Raw Lasagne

Tags

almond, basil, basil sauce, Cashew, cashew nut, clove garlic, food, garlic, lemon juice, meat free monday, mushroom, olive oil, organic, raw, raw almonds, raw cashew nuts, recipe, rosemary, sun-dried, sweet basil, Tahini, Tahini sauce, tomato, Tomato sauce, tsp lemon juice, vegan, vegetarian, Zucchini

Just reading this recipe makes my mouth water.

Cashew Cheeze

1 cup raw Cashew Nuts

1 cup raw almonds

1 onion, peeled and sliced

1 clove garlic, peeled and sliced

2 tsp lemon juice

salt and pepper

Place all ingredients in food processor and blitz, tamping down the edges  until it resembles dough.

Tomato Sauce

1 cup sun-dried tomato reconstituted in warm water

1 small tomato

1 sprig rosemary

1 clove garlic

1 tsp lemon juice

1 chili (optional)

glob of honey

salt and pepper

Process all ingredients until a smooth paste forms.

Basil Sauce

1 cup fresh sweet basil

1 clove garlic

olive oil

Blitz all ingredients until a smooth paste is formed.

Other

Soak thinly sliced mushrooms in Tahini and Olive Oil for 1 hour

Mandolin a baby marrow. If you do not have a mandolin, use a potato peeler.

slice 1 tomato finely.

Construction

In a lasagna dish start with a layer of Cashew Cheeze, then tomato sauce, then mushrooms, baby marrow and tomato. Alternate layers. Top with basil sauce. Leave in refrigerator for an hour, to set.

My neighbor had this to say about it… WOW, such a fusion of delightful tastes.

Raw Lasagne

Featured on Wildcrafting Wednesday

 

Moroccan Butternut stew

Tags

butternut, clove garlic, dinner, food, recipe, stew, teaspoon cayenne pepper, vegetarian, yellow bell pepper

Well it is meat free Monday again. I always go on the hunt for  new vegetarian recipes and came across this one last week. In fact it was so delicious that I am going to make it again for dinner tonight.

Original recipe makes 8 servings

• 1 cup French green lentils

• 3 bay leaves

• 2 whole garlic cloves

• 3 tablespoons olive oil

• 1 teaspoon chopped fresh thyme leaves

• 1 tablespoon minced garlic

• 1 tablespoon olive oil

• 1 teaspoon crushed hot chilli flakes

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 tablespoon minced garlic

• 1 cup chopped onions

• 1 cup chopped celery

• 1 cup chopped zucchini

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 butternut squash – peeled, seeded, and cut into 1-inch cubes

• 1 (8 ounce) can crushed tomatoes

• 1 (15 ounce) can chickpeas, drained

• 4 cups vegetable stock

• 1 cup chopped fresh flat-leaf parsley

• 1/2 cup plain yogurt (optional)

• 2 tablespoons chopped fresh mint (optional)

• 1/4 teaspoon cayenne pepper (optional)

Directions

1. Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
2. Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
3. Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

Moroccan Butternut stew

Plant a Summer Salsa garden

Tags

clove garlic, food, gardening, garlic, garlic bulbs, green tips, health, Herb, home grown, homegrown salsa, organic, pasta sauce, pepper plants, salsa garden, vegan, vegetarian

The Standard Salsa Garden is a very simple design
4 feet x 6 feet, you should be able to harvest a substantial amount of salsa either for canning or use fresh as needed.
Fresh homegrown salsa – Yum!
Here is what this design consists of:
1.Two (2) tomato plants

2.Fourteen (14) onions
3.Four (4) cilantro plants
4.Six (6) garlic bulbs
5.Two (2) pepper plants
6.Three (3) basil or parsley plants

Could also be called a pasta sauce garden.

Bird’s eye chili Mazavaroo – so HOT!!!

Tags

chili, chili paste recipe, clove garlic, food, gardening, home grown, honey, plants, raw, recipe, vegetarian

At last my Bird’s eye chili plants are starting to fruit in abundance. The plants were grown from seed collected from my “Big Sis’s” garden in Durban. These “Bird’s Eye” chilies are really hot, on a scale of 1 to 10 I would rate them a 9! With the first harvest I proceeded to make our favourite chili recipe called “Mazavaroo”, a chili paste recipe hailing from the island of Mauritius.

You will need :

1/2 cup of Bird’s Eye Chilies
1 table spoon crushed garlic
1 table spoon olive oil

1 table spoon Balsamic Vinegar,

glob of honey

Blend all ingredients together until it is a paste.
Store in the refrigerator in and air tight bottle.

Uses :
Your imagination is the limit!

Rocket Pesto

Tags

almond, baked potatoes, clove garlic, dinner, Eruca sativa, food, food processor, home grown, olive oil, organic, pasta, pasta pizza, pesto, Pine nut, raw, raw almonds, rocket, Seed, vegetarian

Large handful Rocket leaves washed and dried

25ml Olive Oil

25ml raw Almonds

1 clove garlic

1 small chili (optional)

Blend all together in food processor until smooth.

Enjoy!

Good on Pasta, pizza, baked potatoes, a dollop in salads…. add to your green smoothies…..

Your imagination is the limit.

Rocket seed will germinate readily. It needs moist rich soil. Sow seed in rows and thin plants to around 20cm apart. Seed can be sown in spring and in autumn in milder climates. Rocket need to grow quickly and be kept well-watered to maximize its flavor. If it becomes dry or starts to bolt the leaves may be unpleasantly bitter. (Eruca sativa)

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