This month’s episode of The Good Life With VeegMama features a recipe for Garden Lasagna Pots, inspired by one of my favorite products and brands! Samantha Barnes from Raddish Kids joins me as we talk about her incredible monthly cooking kits that “bring families together in the kitchen and at the table.” I can’t say enough great things about this cooking club. Each month’s Raddish box (and can we talk about how clever the brand is – Rad Dish like a radish!), includes:
3 family-friendly recipe guides on beautiful, laminated cards, complete with illustrated directions, a list of ingredients and and tools, as well as a section full of facts and related info. Each card also spotlights an ingredient from the recipe and provides kitchen tips.
A skill card helping kids learn culinary techniques
A creative activity with all the materials, such as a science experiment, art project, oral histories, and food games that tie into the month’s theme
A shopping list (that also gets emailed to you the week your box ships)
Table Talk card deck that give you three conversation prompts to get the family talking during the meal (My family loves these!)
A Raddish patch that can be ironed-on to your Raddish apron. The Girl Scout Leader in me goes crazy for these patches. They send a new patch each month so you can collect them all!
And last but not least, you get access to Bonus Bites, their online extension page for additional activities, a playlist, recipes, and more! I am very excited to announce that Bonus Bites also includes substitutions for your box to make every recipe vegan, vegetarian, and gluten free, now courtesy of VeegMama! This is such an exciting partnership. Watch The Good Life With VeegMama episode below to hear the official announcement and click here to see this month’s substitutions for their Make Believe Kit!
In the episode, we veganize the Garden Lasagna Pots in Raddish’s Garden Party Kit. Please let me know what you think of the recipe in the comments section below and be sure to subscribe to Raddish here to start receiving your monthly kits and my plant-based substitutions.
Vegan Garden Lasagna Pots
Makes 12 “pots” (6 servings)
For Macadamia Nut Ricotta:
(inspired by Allison Rivers Samson’s Luscious Vegan Lasagna)
1 1/2 cups macadamia nuts, soaked overnight, drained and rinsed
1/2 cup water
2 Tablespoons lemon juice
1 teaspoon garlic, minced
3/4 teaspoon salt
Combine all ingredients in a food processor and puree for about 2 minutes until light and fluffy.
For Garden Lasagna Pots:
2 cloves garlic
2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oregano
4 cups fresh baby spinach
1/2 cup fresh or frozen corn
6 basil leaves
1 cup Macadamia Nut Ricotta (recipe above)
1/4 – 3/4 cup Daiya mozzarella style shreds
6 No Boil Lasagna noodles, soaked in boiling water in a single layer for 20-30 minutes
1 cup marinara sauce
1. Preheat the oven to 375 degrees. Lightly grease muffin tin with cooking spray.
2. Smash and peel garlic cloves. Mince into small pieces.
3. Cut zucchini in half, lengthwise. Slice into thin, half-moon shaped pieces.
4. Heat olive oil in pan over medium heat. Add zucchini and garlic.
5. Season the mixture with salt, pepper, and oregano. Cook 8-10 minutes, until tender.
6. Add spinach and corn. Cook 4 minutes, stirring occasionally, until spinach is wilted. Set aside.
7. Mince or scissor cut basil into very small pieces.
8. Stir basil, macadamia nut ricotta, and 1/4 cup Daiya mozzarella shreds in a medium bowl.
9. Cut each lasagna noodle in half. Set 1 half in each muffin tin.
10. Add 3 layers: 1 Tbsp vegetables, 1/2 Tbsp ricotta, 1/2 Tbsp sauce, 1/2 lasagna noodle.
11. Repeat step 10, then fold lasagna noodle corners into the center and top with sauce and remaining Daiya shreds.
12. Bake lasagna pots for 20 minutes. Let cool for 10.
Please let me know what you think of the recipe in the comments section below, and be sure to subscribe at Raddish here to get your monthly cooking kit. For more episodes, click on the links below and subscribe to the channel here.
More about Raddish
Raddish is a cooking club for kids with a mission to bring families together in the kitchen and at the table! Our monthly thematic cooking kits take the guesswork out of cooking with kids, and inspire families to create delicious kitchen memories. Raddish is designed by a team of educators and chefs who believe the kitchen classroom is the tastiest place to learn. Join today!
More about Samantha
Samantha Barnes is committed to changing the way kids and families eat. She’s a former middle school teacher who founded and grew Kitchen Kid (KitchenKid.com) to be the premier mobile culinary school for kids and families in the Los Angeles area. In 2014 Samantha launched Raddish (raddishkids.com), a cooking club and curriculum with a mission to bring families together in the kitchen and at the table. Their first product is a monthly subscription cooking kit that takes the guesswork out of teaching kids to cook, and inspires a lifetime love of good food and wholesome family fun.