Spaghetti Lentilgnese.

DSC_0343I was never a big fan of spaghetti bolognese even before turning to the veg side, and I suppose that is a reason why I have been in no rush attempting to replicate the dish either.

Well, now I have and happily so. It is such a great comfort food, as well as being both inexpensive and easy to make. Win, win, win!

There are two rules of this dish:
1. garlic buds don’t like to be lonely
and
2. be generous with the amount of curry paste added… (Go curry paste or go home!)
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SPAGHETTI LENTILGNESE.

→ 2,5 dl red lentils
→ 1 can (à 400 g) crushed tomatoes
→ onion, at least 1 but why not go for 2
→ garlic, lots of
→ 1 tbsp red curry paste
→ 2,5 dl veg bouillon
→ 2,5 dl oat cream or other plant based cream suitable for cooking
→ salt + pepper, to taste
→ 2 bay leaves
→ 2 shredded carrots (opt.)

For serving: vegan parmesan, fresh basil

Start by sauting the onion(s) until softened, 7-8 minutes. Add in garlic, curry paste and lentils – stir to combine. Add in remaining ingredients and bring to a light simmer. Leave for circa 20 minutes until lentils are cooked. Possibly add some more water if needed as you go along.

Serve with pasta, sprinkling some vegan parmesan and fresh basil on top.
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More pasta suggestions:

Simple Pea + Mint Pasta Sauce.
Mushroom Pasta Veganara.
Cauliflower Mac n’ Yeast

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Red Curry Lentil Lasagna | with Tahini Dressing.

We have finally gotten settled in our new abode, if one can use the term settled for using the sofa as one’s wardrobe, but this is just a huge relief off my shoulders. PLUS no more shared kitchen space! I will be sure to share some photos once I manage to get hold of some daylight.

On another note, prior to us moving I was on the mission to empty our cupboards best I could; this ended in some rather peculiar food combos (rice dressed in salsa topped with potato crisps and mushrooms was a fine moment) but also, some darn good ones!
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I had this box of lasagna sheets at the very back of the very top shelf of my pantry. You know, that shelf which you have to heave yourself up on the kitchen counter in order to reach. As you may have guessed by its VIP placement in the pantry – lasagna is just not something that I am a massive fan of… But they needed to go, and not to the bin.

So I then thought of this Thaitalian love child: Red Curry Lentil Lasagna. The result was surprisingly good; in fact,  I kept announcing how tasty it was aloud to myself whilst eating. It is particularly suitable for the season – aka warm and comforting!
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RED CURRY LENTIL LASAGNA

→ red lentils
→ red curry paste
→ 1 can coconut milk
→ 1 can chopped tomato
→ ½ broccoli head
→ 1 grated carrot
→ lasagna sheets
→ fresh coriander
→ onion
→ garlic
→ ginger
→ spring onion
→ dairy free cheese for topping (opt.)

I even threw in some leftover rice + scrambled tofu because… why not? Any chance of giving your fridge a cleanse.

1. Saute chopped onions, garlic, ginger, spring onion together in large skillet. Once tender, add grated carrot, broccoli + lentils and stir well.
2. Add a large dollop red curry paste before pouring the coconut milk + chopped tomato into the mix. Let simmer on low to medium heat until lentils are tender. Throw in fresh coriander leaves.
3. Divide your curry mixture between lasagna sheets. Top with grated cheese.
4. Cook covered on 175°C for 50-60 minutes or according to instructions on lasagna package.

I also added a tahini dressing on top which was a few tbsp of tahini, juice of ½ lime and 1 tbsp maple syrup diluted with hot water until desired consistancy.
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For more comfort foods, check out:

× Coconut Curried Lentils.
× Shakshuka the vegan way | with Avocado & Tahini.
× Quick vegan Phở-inspired soup.

My staple foods.

Way back in February, Frida made a post on her staple foods and I figured it was such a great concept of a post that I wanted to make one myself. (Thinking slightly of this Banksy)

So these are the groceries that are most likely to end up in my shopping basket.
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The fantastic four of vegetables for me are definitely zucchini, avocado, sweet potato and mushrooms. I also tend to by plenty of broccoli (cheap, tasty, full of goods), bananas (favourite fruit) and of course ginger, onion and garlic for cooking.

I also down a pint of hot water with half a squeezed lemon each morning, so I like to stock up on those too.
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I am not a big salad fan, but I adore spinach and we always have a big bag ready in the fridge for salads or working undercover in smoothies.

To bunker up on coconut cream and canned plum tomatoes are like the first aid kit for me. Not knowing what to cook? Just throw together a curry with those poor carrots that have been laying at the bottom of the fridge for the past weeks!
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Same goes for rice and lentils. I also bulk buy dried chickpeas from the Asian supermarket, and use it to make hummus or blend into flour for nuggets or peazza.
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A fresh basil plant often gets to adorn the kitchen window sill during the warmer months. We pinch off the full grown leaves and let the teeny ones keep growing, making sure to water it of course.
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Oats are of course a must, as they are part of my daily regime and perfect to use for cookies or flapjacks when the sweet tooth kicks in.

We also get whatever plant based milk is on special, oat or soy most often.

Rice cakes and corn pasta are pretty dope to have around for us with sensitive to wheat bellies.
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Soy sauce, coconut oil and vegetable bouillon to lively up the cooking…
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… along with red curry paste and peanut butter aka the love of my life.
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Finally, I always make sure to have some syrup, tahini and the second love of my life nutritional yeast.


What is a must in your grocery bag? ♥