The right thing to do

originally from: http://www.greenkitchenstories.com/lentil-rice-patties-with-dates-pomegranate-feta/

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UPDATE: Two days ago we posted the recipe for these Lentil & Rice Patties wrapped in lettuce leaves and topped with pomegranate seeds, dates, feta cheese, herbs, yogurt and pistachios. For various reasons we had only tested the recipe once (usually we try new recipes at least three times) but we still felt pretty good about it. That was until couple of readers reached out and mentioned that the recipe didn’t turn out as they were expecting. To be honest, I think it was just a matter of explaining our methods better (the size of the patties, cooking time etc). Regardless, we slapped ourselves for not trying the recipe more thoroughly before posting and decided to get back into the kitchen to test it again just to be sure. We started tweaking the recipe slightly here and there, trying to make it completely foolproof and at the same time improving the flavours a bit. Some readers were asking for a vegan version so we wanted to try achieving that as well while we had the chance and came up with a recipe that we thought was spot on, but a few hours later they tasted dry and dull. So we kept on testing, a little more of this and a little less of that. It felt like a balancing act between texture, flavour and how well the patties were holding together. We abandoned the vegan version and went back to using eggs, but all of a sudden that didn’t feel right either.

What started out as a little tweaking had led us deep into the science of veggie patties. I have lost count of how many patties we have fried and even though we might actually have nailed this recipe somewhere along patty no.49, we simply don’t want to have anything to do with it anymore. They all taste like rubber tire to us at this point. I guess that we, in the midst of finding a recipe that everyone would love, lost our own lust for it. Cooking and sharing recipes should always be fun and this one just isn’t anymore. So we are letting it go. Deleting and moving on.

If you want to try a genuinely tasty patty, we suggest that you hop over to our Spinach & Quinoa Patties instead. Or these Grilled Beet Burgers. And perhaps try them with the toppings from this post. Because those are still spot on!

Sorry if we disappoint anyone that was looking for this recipe. We’ll be back again soon with a delicious new recipe. Now we are off to feed patties to the rats.

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PS! A couple of weeks ago, Food52 came by for lunch, an interview and to shoot a few photos of our kitchen. And it’s now up on their site, if you want to have a peek.

Pumpkin Pie Caramel Bars

originally from: http://www.greenkitchenstories.com/pumpkin-pie-caramel-bars/

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And we arrrrre back! If you have read the updated version of our latest post, you know that last week was an exhausting one for us. We are sorry about the decision to pull that recipe but it made us so happy to read your cheering comments on instagram regarding honesty and transparency.

We promised you a new recipe soon, and this one surely delivers. It’s a two layer, pumpkin pie caramel bar covered in dark chocolate. It takes a little jiggling to cover the bar in chocolate and some waiting for the pumpkin layer to set, but apart from that, it is pretty straight forward. Instead of making a separate caramel layer, we chose to combine our favourite date caramel recipe with a simple pumpkin pie recipe and it just made the whole thing a lot easier. And of course mega-delicious. When eaten straight from the freezer it has proper ice cream texture, and when left an hour in room temperature the inside gets more caramel-like. Personally, I prefer it somewhere in between – when the pumpkin caramel is a little soft but still quite frozen.

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We are not big on Thanksgiving celebrations here in Sweden but if we would arrange a Thanksgiving dinner, I think these would be optimal as a cold, sweet and modernised version of a pumpkin pie in between or after all the warm, savoury dishes.

I already mentioned that it can get a little messy when you cover the bars in chocolate. If chocolate-messy-fingers isn’t your thing, you can make Pumpkin Caramel Slices instead of bars by leaving the mixture in the tin and pouring the chocolate (3 oz / 80 g is enough) on top, so you get three visible layers instead of having the chocolate covering the sides. It’s a lot easier (but perhaps not as fun). Just remember to wait until the chocolate is firm before cutting up the slices.

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Pumpkin Pie Caramel Bars
Makes 20 bars

Coconut base
5-8 fresh dates, pitted
1 tbsp coconut oil
1 scant cup /250 ml / 80 g desiccated coconut, unsweetened

Salted Pumpkin Caramel
½ cup / 70 g cashew nuts, pre-soaked for 3-5 hours
1 cup / 250 ml / 220 g canned pumpkin puree or homemade (see note how to make it)
4 tbsp tahini
4-6 tbsp drinking water
4 tbsp coconut oil
10 soft dates, pitted
1/2 tsp cinnamon
1/4 tsp ginger
1 pinch cloves
1/2 tsp flaky sea salt

150 g / 5 oz dark chocolate, 70%.

Add dates and coconut oil to a food processor and mix on high speed until you get a sticky paste. Add the coconut and mix again until all is combined. Make sure the mixture is sticky otherwise add an extra date or some coconut oil. Line a 4 x 8 inch / 10 x 20 cm loaf tin with parchment paper and scoop the coconut mixture into it. Use your palm to flatten out coconut tightly into one thin base layer and then place the tin in the freezer while creating the pumpkin caramel.

Add all the pumpkin caramel ingredients to a blender or food processor and mix on high speed until smooth. Start with 4 tbsp water and then add a splash more if the mixture is too thick to blend. When completely smooth, taste and add more salt or dates if needed. Take out the tin from the freezer and scoop the pumpkin caramel on top of the coconut base. Use a spatula to smooth out the surface or knock the tin against the table a few times to get it even. Place back into the freezer for at least three hours or until completely firm.

Use a knife to carefully flip the frozen mixture out of the tin. Trim the sides for more even looking bars then use a sharp knife to cut 20 bite-sized pieces, about 1 x 2 inches / 2,5 x 5 cm, that you spread out on a parchment paper (or place back into the freezer while melting the chocolate).

Melt chocolate in a water bath (here is a simple instruction video).Use a spoon to spread the chocolate evenly around each bar or simply pour the chocolate over them (or a combination of the both), leave the bottom uncovered. You can dip the bars straight into the chocolate but if you are not careful with the chocolate’s temperature, the cold bars will chill the chocolate which makes it harder to handle. Try to keep the bowl of chocolate over the water bath until the last bar is covered to ensure that the chocolate is evenly tempered and thus easier to handle.

Store the bars in the freezer and eat chilled or slightly thawed.

Homemade Pumpkin Puree
Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper. Cut one 1 small Hokkaido pumpkin or Butternut Squash into quarters, scoop out the seeds and fibrous strings and place cut-side down on the baking tray. Bake for approx. 25-45 minutes (depending on the size of the pumpkin) or until the skin is golden and bubbled and the flesh is tender. Set aside to cool. Spoon the flesh of the pumpkin into a food processor and process on a high speed until completely smooth. Store in the fridge in an airtight container for up to five days or in the freezer. Apart, from these bars, the puree can be used in Pumpkin Pie, Pumpkin Soup or the Pumpkin Waffles from Green Kitchen Travels.

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NY, Brooklyn – Riverdel Fine Foods (Vegan Cheese Shop)

originally from: http://www.godairyfree.org/dining-out/riverdel-fine-foods-vegan-cheese-shop

Riverdel is an all dairy-free store, famed as a vegan cheese shop but they also sell an array of dairy-free goodies, from specialty milks and yogurts to fine crackers and sweets. Riverdel carries artisan brands from all over the country, including dairy-free cheese alternatives from Cheezehound, Vtopia, Avellana, Miyoko’s kitchen, Vegan Sun, Ste Martaen, Dr. Cow, Fieldroast’s […]

The post NY, Brooklyn – Riverdel Fine Foods (Vegan Cheese Shop) appeared first on Go Dairy Free.

Gluten Free Matcha Chocolate Swiss Roll Cake

originally from: https://simplygluten-free.com/blog/2015/12/gluten-free-matcha-chocolate-swiss-roll-cake.html

Post image for Gluten Free Matcha Chocolate Swiss Roll Cake

If you’re looking for a holiday dessert that’s just a little different, I have a suggestion – Gluten Free Matcha Chocolate Swiss Roll Cake.

This cake is light and delightful. A matcha sponge cake rolled around chocolate chip filled sweetened cream and topped with rich chocolate ganache. The earthy sweetness of the matcha goes so well with the cream and chocolate. And to give that chocolate even more depth of flavor I employ a little trick I learned – adding a dash of San-J gluten free tamari in with the chocolate ganache.

Truth be told, I have always wanted to present a Yule Log cake at my holiday dinner table. But there is no way I can do all that decorating. I mean, making mushrooms out of meringue? I don’t think so! My cake decorating skills are limited to drizzling and a bit of piping now and again. But that doesn’t mean I can’t produce lovely desserts!

To give this cake that holiday glam without a lot of decorating skills, I simply surround it with berries and mint. Beautiful, simple, delicious!

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Note: There is a print link embedded within this post, please visit this post to print it.
Gluten Free Matcha Chocolate Swiss Roll Cake Recipe
Ingredients

1 cup gluten free flour blend (with xanthan or guar gum)
1 teaspoon baking powder
2 tablespoons matcha
¼ teaspoon kosher or fine sea salt
5 large eggs, separated
¾ cup sugar
3 tablespoons milk
2 teaspoons pure vanilla extract
¼ teaspoon cream of tartar
1 ½ cups plus 3 tablespoons heavy cream
2 tablespoons powdered sugar
1 ½ cups mini semisweet chocolate chips, use divided
1 tablespoon San-J Tamari
2 pints fresh raspberries
Mint sprigs for garnish

Directions

Preheat oven to 400 degrees. Line a jelly roll pan with parchment paper. Place a clean tea towel on a flat surface.

In a mixing bowl, whisk together the flour, baking powder, matcha, and salt.

Beat the egg yolks with the sugar, milk, and vanilla until light and fluffy, about 3 minutes.

In a clean bowl with clean beaters, beat the egg whites with the cream of tartar until stiff peaks form.

Stir the flour into the egg yolk mixture. Take one third of the egg whites and stir into the yolk mixture. Gently fold in the rest of the egg whites, half at a time until the mixture is no longer streaky. Spread the batter evenly into the prepared pan and bake for 8 minutes or until a toothpick inserted in the center comes out clean. Invert the pan onto the tea towel, remove the pan and peel off the parchment paper. Starting at the short edge, roll the cake to create a loose log, wrap lightly with the tea towel and let cool completely to room temperature.

When the cake has cooled, whip 1½ cups cream with the powdered sugar until stiff peaks form. Fold in ¾ cup chocolate chips.

Gently unroll the cake, spread the whipped cream over the top in an even layer and re-roll. Slice off a little from each edge of the roll to make the edges look clean and even. Place the roll on a rectangular serving platter.

In a small saucepan, combine ¾ cup chocolate chips with 3 tablespoons cream and the tamari. Heat over low, stirring, until the mixture is smooth and glossy.

Drizzle the chocolate sauce on top of the roll allowing some of the chocolate to drip down the sides. Refrigerate the cake until ready to serve.

Place the raspberries and mint springs along the sides of the cake on the serving platter and serve.

Servings

A beautiful gluten free recipe that serves 8

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

 

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Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

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10-Spice Mix Gift Jars + Printable 10-Spice Veggie Soup Recipe!

originally from: http://ohsheglows.com/2015/12/21/10-spice-mix-gift-jars-printable-10-spice-veggie-soup-recipe/

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If you’re looking for a lightening fast and cost efficient homemade holiday gift, I have just the thing for you!

I love to make homemade food gifts for friends and family around the holidays. It’s fun to give them and all, but mainly, I love having a reason to buy more glass jars. SEE ERIC, I ACTUALLY NEEDED THESE JARS. And cute tags…oh my goodness, the cute tags. I die.

I almost didn’t get a chance to make any homemade gifts this year because the past two weeks have been consumed with the cookbook photoshoot (behind the scenes one, two, three). So, we just started our Christmas shopping/gift planning on Saturday which was fun. Our tree is still not up yet, but it is what it is. We’re squeaking in at the last minute this year, and I’m just going to have to make peace with the fact that the holiday season is never “perfect”. Isn’t it so much better when you just accept that?

My motivation was running a bit low after the excitement of last week, but sometimes inspiration strikes when I least expect it. I got a text from my sister Kerrie on Friday night. She wrote:

“Mixing up your 10-spice mix and putting them in jars with your recipe attached! I’m giving some out for Christmas! How’s that for an idea?”

Then she attached a photo. Immediately, I knew I had to do this.

Then a short while later, I received another text from Kerrie:

“Do NOT touch your face when using the CAYENNE pepper!!!! OH MY GOODNESS!!”

I just about died laughing.

A short while later, another text:

“A frozen face cloth helps.”

She kills me, she really does.

So, a big thanks to Kerrie for this post’s inspiration (and hilarious personality). I love you.

Also, thanks to Eric for being my crafting partner in crime yesterday (he was the one who insisted we do this idea!) and for being the best hand model eva. If you are following me on snapchat, you saw the entire process (as well as the Crispy Almond Butter Cookies from my cookbook)! We had a blast.

The fine print: Do not attempt to use a mixing bowl this small. I only used it for the photo and then promptly transferred the spices into the biggest, baddest bowl I own (a bamboo Caesar salad bowl that could feed 25 people – 3 pics down).

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10-Spice Mix Gift Jars
Vegan, gluten-free, grain-free, no bake/raw, nut-free, oil-free, refined sugar-free, soy-free

This 10-Spice mix takes just a few minutes to throw together, and it can be used in a variety of dishes, such as soups, stews, pastas, potatoes, salad dressings, and more! I love using it in my 10-Spice Vegetable Soup with Cashew Cream (also see: page 137, The Oh She Glows Cookbook) which is one of my most loved soups of all-time (and a reader favourite, too!) These spice jars make a quick and easy holiday gift that won’t set you back much money. Just pair the spice mix with the soup recipe or, if they don’t have it, The Oh She Glows Cookbook with the page bookmarked.

Yield
7 packed cups of spice mix

Prep Time
45 Minutes
Cook time
0 Minutes
Total Time
45 Minutes

Ingredients:
2 cups smoked paprika1 cup garlic powder1 cup dried oregano1 cup onion powder1 cup dried basil2/3 cup dried thyme1/2 cup ground black pepper1/2 cup white pepper (optional)1/2 cup fine sea salt1/3 cup cayenne pepper

Directions:
Gather 8-9 (3/4 cup/175 ml capacity) glass jars. Add all of the spices into an extra-large bowl (I used a huge Caesar salad bowl) for easier mixing. Whisk together all of the spices until thoroughly combined. It takes a while to mix it all together, but keep going until you don’t see any clumps or patches of spice. Divide the spice mix between small jars using a funnel. Secure lid, tag, and ribbon on each jar. Print off the 10-Spice Vegetable Soup recipe and give the recipe (or The Oh She Glows Cookbook) with the jar for a fun gift! Shake the jar before each use.

1) To make the soup: If the gift recipient doesn’t have a high powered blender such as a Vitamix (which can get the cashew cream in the soup very smooth), I recommend making a note for them that they can substitute 3/4 cup of cashews for 1/2 cup of raw cashew butter. It’ll blend much easier.

 

2) I bought my spices in bulk at a bulk food store called Bulk Barn. I also found the jars there too. You can also find small jars for a good price at the Dollarstore.

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p.s. – I have a couple exciting tidbits to share today!

– Pinterest selected The Oh She Glows Cookbook for their Pinterest 100 list which features the top trends and predictions for 2016! So cool and exciting. Thank you, Pinterest! Check out the top 100 trend predictions for 2016 here.

– The Oh She Glows Cookbook was selected by Publisher’s Weekly as one of the Top Cookbook Stories of 2015! You can read the article here.

– I’m hosting a big giveaway on Instagram this week! Up for grabs is a signed copy of my book and a $200 Amazon gift card! See the deets here.

p. p. s. – My jars are from Bulk Barn and they hold 3/4 cup of spice mix. The funnel is from Lee Valley (had it for years and so in love). Tags and ribbon are from Michael’s craft store.

Last but not least, I’d like to wish you all a very happy holiday! Merry Christmas to those of you celebrating later this week. I hope you can enjoy some downtime spent with loved ones, and lots of delicious food! We have a lot of exciting things in the works for 2016 and I can’t wait to share them with you. Thank YOU, as always, for your incredible support and encouragement this year. xo

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Bust a move

originally from: http://ohsheglows.com/2015/12/27/bust-a-move/

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Hey everyone,

I’m pulling myself out of the post-holiday haze to let you know that we’re moving OSG to a bigger, badder server tomorrow (December 28th). By "we", I mean my favourite husband ever. This site has been on the same dedicated server for the past 4 years, but it’s time to upgrade for some exciting ventures in 2016.

We’re doing the move now because the last week of the year is always the slowest traffic wise. The site could be spotty for a day or two. If you’re planning on making any blog recipes this week, I recommend printing them now in case the site is down when you need them. That would be sad. PEEPS GOTTA EAT.

If you don’t hear from me again you can assume that the new server swallowed me whole. I’m hoping to be back with a post to close out 2015 though…big guy willing!

Cheers to the good kind of downtime this last week of the year. Enjoy,

Angela

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Chamomile & Turmeric Evening Tea

originally from: http://www.greenkitchenstories.com/chamomile-turmeric-evening-tea/

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It was soon a year ago that we crammed Elsa, baby Isac, ourselves, our backpacks and a pram into a tiny campervan and drove around New Zealand. Our memories of green mountains, turquoise volcanic lakes, enchanted forests, star-filled nights and sheep-covered fields are still vivid. Campervan life wasn’t super comfortable and our cooking wasn’t extravagant but it was the trip of a life time.

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We made this tea part of our evening routine while we were driving around the chillier south island of New Zealand. It was the perfect way to end the day after having driven for hours, taken mountain hikes and played on the windy sand beaches. Sitting on wobbly plastic chairs next to the car, watching the sunset and drinking this warm and soothing evening tea before going to bed. Oh happy memories!

And with the first snow starting to fall here in Scandinavia, we have now begun making that tea again. Unfortunately our view isn’t that amazing here in our Stockholm apartment, but we close our eyes, take a sip and pretend that we have lush mountains behind our backs and a wild ocean dancing in front of us.

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Warm chamomile tea with honey is indeed a good sleep-aid. Chamomile is calming and honey is anti-bacterial. We kept a huge jar New Zealand Manuka with us in the van and it felt like such a luxury. Active Manuka honey is known for its medicinal properties. If you can’t find it or afford it, choose another unheated quality honey. Coconut oil is a true super food with a long list of health benefits, add it to your daily routine and always choose a cold pressed quality oil. It gives tea a round and rich consistency and leaves you more satisfied. It can however feel a little oily and unusual if you are not used to it, so I recommend starting with a little less. Turmeric, ginger and cinnamon add great flavour as well as immune-boosting and anti-inflammatory properties. Try adding a little black pepper, the black pepper helps to enhance the bioavailability of curcumin in turmeric by a thousand times.

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Chamomile & Turmeric Evening Tea
Serves 4

2 cups drinking water
2 tbsp dried chamomile in a tea bag or 2 chamomile tea sachets (organic if possible)
1-3 tsp cold-pressed coconut oil
1 1/2 cup unsweetened plant milk of choice
1/2 tsp ground turmeric
1/4 tsp ground ginger
1/4 tsp ground cinnamon
(a pinch of black pepper, optional)
1 tbsp raw honey (Manuka honey if possible) or more to taste

Bring water to a boil in a sauce pan. Turn off the heat, then add chamomile and let steep for 3-5 minutes. Discard the chamomile. Now stir in milk, coconut oil, turmeric, ginger, cinnamon, (black pepper) and honey. Taste and add more honey, coconut oil or spices if you prefer. Re-heat on low heat if needed. Enjoy!

Celeriac, Mushroom & Tomato Lasagna

originally from: http://www.greenkitchenstories.com/celeriac-mushroom-tomato-lasagna/

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Let’s take a moment to admire the ugly celeriac. Such an awesome root. Really affordable to buy, filled with flavour and so versatile to use. Plus, it’s thick, wrinkly, handle cold temperatures well and can therefor be harvested all through the winter. We had some celeriac left in the fridge after we had made this dish and used some of those leftovers to make thin and crispy celeriac chips and chopped the rest into a carrot & celeriac soup that, with a dash of white wine, was right on point.

But we are not here for the leftovers, are we? We are here because of this little vegan lasagna made on thinly shaved celeriac and parsnip “noodles” that are layered with a tomato & lentil sauce, mushrooms and spinach and then covered with cherry tomatoes and baked until soft. For a long time we refused to call it lasagna, as we know that people can be a little cranky with words. The recipe is made entirely without lasagna noodles and béchamel sauce which probably is what technically makes a lasagna. But in the end we just thought lasagna sounded more appealing than casserole and it also gives a more visual description of how this dish is layered. Our little gif animation further down in this post, also helps with that.

Regardless of its name, this is damn tasty and perfect winter food. The roots don’t soak up liquid like lasagna so it stays juicy without the need to add a creamy sauce. However, if you feel like throwing some dairy into it, we can recommend whisking a good ricotta with some lemon juice and spreading it out as an extra layer in the middle.

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Replacing lasagna noodles with thinly sliced celeriac is a great little trick that unfortunately was not invented by us. There are a bunch of recipes out there, from Gordon Ramsey’s double cream version to Sarah Britton’s with butternut squash.

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On another note, yesterday we put a major deadline behind us (which is why we have been so slow with new blog recipes). It feels great and we will tell you all about that project soon. Now we are actually off to Asia to sip coconuts, sleep for a hundred years and hug or kids, but we have prepared a whole array of Christmas recipes that we will post next week. And a really beautiful and tasty breakfast that we’ll post after Christmas – just when you are looking for something fresh again. So check back soon!

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Celeriac Lasagna AKA Shaved Roots & Mushroom Casserole
Serves 6-8

Tomato & Lentil Sauce
1 tbsp coconut oil, butter, ghee or olive oil
1 onion
3 garlic cloves
1/4 tsp chili flakes
4 cans (6 cups / 1560 g) chopped tomatoes
1/2 cup (125 ml) puy lentils (or lentils of choice), rinsed
1 cup (250 ml) water
2 sprigs thyme, chopped
20 leaves basil, chopped
sea salt and pepper

Shaved roots
1 small celeriac root
3 parsnip roots

1 tbsp coconut oil, butter, ghee or olive oil
2 clove garlic
20 brown mushrooms
250 g frozen spinach, thawed (fresh is fine too)
20 cherry tomatoes (or 4 regular tomatoes), sliced

Preheat the oven to 350°F / 175°C.

Preparing the tomato & lentil sauce: Heat oil in a large saucepan. Add onion, garlic and chili flakes and sauté for a couple of minutes. Add the rest of the ingredients and stir to combine. Cover with a lid and let simmer for about 45 minutes, until the lentils are soft and the sauce is quite ‘dry’.

Preparing the celeriac and parsnip lasagna noodles: Rinse the roots well, then peel, you might want to use a knife instead of a peeler. Cut the roots in halves (or quarters if it’s large). Slice it in very thin slices, best and easiest done with a mandolin slicer (3 mm slices). Alternatively use a sharp knife, but be careful, and slice as thin as possible.

Preparing the mushrooms: Clean the mushrooms with a soft brush (baking brush or toothbrush), if they are very dirty wash them with a little water and dry well. Slice the stem and the cap lengthwise into large pieces. Heat oil and garlic in a skillet on medium-high heat, add mushrooms and for a couple of minutes until browned on one side, then stir. Fry for a couple more minutes and pour into a bowl. Now add the thawed spinach to the same skillet with out rinsing. When heated, set aside.

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Assembling the lasagna: In an oven proof dish, start with a thin layer of oil, cover with a layer of root ‘noodles’. Add a layer of half of the tomato sauce and cover with a layer of root ‘noodles’. Add a layer of mushrooms + spinach and a layer of root ‘noodles’. Add a layer of the remaining tomato sauce and arrange the sliced tomatoes on top to cover the tomato sauce. Place the dish in the oven and bake for 45-50 minutes.

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