As the evenings grow lighter and we peel off the layers, I don’t know about you, but my focus turns to lighter healthier food, which lifts our spirits and in turn makes us feel good and more energetic. Cut to this month’s recipe – a healthy and vegan lasagne! Yes, healthy and vegan with my no-dairy cheese sauce. Really, you can hardly tell the difference. It takes a bit of preparation but it’s well worth the effort.

YOUR TOMATO SAUCE

2 tins of 400gr chopped tomatoes
2 cloves of garlic
2 medium onions
Splash of red wine if you have a bottle open!
Tablespoon of olive oil
Black pepper and sea salt to taste
Really good tomato purée
Touch of Maple Syrup

Pop everything in a slow cooker if you have one, or simmer over a low heat for 4 hours. I cook my sauce over two days, switching it off when I go to bed. Make a big batch, and you can freeze half of it for next time

YOUR NO-DAIRY CHEESE SAUCE

3 oz spelt flour
2 heaped tablespoons of Engevita Vegan Yeast Flakes (available from earth matters)
1 pint Oatly oat milk
2 desertspoons of Apple Cider Vinegar
Olive Oil
1/2 teaspoon Cayenne pepper
Salt and pepper to taste

Make a roux using the flour and enough olive oil to form a paste. Add the oat milk a little at a time until you have a thick sauce. Add the flakes, cayenne pepper and apple cider vinegar. Season and keep tasting until it’s a cheese sauce.

THEN…

For your filling use whatever roasted vegetables you fancy. Put all your veg in a roasting tin and cook until soft. To make the lasagne, layer with spinach, kale, basil, the sauces and lasagne. I use Spelt Lasagne Bion which I think is the best, (you can buy this from Earth Matters). Cook in oven for about 50 minutes on 160/170ºC fan assisted.

MAD MARCH HARE
If you would like to come along to any of our events please visit www.themadmarchhare.com to find out what we have in store for 2018 | follow us on our Facebook page The Mad March Hare | t: 07809 895 469 for any enquiries.

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