- 6 lasagne sheets (can use gluten-free lasagne)
- 1 tin of tomatoes
- 1 onion
- Italian herbs (basil, oregano)
- 1 teaspoon Himalayan or Celtic (unrefined) salt
- 1 cup dry lentils, (red or green)
- Quantity Savoury Cashew Spread (Find the recipe in this section of website)
- Soak lentils in boiling water 10 minutes. Drain and rinse.
- Cook lentils in 2 cups water, until soft.
- Boil lasagne sheets in large saucepan. Drain and place in cold water.
- Blend onion, tomato puree and herbs in blender, (or chop onion finely if preferred)
- Mix blended ingredients with cooked lentils. (Lentils should be thick – not too much water). Cook all together in large saucepan 15 minutes, until onion is cooked through.
- Place the pasta sheets and lentil mixture in layers in a pyrex dish.
- Pour Savoury Cashew Spread on top of the top pasta sheet, and spread.
- Bake moderate oven 30 minutes.
Variation: Make vegetable lasagne by adding some steamed vegetables to the lentil mix.
This recipe is a staple and has many uses. You can use it as a spread, a dip, a sandwich filling, or bake it as a dairy-free ‘cheesy’ topping on a pizza or lasagne. Absolutely delicious!
- 1 cup water
- 3 heaped teaspoons arrowroot or pure cornflour
- 1 and half cups raw cashews
- 1/2 teaspoon Hungarian sweet paprika
- 1 teaspoon Himalayan (unrefined pink salt)
- Place nuts in food processor and blend until fine.
- Place cold water in saucepan on stove. Add arrowroot and whisk while it is coming to the boil. This makes a thick, smooth paste.
- Add the arrowroot paste to the food processor with the ground nuts, salt and paprika. Blend.
Note: Himalayan salt it available from health shops. It has not been bleached and is actually good for you because it is full of minerals.
- 1 onion
- 1/2 teasp. dried herbs
- 2 slices of ‘good’ bread: (Spelt or gluten-free bread)
- 1 dessertspoon savoury yeast flakes (available from health shops)
- 1 dessertspoon low salt soy sauce, (called ‘tamari’)
- 1/2 zucchini
- 1 and half cups nuts or sunflower seeds, or a combination (Sunflower seeds are cheaper and just as good)
- 1/4 cup water
- Place all ingredients in food processor. Blend. Add a little extra water if mixture is too dry. (Depends on amount of zucchini )
- Drop mixture by the spoonful into a hot pan greased with olive oil. Turn after about 5 minutes as for pancakes. Flatten out a little. After further cooking, turn again. Altogether they need about 15-20 minutes on medium heat.
These are like vegie-burgers. The yeast flakes makes them very tasty. You can serve them in a wrap, or as a compliment to salad or cooked vegetables.
- 2 cups nuts, sunflower seeds, pepitas, or a combination
- 1/2 cup sesame seeds
- 1 cup gluten-free flour (e.g. millet flour, quinoa flour, buckwheat flour)
- 1 teaspoon baking powder (aluminium free)
- 1 cup coconut (free of preservative 220)
- 2 tablespoons coconut oil or organic butter
- 1 tablespoon honey
- 1 chopped apple
- 1 cup natural dried fruit (free of preservative 220)
1. Grind nuts / seeds in a food processor or coffee grinder.
2. Place dried fruit in a saucepan with 1/2 cup water, honey and coconut oil/butter. Bring to boil then turn off heat. Allow to stand 5 minutes.
3. In a bowl, mix the ground nuts, seeds, gluten-free flour and coconut.
4. Add chopped apple and the warm dried fruit mixture. Mix.
5. Now add a little more water – just enough to make the mixture hold together.
6. Spread out into an oven-proof rectangular dish. The mixture should be about 1/2 inch (12 mm) thick.
7. Bake for about 20 minutes at 180 degrees C.
- 250 g chopped, uncooked pumpkin
- 1/2 onion
- 1 dessetsp. olive oil
- 3 eggs
- 1/2 cup polenta
- 1/2 cup pepitas (green pumpkin seeds)
- handful of spinach leaves
- 1/2 teasp. unrefined salt
- 1/2 teasp. hungarian sweet paprika or 1/4 teas. cayenne pepper
- 10 g. chopped goats feta cheese (optional)
- Grind pepitas in a coffee grinder or food processor. Set aside.
- Steam pumpkin.
- Fry onion in olive oil.
- Chop spinach roughly
- Combine all ingredients and blend in blender.
- Spoon into pie dish or casserole dish. Mixture should be about 3 or 4 cm. high when sitting in dish.
- Bake in moderate oven for 20-25 minutes
Optional: top with sliced tomatoes before baking.