultimate Eggplant Parmigiana recipe.
-In a large 13×9 baking dish, layer in the following: sauce, eggplant slices, sauce, baby spinach, Daiya cheese then repeat. Note: If you have any additional parmesan topping remaining add on top of spinach layer.
-Oven should already be heated to 500 degrees F. Cover with foil and bake for 20-30 minutes or until cheese has melted. I remove foil halfway through baking. Enjoy!

Spinach layer:
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Next Daiya Cheese and then Eggplant.img_0881
I served alongside Angel hair pasta.
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p.s. I cannot believe the holidays are right around the corner!!

Raw Pineapple Coconut Cheesecake

Raw Pineapple Coconut Cheesecake
(Serves 12-16) – Vegan, Gluten-Free, Raw, Dairy-Free, Soy-Free
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This cheesecake is deliciously creamy with a great texture. It seems there were some mixed feelings about this cheesecake, I’m thinking because of the acidity. I really enjoyed it as did Jasmine, I thought it was fresh and light. My husband although he liked the flavor he didn’t care for the acidity too much. If it makes you feel better coconut oil is neutral, young coconuts are alkaline while the pineapple is acidic, so I like to think there is some balance. 🙂 More raw cheesecake recipes to come. You be the judge, enjoy!
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Ingredients
Cheesecake:
1 Cup Raw Cashews, soaked
1 Pineapple, peeled/cored, chopped
1 Young Coconut (Meat Only)
1 ½ Cup Finely Raw Shredded Coconut
½ Cup Coconut Oil, slightly melted (room temp. it’s summertime here!)
3 Tbsp Raw Agave Nectar

Crust:

1 ½ Cup Walnuts
1 Cup Pitted Dates (about 20)
2 Tbsp Coconut Oil
1 Tbsp Raw Agave Nectar

Directions:
-In a food processor pulse pineapple, coconut meat and cashews until blended. Add remaining ingredients and continue to blend until smooth.
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Notes: If you have a high speed blender with a large capacity, just blend all the cheesecake ingredients in the blender). However, I used the food processor in combination with my nutribullet. I blended the mixture in my nutribullet in batches until smooth.
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-For the Crust: Pulse together in a food processor until combined. The mixture should stick together.
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-Press crust in bottom of springform pan. Add cheesecake mixture on top – smooth and refrigerate until firm. I refrigerated overnight.

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