Gluten-free, tomato free, vegetarian lasagna

When you need to cook for vegetarian people with intolerance to gluten and nightshade vegetables some traditional meal seem to appear complicated! So I came up with this recipe last night and it was quite a success!

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Here’s what you need:

  • fresh gluten-free lasagna sheets
  • pumpkin
  • zucchinis
  • sweet potatoes
  • rice flour & milk for a white sauce
  • grated cheese

Preparation:

  1. cut the veggies lengthways and put in oven to roast until cooked through
  2. make a white sauce or Bechamel sauce as it is called in France by adding 3 big tbspoons of rice flour in 500ml of milk. Mix well, then cook on high heat while stirring continuously until sauce thicken to desired consistency. Remove from heat, add a dash of butter, salt & pepper.
  3. make the lasagna by alternating layers of pasta sheets, veggies and white sauce.
  4. finish with a layer of sauce sprinkled with grated cheese
  5. cook in oven for about 40min or until cooked through and cheese got brown
  6. Bon Apetit!

 

Quinoa salad

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This recipe is really easy and REALLY good 

. 1 cup quinoa ( cook in 1 1/2 water)
. 2 tomatoes , cut in small dices
. Half a zucchini, cut in small dices
. Small block of feta cheese ( cut in small cubes)
. 1 grated carrot
. Fresh snow peas
. Lots of fresh herbs: coriander, parsley, basil, chives

In this one I have added some grated beetroot, and half an avocado

Season with olive oil, balsamic vinegar, sea salt, and juice of 1 lemon

Enjoy!

 

K.Wilson

Raw Vegan Bites

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One of my favorite treat. It only takes a few minutes to make and will last for a week in the fridge. But to be honest they are normally all gone in a few days!

-2 cups dates
-2/3 tbs of raw cacao powder
-1 tsp cinnamon
– 1 tbs coconut oil

That’s it for this raw vegan deliciousness.

But I like to add some:

– goji berries
-maca powder
– hemp protein powder
– acai powder
– shredded coconut on top
-shredded lemon or orange peel/ fresh juice

Just put all ingredients in a food processor, then fill a flat dish. Press down the paste and put in the fridge for 30 min minimum.

Keep refrigerated.

You can be very creative with this recipe and change/ add ingredient.