Spicy veggie lasagne (Serves: 6, prep time: 20 mins, cooking time: 50 minutes)

I think it's time for me to consult the thesaurus because this is another dish that I refer to as 'hearty'! I do like substantial meals :)  The underlying spices in this lasagne add a subtle depth and the chickpeas create a great texture.

1 red onion, finely sliced
1 clove garlic, crushed
1 red chilli, diced finely
2 tsp ground cumin
2 tsp ground coriander
1/4 tsp turmeric
1 tsp paprika

1 x 400g tin chopped tomatoes
1 tbspn tomato puree
50g brown rice
1 small glass white wine

25g butter

25g wholemeal flour

300ml mlk

1tsp wholegrain mustard

60g cheddar cheese, grated

200g fresh spinach or broccoli
3 diced courgettes
1 x 400g tin chickpeas
handful of chopped, fresh oregano
5g fresh mint, diced finely

250g wholewheat lasagne



Fry onion, garlic, chilli and spices on a low heat until the onion starts to go transparent.

Add the chopped tomatoes, brown rice and tomato puree and simmer for 20 minutes. 

After about 15 minutes, prepare the cheese sauce:
melt the butter, remove from the heat, stir in the flour, gradually stir in the milk. put back on the heat and warm gently but do not boil, add the mustard and cheese and stir until the cheese is melted. Set aside. 

To the tomato mixture, add the spinach, courgettes, chickpeas and oregano, stir well and remove from the heat.

in a dish, (I use a pyrex dish that is about 12" x 8" and 2" deep), put a thin layer of the tomato mixture, topped with a layer of wholewheat lasagne sheets, then layer on the cheese sauce. Continue to build in this way, finishing with a layer of cheese sauce.

Bake in the oven for 25 minutes at 180.

Veggie Creole Gumbo (Serves 6 - 8; 20 minutes prep; 40 minutes cooking)

This spicy, hearty bowl of wholesomeness has a delicious balance of flavour and spice.

1 onion, sliced finely
2 cloves garlic, crushed
2" ginger, grated 
1 scotch bonnet chilli, diced finely

2 aubergines, diced
2 sweet potatoes, diced
2 red peppers, diced
2 courgettes, diced

450ml stock
1 x 400g tin chopped tomatoes
2 tbsp tomato puree
2 tbsp white wine vinegar
150g okra, sliced (and tops removed)

2 x 400g tins black eyed beans
80g fresh coriander, chopped

Fry onion, garlic, ginger and chilli in a little olive oil.

Add the diced aubergine, sweet potato, red pepper and okra and stir fry until slightly browned.

Add the stock, tomatoes, white wine vinegar, tomato puree and okra and simmer for 30minutes.

Add the black eyed beans and coriander and continue to simmer for 10 minutes.