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lavourful base for the soup add the vegetable stock to the pan bring to a boil and add the peas and avocado cook for 3 minutes add the kale to the pan and cook for 2 minutes until vibrantly green take off the heat and blend with a stick blender until creamy taste and season with salt top with fresh herbs nuts and seeds enjoy if you like this recipe here are loads more of our soup recipes jane s arty shot last nights sunset from the bhk window foodie fact kale is the king the queen the jack and the joker all combined it s nutritionally sound probably the most nutritionally dense food on the planet loaded with vitamin a k c b1 thiamine fibre and lots of minerals like iron and calcium it s rich in anti oxidants and could help lower cholesterol cancer and is anti inflammatory kale even has some omega 3 fats tucked away it it s gorgeous greenery it s actually a member of the cabbage family share this share on x opens in new window x share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading categories gluten free healthy nutrition photography plant based recipes soups spring vegan tags avocado soup healthy vegan snowdonia vegan recipe 10 comments lockdown lasagna wild mushroom spinach and sun dried tomato pesto with chickpea bechamel gluten free vegan posted on april 21 2020 by leroy watson lockdown lasagna making the best of what we ve got a simple lasagna filled with big flavours and creamy bechamel this one s for rockin the lockin lasagna is a celebration of a dish it takes time and love to make well most of these ingredients are from the store cupboard or freezer but it s still packed with flavour and nutrition the sun dried tomato pesto is a real highlight and adds a zing to the bechamel making the top especially crispy and delicious you ll get all your lasagna boxes ticked a deeply flavoured sauce with creamy bechamel many layers of happiness right here i can t think of a healthier way of making a traditional ish lasagna vegan and gluten free than this one it s really tasty and satisfying full of hearty lentils and mushrooms i like cooking food for everyone something great that we can all enjoy no matter what our dietary requirements it s just good food right wild mushroom spinach and sun dried tomato pesto with chickpea bechamel gluten free vegan over one our facebook cooking group we decided that chickpeas were the best ingredient ever so versatile tasty and nutritious chickpea gram flour is an excellent flour to keep in your cupboards it makes delicious crepes and pancakes can be used to make vegan omelettes or tortillas add it to cakes it generally adds a lovely toasty almost egg like flavour to whatever it touches i use it for breads also it s my favourite flour right now why is this a lockdown lasagna i ve stripped some of my normal lasagna recipes right back but it s still a real treat and we all need a bit of that the pesto is borderline i took the pine nuts almonds i d normally use out but i m still calling it a pesto i want to make this an inexpensive and accessible as possible but still comforting and moreish the process of cooking a lasagna is a labour of love lots of techniques and time needed to make a something that is such a classic feast we love having a basil plant in the kitchen the fragrance and colour it s a little nod towards the med too basil is the only fresh ingredient in this lasagna this goes against how i normally cook but these are strange days for sure now more than ever the kitchen seems like a refuge of sorts a place we can go to lose ourselves for a while and lasagna is the perfect dish for this disappear into a world of bubbling pots and spinning spoons it may not be fresh but frozen spinach passata and mushrooms are still filled with great flavour and nutrition fresh is best in the bhk but cooking the cupboards can also give us diverse options for making delicious and tasty food one thing this situation has focused my mind on is how precious food is tinned dried pickled a bit shrivelled looking we can do things with them make the best of what we ve got our vegetable peel and crisps recipe from a while ago is getting loads of visits at the minute i think it s down to cooks looking for new ways of using up supposed scraps fermented foods are also ideal you can take a humble cabbage and make something sublime if you re into sauerkraut that is kimchi too fermented foods store for an age are inexpensive require no special equipment and are packed with incredible nutritional properties fermenting enhances flavours chocolate coffee cheese vinegar wine etcetc all fermented foods our guts love sauerkraut kimchi kombucha etc and they are great for supporting our immune system and good health generally here s our beetroot apple and caraway saeurkraut recipe from good ole 2014 i hope to post some new fermented food recipes soon vegan and gluten free lasagna topped with that sun dried tomato pesto which makes all the difference if you get the chance to try this recipe please let us know below in the comments it s wonderful to hear from you yesterday we had people stopping by on the blog from surinam saudi arabia pakistan poland cyprus us virgin islands where are they your emails of support and encouragement are amazing and keep this blog floating along big thanks and shout out to cyberella in victoria australia amazing to know that you re loving peace and parsnips all the way down there from our little cottage in snowdonia the bhk blog was started simply because we had a passion for healthy food empowered cooking good health and living how they re intertwined how the way we cook can change our lives cooking is a regular opportunity for me to be mindful and compassionate we wanted to share this with more than just our little village 8 years later our main motivation for blogging is still we love it the bhk is just taking it easy at the minute we re waiting to see how things pan out and when this blows over we ll be announcing new events collaborations holidays demos and retreats thanks everyone for getting in touch and enquiring about what s coming for later in 20 and into 21 who knows where this is all going to go i just know that for me cooking and eating good food makes life more bearable at times of crisis we re appreciating everyday what we have and focusing on cooking up a life filled with love and peace staying grounded energised and vital for the challenges ahead sending you all best wishes all over the world from surinam to scarborough hoping that you ve got some dried mushrooms and gram flour in the cupboard ready for action ciao bella vegan lasagna fresh out of the oven all crispy on top and bubbling with flavours recipe notes lasagna takes a while to get together you can start preparing well in advance cook the lentils make the bechamel and even finish the sauce this means that you ll just need to assemble the lasagna and bake if you re making it from scratch put aside at least a couple of lasagna hours it s always time well spent not gluten free that s cool just use your favourite lasagna pasta sheets i haven t tried the bechamel with plain white flour instead of gram but any bechamel recipe would be brightened up with this pesto this recipe makes lots plenty for the freezer use fresh spinach or other greens if you would like to freeze the lasagna otherwise all neighbours love lasagna it s one of those dishes that gets better with age not too much age a few days in the fridge is enough ageing if you haven t made a bechamel before it s great you re in for a treat just keep on top of the lumps sound advice there stir keep stirring and whisk if needed turn the heat down if it s all happening too fast add you milk little by little forming a thick paste then keep adding milk until it thins out gradually eventually you ll have a lovely silky sauce to enjoy if you re a full blown pasta lover you could add another layer of pasta to the lasagna just use less tomato sauce and bechamel per layer follow us on instagram more pictures from the beach house kitchen and vegan recipes we re locking down with lasagna wild mushroom and spinach lasagna with sun dried tomato pesto and chickpea bechamel gluten free vegan the bits for one large lasagna 10 12 portions sauce 350g dark green or puy lentils rinsed 750ml cold water 1 big bay leaf 6 garlic cloves peeled and crushed 2 tbs olive oil or whatever cooking oil you fancy 40g dried wild mushrooms soaked in water 3 tbs tomato puree 680ml tomato passata one big jar 2 teas dried oregano 275g frozen spinach it normally comes in small or large blocks 450ml hot vegetable stock sea salt and pepper chickpea bechamel 100g chickpea gram flour 125ml olive oil 1 ltr plant milk i used soya milk 1 big bay leaf 1 1 1 2 teas sea salt sun dried tomato pesto 190g sun dried tomatoes one small jar drained 1 tbs oil from the sun dried tomatoes 2 cloves garlic 1 2 teas dried oregano 1 big handful fresh basil leaves 2 large pinches sea salt gluten free lasagna sheets or your favourite pasta sheets do it first thing get your frozen spinach out to defrost this can take a couple of hours lentils start with the lentils in a medium sauce pan add your bay leaf lentils and water to the pan bring to a boil cover and simmer for 40 minutes until just cooked take the lentils off the heat and remove the bay leaf drain them using any of the lentil cooking broth instead of stock if you like it s full of flavour tomato sauce in a large saucepan add the oil on medium high heat fry the garlic for 2 minutes then add the tomato paste continue to stir and cook for 3 minutes now pour in the passata sprinkle oregano seasoning well with sea salt and fresh cracked black pepper stir add the wild mushrooms along with any soaking water use a small fine sieve there may be some grit in the water pop a lid on a simmer for 25 minutes stirring occasionally towards the end of the sauce cooking add your spinach and vegetable stock warm through taste your sauce it should be rich and flavoursome if not season more with salt and pepper leave the lid on and take off the heat the sauce is best used hot pesto place all the pesto bits into a blender and pulse until a slightly chunky pesto forms set aside the flavours will be mingling nicely chickpea bechamel in a medium saucepan on medium high heat add the olive oil and chickpea flour stir and cook through for 4 minutes to make a thick paste add a splash of milk and quickly stir continue adding splashes of milk and stirring well add the bay leaf it will eventually become smooth a thick and creamy texture keep stirring until you ve used up the milk continue to simmer the bechamel for 10 12 minutes taste season with salt remove the bay leaf if there are lumps in your bechamel no probs it happens blend grab a stick blender and blend until it s smooth otherwise to be honest a few lumps are not the end of the world vegan wild mushroom and spinach lasagna ready for the oven assemble and bake preheat a fan oven to 190oc stir half the pesto into the bechamel until well combined in a large deep baking dish ours is roughly 12 long 8 wide 3 deep ladle in half your warm tomato sauce spoon over roughly a third of your bechamel top with lasagna sheets until you have a snug covering breaking up the sheets to fill the gaps ladle over the rest of your tomato sauce top with lasagna sheets and spoon over the rest of your bechamel to form a neat layer which meets the edges of the baking dish now evenly spoon your pesto onto the bechamel blobs are good see picture pressing the pesto down lightly with a spoon and muddling it a little place your casserole dish on a large baking tray lined with baking parchment this stops drips and saves on washing up cleaning jane s idea cook the lasagna for 35 40 minutes until the top has a nice dark golden crust and all is bubbling begging to be eaten we like our lasagna served with a crisp mixed green salad using flavourful leaves like rocket or endive raddichio would be delicious too a citrus olive oil dressing pairs brilliantly with this dish a lasagna anyone will enjoy foodie fact most dried mushroom mixes have porcini in them which is one of my favourite mushrooms king boletus also known as cep or in germany stone mushroom we re moving into the age of the mushroom the incredible health benefits of mushrooms are now being realised and promoted plus they re just awesomely tasty dried porcini are high in anti oxidants are good sources of protein and can help with weight loss inflammation and digestive health if you re at all interested in the amazing fungi world i d recommend checking out paul stamets share this share on x opens in new window x share on facebook opens in new window facebook share on pinterest opens in new window pinterest share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr share on whatsapp opens in new window whatsapp email a link to a friend opens in new window email like loading categories gluten free healthy nutrition photography plant based recipes vegan tags healthy eating lockdown recipes snowdonia vegan cooking vegan food blog vegan lasagna vegan recipe 4 comments quarantine curry quick spicy tomato masala with cauliflower mango and spinach posted on april 8 2020 by leroy watson quarantine curry quick fragrant tomato masala with cauliflower potatoes and spinach vegan gluten free quarantine cooking means simply making the most of what we ve got this was last nights dinner in the bhk i can t think of a much easier less fuss free way of preparing a curry this was such a hit over on our vegan cooking group we had to share it thanks so much for all the continued support and enthusiasm your kind wishes here and on instagram etc are really inspiring it sounds like you re mainly positive about this new normal that we re all finding ourselves in most countries around the world are on lockdown and most of you are finding time to get cooking at home which is great hang in there let s eat healthy this is probably not the most enticing of recipe titles but it s pretty accurate what can we do cook with what s at hand and hopefully this curry does just that using only ground spices and a few simple ingredients and veg you can use any veg in fact the sauce masala is the key getting it well cooked nicely spiced with a nice hit of fruity sweetness to tickle the tastebuds we need less than we think to cook delicious food we re loving our walks like never before appreciating the awesome mountains where we live last nights giant pink moon rising over mount snowdon spectacular making the most of what we ve got really the best way to cook is making the most of what we ve got always not just now so this could be the time we get into some really good kitchen habits learning ...
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