Page 63 - Healthy food

the oven temperature to 190ºC/fan
170°C/gas 5.
4 Spray a non-stick frying pan with oil,
set over a medium heat and cook the
remaining onion, along with the carrot,
pepper and celery, then add the
cooked lentils, soy sauce, bay leaf,
marjoram and thyme. Add the blended Macadamia
tomatoes and the tomato purée. Bring crumble pots
with squash and
to the boil and simmer for 10 min. chickpeas
Season to taste with black pepper.
5 Now make the ‘béchamel’ sauce. In
a small deep non-stick pan, heat the SWAP
olive oil over a medium heat. Add the
flour and whisk together, cooking gently Substitute the
for 2–3 min. Slowly add the almond milk, cubed butternut
whisking all the time, until you have squash for 250g
a creamy sauce. Add the bay leaf and
the mustard powder, and simmer for vacuum-packed
2–3 min. Season with black pepper. chestnuts
6 Layer a little of the sauce in the
bottom of a large, deep baking dish and
cover with lasagne sheets. Add half the
lentil mixture, followed by the aubergine
slices, overlapping them to create a
thick layer. Add the remaining lentil
mixture, then a layer of lasagne sheets
and top with the sauce. Sprinkle with the
grated cheese and a grinding of black
pepper. Bake for 30–40 min until 1tbsp chopped fresh thyme leaves pan, fry the onion for 10–15 min over
bubbling and the top is golden brown, 4 fresh sage leaves, finely chopped a low heat until soft and translucent.
then serve. 1tsp cornflour Add the chickpeas, stock, mustard,
3 ½tsp white pepper spinach and herbs, bring to a simmer
500g steamed green beans, to serve and cook for a few min.
For the crumble topping 4 Mix the cornflour in a little water and
PER SERVING 120g plain flour stir into the pan so the mixture thickens
503kcal 10.8g fibre 80g jumbo oats slightly, then add the roasted squash
9.5g fat 19.7g protein
1tsp chopped fresh thyme leaves and season with the white pepper.
2.9g saturates 1g salt
80g vegan block spread (such as Stork), Divide the mixture among 6 ramekins or
79.2g carbs 170mg calcium
13.8g sugars 6.1mg iron diced dishes, filling them about three-quarters
60g macadamia nuts, roughly chopped full, then top with the crumble mixture.
Put the dishes on a baking tray and bake
1 Heat the oven to 200°C/fan 180°C/ for 30–40 min until the topping is golden
Macadamia crumble pots gas 6. Spray a baking tray with oil and brown and the filling underneath is
with squash and chickpeas put the squash on top. Spray with more bubbling. Serve with the green beans.
prep 20 min cook 1 hr 10 min serves 6 oil to coat, then roast for 20–30 min until
vegetarian dairy free golden brown with caramelised edges. IF FREEZING, reheat in the oven for 25
Remove from the oven and reduce the min (no need to thaw).
Spray cooking oil temperature to 180°C/fan 160°C/gas 4.
1 butternut squash, peeled and cut into 2 Meanwhile, make the topping. Put 3
2cm cubes the flour, oats and thyme in a large
1 large onion, finely chopped bowl, season with black pepper and
PER SERVING
400g can chickpeas, drained mix well. Add the spread and rub in
414kcal 10.3g fibre
1 litre low-salt vegetable stock with your fingertips to create a crumbly 19.2g fat 11.8g protein
2tsp dijon mustard texture. Add the chopped macadamia 3.4g saturates 0.6g salt
250g fresh baby spinach (or 100g frozen nuts, mix well, then set aside. 43.2g carbs 208mg calcium
spinach) 3 In a large deep non-stick frying 8.8g sugars 4.1mg iron

FEBRUARY 2018 HEALTHY FOOD GUIDE 63