Vegan Moussaka



3 medium eggplants, sliced into rounds
1 large onion, finely chopped
4 garlic, pressed or minced
3 large tomatoes, chopped
1 cup dry brown lentils, cooked and drained
2 tbsp coconut oil
100 ml water
1/2 tsp dry thyme
2 bay leafs
1 tsp dry oregano
5 potatoes, sliced into rounds and cooked
2 tbsp tomato paste
Himalaya salt
Black pepper
Dry onion flakes
Dry garlic powder

Béchamel sauce
4 large tbsp coconut oil
6 tbsp oat flour
2 1/3 cup oat milk
1 bay leaf
2 garlic, grated
Pinch of Himalaya salt
Pinch of black pepper
Pinch of onion flakes

How to
1. Heat the oven to 180 degrees.
2. Cook the brown lentils according package.
3. Cook the potatoes
4. Place the eggplants on a baking sheet and brush them with a little bit coconut oil and sprinkle with Himalaya salt and thyme. 5. Put them in the oven and bake them until the eggplants are tender.
6. Add the onions and garlic in a large pan over a medium heat with a 1/2 tbsp coconut oil and cook until the onions are tender and glazed.
7. Add the tomato paste, water, bay leaves, chopped tomatoes, oregano, lentils and cook on medium heat for 10-15 minutes. Remove the bay leaves after 15 minutes. 
8. Meanwhile, prepare the béchamel sauce. Melt the coconut oil in a saucepan, add the oat flour, bayleaf, Himalaya salt, garlic, black pepper, onion flakes and whisk well. Pour the oat milk and whisk well until the sauce thickens about 3 minutes and remove the bay leaf.
6. Cover a layer of eggplant and potatoes into a large ovenproof dish. Spoon one third of the sauce into a large over the eggplant and potatoes. Repeat the layers until all your ingredients are used, I finish with the tomato sauce.
7. Pour over the béchamel sauce, making sure it covers in a thick, even layer. 
8. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.
9. Allow it cool down for 15 minutes before serving & enjoy!

Bon appétit!

Green Thai Curry



Ingredients Green Curry
1 stalk fresh lemongrass
1 tbsp coriander powder
2 tsp cumin powder
2 tbsp soy sauce 
1/2 tsp ahorn syrup
2 green chilies, sliced
13 onions, chopped
3 garlic cloves, mincer or pressed
2 inch ginger, grated
1/2 lime  juice
1 bunch of coriander, washed & drained
1 tsp Himalaya salt
Handful fresh basil, washed & drained

Remaining ingredients
1 onion, chopped
2 lime leaves
2 garlic cloves, minced or pressed
1 tsp grated ginger
1 lime, juice and zest 
1 pack coconut cream (you can also use from a can)
1 large pakchoi
1 cup dry brown lentils (cooking according package)
Pinch Himalaya salt
Pinch black pepper
1 bunch of coriander, washed & drained
1 pack noodles ( I use vegan noodles)
1 radish, sliced
1 tsp black sesame seeds
1 tbsp coconut oil

How to
1. Place all green curry ingredients in a food processor or blender with a big splash of the coconut cream and blend until smooth.
2. Heat a wok on medium heat, add the coconut oil, lime leaves, onions, ginger and garlic. Sauté it over medium-heat for 5 minutes until the onions are soft.
3. Add the curry paste and cook it for 5 more minutes.
4. Pour the remaining coconut cream, lime juice and the lime zest and cook this on low heat for 10 minutes.
5. Add the pakchoi and cooked lentils.
6. Cook the noodles according package.
7. Season the green curry to taste with Himalaya salt and black pepper, remove the lime leaves.
4. Garnish the green curry with fresh coriander, radish and black pepper & enjoy!

Bon appétit!
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