A high kicking lasagne supreme (vegan style)…. with garlic/pea and tofu/cheese sauces…

A lasagne of sorts tonight. Colourful, nutritious and perfect raw or cooked. I opted for a baked version tonight as there was an ol’ Autumnal nip in the air.

How to:

The veg-
I thinly sliced a huge courgette (took photo then deleted it by accident boo) with my mandolin and used it as the pasta sheets.

I had left over Asian slaw from the other day that was perfect for using up (shredded red and white cabbage, green onions, carrots, mangetout) with sliced mushrooms and broccoli.

For the sauces:
The pretty green mix consists of peas, a splash of soy cream, clove of garlic and salt/pepper blended

The cheese mix is just as easy and delicious! Half a block of tofu, a quarter block of art of zen violife pizza cheese, garlic, nutmeg,
Cinnamon, splash of olive oil and salt/pepper blended.

Now the fun bit! Get layering….. Anything works with this recipes so don’t feel you have to stick to my choices. It’s great for using up leftovers too. I added some mixed herbs and chilli flakes too.

For the top layer use the rest of the violife cheese to grate over the top then into the oven at 180 for 35 min. Mmmm…

I served it up with a salad of mixed leaves, chickpeas, sugar snap peas, chilli flakes, lime zest and juice, olive oil, salt and pep.

Night night everyone! Sleep well

Love Louise

x

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The best non meat meatball tacos…. Ooooh yumminess….

Oh my oh my oh my ! Introducing my favourite dish of the month… Mung bean and chick pea non meat meat ball tacos… These came about from a mixture of leftovers and an article I read today about mung beans and their endless benefits.

Here we go:
Cook the mung beans (as you would rice)
While your mung beans are cooking blitz the following:

A piece of seitan (I only had a little left so use a packet if you have it)
A handful of cashews
3 or 4 stalks of scallions
A cup of chick peas
Drain the mung beans when cooked and blend them also
Combine all ingredients and add-
Nutmeg
Salt
Pepper
Cinnamon
Splash of olive oil
Roll into balls and bake at 200 for 30 min or until toasty.

Place your tortillas into a baking tin and shape like tacos. Bake for about 10 min. I popped them into the oven while the balls were baking.

 

Remove and fill tacos with whatever takes your fancy. I used mixed leaves and placed the balls on top with my tomato sauce from yesterday and the last few scoops of my leftover pesto.

 

I topped it with the amazing Art of Zen Foods violife pizza cheese and placed them under the grill for 5 more min.
Final touch was a dribble of soy cream and you are ready to dig in!

My chief taster Dave (carnivore boyfriend) said this was his favourite dish to date. Oh goodness me! I may have to agree….

Love
Louise

x