Monday, 20 February 2012

Vegetarian Lasagna

When I find I have some free time, usually during the holidays, I always make a batch of vegetarian lasagna. I freeze most of it and take it to university for lunches during semester or have it for dinner on busy nights when I don't have the time or energy to cook.

The layers are roasted pumpkin, sauteed eggplant, and spinach and ricotta, all with a tomato and herb sauce. The lasagna is topped with a cheese sauce. 

For the full recipe follow this link vegetarian lasagna 

So messy and delicious! I find this style of cooking the most rewarding, when I can freeze 6 or 8 serves of this meal for another day. My freezer is full of home made meals ready to be thrown into the oven (or microwave) for a quick, healthy and stress-free meal.

Thursday, 16 February 2012

Dont Wait for a Child's Birthday Party or the Next Super Bowl to Make These

These vegetarian sausage rolls are so easy to make, and I didn't believe they were vegetarian when I first ate them. There is a worrying point half way through making these, while spooning the filling onto the puff pastry, where it looks disturbingly like sloppy porridge (oatmeal), but stick with it - it will all be fabulous in the end!
I got this recipe from a friend who said she got it from the sanitarium website, but it doesn't seem to be there anymore.

3 eggs
½ cup pecans
1 large onion, chopped
1 tablespoon soy sauce
1 cup low-fat cottage cheese
½ cup dry breadcrumbs
1 cup minute oats
3 sheets reduced fat puff pastry
1 tablespoon soy milk or dairy milk for glazing
2 tablespoons sesame seeds

1. In a food processor blend eggs, pecans, onion, soy sauce and cottage cheese until fine. Transfer to a bowl and mix in bread crumbs and oats.

2. Cut pastry sheet in half and spoon mixture down one edge. Brush other edge with milk. Roll to enclose filling with pastry and repeat with remaining pastry sheets.

3. Cut each log into 4 even lengths. Brush with milk and sprinkle with sesame seeds.

4. Bake in a hot oven, 200°C, for 15-20 minutes or until crisp and golden. Serve with tomato sauce (ketchup).
Makes 24 sausage rolls.