YIELD: Serves 4 (4 Servings) PREP: 10 mins COOK: 35 mins READY IN: 45 mins Ingredients 500 Grams Lasagne Sheets About 20 Sheets- I make my own, however you could use dried sheets that have been softened in hot water) 1 Large Onion Diced 1 Tbsp Safflower Oil 1 Cup Mushroom Thinly Sliced 1 Cup Pumpkin Diced Small 2 Cups Swiss Chard Shredded 2 Cups Passata or Crushed Tomatoes 1/2 Cup Homeade or Store Bought Basil Pesto (Basil, Pinenuts, Olive Oil, Salt and Garlic to taste- blend!) 1/2 Cup Creamy Cheezy Sauce Recipe Below 1 Cup Raw Almonds 2 Cups Almond Milk 1 Cup Water 1 1/2 Cups Savoury Yeast Flakes (Nutritional Yeast) 1 Tsp Barley Miso Paste Juice of 1/2 a Lemon 1 Tbsp Arrowroot Powder Fresh Black Pepper Instructions Preheat oven to 180ºC In the safflower oil, sauté onion until soft, then add mushrooms and pumpkin...
YIELD: Serves 3-4 as a perfect appetizer PREP: 10 mins COOK: 60 mins READY IN: 1 hr 10 mins Ingredients 3 Whole Artichokes (Choose Fresh, Green 'Chokes) 8 Cloves of Garlic Diced into very Small Pieces Juice of Two Lemons 2 Tbsp Grapeseed Oil 1/2-1 Rock Salt Instructions Preheat oven to 200ºC Carefully cut the stem off the artichoke- it needs to sit flat on a baking tray Chop off the top 1/3 of each artichoke so you can see the inner, tender leaves Gently peel back the outer leaves to separate them Sit each artichokes on a large square of foil, and stuff the finely diced garlic into random ‘pockets’ Drizzle with a small amount of grapeseed oil and a generous amount of lemon juice Sprinkle with rock salt,...
YIELD: Makes about 3/4 Cup
COOK: 5 mins
Ingredients
2 Cups Fresh Basil Leaves
1/2 Cup Fresh Oregano Leaves
1 Cup Sunflower Seeds Rinsed & Drained
Olive Oil
1/2 Colve of Garlic
Juice of Halfa Lemon
1/2 Tsp Rock Salt
Instructions
Process basil, oregano leaves, and sunflower seeds until smooth
Drizzle in olive oil (up to you how runny you like your pesto!) then add garlic, lemon and rick salt
Process again
Serve with a good quality pasta, fresh broccoli and black pepper
CUISINE: Italian
COURSE: Main Meals
SKILL LEVEL: Beginner
YIELD: Serves 6 (6 Servings) PREP: 15 mins COOK: 1 hr 15 mins READY IN: 1 hr 30 mins Ingredients 500 Grams Butternut Pumpkin Peeled & Sliced 3 Large Potatoes Peeled & Sliced 1/2 Head Cauliflower Chopped 1 Large Zucchini Sliced As many mushrooms as you can handle- button, stemmed Peeled & Sliced A bag of baby spinach Fresh lasagne Sheets Minced Garlic 2 Jars Passata Salt,Pepper Fresh Parsley Instructions Put the pumpkin, potatoes and cauliflower in a large roasting pan, with some water and the garlic Bake at 180 for 30 mins or until soft (or if you have a the chefs large roasting pan, on the stove, lid on for 15 mins) Add the zucchini and mushrooms for another 5 minutes When the vegies are soft, put them in a bowl and...
YIELD: Serves 6 to 8 (plenty of leftovers for the next day.....and the day after that!) Ingredients 1 Package of Fresh Lasagne Sheets 1 Onion Diced 3 Cloves of Garlic Minced 1 Cup Broccoli Florets 2 Cups Sliced Button Mushrooms 2 Medium Sweet Potatoes Peeled & Diced 2 Cups Brown Lentils Cooked (or Canned,Rinsed & Drained) 1 Can Red Kidney Beans Rinsed & Drained 2 500 Grams Passata Sauce 1/2 Cup Fresh Parsley 1/2 Cup Fresh Basil Torn Vegan parmasan cheese to serve Instructions In a large non-stick saute pan or skillet, saute onion and garlic for five minutes, over a medium heat Add the mushrooms, sweet potatoes and broccoli and leave to sweat for 15 minutes- you may need to add some water if it starts to stick When the sweet potatoes are soft, add the lentils,...
