In which Jessica Murnane, author of the One Part Plant cookbook and host of the One Part Plant podcast, shares two of her favorite recipes from the book.
NOTE FROM THE EDITOR: I'm not going to review Jessica Murnane's cookbook, One Part Plant, because-well, I'm not a cookbook reviewer, or really even a cookbook partaker so much. Instead, I'm going to share the two recipes Jessica recommended for our community (along with some yummy photos she sent over) and leave it at that. Have process questions? Want more recipes?? Reach out via Jessica's website or Instagram and let her know!
(If, on the other hand, you'd like to test out one of these recipes and need a taster, I'm your gal!)
One Part Plant Creamy Mushroom Lasagna
3 garlic cloves, minced
16 ounces mushrooms, chopped (you can use a mix of different mushrooms)
1 tablespoon tamari or coconut aminos
1 teaspoon dried thyme
3/4 cup raw cashews, soaked for a few hours (overnight is best), drained
1 cup veggie broth + a little more to sauté garlic and mushrooms
2 big handfuls spinach
10 ounces gluten-free lasagna noodles (I love Tinkyada’s brown rice pasta)
4 cups marinara sauce, store-bought (a 32 oz jar) or homemade
Nutritional yeast (optional)
1. Preheat the oven to 350 degrees.
2. In a large skillet, heat a glug of veggie broth over medium. When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.
3. Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.
4. Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles don’t sit for too long and start sticking together. Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. Add a layer of noodles. Cover the noodles with half of the mushroom cream. Add a layer of noodles. Use another third of the marinara to cover these noodles. Add the remaining mushroom cream. Add the last layer of noodles and cover it with the remaining marinara sauce.
5. Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving.
Honey Peppermint Cups
Makes 12-15 pieces
2 tablespoons raw honey
1/4 teaspoon peppermint extract
1 cup dairy-free chocolate or dark chocolate
1. In a small bowl, stir together the honey and peppermint until combined. Arrange mini cupcake liners on a large plate or fill a mini cupcake pan with the liners if you have one.
2. Melt the chocolate. Fill the bottom of each cup with 1 teaspoon of the melted chocolate.
Add a small dollop of the honey mixture, then top it with another teaspoon of chocolate.
3. Sprinkle a little sea salt on top of each cup. Freeze the candies for an hour and keep them frozen until ready to serve.
Kitchen Notes: Swap out the peppermint for rose, almond, anise, or really any oil or extract that you like to pair with chocolate.
Jessica Murnane is the creator of the One Part Plant movement (she’s working to get everyone on this planet to start eating one plant-based meal each day), author of the One Part Plant Cookbook, host of the One Part Podcast (she loves asking inspiring people inappropriate questions), and wellness advocate (she has a certification in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and works to raise awareness for endometriosis and women’s health issues).