cheese
Vegetarian Lasagne
Mixed vegetables, chopped: try 1 onion, 1 capsicum, 2 zucchini, 1/2 cup frozen peas, 1 leek
500g vegetable stock
1 large tin canned tomatoes
1 jar tomato-based pasta sauce
1 tsp crushed garlic (optional)
1/4 jar tuscan seasoning (by Masterfoods)
2 tbsp tomato paste
500g pumpkin
500g frozen spinach, defrosted accoding to packet directions
1 can chickpeas (optional)
1 packet 8 mountain bread*
2 cups low fat milk
2 tbsp cornflour
1 cup low fat cheese
nutmeg and paprika, to taste
* mountain bread is a type of flat bread found in the bread isle of supermarkets. When cooked in this lasagne, it tastes just like pasta, but with a lighter texture and is much healthier. Alternatively, you can just use pasta sheets but note that the lasagne will need to be cooked in the oven for longer, until pasta is cooked.
1- Place vegetables, stock, tomato paste, pasta sauce, most of the tuscan seasoning and garlic in a large saucepan. Stir until combined and place on stove over medium heat. Put the lid on the saucepan and let it cook, for about 15-20 or until vegetables are soft.
2- Slice pumpkin thinly, then steam in microwave (put pumpkin in microwave safe bowl, add a few spoons of water, cover with gladwrap and cook for 5 mins, or until soft)
Absolutely Perfect Palak Paneer
90 ml olive oil
2 cloves garlic, chopped
6 g grated fresh ginger root
2 dried red chile peppers
80 g finely chopped onion
4 g ground cumin
2 g ground coriander
2 g ground turmeric
170 g sour cream
1360 g fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
225 g ricotta cheese
coarse sea salt to taste
1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 tablespoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.
