Mexican Lasagna!

our beautiful, beautiful sister lucy is here from australia for just one week. so to welcome her, we're making this fusion food of mexican lasagna! complete with layers of a veggies, fake meat, and chilli beans, as well as a deeelicious cheesy sauce... a most wonderful & hearty meal!!

serves 7
ingredients:
1 large red capsicum
1 large green capsicum
1 large brown onion
1 large red onion
4 cloves garlic
1 cans of tomatoes
1 can chilli beans
1 can fake mince meat (if you cant find any, just use another can of beans!)
1 pack instant lasagna sheets
3 tsp paprika
3 Tbsp olive oil
sprinkle of pepper
1 Tbsp apple cider vinegar
1 vegetable stock cube
1 Tbsp tuimato sauce
raw cashews & mixed herbs, to serve

& for cheesy sauce:
2 Tbsp margarine
1/4 cup wholemeal flour (stoneground)
1 Tbsp miso paste
3/4 cup almond milk
1 Tbsp tahini
2 Tbsp miso paste
1 Tbsp tomato sauce/paste
juice of half a lemon
1 tsp agave nectar
1/2 cup salsa


directions:
1. heat up some oil in a pan & saute roughly chopped onions, minced garlic & slivered capsicums for 5 minutes
2. stir in can of tomatoes & fake mince, as well as soy sauce, paprika, pepper, apple cider vinegar, stock cube, and tuimato sauce & cook for a further 10-15 minutes
3. make your cheesy sauce *
4. now begin with your layering of the lasagna! pour veggie and fake meat mix in a deep casserole dish, cover with lasagna pasta sheets & then cheesy sauce over that. for the next layer, pour in chilli beans & then another layer of pasta sheets & finally another layer of cheesy sauce & top with cashews and mixed herbs. cover with tin foil
5. bake in a 200 C oven for 40-60 minutes, until the lasagna sheets are tender!

*for cheesy sauce:
1. melt margarine in a large pot & once melted, mix in flour until a paste is formed
2. turn the heat to low and slowly add in the rest of the ingredients

summer heat fajitas

another mexican dish! this time you can treat yourself to an incredibly healthy, veggie filled fajita, with an awakening burst of heat

serves 4
ingredients:
2 Tbsp olive oil
1 large clove garlic
1 onion, red or brown
1 carrot
1 capsicum
1/2 cup button mushroom
1/2 cup dried shiitake mushrooms
1/2 cup mixed green leafy veggies (silver beet, spinach, etc)
1 tsp cayenne pepper
juice of one lemon
salt and pepper, to taste
tortillas/pita pockets, enough for however many people you are feeding!
avocado, to serve

directions:
the method for this meal is very simple!
basically, you can just throw all your veggies into a frying pan
1. start with olive oil, minced garlic, and slivers of onion, cooking for 3 or so minutes by themselves
2. then slice the rest of the veggies into strips and add in!
3. add cayenne pepper, lemon juice, salt and pepper & cook for 10-15 minutes
4. warm up your tortillas, spread with avocado & pile in the filling

enjoy! probably with some hot sauce

la morena

dear la morena,
we love you!
your refried beans,
your hot chilis,
and perhaps most of all,
your beautiful labels!

we used these two products in our mexican-inspired nearly raw meal tonight!
delightful

thank you la morena!!!

¿Qué pasa guapa? nearly raw tacos

these beautiful tacos, almost bite sized, are special & unique! we had a lot of fun trying this out, changing the proportions, etc, etc. a sassy combination of raw taco shells, a fantastic filling, and a fresh salad. the only non-raw component of this meal is the refried beans!
is it filling? ooh yes! the nuts and chia seeds really do their part in satisfying the belly!
how bout the taste factor? omg yes! you may almost wish they weren't so filling so you could continue the sensations of eating these adorable baby tacos
cuties? undoubtedly.

makes 6 mini tacos & lots of filling/salad

ingredients
for the tacos:
1 cup natural peanuts
1/2 cup walnuts
2 tsp chia seeds
25 dried apricots
1/2 cup pitted dates
2 tsp lsa mix
6 Tbsp tahini
1 pinch sea salt

for the filling:
1 red capsicum
1 red onion
1 small head of broccoli
1 can la morena refried beans
1 tomato
1 sprig spring onion
juice of half a lemon

for the salad:
whole lotta baby spinach leaves
1 carrot
handful basil
half cucumber
1 Tbsp rice wine vinegar
handful (or more!) alfalfa sprouts

directions:
start with the taco shells!
1. finely grind all your ingredients and then combine. if the mix is too crumbly, add some more dried apricots & this should make things a little more sticky!
2. roll into a ball
3. form into 6 taco shells & then place in a muffin tin to hold the general shape
4. place in freezer for 20 minutes to harden
5. then move onto filling: finely chop your veggies & then mix all ingredients together in a large bowl
6. for your salad, grate the carrot & thinly slice the cucumber, then mix with vinegar & spinach
7. to compile: place a wonderful spoonful of filling in the taco, then add salad on the side

serve with guacamole, la morena hot chili, and rocket fuel!!!