It’s hard to believe that I used to literally fear the thought of having a mouthful of pasta let alone a plate of it and boy, am I glad I snapped myself out of it! Carbohydrates… any food in general, should not be feared however in this current day and age where there is always a [food] trend to partake, it’s hard to know what is worthwhile.
Winter day often means comfort food and why not make it as nutritious when it is so easy? This creamy pasta dish contains no dairy products for the texture and consistency but instead it contains organic butternut pumpkin, garlic, onion and chestnuts roasted to perfection and blended with plant based milk and nutrition yeast for the optimal tasty yet nutritious sauce. I used organic khorasan (also known as kamut) pasta which is not technically gluten free (yet so easily adaptable) however if you can tolerate it, contains protein, complex carbohydrates, fibre as well as thiamine, niacin and magnesium.
Lentil bolognese is probably one of my most go-to recipes for a healthy, satisfying dinner which often results in leftovers for future easy dinners. The meal is high in complete proteins, complex carbohydrates, fibre and micronutrients. The sauce is simple to prepare and the flavours and pasta can be easily altered to suit your preferences.
I wasn’t going to write a blog post for this recipe however I had a few individuals on Instagram message me for it… so here it is! I must admit that lasagna was not one of my favourite foods even in my pre-vegan days however I recently found some good quality, gluten-free lasagna sheets made out of lentils! I decided to create a dish using beluga lentils and leftover roast vegetables. This is a simple yet delicious meal that takes minimal effort and time.