MAROCCAN STYLE RICE BAKE

Ingredients:

• 1 coffee-cup full of rice
• 80 - 100g tvp junks
• 1/2 red and yellow pepper, diced
• 1 zucchini, diced
• 1/2 aubergine, diced
• 1,5 cup chickpeas, drained
• 1 onion
• 1-2 cloves of garlic
• chili
• 1 can of pureed or chopped tomatoes
• harissa paste
• soy-yogurt
• some lemon juice
• 1/2 punch of parsley or cilantro (you can also use both together)
• vegan cheese
• salt, pepper, paprika powder, cumin to taste

1. Cook rice according to package instruction.
2. Heat some vegetable broth or salted water in a pot and cook tvp junks until soft. Take it out from the water and drain.
3. Season the tvp-junks with salt, pepper, paprika powder, cumin and some squeeze of lemon juice and let it rest for about 10-15 minutes.
4. Cut your vegetables, heat some oil in a pan and fry onion, garlic and the rest of the veggies for about 3-5 minutes. Season with salt and pepper and take it out of the pan.
5. Now fry the tvp-junks in some heated oil until they have a nice brown colour. Season to taste!
6. Add the vegetables to the pan and pour the chopped tomatoes to it. Bring it slowly to boil
7. Add some harissa paste (as much as you like), chopped herbs and fresh chili. Season to taste!
8. Put the rice into a casserole form and pour the sauce over it. You can first mix the rice with the sauce as well.
9. Sprinkle with vegan cheese and bake in a 180°C preheated oven for about 15 minutes, or until the cheese is golden brown.
10. Serve with yogurt and fresh lemon.

LASAGNE BOLOGNESE WITH SPINACH

                                 

I LOVE LASAGNE IN ALL VARIATIONS BUT THIS IS MY FAVORITE ONE. MY BOYFRIEND AND ME OFTEN COOK THIS LASAGNE FOR BANDCATERING AND THE PEOPLE ALWAYS LOVE IT. HOPE YOU LIKE IT TOO. =)

INGREDIENTS FOR THE BOLOGNESE SAUCE:

• 2 x 400g CANS DICED TOMATOES
• 2 TBSP OIL
• 150g COOKED GRANULATED TVP SOY
• 1 DICED LARGE ONION
• 2 CHOPPED CLOVES OF GARLIC
• 2 TBSP TOMATOPASTE
• SALT, PEPPER, OREGANO, PAPRIKA, SUGAR (TO TASTE)

1. HEAT THE OIL IN A LARGE FRYING PAN. ADD THE ONION AND THE GARLIC AND SATE  UNTIL THE ONIONS ARE SOFTENED.
2. ADD IN THE TVP AND LET IT BROWN. 
3. ADD IN TOMATOPASTE, SALT, PEPPER, PAPRIKA AND MIX WELL.
4. ADD THE TOMATOES AND BRING TO THE BOIL.
5. REDUCE HEAT TO LOW. SEASON WITH SALT, PEPPER, OREGANO AND SUGAR.
6. SIMMER, STIRRING OCCASIONALLY,  FOR 30 MINUTES OR UNTIL THE REST OF THE RECIPE IS DONE.

INGREDIENTS FOR THE BECHAMEL SAUCE:

• 500mg SOY MILK
• 50g MARGARINE
• 50g ALL PURPOSE FLOUR
• MUSCAT
• SALT, PEPPER, VEGETABLE STOCK POWDER (TO TASTE)

1.  IN A MEDIUM SAUCEPAN, MELT THE MARGARINE OVER LOW HEAT. 
2. WHEN MARGARINE STARTS TO FOAM, ADD THE FLOUR ALL AT ONCE, MIXING WELL WITH A WOODEN SPOON. COOK OVER LOW HEAT 2 TO 3 MINUTES. LET IT COOL A LITTLE BIT.
3. GIVE THE MILK SLOWLY TO THE MIXTURE AND STIRRING GENTLY WITH A WIRE WHISK AND BRING IT TO BOIL UNTIL SMOOTH AND THICKENED:
4. SEASON WITH SALT, PEPPER, MUSCAT AND ORGANIC VEGETABLE STOCK POWDER

INGREDIENTS FOR THE SPINACH:

• 1kg FROZEN SPINACH
• 1 CHOPPED CLOVE OF GARLIC
• SALT AND PEPPER TO TASTE

• LASAGNA SHEETS

1.  AFTER THAWING THE SPINACH, SAUTE GARLIC AND SPINACH IN A MEDIUM HEAT POT. 
2. SEASON WELL WITH SALT AND PEPPER.

PREHEAT OVEN TO 180°C. PLACE A SMALL AMOUNT OF THE BOLOGNESE SAUCE IN THE BOTTOM OF A LASAGNA PAN. PLACE LASAGNE SHEETS ON TOP OF THE SAUCE AND TOP WITH SPINACH AND BECHAMELSAUCE. REPEAT THIS UNTIL THE PAN IS FILLED. COVER WITH CHEESE (VEGETARIAN) OR BECHAMEL (VEGAN) AND BAKE IT IN THE OVEN FOR ABOUT 30 MINUTES.