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hey viewers i have made it to the last day of my meatless may challenge. saw it on socials and thought why not? considering i have abnormally high cholesterol levels, was wondering if perhaps there might be some difference. regardless i embraced this challenge wholeheartedly and bring some of my recipe findings to you via this blog, my 3 favourite ones with lasagna to begin the first installment. have to confess though i have never farted or shat so much, so my gut biome probably appreciated the fibre and perhaps some good bacteria have colonised and are becoming an army, hee, hee.
so for each day of may i did not eat any meat, chicken or fish. i did include some dairy products though and as part of this challenge you have that option. yoghurt, cottage cheese and oops the occasional egg made an appearance. thought that might get me arrested by the veggie police but nope...phew.
so on to the recipes i managed to create and also put on repeat...roasted vegetable lasagna, potato, chickpea, spinach keralan curry and minestrone soup, all created by moi.
so if you are looking to include some more veggies and up your fibre intake then look no further...
ps these also come with a fart warning, lol.
roasted veggie lasagna
1 punnet of cherry tomatoes
1 big chunk of pumpkin ( i get a wedge of kent)
8 unpeeled large garlic cloves
2 medium onions, peeled and sliced
400gms of fresh spinach
1 can of rinsed chickpeas or if you a re a purist, cook your own
1 packet of fresh lasagna sheets, regular or gluten free, i used latina
olive oil and 1 tspn of vegeta, salt and pepper to taste
bechamel sauce
i have tried this new recipe twice now and it works a treat, everything just goes into the pot, i made a triple batch because i like it saucy and it goes well with the roast veggie combo. it comes from the website..."australias best recipes," and was recommended to me by a friend.
triple batch
3 cups of milk
6 tablespoons of butter
6 tablespoons of flour
salt
i also add about half a cup of grated pecorino cheese
place milk, butter, flour and a few pinches of salt into a saucepan, whisk until smooth, cook out flour for about 2 mins, add pecorino and whisk again until smooth and that is it, yes viewers as simple as that
method
cut and deseed pumpkin and cut into pieces, i leave the skin on for extra fibre, put into a baking dish, throw in unpeeled garlic and place tomatoes in as well, drizzle with olive oil, add a tspn of vegeta and give a good mix, just use your hands to coat and roast until pumpkin is caramelized, squeeze out garlic and put all of this into a bowl, add rinsed chickpeas, season.
saute and caramelize the sliced onions, then add spinach and allow it to wilt and cook down, place into separate bowl
layer your dish with bechamel sauce, place fresh pasta sheets in, spread spinach mixture first and then add roasted veggie mix, drizzle with bechamel and repeat layers, finishing with a thick layer of bechamel on the top. bake in oven at 180 C for about 30mins, you can cover with foil also if the top is getting too brown.
seriously this is tasty and a complete fibre bomb, enjoy!
