Recipe by Louise Palmer Masterton and Michael Pledger for www . stemandglory . uk
Serves : 4 Ingredients :
For the lasagne :
• 2 courgettes , cut into small cubes
• 1 aubergine , cut into small cubes
• Olive oil
• 1 / 2 tsp dried oregano
• 1 celeriac , peeled and very thinly sliced OR sheets quick cook lasagne
• Tomato sauce ( this is a no cook sauce , you can of course substitute your own sauce recipe )
• 1 litre passata
• 2 tablespoons tomato paste
• 1 clove garlic ( optional )
• 1 tsp dried oregano
• 1 / 2 teaspoon dried basil OR handful chopped fresh basil
• Salt and pepper
For the Bechamel sauce :
• 1 cup cashew nuts , soaked in hot water for one hour , or cold water for 6 hours or overnight
• 1 cup water
• 1 / 4 cup Engervite nutritional yeast flakes
• 1 / 2 tsp smoked paprika
• 1 / 2 tsp of salt ( or more to taste )
Method : 1 . Pre-heat the oven to 180 º C .
2 . Drizzle the courgette and aubergine cubes in olive oil , add the oregano and season with salt and pepper . Place in a baking tin .
3 . Toss the celeriac sheets in oliver oil and season well with salt and pepper . Distribute evenly in a large baking tin . You are aiming for them to be evenly cooked and a little brown around the edges . Skip this step if you are using regular lasagne .
4 . Place both tins in the oven and cook for approximately 30 mins until starting to brown .
5 . Take the tomato sauce ingredients , crush the garlic clove and blend with all the other sauce ingredients . Season well to taste .
6 . Build the lasagne with a layer of tomato sauce at the bottom , then a layer of celariac , making sure each celeriac slice overlaps a little to create a whole ‘ layer ’, then add a thin layer of veg , and cover with tomato sauce . Then just keep repeating – celeriac , veg , tomato sauce . Finish with a celeriac layer on top .
7 . Cover the dish with foil , and place in the oven at 180 º C . Bake for 30 mins .
8 . Whilst the lasagne is cooking , make the Bechamel . Drain the cashews and blend all the Bechamel ingredients until smooth in a high powered blender such as a Nutri Ninja .
9 . Remove the foil from the lasagne and add a generous bechamel layer on top .
10 . Sprinkle with a little dried oregano . You can also add thin tomato slices . Cook for a further 10-15 mins .
11 . Remove from oven and allow the bechamel to set for 10 mins before serving .
Raw Chocolate Cheesecake Recipe by Naomi Buff for Beder ’ s Kitchen www . beder . org . uk
Recipes like this have changed my relationship with chocolate and I have also transformed the attitudes of many others with my raw chocolate treats ; they can be life changing !
Prep time : 20 minutes , plus 2-3 hours setting Serves : 8-10
Ingredients :
For the base :
• 140g almonds
• 40g oats
• 2 tbsp raw cacao powder
• Pinch of salt
• 12 pitted Medjool dates ( 200g )
• 1 / 4 tsp vanilla powder or essence
For the filling :
• 120ml coconut milk , chilled for about 4 hours
• 2 large ripe avocados
• 60ml maple syrup
• 20g raw cacao powder
• 1 / 2 tsp vanilla powder or essence
• Pinch of salt
For the chocolate sauce :
• 2 tbsp raw cacao powder
• 2 tbsp melted coconut oil
• Pinch of salt
Method :
For the base : 1 . Grease a 20cm loose-bottomed cake tin with a little bit of coconut oil .
2 . If you are using a silicone mould of the same size , there ’ s no need to grease it .
3 . Put the almonds , oats , cacao powder and salt into a food processor . Blend until the nuts and oats have broken down . Add the dates and vanilla then blend again until the dates have broken down and you have a sticky mixture .
4 . Transfer just over half of this mixture to your cake tin and press down firmly with the back of a spoon or your fingertips to create the base .
5 . Spoon the remaining mixture around the edges of the tin and use your fingers to press upwards from the base , creating sides about 2.5cm in depth from the base .
6 . Use a spoon to neaten the top of the crust .
For the filling : 1 . Make sure your coconut milk has been in the fridge for about 4 hours so it solidifies . Halve and destone the avocado , scoop out the flesh and put it into the food processor with all the other ingredients .
2 . Blend until completely smooth and creamy , then spoon the filling into the base .
For the chocolate sauce : 1 . In a small bowl , mix the ingredients together until fully combined then drizzle the chocolate sauce on top of your cheesecake .
To finish : 1 . Finish by decorating it with chopped nuts , dried fruit , edible flowers , cacao nibs or anything else delicious , colourful and edible you can find in your cupboards !
2 . Pop the decorated cheesecake into the freezer and leave it to set for about 2 hours , or 3 hours in the fridge , and it should be ready to eat . You can either keep this stored in the freezer for up to 3 months ( it will need a little bit of defrosting before eating ) or in the fridge for up to 5 days . If you used a silicone mould , you will need to completely freeze the cheesecake to remove it from the mould cleanly .
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