Wednesday, April 3, 2013

Roast Vegetable and Cashew Lasagne. Dairy & Gluten Free.

This is one of our favourite meals at the moment. It's based on a recipe I received from my lovely friend Beth, who has been a huge influence on me in regards to tasty healthy eating. It is roasted vegetables layered with a 'cheesy' cashew sauce. The cashew sauce has the same texture as your regular b├ęchamel sauce, but it's much healthier.
You can use a range of vegetables, I just go with whatever is in the fridge. Try it for yourself, I promise you wont be disappointed.

1 eggplant
1/2 butternut pumpkin, peeled
5 red capsicum
2 tbs Olive oil
himalayan rock salt, ground
black pepper

Preheat oven to 250c.

Slice your eggplant, pumpkin and capsicum and place on individual trays. Drizzle with olive oil and sprinkle with salt & pepper to taste. Roast for about 45mins, or until browned.

2 cups cashews
2 cups water
1 1/2 tbs savoury yeast flakes
1/2 tsp turmeric
1 ts himalayan rock salt, ground

Place in Thermomix or blender, whiz until smooth.

2 handfuls of baby spinach leaves
3 roma tomatoes, sliced

Place a layer of each roasted vegetable into oven proof baking dish with cashew sauce in between each layer. Add a layer of baby spinach, top with remaining cashew sauce, then place sliced tomatoes on top. Sprinkle with salt and pepper. Bake in oven at 250c until set. Serve with a simple garden salad.

Enjoy =)