Happy Wednesday fellow steempunks. Though it has been a while since I had time to cook something special, yesterday we kinda had an afternoon off so you probably know where you could find me. Yep, that's right, in the kitchen.

The past few days have been so busy to arrange the move and pack everything up for the bakery! But after all these hectic days I finally had a day off yesterday to cook something special for my hubby and non-vegan friend (aka the baker).

I always love to cook for non-vegan friends to show them how yummy vegan dishes can be.... and I must say it was a huge success. He even went for a second plate!!!! Happy faces..... happy bellies.... happy me!

HAPPY VEGAN WEDNESDAY MY LOVELY STEEMIT FRIENDS!

Never heard of the #veganwednesday initiative hosted by the gorgeous @heart-to-heart? Shame on you... no just kidding. But please go check out her blog and the #veganwednesday tag. She is doing so much to make this world a better, healthier, and cruelty-free world. She truely deserves your support!

But let's get cooking!

SPICY PUMPKIN EGGPLANT LASAGNA WITH JALAPENO CHEESE (GLUTEN-FREE & VEGAN) 🍆🍅 🌶

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INGREDIENTS (SERVES 3)

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For the pumpkin eggplant layer

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3 small eggplants, sliced (4-5 cups sliced)
1/2 small pumpkin, sliced
Black pepper to taste

For the tomato sauce

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1 cup onion, chopped
2-3 cloves of garlic, minced
3 cups tomatoes, chopped and blended
3/4 cup brown lentils (soak to reduce cooking time)
1 sprig thyme
1/2 tsp dried rosemary
1 tsp dried oregano
1 cup water
Splash of vegan Worcestershire sauce
Black pepper and sea salt to taste

For the jalapeno cheese

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1.5 cup raw cashews, soaked
2 jalapeno
1-2 clove of garlic
1/4 cup nutritional yeast
1 tbsp lime juice
1 tsp onion powder
1/2 - 3/4 cup water
1/4 cup nutritional yeast
Black pepper and sea salt to taste

DIRECTIONS

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For the eggplant pumpkin layer

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1. Preheat oven to 200C or 400F.
2. Coat pumpkin and eggplant slices with cooking oil and season with salt and pepper. Toss to coat. Then arrange the pumpkin slices in a single layer on the wire rack and the eggplant slices on a baking sheet. Roast until soft and nicely browned. Turn the slices halfway through to roast even;y on both sides.

For the tomato sauce

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1. GHeat cooking over medium heat. Saute onion for 3-4 minutes. Then stir in the onion and cook for 1 minute more. Stir regularly.
2. Blend the tomatoes and add them together with the lentils, herbs, and water to the pot or skillet. Cover and cook until the lentils are soft. Add more water needed. Last few minutes remove the lid to thicken the sauce if you used too much water.

For the jalapeno cheese

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1. Soak cashew nuts for a few hours, overnight is best. If you forgot to soak the cashews in boiling water for 1 hour.
2. Add all ingredients to a high-speed blender and process until cheesy, creamy texture. Set aside.

Layering

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When everything is cooked, layer in an oven safe-dish.

• half of the lentil tomato mix
• half of the eggplant slices
• half of the cheese
• All the pumpkin slices
• • half of the lentil tomato mix
• half of the eggplant slices
• half of the cheese
  Add to the oven and cook until slightly browned on the top. You can put it under the grill for the last few minutes if you want.

Bon Appétit

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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