Kelp Green Smoothie
This tastes amazing, my fussy 8 year old loved it and didn’t even notice the lack of meat!(Can also add dairy to the mix, use butter and cheese for non vegan)
Tomato and vege fill :800g Tom’s chopped and quartered1 LG carrot1 onion halved, 4 cloves fresh garlic1 Cup broccoli cut into chunks2 T rice bran oil.2 large mushrooms chopped finely (these will replace the meat texture)2T Tom paste, 1/4 tsp chilli of choice, 2 tsp smoked paprika, 1 tsp coriander seed, 2 tsp mbk original, 1 tsp salt, 1/2 tsp black peppercorns ground, 3/4 tsp turmeric..Cheese sauce :2 T coconut oil3-4 T GF flour (rice, coconut, corn) – can use a combo of each.500 -700 MLS rice milk or alterative of choice.1 clove garlic / dash turmeric, mbk original to thicken if you wish or mbk garlic.Dairy free cheese of choice. (Or none)Extra cornflour to thicken if required
White sauce :In med saucepan, med heat, Melt 2 T coconut oil, gradually add flours mix continually until well combined with whisk, smooth and stir continually. Turn up heat add 1/2 C rice milk, stirring, add more gradually until all added, add cheese substitute, garlic, mbk and dash turmeric, dash salt to taste. Reduce heat to low, let thicken add cornflour if necessary.Oil large baking dish, layer GF Lasagne sheets on bottom , layer with 1/3 vege sauce, another layer of sheets, then more vege mix, another layer of sheets, then 1/2 white sauce, more sheets, vege fill, sheets then rest of white sauce on top. Bake 160 degree then add cheese alt on top to melt. Bake further till gold on top approx 19 mind. Remove from oven, rest for a few min then serve with rocket, coriander, drizzle with ACV and EVegetables olive oil. Apply liberally mbk of your choice to serve. Enjoy !
Enough for 2 or more people to suit tastes;Turmeric, Chilli, firm tofu, Kale stalks, Zucchini, 2 x eggs, Cherry tomatoes, Corn, Basil, 3T coconut oil.