Thursday, 16 April 2015

VEGETABLE LASAGNE


I used to love making vegetable lasagne back when I was a vegetarian and recently remembered how good it was, lasagne is my ultimate comfort food. It was then I decided it immediately needed to be revived as a vegan dish! It's perfect for family occasions, as it's not so complicated that you'll be slaving away all day, but there's also something so warm and homely about tucking into a huge casserole dish with your loved ones.

You could even make it in advance and stick it in your fridge/freezer for when you need it. It's one of those really versatile meals that you can eat all year round; in Spring/Summer with some fresh salad on the side or in the Winter with some hearty veg and potatoes. 


To veganise my lasagne I just changed my usual cheesy béchamel sauce to this amazing recipe. It's just as creamy and you won't even notice the difference. I previously also used to layer slices of cheese on top, which this version doesn't even need, so it just goes to show how flavoursome (and how much healthier) this vegan version really is!

Ingredients (Serves 4-6):

- 6 pasta sheets (I used Biona spelt) 

Filling:

- 5 carrots

- 3 courgettes
- 290g pack of white button mushrooms
- 2 large onions
- 4 garlic cloves
- 2 cans of organic chopped tomatoes
- 3 tbsp tomato purée
- 2 tbsp olive oil
- Dried oregano
- Pink salt
- Black pepper 

(All veg organic if possible)


Topping:

Béchamel sauce (link above)
- Fresh torn basil leaves


Instructions:

1.) First fry the onion and garlic in a small pan. In a large 
separate pan heat some oil then add the carrots, courgettes and mushrooms. 

2.) Fry the veggies for 5 mins then add the chopped tomatoes, purée and seasonings. Add the onion and garlic into the big pan, stir then set a timer to simmer the whole thing for 10mins. 


3.) While the filling is on simmer you can make the creamy béchamel sauce to pour on top of your lasagne. 


4.) Once the timer is done, start to line a large square casserole dish with your filling first.


5.) Next add a layer of the pasta sheets overlapping each one as you go. Add another layer of filling and one more layer of pasta. 


6.) Top your lasagne off with the béchamel sauce and pop in the oven for 35mins at 180c until the top becomes golden brown. Top with the fresh basil leaves.



Friday, 10 April 2015

HEALTHY COOKIES


The words cookie and healthy are not usually synonymous with each other but this little number is about to change all that. These cookies taste so sweet and full of flavour you'll never guess they're flour free, oil free, dairy free, gluten free aand refined sugar free! 

They're the easiest, quickest things to bake and can be made with ingredients your bound to have in stock, they don't even require any baking powder. So what's in these magic cookies I hear you ask?


Ingredients (Makes 12):

- 2 cups gluten free oats
- 2 ripe bananas 
- 2 tbsp almond butter
- 2 tbsp shredded coconut 
- 1/2 cup of cacao nibs 
- 1 tbsp agave syrup

Instructions:

1.) Preheat the oven to 170c. 

2.) Mash the bananas then mix in the other ingredients. 

3.) Line a baking tray with parchment, scoop out the mixture a bit at a time and round off into cookie shapes with your hands, spread the mixture evenly between 12 cookies. 

4.) Bake for 15-20mins or until golden brown.


Here I've served mine with some homemade almond milk, made using my Omega juicer. They also make a delicious dessert served with banana nice cream. 

Sunday, 5 April 2015

EASY ENERGY PORRIDGE


This has been my basic go-to porridge recipe for quite some time now and I can't believe I haven't shared it with you guys sooner. It's just one of those staple things you make all the time that you never really think about being 'special' - oh but it is! This porridge is easy to make and full of goodness. 

Oats are high in complex carbohydrates and soluble fibre, meaning they release energy slowly so you’ll stay full until lunchtime. It also contains flaxseed (rich in fibre and Omega-3), along with super nutrient packed chia seeds. What a way to start the day! I always feel fantastic after a helping of this, it literally sets me up for the day.



Ingredients (Serves 1):

- 40g gluten free oats
- 1 tbsp flaxseed meal
- 2 tbsp chia seeds
- 200ml almond milk

Optional topping:

Fruit and nut butter of choice. My favourite combo has to be coconut sugar, raspberries and almond butter.


Instructions:

1.) Place the oats in a saucepan and pour in the almond milk. Next add the chia seeds and flaxseed meal to the pan.

2.) Stir then warm through on a high then medium heat for around 5mins, or until chia seeds have softened.