When I first attempted dairy free condensed milk it did not turn out well, I tried to make it with almond milk but after more than two and a half hours it still hadn’t reduced to the correct consistency. On my second attempt I used agave syrup and the flavor wasn’t quite right also the mixture ended up too runny.
This Recipe really starts off in a charming little place called Fort Langley, If you have ever seen the movie practical Magic, it feels just like that town! If you haven’t seen it, you should! Below is The Little White House & Co, every room is filled with different treasures, everything from bubble baths and lotions to chandeliers and vintage furniture. Upstairs is a lovely little tea shop that also cooks up delicious mini desserts and pastries.
Every Thanksgiving and Christmas I like to make my own sauces, jams and marmalade’s because when its cold and rainy outside, I find cooking up those kinds of things in a warm kitchen very comforting. Continue reading
This lasagna is perfect to cook up on the weekend! it’s full of flavor, layered with robust tomato sauce and creamy white sauce, it’s also packed full of healthy vegetables. Me and Chris are trying to make one night a week meat and fish free which I’m enjoying, it really gets you trying new dishes and changing up old ones. My parents are vegetarian and I was growing up and I think now that I eat meat I tend to make it the main ingredient in most dishes which I would like to change as I used to be more creative with vegetarian food.
I think veggies are even better in this dish than beef, because you get so much flavour and it’s isn’t overly heavy like meat lasagna can be! I chose egg-plant, mushroom, courgettes, pepper and onions for my red sauce and in the white sauce I used garlic, broccoli and spinach. All of those vegetables unlike beef are low in calories, fat and cholesterol free, they are also full of vitamins, they help prevent heart disease and they all have major cancer fighting benefits!
The white sauce is rich, creamy and the broccoli and spinach are amazing in it, I was tempted to just eat it straight from the pan. You could also use either sauce recipe over spaghetti if you wanted to try them separately.
For the red I cubed the vegetables, that way they don’t go mushy and are easier to eat than big slices of vegetables. My cousin is a very picky eater, she always takes the onions and peppers out of her food, but she ate every bit which was a triumph.
Although it isn’t the prettiest looking dish it is the best lasagna I have had so do give it a go, It comes out bubbling and the smell is gorgeous! I made 2 medium-sized lasagna’s with this recipe but it will make one large one it just depends on the size of dish that you have. This is a great one to make on a sunday because although it takes a bit of time you will have plenty for during the week or you can freeze some for a quick dinner one night.
- 1 courgette cubed
- 1 small egg-plant cubed
- 10 white mushrooms peeled and cubed
- 1 medium onion chopped
- 1 red pepper cubed
- 1 head of broccoli
- 1 bunch of spinach
- 2 teaspoons of crushed garlic
- 2 cups of white sauce
- 1 jar of homemade or store-bought spaghetti sauce
- 1 pack of gluten-free lasagna sheets
- 1 cup of shredded daiya mozzarella shreds
- olive oil
- salt and pepper
White Sauce Ingredients:
- 2 Cups of Unsweetened Almond Milk
- 4 tablespoons of Earth Balance Buttery Sticks
- 2 tablespoon of white rice flour
- 2 tablespoon of cornstarch mix
- 2 1/2 teaspoon of crushed garlic
Pre heat the oven to 350° and bring a large pot of water to the boil, while you are waiting for that, cube all of your Veggies except the broccoli and spinach. Add your sheets of lasagna to the boiling water and cook for 15 minutes. Fry all of the cubed veggies over a medium heat with some olive oil for about 8 minutes or until tender, you may need to use two pans. In a separate smaller pan boil the broccoli head and cook for about 3 minutes, in a microwave safe bowl cook the spinach in a little water for 1 – 2 minutes.
In a small sauce pan add 1 1/2 cups of almond milk and bring to a simmer, with the remaining 1/2 cup mix together with the cornstarch until fully combined. Add the rice flour, garlic and butter and stir untill smooth then add in the cornstarch mixture and bring to the boil. When thickened sprinkle in some pepper. Drain and chop the spinach and broccoli then add to the white sauce, give it all a good stir and remove from the heat.
Drain the pasta and lay out flat, add the sauce to the fried veggies and mix untill fully covered. save a little to put on the base of the pasta dish about 1/4 cup.
Add the saved tomato sauce to the bottom of your dish and spread out cover with a layer of lasagna sheets, you may need to slice some to get them to fit, then add a layer off the tomato vegetable sauce and then a layer of the white sauce and then a thin layer of the mozza shreds and repeat until finished. Place in the oven and bake for approx 45 minutes or until bubbling and hot.
On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you, will have you enjoying your evenings without spending too much time cooking or cleaning!
I like to make my own dips, sauces and preserves. I think its fun, really easy and so much cheaper than buying them especially when a lot aren’t dairy free.
I love greek food and tzatziki is one of my favourite dips because its low in fat and full of flavor. Its great in wraps instead of mayo and with any BBQ food, I made mine with coconut milk yogurt and you really can’t tell the difference.
- 1 cup of plain coconut yogurt
- 1/2 a cucumber, peeled and seeded
- 3 garlic cloves
- 1 tablespoon of olive oil
- salt and pepper
- 2 tablespoons of lemon juice
I made tahini because I couldn’t find it in my local store and I needed it for the hummus, I also used it to make my version of a quick gomae to go with a pork chop recipe, which was really tasty. I used Bob’s Red Mill white sesame seeds and followed the easy instructions on the back.
- 453 grams of white sesame seeds
- 3/4 cup of olive oil
Preheat your oven to 350º, put your sesame seeds onto a baking tray and spread out evenly. Place on the middle shelf and toast for about 8-10 mins stir with a spoon every now and then to make sure they toast evenly. Remove from oven and allow to cool for about 20 mins. Blend with the olive oil until smooth. This will keep for a couple of weeks covered in the fridge.
- 3 garlic cloves
- 1 tablespoon of olive oil
- 1 tin of chickpeas
- 2 tablespoons of tahini
- juice of 1 lemon
- Decorate with a sprinkle of paprika and some extra chick peas
You simply blend all of the ingredients until they for a smooth paste then decorate and serve. This will keep for about a week in the fridge you can add a thin layer of oil to keep it fresh longer if you like.