I love how salads are more about construction and flavour than adhering to a strict recipe. As you’ve probably guessed from my posts over the years measurements and precision are not my strong points. A splash and a dash I … Continue reading
You can’t beat a messy porridge bowl 😃. I used brown rice flakes here in place of oats for a gluten free alternative. I cooked it through and added half a mashed banana and some lime juice and zest. I … Continue reading
The nicest warm salad I’ve made this year I think. Well when I say made .. it’s more constructed. I love a good sharing plate. I picked up runner beans and artichokes in the Wilton farmers market yesterday. I just … Continue reading
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
Im a little vegan 