This has been a 100% hit with the teenagers I work with at school – who are by and large not used to vegetarian food at all. In fact some don’t like “vegetables” at all – and enjoyed this meal. The lasagne sheets are instant wholemeal lasagne, made from 100% whole durum wheat semolina.
Left overs keep well and also freeze well, make a big batch and enjoy it another day. Continue reading
Delicious, light, healthy and tasty – vegetables still crisp and full of colour.
Stir-frying is a great way to prepare spring and summer vegetables without compromising texture and colour. The short cooking time also preserves vitamins and minerals. Continue reading
As the temperature falls (and the leaves do too!) soups seem to be just the thing… this one is really tasty featuring mushrooms and lentils – you can use brown or green lentils, we used a combination of the two. Really easy to make, it is like a flavourful homemade mushroom soup stock, cooked lentils and seared mushrooms added at the plating stage. You can add something creamy if you like (e.g. soy cream, coconut cream, cashew cream) or just enjoy as is with some great chewy bread. I made it yesterday for our kindergarten and they ate it up with great gusto, accompanied with avocado on sourdough rye toast. The little girl next to me asked, “more mushrooms please” each time she emptied her little soup bowl. Continue reading
