Fasting Food
An interesting variation of the classic Italian lasagna, that uses pasta, cheese, butter, flour, and a tomato sauce, is our Sweet potato-sheet curry lasagna, which is gluten-free.
- 1/4 tsp ground lemongrass dried
- 1/2 tsp curry leaves dried
- 1/2 tsp Ngo Om leaves
- 1/2 tsp kafir lime leave
- 1/4 tsp Coriander seeds
- 1/4 tsp Turmeric
- ½ small onion chop
- 1 tbsp curry
- 1 tbsp white miso
- 1 tsp cumin
- salt
- pepper
- 2 cup water
- 1¼ cup yellow lentils (Wash and soak in water for 2 h, discard water)
- 2 tbsp yellow raisin
- 2 cup water
- 2 cup coconut milk
- 1 tbs potato flakes (If TOO THIN)
- 1 tsp spicy curry
- 1 large sweet potato
- 1 tbsp olive oil
- ⅓ tsp garlic powder
- 3 tbsp pumpkin seeds roasted
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Wash and soak lentils for 2 hours in water. Discard later this water. Always check lentils for any small stones and remove them.
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Sauté the onions slowly at slow heat for 15 min
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Add now the curry powder and spice mix let cook for a minute
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Now add Miso and the water and stir. Bring to a boil, reduce heat and let simmer for 15 min.
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Let the mixture cool down for 10 min and transfer into a blender
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Blend to a smooth consistency and transfer it back to the pot. Rinse out the blender container with 1/2 cup of water.
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Put rinsed lentils into a pressure cooker together with the raisins
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Add 2 cups of water and 1 cup of the curry sauce to it and pressure-cook for 10 min (high pressure). For a thick paste texture chose a natural release. For more texture reduce the time.
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Add the lentils to the remaing sauce
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Add the coconut milk and simmer for 10 min.
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It would be best if you had a thick paste-like sauce. If it is too thin, then you can add potato flakes. If it is too thick, add water.
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Add salt and pepper, garlic powder, and more curry to your liking.
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Peel the sweet potato and use the kitchen aid attachment
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Spread oil and powder on the bottom of the pan
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Use the following order repetitively:
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LAYER Sweet potato sheets
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LAYER Curry sauce
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Sprinkle with 1/2 tbsp of pumpkin seeds
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Repeat process. ON top, finish with a compact Sweet potato sheet and cover it completely with a layer of sauce. Cook for 1 hour in the oven at 350F and let it rest for 5 min. Check your top layer that it will not burn. If needed you can cover the top with some aluminum foil.
Gluten-free Sweet Potato Avocado “Toast”
Here the sweet potato sheet are replacing the toast-bread. It is easy to make with an electric grill.
Gluten-free. Sweet potato replaces the toasted bread for this delicious fast meal.
- 2 large sweet potatoes
- 1.5 medium avocados
- 1 pinch salt
- 1 pinch ground cumin
- 1 pinch garlic powder
- 1 pinch ground black pepper
- 4 drops hot sauce.
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Heat the grill or panini press, oil the surface. Slice potatoes lengthwise, about 7 millimeters thick. Grill on low to medium heat until cooked through.
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In a meanwhile, scoop avocado flesh into a bowl, add the spices and mash. We prefer chunky consistency, so we carefully mixed the mixture, without mashing too much.
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Spread the avocado mixture on each slice of the potato and serve topped with microgreens or chopped herbs.
Meat-filled potato patties are quite common in Eastern Europe. Here we have a vegan variation using mushrooms instead. Usually served with a sauce or sour cream. A vegan cream sauce variation is our delicious cashew sauce.
- 4 large white potatoes yellow
- 6-7 white mushrooms
- 1 clove garlic
- 1 tbsp chopped onion
- 1/2 tsp dry dill
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp oil
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Cook potatoes with skin (here, we microwaved them on high for about 10 min), let them cool completely, and then peel.
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Clean and chop the mushrooms.
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Add 1 tbsp oil to a frying pan. Sauté onions until they become caramel color. Add mushrooms, season, mix, and cook on medium heat for a few min, stirring from time to time. Add chopped garlic, stir and turn off the heat. Let cool down slightly.
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Run the potatoes through a ricer or mash with a fork, add salt, and mix. But don’t over mix. You should have a consistency of thick, smooth and pliable dough.
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Using spoons and hands, form thin patties. Put a tbsp of the mushroom mixture in the middle of each patty. Carefully fold the edges towards the middle, seal (add more potato if needed), and shape into flattened balls. We like an elongated shape.
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In a hot nonstick skillet, fry the formed patties on both sides with a little oil.
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Serve with sour cream or a vegan substitute
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