Seasonal Recipes

Vegetable Lovers Lasagne

 

(Serves 6)

Lasagna

  • 2 big or 3 medium root celery
  • 3 sweet potatoes
  • 2 cups beluga lentils (previously cooked)
  • 6 kale stalks
  • 1 leek
  • 1/3 can of coconut milk or nut milk
  • A handful fresh basil
  • Olive oil
  • Nutmeg 
  • Sea salt & black pepper

Pesto

  • 3 handfuls fresh basil
  • 1/2 cup walnuts
  • 1/3 cup olive oil
  • 1 tsp fresh squeezed lemon juice
  • 1 garlic clove (optional)
  • Sea salt & black pepper

Salad

  • 5 stalks kale
  • 1 pomegranate
  • 1 orange
  • 1 tbsp apple cider vinegar
  • 1 tsp agave syrup or manuka honey
  • A pinch ginger powder or grated ginger
  • Olive oil
  • Sea Salt & Black pepper

To make the lasagna, preheat the oven to 200°C. Peel the celery roots and cut them thinly (This is very important step so take the time!). Place the celery root slices directly on a oven tray, you will have to repeat the process twice as you won't have space for all the slices and we want them to be perfectly made. Drizzle them some olive oil and brush them or spread the oil by using the back of a spoon. Sprinkle some sea salt and black pepper. Roast in the oven for approx. 20 minutes.

Meanwhile, peel and cut the sweet potatoes and leek. Place them in a saucepan cover them with water. Cook in high-medium heat for about 15-20 minutes until they soften. Once they are ready, remove the remaining water by using a colander and place them into a blender or use a hand mixer to make the cream. Add the coconut milk, sea salt, black pepper and grind  some nutmeg (as sweet potatoes can have different sizes, perhaps you will need a bit more of coconut milk. We want a smooth creamy texture with some consistence, not too liquid)

As the lentils are already cooked, just mix them with some oil, salt and chopped bail leaves (even if you like some garlic powder)

To make the salad. clean and cut the kale. deseed the pomegranates (You can make this by superficially cutting around the pomegranate and using a bowl and a spoon. Place one half of the pomegranate and hit it with the spoon so the seeds will fall into the bowl). In a jar, squeeze the orange, add the vinegar, syrup, ginger, salt and pepper and mix (You can also grind some orange as the orange peel will add some great taste). Mix with the kale and the pomegranate seeds keep in the fridge while making the lasagna. 

For the kale that goes in the lasagna, clean and cut it in small pieces. Place it in a bowl and drizzle some olive oil, sea salt and pepper. Combine it with your hands to make slightly softer. 

When all the root celeries are roasted, grease a tray for the lasagna just with a bit of oil. Start by making the layers by placing some roasted root celery slices, kale, some spoons of sweet potato cream (use a spoon to spread it uniformly), some lentils... and repeat the process again creating new layers. When it is ready place in the oven for 10-15 more minutes. Serve warm.

To make the pesto, grind the nuts into small chunky pieces with a blender or food processor. Place the mix in a small bowl or jar and now add the rest of the ingredients. Combine with a spoon or fork. Add some spoons of pesto on the top of the lasagna before serving it. You can also spread some extra chopped nuts on the top as a final touch of the plate.