Next-Level Plant-Based Eggplant Lasagna with Vegan Cheese | Gluten-Free and Dairy-Free Recipe скачать в хорошем качестве

Next-Level Plant-Based Eggplant Lasagna with Vegan Cheese | Gluten-Free and Dairy-Free Recipe

Next-Level Plant-Based Eggplant Lasagna with Vegan Cheese | Gluten-Free and Dairy-Free Recipe When cooked well, eggplants become richer and are a fantastic carrier of flavor. Eggplant or Aubergines which is (the French word for eggplant) come in a lot of varieties, though in America, mostly see the large, shiny, black globe eggplants, unless you shop in ethnic grocery stores. In Indonesia, we have big black shiny ones like in America and they come in white as well, then we have the long eggplants in both black purple and white. We have the mini apple variety of eggplants that are green and black and the pea-size ones that are green. And I bet you a hundred bucks there are a lot more varieties around. Salting your eggplant first for 30 minutes then wiping them with a paper towel (do not wash them) is how we remove some of that bitterness and give them more depth of flavour when cooking them. This recipe is moorish. Holds well. And if you don’t eat it all in one go like us, it’s just as good if not better the next day. Follow my video instructions closely and don’t forget to let it sit in the tin for at least 30 minutes before you cut it up. I have some really good news! 🥳I am building a cafe in Bali with my business partner Simone. Excited is an understatement. If you're interested in knowing more about how we are progressing connect with us on insta it’s where I am posting daily updates. Construction started today. Wopppieeee!! 🥳 Here’s the like to our little pocket of Joi ✨   / joilocaleats   Keep in touch via socials and don’t forget to share my recipes with your loved ones Cx 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 2 big (700g) eggplant 2 tbsp potato starch Olive oil Salt A dash of #EASEAND FLOW For the Sauce: 2 cans (800g) tomatoes 10 cloves garlic 4 tbsp olive oil A handful of basil 2 tbsp red wine 1 tbsp maple syrup 1 tbsp dried oregano Salt and pepper, to taste For the Cheese: 200g cashew 2 tbsp psyllium husk 8 tbsp savory yeast (under 1 cup) 400ml water 8 cloves garlic Salt and pepper, to taste 𝗠𝗘𝗧𝗛𝗢𝗗 For the Sauce: Heat a pot on low and put in the olive oil. Add the garlic and cook for 10 mins. Add the oregano, salt, and pepper. Rip the basil leaves and add to the pot, followed by the tomatoes. Put in the red wine and maple syrup and continue to cook with the pot slightly covered. For the cheese: Add all ingredients to your blender and blend until smooth. For the Eggplant Sheets: Slice the eggplants and sprinkle salt on each eggplant. Leave for 20 minutes. Then dry the eggplant with a cloth. Preheat the grill pan. In a big bowl, add eggplant and dust with potato starch. Grill the eggplants in the pan until brown and set aside on a plate. For Layering: Preheat your oven to 200 degrees C. Layer in a tin container (I used a 30 cmx10cm container) the eggplant, sauce, and cheese, about 2 layers and cheese on top and cover with baking paper and aluminium foil. Put in the oven for 30 minutes. *** Makes: 1 tray Prep time: 20 mins Freezer-friendly: No C, DF, RSF, V, Veg Watch more of my video and don't forget to subscribe and don't forget to grab a FREE copy of my eBook: 👉 𝗙𝗥𝗘𝗘 𝗗𝗲𝘀𝘀𝗲𝗿𝘁𝘀 𝗘𝗕𝗼𝗼𝗸: https://chefcynthialouise.com/celebra... 👉 𝗣𝗹𝗮𝗻𝘁-𝗕𝗮𝘀𝗲𝗱 𝗘𝗕𝗼𝗼𝗸: https://chefcynthialouise.com/lepb2/s... Follow me on my Social handles: 👉 𝗪𝗲𝗯𝘀𝗶𝘁𝗲 𝗦𝗵𝗼𝗽: https://chefcynthialouise.com/shop/ 👉 𝗙𝗮𝗰𝗲𝗯𝗼𝗼𝗸 𝗣𝗮𝗴𝗲:   / chefcynthialouise   👉 𝗜𝗻𝘀𝘁𝗮𝗴𝗿𝗮𝗺:   / chefcynthialouise1   👉 𝗣𝗶𝗻𝘁𝗲𝗿𝗲𝘀𝘁: https://www.pinterest.ph/ChefCynthiaL... You can also visit my website at https://chefcynthialouise.com/ and check my gut-healing products https://chefcynthialouise.com/shop/ Thanks for watching my video on Next-Level Plant-Based Eggplant Lasagna with Vegan Cheese | Gluten-Free and Dairy-Free Recipe