Gluten Free Vegetarian Delights
Exotic Flavours for a New Consciousness
by
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Pastitsio
This is a vegetarian version of the Greek dish which is usually made with macaroni and mincemeat.
500g penne rice pasta
2 tbsp butter
¼ cup grated vegetarian Edam cheese
¼ tsp nutmeg
3 eggs, lightly beaten
Place the pasta in boiling salted water until just tender. Drain and return to pan without rinsing. While pasta is still hot, stir in the butter until melted through. Stir in the cheese, nutmeg and salt and pepper and allow to cool slightly before adding the eggs. Stir to combine and set aside.
Filling
2 cups cooked lentils
2 tbsp butter or ghee
1 large onion, chopped
1 garlic clove, crushed
1-2 cups chopped, mixed vegetables of your choice (carrot, zucchini, broccoli etc.)
3 tbsp tomato paste
¼ cup ground hazelnut
½ cup red or white wine (optional)
½ cup water
½ bunch fresh parsley, chopped
1 bay leaf
½ tbsp fresh chopped fresh oregano (or dried)
½ tsp sugar
Salt and pepper
Rinse and drain the cooked lentils and set aside. Lightly fry the onion and garlic in the butter or ghee until soft. Add the vegetables and cook for 3-5 minutes before adding the remaining ingredients. Cover and simmer gently for 10 minutes. Meanwhile, make the cream sauce.
Cream sauce
4 cups milk or coconut milk
½ cup all-purpose gluten free flour
2 tbsp butter
¼ tsp nutmeg
Salt and pepper
1 egg, lightly beaten
¾ cup Edam vegetarian cheese
Pour the flour into the cold milk in a saucepan and stir to combine. Place over a high heat, adding the butter and stirring constantly until sauce boils and thickens. Remove from heat, stir in nutmeg, salt and pepper and a ¼ cup of the cheese, reserving the rest of the cheese for later. Allow to cool slightly before stirring in egg, and transfer ¼ cup of this sauce to the filling and a ¼ cup to pasta.
To assemble
Butter a large oven dish and pour in half of the prepared pasta. Pour over the lentils and top with the remaining pasta. Pour over and spread the cream sauce to cover pasta and sprinkle with the remaining cheese. Cook in a moderate oven for 30-50 minutes until golden brown and allow to stand for 10 minutes before cutting in squares to serve. Serve with a Greek salad and Tzatziki.
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About the Book
Gluten-Free Vegetarian Delights is a selection of gourmet recipes designed for those who choose to be vegetarian and have intolerance to wheat and gluten products. My decision to write the book came after I began to struggle to find suitable gluten-free vegetarian recipes that were nutritious as well as tasty. The goal of this book is to provide a variety of foods from varied origins of the world, catering to health-conscious vegetarians. As we begin to awaken to the fact that we cannot continue the way we have been living for so long, we will begin to see the world in a new light. Some will be forced by their own bodies, no longer able to function the way they did before in the old energy. The old thought patterns that no longer serve them will need to be tossed by the wayside.
Imagine a world where we are all self-sufficient and growing our own food in our own gardens, without eating out of cardboard and plastic cartons. A world where the violence and slaughtering of animals no longer exist and cancer is a long-forgotten memory. This is my dream for the future, a future where food is eaten for its life-giving properties and not just for convenience. A future where food preparation is once again performed in the home without chemicals, preservatives, and other dangerous additives. A future where we will once again be guardians and lovers of the land.
Be inspired by the many new tastes and tantalizing ingredients these recipes offer, along with the health-giving properties associated with whole foods. Introducing a vast range of culinary tastes from the many countries and exotic places I have visited and have been introduced to through my European- and Asian-influenced upbringing.
About the Author
Juliette works as a homeopath and has completed a bachelor of health science in homeopathy at Endeavour College of Natural Health. Her other interests include Reiki and Ayurvedic healing, art therapy, and visionary art. She lives with her husband, Stephen, and daughter, Melina, in South Brisbane in Queensland, Australia.