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!


Here’s what you need:

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


  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


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




Raw Vegan Bites


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.