Winter is coming.... yes even here in tropical regions mornings are getting cooler and the wind is picking up. For a few days now we have been sleeping with a duvet. I just love this season of the year. The rainy season has come to its end. Nature is lush and green, rice about ready to harvest and nice windy temperatures.

Time for some winter comfort food. When I was still eating animal products, lasagna was one of my easy go-to comfort foods to eat in front of the tv. Though I no longer buy them ready-made, and they are a little more work, enjoyed eating this lovely treat yesterday evening while watching an episode of one of my favorite series.

Followed by a lovely cup of tea and homemade superfood chocolate bark. So good. Made a little video about it which I will edit and hopefully post later today..... but first things first, go to the market and stock up on some veggies an fruits as my weekend is nearly coming to an end. Back to work tomorrow and we cannot start the new week with an empty fridge right!

VEGGIE LASAGNA WITH CHEESY CAULIFLOWER SAUCE

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INGREDIENTS (serves 3-4)

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6-8 lasagna noodle sheets
1/2-1 cup panko or breadcrumbs

For the veggie sauce

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2 cups zucchini, chopped
1 cup bell pepper, chopped
3 cloves of garlic, minced
3/4 cup onion, chopped
3 cups tomatoes, chopped
3 cups shredded kale
1 bay leaf
1 tsp dried thyme
2 tsp dried oregano
Sea salt and black pepper to taste
1/4-1/2 cup water

For the cheesy cauliflower sauce

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1 cups unsalted raw cashews, soaked to reduce phytic acids and create creamy texture
3 cups cauliflower florets
2 clove of garlic
1/3 cup nutritional yeast
2 cups vegetable stock
1 small lime, juice only
Sea salt and black pepper to taste

DIRECTIONS

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1. Start with the tomato veggies sauce. Heat cooking oil over medium heat. Saute the onion for 2 to 3 minutes, stirring regularly. When the onion starts to soften, add garlic. Cook for 1 to 2 minutes more. Stir in the zucchini and bell pepper and cook a few minutes more before adding the tomatoes, water, and herbs. Cover and simmer for 15 to 20 minutes. Last few minutes add shredded kale and cook until wilted.
2. Meanwhile, start preparing the cheese sauce by cooking the cauliflower, garlic, and cashews in vegetable stock until the cauliflower is tender. When ready, drain but keep the cooking liquid to make the cheesy sauce. Add the cooked cauliflower, cashews and garlic to a blender with all other ingredients and blend using cooking liquid as needed to get a cheesy, creamy consistency.
3. Preheat oven to 200C or 400F.
4. Layering: 1/3 of the tomato sauce, 1/2 of the cheese sauce, 1/3 of the tomato sauce, pasta layer, the remaining tomato sauce followed by the remaining cheese sauce. To finish top with panko breadcrumbs. Cook in the oven for 20 to 25 minutes. Last few minutes turn on the grill and cook until nicely browned.

Bon Appétit

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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