BAY Food & Drink

With Rachel Jamison of Nutri Balance Swansea

Green lentil, mushroom and sweet potato lasagne 

with cashew nut cheese

RACHEL JAMISON OF NUTRI BALANCE SWANSEA IS A NUTRITIONIST WITH OVER 10 YRS EXPERIENCE

MARCH2015Rachelrecipepic

INGREDIENTS

Lasagne sheets

2 sweet potatoes- chopped into small chunks             

1 medium onion chopped

2 cloves of garlic chopped finely

4 fresh tomatoes

2 tsp coconut / veg oil 

A sprinkling of mixed herbs

Half a bunch of coriander

Around 4 cubes of frozen spinach or half a small bag of fresh

150g mushrooms

2 heaped tsp of tomato purée 

250g green lentils (carton/tinned in water) 

1 heaped tsp of vegetable bouillon/1 veg stock cube 

Black pepper and salt to taste.

For the cashew nut cheese:-

2 cups of plant milk (almond or rice) 

1 cup of water

1 cup of cashew nuts

1 1/2 cups of nutritional yeast flakes (available at independent health shops)

1 tsp soy sauce 

Juice of 1/2 a lemon 

1tbs of plain flour 

Black pepper

Vegan cheese grated for sprinkling on top

(I use Vio Life)

NUTRITIONIST RACHEL JAMISON’S RECIPE FOR MUSHROOM WELLINGTON IN OUR WINTER ISSUE ELICITED A GREAT RESPONSE FROM READERS; I’M SURE THIS RECIPE FOR A VEGAN LASAGNE WILL BRING MORE FAN MAIL

For the cashew nut cheese sauce:

Soak nuts in water for half an hour then put in food processor until fine. Heat milk and water in a pan – whisk together and gently bring to the boil then reduce to a simmer. Add all the other ingredients and season to taste. Whisk and the sauce will thicken after a minute or so. Remove from heat and set aside.

Pre heat oven to 180° C.

For the lasagne:

Boil the sweet potato until just soft and set aside. Heat oil in a wok and add the onions – cook for 5 mins then add the garlic. Then add mushrooms and spinach with a little water and cook until onions are soft. Stir in lentils and tomatoes along with the tomato purée, stock and enough boiling water to almost cover – simmer until tomatoes cook down and everything thickens. Season further to taste. Chop the coriander into the sweet potato and stir in gently, cook on a low heat for a further 5 mins or so. Spread a bit of cashew cheese sauce into the bottom of a lasagne dish then layer pasta sheets – cashew cheese sauce – lentil mixture (probably twice over) finishing with the cashew cheese sauce. Grate vegan cheese on top and bake for around 25 mins or until bubbling and crispy on top.

Serve with spring greens or a large green salad. 

For any advice on vegetarian/vegan cooking and nutrition please give me a call 07929 203653 or email: racheljam44@yahoo.co.uk

DIPLOMA IN DIET AND NUTRITION – ALLERGY/INTOLERANCE TESTING

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