Spring is just one the exit – it left only a few days ago. We went from being pretty cold and rainy and then BAM the heat returned. Tell-tale signs included my coconut oil suddenly melting, being unable to sleep and just generally living like a slug. When it’s hot I do slug it – I’m constantly sweaty like a goey slug and my movements become so slow and lethargic. It’s difficult to avoid when your house has neither air-conditioner nor insulation in the roof. Yay for rentals. While I’m currently working part-time, it is on our list of “must haves” that we purchase a mini air-con as soon as I get a full time job. Until then we can be slugs. Until then my cat will hate me as well. She lolls around the house and gives me these looks that could only be hate, as if she’s genuinely blaming me for the heat. She’s a beautiful long haired cat, and heat is her nemesis. Mine too, kitty.
Anyway, so my partner recently purchased some small beans/legumes called LUPINIS. They come in a jar and cost about $1.30 for a massive jar from Coles. He eats them raw, and they seem to be marketed as some form of low-calories snack food. They also have a umami/cheesy flavour that The Boy said would lend itself to a cheesy sauce, maybe for pizza etc. This was pretty spot-on, because once shelled, blended and seasoned, I thoroughly enjoyed the gunk. And added to this lasagne we had a good meal.
This lasagne uses fake mince, like TVP or a vegan substitute. Lentils would also work. It uses tomato flavours and the mince was cooked in a pan. I then assembled it straight onto the plate, between layers of slendier pasta. I used this pasta, not because I want to be slendier by avoiding carbs, but for the nutritional benefits – see here
And anything that reduces the cooking of things is great. Once I had assembled layers of slendier and mince, I topped with the lupini sauce. Serve, BAM. Maybe basil on top to serve. But essentially a simple dish that was yummy and filling.
- 2 garlic cloves
- 6 sun-dried tomatoes
- 200g mini tomatoes
- 3 TB tomato paste
- ½ tsp salt
- ½ tsp chilli powder
- 1 TB mushroom soy sauce/soy
- ½ TB basil
- ½ TB oregano
- vegan mince
- 150g lupinis, shelled
- 2 TB nutritional yeast
- ¼ cup milk
- Lasagne sheets
- 1 tsp Italian Herbs
- In a small blender, combine the ingredients for the tomato sauce. Blend well, then pout into a frying pan, along with a few tablespoons of oil. Heat the tomatoes over med-high and allow the colour to darken slightly.
- Once smelling nice, add in the vegan mince product, stirring to coat. Cook to heat through, then set aside.
- Rinse the blender, then blend up the ingredients for the cheese.
- Grab two plates, then layer out the lasagne sheets, then mince. You know how it goes! - Add more sheet, mince, then another sheet. Top with the cheese sauce. Do the same thing on the other plate. As an alternative, you can bake in the oven for 10 minutes, having combined it all in a baking dish, but it's just extra washing up.