Vegetarian Lasagne with Spinach

Vegetarian Lasagne with Spinach

May 14, 2016 | Main Course

A dish full of delicious vegetables to enjoy throughout the year.

Serves: 6 people

Ingredients

RED SAUCE
2 carrots
2 zucchini
2 yellow onions
2 cloves of garlic
½ chili pepper (medium hot)
2 cans of chopped tomatoes (800 g)
100 ml sweet cream
Salt to taste
1 teaspoon sugar
1 pinch of ground black pepper
10-15 fresh basil leaves

FILLING
250 g frozen or fresh spinach
200-300 g feta cheese
10-12 lasagne noodles
150 g grated cheese to sprinkle on top


Directions

RED SAUCE
Peel the carrots and cut them in short sticks. Cut the zucchini in pieces. Peel the onions, and chop with garlic and chili. Fry until soft. Add canned tomatoes, cream, carrots, zucchini, salt, sugar and pepper. Let everything boil on low heat for 10 min. Add the basil leaves.

FILLING
Spread a little of the red sauce over the bottom of a casserole and add a layer of the lasagne noodles. Spread 1/3 of the red sauce on top. Add 1/3 of the defrosted spinach (or cooked if you use fresh one) and 1/3 of the feta cheese on top of the spinach. Add a layer of lasagne noodles. Continue like this and let the last layer be the red sauce covered with grated cheese. If more liquid is needed to cover the last layer add some more cream. Bake in oven at 225°C for 30 min.

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Cornetti

Cornetti

Oct 20, 2015 | Cake, Vegan

Ingredients

160 g margarine
250 ml soy milk
25 g yeast
415 g flour (I used half white flour and half spelt flour)
1 tablespoon brown sugar
1 pinch of salt
chocolate cream or jam
powdered sugar

 

Directions

Dissolve the yeast in the milk and melted margarine. Put the flour with the salt and sugar in a bowl and make a hole in the middle. Pour the milk and margarine mixture in the center, start mixing by slowly putting the flour into the center. When the center is not liquid anymore, start working with your hands vigorously for a few minutes until you get a compact and solid dough that is still soft. Divide into 6 equal parts. Take one of the 6 parts and form a ball. While working a ball, cover the rest of the dough and cookies with a clean cloth otherwise they might risk drying out.

Roll out each ball of dough with a rolling pin to form a pizza with a diameter of about 15 cm, preferably round. Divide the pizza into eight slices and place a teaspoon of cream or jelly to the base of the triangle and spread it upwards. Roll the cookies starting gently from the outer edge of the triangle. Place the croissants on a baking paper, spaced apart from each other since they will rise.

Bake in unventilated oven at 180° C for about 15 min until they are golden. Roll the finished cookies in powdered sugar.

Vegetable Lasagne with Soya Granulat

Vegetable Lasagne with Soya Granulat

Mar 22, 2015 | Main Course

Serves: 6 people      Time: 1 1/2 hour

Ingredients

1  1/2 pack preboiled lasagne noodles
200 g shredded cheese to cover lasagne

VEGETABLE SAUCE

8 big champignons
2 medium carrots grated
1 red or yellow bell pepper
50 g of celery 2 onions
100 g soygranulat
400 g chopped canned tomatoes
100 ml cream
100 g tomatopaste
1/2 – 1 tablespoon oregano
1/2 – 1 tablespoon thyme
1 tablespoon basil
soysauce after taste
a bit of balsamic vinegear
black pepper

BÉCHAMEL SAUCE

1,5 l of milk
225 ml of flour
150 g butter
salt
white pepper
nutmeg

Directions

Grate the vegatables big or cut them in small squares of 1/2 cm. Sauté the onion in a pan with oliveoil and spices. Add rest of vegetables and sauté for 10 min. Meanwhile soak the soygranulat in boiled water for 5 min, drain and rinse in cold water. Add to the vegetable mix and stirfry for 5 min. Add canned tomato, tomatopaste, water, soysauce, cream and salt after taste. Let cook togheter for another 10 min.

Make the béchamel sauce. Boil the milk. Melt the butter in a separate pot, remove the pot from the hot plate and add the flour while stiring vigorously, put back on hot plate and stir continuously, add the milk little at a time while stirring. When you have added all the milk and the sauce has boiled to the thickness you wish, add the salt, white pepper and nutmeg after taste.

Place a little vegetable sauce in the bottom of your oven tray. Place one layer of lasagna noodles on top of the tomato sauce, then cover them with tomato sauce, then with the béchamel sauce, then one more layer of lasagne noodles and once again, sauce, béchamel, lasagne, sauce, béchamel until your tray is full, at last comes béchamel. Bake in oven on 200 degrees for 15 min, take out, cover with cheese and bake for 30 min more. If you like you can of course also add cheese in between the layers.

For a vegan version make the béchamel sauce with soymilk and margarine instead.

Vegan Bounty Sweets

Vegan Bounty Sweets

Jun 12, 2014 | Dessert & Sweet, Vegan

Ingredients

225g coconut flour
130ml creamy coconut milk
60g of icing sugar
½ teaspoon vanilla extract
150g dark chocolate

Directions

Mix the coconut flour with milk, sugar and vanilla until you obtain a smooth mixture.
With your hands, give shape to the mixture and form small bars.Once that’s done, put the chocolate in a bowl or saucepan and soak in warm water to melt it (be careful not to drop water inside the bowl or pan).

Soak the bars one by one in the chocolate and lay them down on a flat surface covered in baking sheets.

Let it dry for few hours (if the chocolate is at moderate temperature, it will take less time).
Bounty bars can be preserve in the fridge for several days, but most probably they will not survive the pirates attack!!!

If you have extra chocolate, you can melt it in soy milk and obtain a delicious hot chocolate.