The Best Vegan Lasagne EVER!

Best ever veggie lasagne The Urban Ma

 

I came across this recipe early last year and had a bit of time last Sunday so I spent the afternoon chopping and roasting and baking away. This is not an easy dish to complete with a curious toddler who constantly needs attention so it’s no wonder I hadn’t made it in a while! This recipe is from Like A Vegan who share amazing culinary creations from smoothies to main meals. Check out their website for endless vegan recipes! I had to change few ingredients when I baked mine so below is what I used:

Ingredients

  • 2 medium potatoes, thinly sliced
  • 1/4 large pumpkin, thinly sliced
  • 1 eggplant, thinly sliced
  • 1 1/2 cups mushroom, thinly sliced
  • 1 red onion, thinly sliced
  • 1 packet instant lasagne sheets
  • 1/3 packet blue style Cheezly (you can find this in the refrigerated section of some vegetarian outlets)

Tomato Sauce

  • 1 cup boiling water
  • 1 “beef style” stock cube
  • 1 small red onion, finely diced
  • 2 teaspoons minced garlic
  • 2 cans diced tomatoes
  • 2 tablespoons brown sugar
  • 1 tablespoon dried mixed herbs
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Béchamel Sauce

  • 1/2  cup Nuttelex or vegan margarine
  • 1/4 cup white flour
  • 2-3 cups soy milk
  • Salt and pepper to taste

Method

  1. Preheat oven to 180°C and grease a large rectangular baking dish and baking trays.
  2. Evenly spread out vegetables on baking trays and bake until cooked through.
  3. Meanwhile, to make the tomato sauce, combine stock cube and boiling water and set aside until water has been absorbed.
  4. In a large pan, lightly fry the finely chopped red onion and garlic before adding the stock, tomatoes, brown sugar, herbs and salt and pepper. Allow to fully heat through.
  5. To make a quick and easy béchamel, melt Nuttelex in the microwave in a large jug.
  6. Whisk in flour and nutritional yeast before cooking in the microwave for a further minute.
  7. Slowly whisk in soy milk until your desired consistency is achieved and season with salt and pepper.
  8. In the base of the baking dish, place down a layer of lasagne sheets (you may have to cut some to size).
  9. Pour on a thin layer of tomato sauce followed by béchamel, pumpkin and mushrooms.
  10. Add another layer of lasagne sheets before more tomato sauce, béchamel, eggplant, potato and onion.
  11. Lay down a final layer of lasagne sheets and finish off with the remaining tomato sauce and béchamel.
  12. Bake in the oven for about 30 minutes before grating Cheezly on top. Bake for a further 15 minutes or until Cheezly has melted.
  13. Serve piping hot!

 

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Cafe Style Lemon slice

Getting my bake on! This week’s recipe – Lemon Slice

Well actually you don’t have to bake it in the oven! You just mix all the ingredients together and viola!…a lovely, citrus slice that freezes well which you can easily add to the kids’ lunchboxes, or in my case, my little sister’s take away bag :). I can’t believe I have never eaten lemon slice before – I had to get some volunteer taste testers to make sure I made it right and it was a success 🙂 I love finding easy, no fuss recipes that produce yummy treats for the family. I found this one at Best Recipes but added a little squeeze of lemon juice to the base, not just to the icing mixture and slightly changed the icing amounts (see below). If you’re looking for a simple, zesty, party-pleaser this recipe is a must!

Lemon step 1 and 2 Lemon step 3 4

Ingredients

1 packet of Marie biscuits
125g butter, melted
3/4 desicated coconut
1/2 tin condensed milk
1 lemon

Icing Ingredients

2 cups icing sugar (I used a little less than 2 cups as I don’t like too much icing on my slices)
1 tablespoon butter, melted
lemon juice

Method

Step 1:  Crush biscuits and mix in coconut.
Step 2: Add finely grated lemon rind and mix.
Step 3: Combine melted butter and condensed milk and add to dry mixture. Add a little squeeze of lemon juice. Stir well.
Step 4: Press into a lined slice tin and set in fridge.
Step 5: Mix all ingredients and ice when cooled.

Enjoy!

Do you have a simple dish or dessert that you can whip up with minimal fuss and energy!? I’d love to hear from you! These past few nights Baby D has been sick and very unsettled resulting in a cranky, sleep-deprived ma. Luckily last weekend we got some much appreciated take away dishes (pansit, menudo and kare kare, YUM!) from a Filipino family party we attended so dinner this week has been a breeze – comfort food, leftovers! Filipinos love having a abundance of food at their parties and equally love being able to take it home to eat for dinner the rest of the week LOL! Anyways I get side tracked easily. I was able to try this slice out because instead of having to cook dinner, I had the time to try the above recipe! If you have a go-to meal that is simple but flavorsome let me know in the comments 🙂

Thanks and have a wonderful weekend lovelies! -xx-

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Crispy Kale Chips

Kale chips

After our first visit to the Gasworks Farmers Market in Albert Park, I decided to see what all the hype was about in terms of kale and what could be more easier than baking some kale chips!

– 1 bunch of kale ($2)

– 1 tbsp of extra virgin olive oil

– a sprinkle of salt

1) Preheat oven 2) Cut away the leaves from the thick stems 3) Tear leaves into bite sized pieces 4) Wash and dry thoroughly 5) Drizzle leaves with olive oil and a little salt 6) Place leave on a tray lined with baking paper and bake for 15-20mins or until leaves are a little brown on the sides.

Serve straight from the oven!

Transparent Moment!: Ok so they’re not as easy as I thought! Firstly I forgot to dry the leaves after washing them (they still turned out crunchy!). Then I didn’t have any baking paper so I used foil, and then I burnt one whole tray!! – and it wasn’t even the tray on the top (see the last photo below!). I’m no masterchef but the ones that did work out were great! Super crunchy and a great way to get your serving of greens 🙂

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Spiced Tofu Stir Fry

Looking for something quick and tasty to cook for dinner? I found this recipe in a vegan recipe book when I was looking for some dishes to cater for a couple of friends who have chosen not to eat animal products. To my delight, it is a really easy dish to cook and is super tasty! – I love the combination of maple syrup and lime juice!

P.S Sorry I wasn’t able to take my normal step-by-step photos as this weekend I cooked 6 batches for a birthday party and was rushing to get it all cooked and ready to go.

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Spiced Tofu Stir Fry

Ingredients

(Serves 4)

1 tsp ground cumin

1 tbsp paprika

1 tsp ground ginger

1 tbsp caster sugar

275g tofu

4 tbsp olive oil

2 garlic cloves crushed

1 bunch spring onions sliced

1 red capsicum seeded and sliced

1 yellow capsicum seeded and sliced

generous 3 cups of muschroom, halved or quartered, if necessary

1 large zucchini

115g green beans

50g pine nuts

1 tbsp lime juice

1 tbsp maple syrup

good pinch of cayenne pepper

salt and freshly ground pepper

Method

1. In a bowl, mix together the cumin, paparika, ground ginger and caster sugar with plenty of seasoning. Cut the tofu into cubes and coat the cubes in the spice mixture.

2. Heat half the oil in a wok or large frying pan. Cook the tofu over a high heat for 3-4 minutes, turning occasionally (take care not to break up the tofu too much). Remove with a slotted spoon and set aside. Wipe out the pan with kitchen paper.

3. Add the remaining oil to the wok or pan and cook the garlic and spring onions for 3 minutes. Add the remaining vegetables and cook over a medium heat for 6 minutes, or until they are beginning to soften and turn golden. Season well.

4. Return the tofu to the wok or pan and add the pine nuts, lime juice and maple syrup. Heath through and serve immediately.

Let me know how you go if you end up trying this dish! The original recipe stated 2 tsp of cumin but it was a little overpowering for me so changed it to 1 tsp.

Happy Monday everyone!! 🙂

(The aftermath – my dirty stove!)

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Sugar Free Banana Bread

I ate way too many sweets this weekend, topping it off today with my favourite creme brulee cupcake from Cupcake Central in Highpoint. So when deciding what to bake for the week ahead I wanted to try out a sugar free recipe so here goes my first attempt at a sugar free banana loaf courtesy of Babbling Bandit‘s blog! Thanks for the recipe!

Sugar Free Banana Bread Recipe:

Ingredients

125 grams butter
1 cup rice malt syrup
1 egg beaten lightly
3 small-medium ripe bananas
A sprinkle of cinnamon
1.5 cups of wholemeal self raising flour
Image

Sugar alternative

Method

1. Preheat oven to 180 degrees Celsius.

2. Melt butter and rice malt syrup in a small saucepan. Remove from heat and allow to cool.

Melted butter and rice malt syrup

3. Mash bananas in a large bowl. Add flour and spice.

mashed banana and dry ingredients

3. Combine cooled butter and rice malt syrup with egg then add to banana, flour and spice. Stir until combined.

combine all ingredients

4. Pour batter into lined loaf tin and bake for 50 minutes or until cooked.

I still need to buy a loaf tin so I just ended up using a square cake pan.

in the oven

And the finished product!! Not bad at all for my first try!

Cooked banana bread

The banana bread/cake was so tasty and moist. One thing I would change though, is the cooking time – I must have a higher setting oven because the above pics were taken at only 40 minutes of cooking time and you can see how brown it is already! Next time I cook this recipe I will try baking it for around 30-35 minutes to see how I go. The square tin is also probably a lot more shallow than if I had put the banana mixture in a loaf tin so when you try it for yourself just keep an eye it and use a skewer to check that its cooked. I might also try adding some almonds or walnuts next time just to change it up a bit 🙂

Such a great easy recipe for a Sunday night and now I have banana bread fresh and ready to pack as a snack for the coming week!

Happy Monday everyone!