A delicious recipe from my FB page Veggie Yum Yums. :-) This is my mushroom spinach and kale lasagna with basic cashew cream. :-) Step 1: soak 1 and 1/2 cups of cashews in 3 cups of water for 4-6 hours (or overnight) Step 2: drain the cashews and blitz in a food processor with 1/4 cup of vegetable stock, 1 cup of fresh basil, 2 tbsp. organic Dijon mustard, 2 cloves of garlic (minced), season with Himalayan pink salt and crushed black peppercorns and set aside Step 3: sauté 2 large onions (finely sliced) and 1 large leek (finely sliced) in a pan with 1 tbsp., extra virgin olive oil (until softened) Step 4: add 500g sliced button mushrooms and 500g sliced field mushrooms and continue to cook for 5-10 minutes (until softened and starting to brown) Step 5: add 2 400g cans of diced tomatoes, stir and simmer on a low heat Step 6: in a separate pan sauté 2 cups of baby spinach and 2 cups of kale (finely chopped) in 1 tbsp, extra virgin olive oil (until just wilting) Step 7: layer the lasagne in an ovenproof dish, mushroom mixture, spinach and kale mixture, lasagne sheets, basil cashew cream and repeat 2-3 times (depending on the size of your ovenproof dish) then cook in the oven for 30 minutes Step 8: place two bunches of asparagus on a baking tray lined with baking paper, drizzle with extra virgin olive oil and freshly squeezed lemon juice and a sprinkle of Himalayan pink salt and crushed black peppercorns Step 9: serve and enjoy :-)
Posted on: Mon, 20 Oct 2014 05:54:59 +0000
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