Tag Archive: pasta


Lasagne recipe

Hello again!

 

It’s been a while! Sorry about that. But, I thought that as I’ve recently not been that much on raw food at all as I’d like, I could at least share some of the cooked food recipes that I think are pretty delicious 🙂

So here’s a first one! Vegan lasagne!

Ingredients:

3 tins of chopped tomatoes
1 pack of lasagne sheets
2-3 medium carrots
1 onion
1 tbsp vinegar
3 tbsp date syrup (or alternative sweetener, or sugar)
50 g soy mince
4 heaped tbsp white flour
1/3 cup nutritional yeast
spices – paprika, chilli, salt, garlic, pepper, jerk seasoning….
2 cups soy milk (optional)
water
vegan cheese
Filling of your own choosing – mushrooms, vegetable mix, squash, butternut squash…

First I suggest you make the tomato sauce (unless you want to use ready-made sauce, not as good, I tell you!). For it, peel and chop the onion and start frying it in tiny bit of oil. Meanwhile chop the carrots into small pieces and add to the onions. Add all the tinned tomatoes and mix in some spices like paprika, pepper, salt. Let this simmer until the carrots are soft. Then blend it all (using a hand blender preferably, careful with the splashes). Add some vinegar (balsamic for example) and balance the flavour with the sweetener.
Pour some boiling water over the soy mince and leave for a few minutes, then drain. Mix in with the tomato sauce – that’s then ready! 🙂
For the white sauce, mix some spices into the white flour and then add tiny bit of water or soy milk to make a thick paste. Once it’s all mixed, add some more liquid to make it thinner. Heat up a pot with some oil in the bottom. Pour the flour mixture to the pot and make sure you have more water and/or soy milk handy. As soon as the flour is in the pot, you ought to keep it in motion – mix, mix, mix. A whisk is a useful tool here. When you feel it starts getting thicker, add the water or milk. Continue doing it for the next 5 minutes or so, when you think the flour has expanded as much as it will. Then mix in the nutritional yeast – which might make more liquid necessary. Add some grated vegan cheese (if you wish, it’s totally fine without as well), definitely have a taste and see if it lacks some spices perhaps. And that’s the white sauce done.
If you wish to add some mushrooms or frozen chopped vegetable mix, you can easily mix it in with the red sauce. I grated some courgette and mixed it in with the red sauce. And once before I roasted thin slices of aubergines and butternut squashes and used them as layers as well, so it was layerlayerlayerlayerlayer. 😛 Beans would work well also!

And then it’s time to mount the whole lot! Layer it in whatever order you wish in a deeper dish. I did: red sauce, pasta, white, pasta, red, pasta, white, pasta, red, cheese. If you want, you can as well mix the red and white sauce together, so you only have one kind of sauce in between the pasta. It’s gonna be fabulous no matter what!

Cook the lot in the oven for about 20 minutes, but you can poke it with a knife to see if the pasta is nice and soft. All that’s left is to eat! Serve it with a nice bunch of fresh salad (carrot-beetroot-orange on the photo) and with a couple of friends.

Lovely!

 

Eli x

 

lasagna

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Hello my dear followers! Time for another variety of raw noodles with a nice bit chilli cheezy sauce. It ain’t exactly 801010, but I really felt like something bit more stodgy and honestly ate it guilt-free 😛 Plus, the sauce would be plenty for at least two portions, I used up half of it for kale chips which are currently dehydrating, pictures when they’re ready.

 

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Pasta – as many zucchinis as you’d fancy. I used only one but sauce would cover 2-3 plenty. Use a spiralizer to get the noodle shapes or peel with a peeler. When using a spiralizer use the middle and end part in the sauce so nothing would go waste. 

Sauce:

1.5 cups cashews soaked (a few hours or express method in warm/hot water)
1/2 lemon juice
1 garlic clove (or 1tsp garlic powder)
1 green chilli
1/2 cup water or as much needed to get the consistency you like and blend it all
nutritional yeast to flavour, I like it alot so I used about 1/4 cup
1 tsp sea salt

Blend everything, taste and see if you’d like to add something more 🙂

For garnishing I’ve added some cilantro, parsley and basil torn to smaller pieces and a bit more nutritional yeast and serve with anything you’d like, I’ve done it with two tomatoes and some fresh salad from ‘the garden’ (pots on windowsill :P). DELICIOUS! I have nothing else to say, I loved it so much!

I hope it will appeal to your taste buds as much as it did to mine 🙂

Eli x

Raw pasta / spaghetti 

 

This is one of the easiest, quickest meals I have discovered so far that tastes amzing, plus you have so much free choice regarding the spices that you could have it (nearly) every day and not get tired of it 🙂

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The spaghetti itself can be made of most vegetables by cutting them either with peeler into long strips or if you happen to have a spiralizer then you can actually have the fancy round-shaped spaghetti. I have mostly made it out of zucchini and carrots, but I bet it tastes amazing with swede and butternut squash and other veggies as well. 

And the rest of the magic is spicing it according to your desires. I usually put some olive oil, bit of salt, black pepper, oregano, basil, cumin. And to add some more freshness to it – finely chopped cilantro and spinach, for crunch I’ve added either sunflower seeds (and/)or pumpkin seeds, could add some crushed nuts as well if you’d like so. 

Or you can go crazy and make some actual sauce. Here’s some ideas:

Cheezy sauce:

1 cup soaked cashews
some water (to blend the cashews into creamy consistency)
2 tbsp lemon juice
tumeric
curry powder
chilli powder
salt
black pepper
1 tbsp nutritional yeast
1/2 tsp cumin powder
and/or anything else you’d desire 🙂 Just blend the cashews with enough water and add things and taste and add more if it feels like it. 

 

Tomato sauce:

2 tomatoes
4-5 sundried tomatoes
1 tbsp vinegar
salt
pepper
(fresh) basil
oregano
Blend everything 🙂

 

 

Chips

 

Chips are also one of the easiest things I have ever made, but they taste sooo nice when the vegetable is ripe and nice and juicy.

I was really like to have got my organic piece of turnip from the VegBag this week and so I had the ingredient(s) for making chips. Ie, it’s swede. Or any other kind of turnip would do, I assume.

Just chop enough of the chosen kind of turnip into chip-shapes and spice with a bit of olive oil, salt and pepper. Add any spices you’d desire, I was quite happy with that simple version as I was eating them with guacamole anyway 🙂

 

 

I hope these wee guidlines are of help to you! Enjoy! x