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 béchamel 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.
1/2 butternut pumpkin, peeled
5 red capsicum
2 tbs Olive oil
himalayan rock salt, ground
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.