Tag Archive | Pepper

Vegetarian Lasagna

Makes 8 portions. Can easily be made vegan by omitting the eggs & using only Vegan cheese

  • 2tbsp Olive Oil
  • 1 red onion – diced
  • 6 cloves garlic – minced
  • 1/4 tsp chilli flakes
  • 2 zucchinis – diced
  • 2 red peppers – diced
  • 5 large white button mushrooms – diced
  • 1 eggplant – diced
  • 2 bay leaves
  • 1/2 tsp each of thyme, oregano, salt & pepper
  • 1 can tinned chopped tomatoes
  • 1/4 cup each of fresh basil & parsley
  • 2 eggs (optional if you want to keep this recipe vegan)
  • 1/4 tsp nutmeg
  • 2 cups cheddar cheese (lactose free or vegan)
  • 3 cups mozzarella cheese (lactose free or vegan)
  • 1 cups manchego sheeps cheese (or vegan)
  • 15 brown rice lasagna sheets
  • Over a medium heat cook the Onion, Garlic & Chilli flakes ( 6 mins)
  • Add zucchini, red peppers, mushroom, eggplant, bay leaves, thyme, oregano, salt & pepper (10 mins)
  • Stir in the tomatoes, bring to the boil and reduce to simmer, stirring occasionally (30 mins)
  • Boil the pasta to within 2 mins of cooking time, drain and set aside in cold water.
  • In a bowl beat the eggs with the nutmeg. Add all the cheese apart from 1 cup of the mozzarella.
  • Arrange 1/3 of the lasagna sheets in the bottom of a 9″ x 13″ baking dish.
  • Add 1/3 of the vegetable sauce
  • Top with 1/3 of the remaining lasagna sheets
  • Add 1/2 the cheese
  • Add 1/3 of the vegetable sauce
  • Top with the remaining 1/3 lasagna sheets
  • Add the remaining 1/2 the cheese
  • Add the remaining 1/3 of the vegetable sauce
  • Sprinkle the remaining 1 cup of set aside mozzarella
  • Cover with foil bake at 375F (190C)  – (20 mins)
  • Uncover and bake – (25 mins)
  • Total prep & cooking time  1hr 45 mins
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Chickpea & Carrot Salad

This can be served as a side salad or as the main dish. Today I prepared it along with some Dolmades

  • 1 – 398ml can of ChickPeas, drained & rinsed
  • 2 cups grated Carrot
  • 2 small Red Peppers, diced
  • 3 Spring Onions, thinly sliced
  • 1 Avocado, diced
  • 1/3 cup Cilantro
  • 1/3 cup Raisins
  • 2 tbsp Red Wine Vinegar
  • 1/2 tsp Cumin
  • Salt & Pepper, to taste
  • Combine the Chickpeas, Carrot, Red Pepper, Avocado, Raisins & Spring Onions into a large bowl. Add the Cilantro, Red Wine Vinegar, Cumin, Salt & Pepper and mix through thoroughly.
  • I tend to vary the quantities of Raisins, Cilantro, Red Wine Vinegar & Cumin depending on how I feel, so there are no hard & fast rules here.
  • Total prep time  10 mins



Lemon & Garlic Shrimp with Red Pepper, Cherry Tomatoes & Goats Cheese over Rice

 

  • 3/4 lbs Fresh Tiger Shrimp (or equivalent)
  • 1 Lemon (zest grated & juiced)
  • 4 Large White Button Mushrooms (optional, down to personal preference)
  • 1/4 cup Parsley, roughly chopped
  • 2 or 3 tbsp Soft Goats Cheese
  • 1 Red Pepper, diced
  • 2/3 cup Cherry tomatoes (sliced in half)
  • 2 cloves Garlic (thinly sliced)
  • 2 cups Rice (I used basmati)
  • Salt (pinch, to taste)
  • 1 tbsp Olive Oil
  • Over a medium heat add the olive oil & partially cook the sliced garlic for 1-2 mins. Add the mushrooms & red pepper and cook for 3-5mins. Add the cherry tomatoes and cook for another 2 minutes. Then add the Shrimp, lemon juice, grated lemon zest, chopped parsley & salt. Continue cooking through until the shrimp is done (be careful not to over cook the shrimp, it should be pink throughout but not rubbery) Remove from heat & stir in the soft goats cheese. Serve over the rice with fresh ground black pepper, to taste.
  • This dish can also be prepared with noodles or linguine instead of rice.
  • Total cooking time  35 mins