After our breakfast smoothie and some homework,
I went to the kitchen and started with the recipe that was in my mind for some time.
I don’t know why I wanted to call it eggplant, zucchini pizza, LoL, but when Jonathan saw the layout, he said: “mom it’s not pizza, it’s lasagna”.
I don’t like to do research, I enjoy to be inspired and I like to create something new.
I had an image in my head but I wasn’t sure what ingredients I wanted to use.
I’m more of a person that likes to be present and tuned when creating something new.
So yesterday I lay down in the living room closed my eyes, and started to imagine the taste, the texture, the flavour and the look.
It was an amazing success.
The creamy cheese turned out so tasty that everyone wanted to eat it as it is.
It came out so good, in texture, in taste, I’m thinking to create something new with this amazing creamy cheese.
I made for my men yellow-brown rice to go with the lasagna. And for me, I made red quinoa and Amaranth.
Salt and pepper
Apple cider vinegar
3 big zucchinis, peeled and cut into thin long slices and grilled
2 eggplants, peeled, cut into thin long slices and grilled
In a bowl:
1 pack 700g of soft tofu, Scramble with hands
1 pack of cheese, grated
4 tbsp vegan mayo
4 tbsp coconut cream
2 tbsp apple cider vinegar
2 tbsp nutritional yeast
½ tsp salt
¼ tsp pepper
The layout on a baking dish 9x13in :
4 slices of grilled eggplants (don’t do 3)
5 to 6 grilled slices zucchinis
At the ove at 400 for about 30 to 40 minutes, Enjoy.
If you have some leftover eggplants just make a salad with it.
Dice your grilled eggplants, diced red onion, chopped cherry tomatoes, minced garlic, oil, lemon and some spices.
Brown Rice – soak overnight
Fry on high heat for about 5 minutes:
Drain and wash the rice well
And add into the pot
Add hawaij or curry and turmeric powder, salt and pepper
Cover with water and
Let it boil for 5 to 10 minutes then reduce the heat and cook until the water evaporates
Red Quinoa and Amaranth
Fry on high heat for about 5 to 10 minutes:
Chopped garlic cloves
Salt and pepper
Onion and garlic powder
Wash and strain red quinoa and amaranth
Add into the pot (I cooked in the pan)
Cover with water and let it boil for about 5 minutes then lower the heat and cook until the water evaporates.