Main Dish

Green Lasagna with Butternut Squash & Courgette (Zucchini)

It was somewhat of a challenge to name this recipe. Is lasagna really lasagna without a tomato sauce? I’m sure many Italians would react in horror to such a thing, but we assure you that this dish is a special one, no matter what label we decide to put on it. The thing is, although we both love lasagna, neither of us are huge fans of tomato sauce. It’s pretty hard to find sweet and delicious tomatoes in England and we often end up being disappointed with their flavour, especially compared to our days living in Spain. When we set out to create this recipe a few weeks ago we had some incredible looking broccoli & cauliflower that was locally grown and calling out to be used. And so, the green lasagna was invented. We hope you love this as much as we do. It became an instant favourite for us and even though it has a few parts that you need to prepare, it’s definitely worth the effort.

Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash

The layers of our green lasagna are compiled from lasagna sheets, a delicious green sauce packed with veggies, a creamy white sauce made with oat milk, and layers of butternut squash & courgette (zucchini). You can use any lasagna sheets to make this, but we love the green lentil pasta sheets by the brand Explore.

Vegetarian Lasagna with Broccoli Green Sauce
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash
Vegetarian Lasagna with Broccoli Green Sauce & Butternut Squash

Green Lasagna Bake with Butternut Squash & Courgette

Ingredients

(Our baking tray is roughly 12 x 9 inches.)

For the green sauce:
750ml vegetable stock (home made or vegetable stock cube)
200g broccoli, chopped
1 onion, finely sliced
1 cup spinach (packed)
200g cauliflower, chopped
salt and pepper to taste

For the white sauce:
1 litre oat milk
3-4 tablespoons nutritional yeast
6 tablespoons spelt flour
2 tablespoons white miso (optional)
salt and pepper to taste

also:
400g butternut squash, thinly cut into as wide slices as possible
2 medium courgettes, thinly sliced
18 sheets lasagna pasta (we use a gluten free green lentil brand)
olive oil
oregano

Method

To make the green sauce:
Add the stock, onion, broccoli, cauliflower and half a teaspoon of salt to a saucepan and bring to a boil. cook for around 10 minutes. Then add the spinach and cook for a further 1-2 minutes. Check the seasoning, add black pepper and salt to taste. Turn off the heat and blend the whole mix until completely smooth using either an immersion of normal blender.

To make the white sauce:
Add all of the oat milk to a sauce pan and gently bring to a simmer. Sprinkle in the flour gradually while whisking to combine. Don’t worry if it’s a little lumpy at this stage. Continue to gently simmer the sauce while whisking for 10 or so minutes until well thickened. Add the nutritional yeast, miso and season generously to taste. Ideally allow the sauce to cool for a while in order to continue thickening.

Assembling & cooking the lasagna:
When both your sauces are ready, assemble the lasagna. We like to sprinkle plenty of oregano and drizzle olive oil between the layers. This is the order we like to put it together, starting from the bottom:
A layer of white sauce
Pasta sheets
A layer green sauce
Butternut squash
A layer of white sauce
Pasta sheets
A layer green sauce
Pasta sheets
Combination of green/white sauces (depending on how much is left)
Courgettes on top with olive oil and oregano

Bake in the oven at gas mark 6, covered with a lid or flat baking tray for approximately 30 minutes. Then remove the cover and cook for another 15 minutes, until the top is golden brown and a knife will go easily through the pasta. Allow to cool slightly before serving.


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Mini Chickpea Quiches with Mushroom, Spinach & Onion


Hey friends, we’re so excited to be sharing more meal recipes on here after a long hiatus at the beginning of the year. We’re fast approaching the time of year for picnics and eating outdoors, which also happens to be our favourite way of eating and sharing foods. We’re looking forward to upcoming months filled with long walks, beach visits and light evenings. These mini vegan quiches are a great addition to any picnic or lunch spread. They’ve been a regular go-to lunch for us for quite a while alongside a big salad, fermented vegetables and a tasty dip or two. This is an adapted version of our chickpea frittata recipe that we posted many moons ago, but this version has a much nicer texture and is easier to eat on the go!

Chickpea flour is often packaged as gram flour and can be found in most health food shops or in asian supermarkets (it’s often used in Indian cooking). We love the way it takes on different flavours and how you can be so creative with what combination of herbs, spices and vegetables you use. For this recipe we’ve chosen mushroom & spinach because it’s a classic favourite and we almost always have these in the fridge. Feel free to add or swap for whatever vegetables you prefer or have in.

Vegan Mini Chickpea Quiche Mushroom Spinach Onion
Mini Chickpea Quiches with Mushroom Spinach Vegan
Mini Chickpea Quiches with Mushroom Spinach Vegan

Vegan Mini Chickpea Quiches with Mushroom, Spinach & Onion

Ingredients (makes 6)
For the batter:
1 cup of chickpea flour
1 and 1/3 cups of water
1 teaspoon of salt
1 teaspoon of smoked paprika

For the filling:
1 onion, sliced
100g of chesnut mushrooms, finely chopped
a handful of spinach, finely chopped
1 and 1/2 teaspoons of ground oregano
1 large sprig of rosemary
1 and 1/2 teaspoons of smoked paprika
olive oil (or different oil of choice)

Method
1. In a silicone muffin tray (or a greased normal muffin tray) divide your onions into 6. Then into each quiche add a 1/4 teaspoon of oregano, rosemary and paprika. Then add a teaspoon of olive oil into each and mix well.
2. Cook onions in the oven for 6-7 minutes at gas mark 6. (If you’re using a silicone muffin tray a helpful tip is to place it on top of a flat baking tray, otherwise it will be difficult to move without spilling the filling)
3. While the onions are cooking add all of the batter ingredients to a small mixing bowl or jug and whisk well to combine.
4. Take the tray out of the oven and divide the mushrooms and spinach between the 6 quiches. Fill them as much as possible as they will cook down. Return the tray to the oven and cook for a further 5-6 minutes.
5. Remove the tray from the oven and pour the batter into each quiche mould. You don’t need to mix them. Place the tray back into the oven and cook for 25-30 mins until golden and firm.
6. Once cooked allow to cool slightly before removing the quiches from the moulds with a butter knife.


Have you tried cooking with chickpea flour before?

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Mushroom Stew with Oyster, Shiitake & Chestnut Mushrooms

As we move towards Winter Solstice here, we’re continuing to crave meals that are warming, hearty & full of grounding veggies. For us, there’s something really satisfying about cooking up a big pot of soup or stew and eating it over a few days. This mushroom stew is one of our favourite recent creations. If you’ve read the blog before you’ll know we’re pretty mad for mushrooms, whether they be the culinary or medicinal types. As well as being really delicious and full of earthy, aromatic flavours, this stew also has a lot of healing potential from mushrooms such as oyster, shiitake and maitake. These different types of mushrooms bring so much flavour to the stew and have a somewhat meat-like texture too.

You can find these varieties of mushrooms in many supermarkets these days, or they can be found at farmer’s markets or asian grocers. If for some reason these speciality mushrooms aren’t available to you, you could just use all chestnut or button mushrooms in the stew- the flavour won’t be as intense but it will still be tasty!

Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut
Mushroom Stew with Oyster Shiitake Chesnut

INGREDIENTS
3 medium onions, sliced
6 cloves of garlic, chopped finely
4 large bay leaves
600g of mushrooms, chopped into bitesized pieces (we used a mixture of chestnut, shiitake, oyster & maitake)
1 tablespoon of brown miso paste
1 tablespoon of tamari
2 teaspoons of sweet paprika
500ml of vegetable stock
25g of dried mushrooms (we use porcini)
250ml of oat cream (we use oatly)
200ml of oat milk (or another non-dairy milk)
1/2 teaspoon of good quality salt
1/2 teaspoon of ground black pepper

METHOD
1. Heat the vegetable stock and add the dried mushrooms, turn off the heat, cover and leave to soak.
2. In a large saucepan, heat 3 tablespoons of oil and fry the onions and bay leaves together on a low heat for 20-30 minutes, until the onions are golden and beginning to caramelise.
3. Next add the garlic and cook for 30 seconds, then add a tablespoon of water to the pan and add the paprika, cook for 30 seconds.
4. Now add all of the mushrooms to the pan and stir well, cook for 3-4 minutes.
5. Strain the vegetable stock and keep the soaked dried mushrooms aside. Add the strained stock, oat cream, oat milk, miso, tamari, salt and pepper to the pan and cook for 10-15 minutes with a lid on until the mushrooms are cooked but retain some bite and texture. Turn off the heat.
6. To a blender or small food processor, add the soaked dried mushrooms you set aside, along with a ladle-full of the cooked stew and blend until smooth. Add this back into the pan and stir well. This is to thicken the sauce, if you find its still a little thinner than you’d like then feel free to blend another ladle-full. You could also do this step using a stick/immersion blender in the pan, but be careful not to blend too many mushrooms as you want to leave as many whole as possible.

Mushroom Stew with Oyster Shiitake Chesnut

What’s your favourite variety of mushroom?
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The Ultimate Nut Roast with Chestnuts, Quinoa, Mushrooms & More...

Christmas is fast approaching and we’ve been perfecting this nut roast recipe, which we plan to serve for lunch alongside a generous amount of mushroom gravy & all the other trimmings. We’ve followed a few nut roast recipes in recent years, with some being a total sloppy disaster and others being delicious but far too dry. So our intention was to create the ultimate nut loaf that held together, had amazing flavours & texture too. There’s a few elements to this recipe, but we promise it’s worth the effort…

Quinoa and green lentils form the base of the loaf and we love the nutty flavour the quinoa brings. Roasted chestnuts, mushrooms & onions give it a delicious and rich flavour, while the walnuts provide a great contrast in texture. We decided to add a grated parsnip into the mix, which also gives a subtle sweetness and keeps it from becoming too dry. Then there’s a final few punches of flavour from all the herbs, garlic, miso and tamari. If you want to prepare in advance, you could make this the day before you plan to eat it and then heat it in the oven before serving. It also makes amazing leftovers to make sandwiches or homemade pasties!

The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms

INGREDIENTS
180g pre-roasted chestnuts
1/2 cup quinoa
3/4 cup dried green lentils
1 cup chopped walnuts
2 tablespoons chia seeds
3 medium onions, finely sliced
300g Mushrooms, finely chopped (We used a combination of chestnut and shiitake)
1 medium parsnip, grated (option to replace with 1 small sweet potato)
6 large cloves of garlic, finely chopped
1 large sprig of rosemary (1tsp dried)
Small handful of sage leaves (aprox 15 large leaves)
3-4 large bay leaves
3 tablespoons miso paste
3 tablespoons tamari
3 tablespoons nutritional yeast
Extra virgin olive oil
Black pepper and salt to taste


METHOD

1. Start by cooking the lentils and quinoa. Cook the quinoa with 1.5 cups of water and 1/2 tsp salt until all the liquid has absorbed and the grains are just cooked. Cook the lentils in 3-4 cups of water with the bay leaves, they should take between 20-30 minutes. Turn them off and drain the water as soon as they are just cooked.
2. Warm 3 tablespoons of olive oil in a large pan and then add the onions, rosemary and sage, cook on a low heat for around 20 minutes until the onions are soft and golden brown.
3. To the onions add the garlic, mushrooms and grated parsnip and cook down for another 10-15 minutes until starting to stick to the pan.
4. Add the miso, tamari and nutritional yeast to the pan and mix well, cook for 30 seconds more and then turn off the heat.
5. Add the chestnuts to a food processor and blend until fine. Then add the onion/mushroom mixture, half of the cooked lentils, 1/2 tsp salt, a generous few grinds of black pepper and the chia seeds. Blend until well combined and transfer to a large mixing bowl.
6. Into the mixture stir the quinoa, remaining lentils and the walnuts until well mixed.
7. Line a loaf tin and preheat your oven to gas mark 6 (200c)
8. Pack the mixture into the tin, pressing down to fit in as much as possible and minimise any air holes in the loaf.
9. Cover with foil and bake for 55 minutes at gas mark 6 (200c), then remove foil and bake for a further 20-25 minutes until golden brown on top. Remove from the oven and allow to cool for 20-30 minutes before using the baking paper to lift the loaf out of the tin. The loaf will still be fairly soft and will continue to firm up the more it rests.

The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms
The ultimate vegan nut roast chestnuts quinoa mushrooms

What are some of your favourite Christmas recipes?
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