Vegan, Gluten-Free Baked Ziti

Anytime I see a recipe that catches my eye, or when I hear people talking about their “favorite” foods/meals, I always ask myself how I can make that same dish, only in a way that’s high-vibrating, or metaphysical.

Everything here on Earth is frequency first, it’s made up of vibrations. There are denser or heavier vibrations as well as higher, more Light-filled vibrations.

Because my personal mission involves being an expression of Light while I’m incarnated, I do everything I can to fill my body with Light and bring that Light into all of my creations.

Including creations like this Baked Ziti! 🙂

Every vibration and frequency matters here on Earth – and that’s why I’m so passionate about making all of my food (and all of my creations) as high-vibrational as possible.

Recently I read something about baked ziti and how delicious it was. I realized I had never made high-vibe baked ziti, and so I instantly (like within an hour of realizing this) had to make my own creation of it.

Below is a super simple recipe for your own GF, DF, vegan baked ziti. You can add Miyoko’s cream cheese to the first layer if you want to mimic more of a ricotta cheese experience like what you’ll find in traditional baked ziti. I didn’t have any of vegan cream cheese on hand, so I used the dairy-free cheese I had, which you’ll see featured in the recipe below.

BTW, this is one of those recipes where it’s even better reheated the next day…so enJOY! XO

Ingredients:

• 1 box of organic gf penne or fusilli pasta (I’m loving Simple Truth Organic brown rice and cauli blend.)
• 1 can of organic pasta sauce, your choice (I’m loving Thrive Market Organic Tuscan Pepper.)
• Non-dairy cheese of your choice (I’m loving Miyoko’s.)
• Organic veggies – whatever you have in the kitchen (I use red pepper, red onion and home-grown zucchini for this recipe.)
• Organic avocado oil

Step one: Preheat oven to 350. Sauté veggies until softened.

Step two: Boil pasta for 10-12 minutes until soft.

Step three: Add pasta sauce to sautéed veggies and heat through.

Step four: Coat an 8×8 glass pan with organic avocado oil. Drain pasta.

Step five: Layer sauce mixture, noodles and cheese 2x in glass pan (in that order). Use as much cheese as you desire for each of the two layers.

Step six: Bake uncovered at 350 degrees for 20 minutes until bubbling.

Step seven: Bless and enjoy (it’s even better the second day!).

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