Be inspired to eat for your wellbeing at the sublime Gwinganna Lifestyle Retreat.
- 400g eggplant, sliced 1cm thick
- 600g sweet potato, 1cm thick
- 150g zucchini, sliced
- 50g quinoa (raw weight)
- 100g green lentils (raw weight)
- 50g English spinach,
- washed sea salt, pepper
Roasted tomato sauce
- 500g ripe tomatoes, chopped
- 150g onions, chopped
- 1-2 cloves garlic, crushed
- Sea salt, pepper, oregano, basil
- 1-2 bay leaves, sprig rosemary
- Approx 500ml water
- 1 cup raw cashew nuts
- Chopped basil or parsley
- Juice of ½ lemon
Sprinkle eggplant with salt, leave for 20 to 30 mins. Rinse and dry. Pre-bake all sliced vegetables on a tray. Mix quinoa and lentils which have been cooked with some of the tomato sauce. Stack in layers in baking dish, starting with sweet potato and finishing with a layer of eggplant.
Bake at 160C for approx 30 to 40 mins, covering half way through cooking time. Rest before cutting into squares. Serve on spinach leaves with extra tomato sauce. Top with a dollop of cashew cheese.
Roast tomato sauce:
Roast tomatoes, onions and garlic until they get some colour. Add spices, herbs and water. Simmer for 15 to 20 mins and blend in food processor. Check seasoning and adjust if necessary.
Boil nuts in 4 cups of water until soft for approx 15 mins. Crush in mortar and pestle or food processor with some of the liquid. Add remaining ingredients and mix to consistency similar to ricotta cheese. Store covered in the fridge. Use on moussaka or pasta dishes, risottos, chicken or fish.