Weeknight Winners Box (Vegetarian)

R 650.00 R 720.00

Weeknight Winners Box (Vegetarian)
Comprises of all the ingredients for 3 amazing and easy to make Dinners for 4 people.


1) Spinach Alfredo Pasta by Chef Budha
2) Wholesome Lentil Bolognese with Nuts
3) Vegetarian Mediterranean Lentil Moussaka


Check out the product descriptions for cooking instructions.


1) Spinach Alfredo Pasta by Chef Budha -Forget ordering takeaway and make your own Vegetarian Spinach Alfredo Pasta at home. 
In this weeks edition of the #GreenButlerKitchen we join Chef Budah to learn a simple recipe for a delicious Spinach Alfredo Pasta.
All you need to do is click below to add this amazing meal to your cart and we will do the rest. Receive all the ingredients to your door and follow Chef Budah in the video to cook it in your very own kitchen with the family.
NOTE: 10% of all proceeds from our #GreenButlerKitchen Campaign with Chef Budah will be donated to the TAG - a Non-profit organization that aims to build a stronger and safer community! We have two main programmes Restorative Justice&After School Programme: Read more about TAG here'
Ingredients needed below. Please note Filippo Berio Extra Virgin Olive Oil - 1L is excluded but can be added separately to your cart when needed using the link above.
Spinach pasta 
Included in your box:

  • Whole Garlic 
  • 1 kg of Onions
  • Barilla Fettuccine pasta 400 g
  • White mushrooms 250 grams 
  • 300 g spinach 
  • 250g parmesan cheese

Excluded:

  1. Pasteurized cream 250ml 
  2. Olive Oil

Ingredients:

  • 2 cloves garlic 
  • Half a Onion 
  • 2 tables spoons of butter 
  • Fettuccine pasta x 2 handfulls
  • 1 x pasteurized cream 250ml 
  • White mushrooms 250 grams 
  • 300g spinach 
  • 250g parmesan cheese

 

  1. Crush garlic, chop up finely
  2. Chop up onions
  3. Chop up mushrooms
  4. Add pasta in boiling water with salted
  5. Mix pasta together and leave to boil
  6. Place olive oil in a pan
  7. Add garlic, onion, white wine
  8. Add in mushroom's - leave to simmer
  9. Add in cream
  10. Add in spinach and leave to simmer
  11. Drain water from the pot with pasta and mix in the ingredients from the pot.

2) Wholesome Lentil Bolognese with Nuts - (Dairy Free, Vegan, Vegetarian)
Forget ordering takeaway and make your own Wholesome Lentil Bolognese at home.  Learn a simple recipe for a delicious Wholesome Lentil Bolognese with Walnuts.
All you need to do is click below to add this amazing meal to your cart and we will do the rest. Receive all the ingredients to your door and follow the simple instructions below to cook it in your very own kitchen.

Description

A vegan version of a classic – with the same beloved sticky texture and rich, tomato flavour. A hearty base of lentils, delicate angel Italian spaghettini, and a kick of Vegan Mozzarella are going to get your taste buds smooth sailing! A vegan spin on the classic Bolognese pasta sauce recipe, made using lentils and walnuts. This healthy pasta recipe is easy to make, delicious and filling!
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 6 servings

Included in the Box

  • Nuts Raw 100g
  • Brown Onions 1kg
  • Carrots 1 kg
  • Celery min 300G
  • Garlic whole clove
  • Fresh Basil 30G
  • English Tomatoes 1 kg
  • True food Brown Lentils 400g
  • Sundried Tomatoes 100g
  • Spaghettini 500G
  • Vegan Mozzarella cheese
  • Tomato Paste 100g
  • Red peppers

Ingredients

1/2 cup raw walnuts, toasted and finely crushed (see instructions)
2 tablespoons olive oil
1 medium brown or yellow onion, finely chopped
1 medium carrot, finely chopped
1 celery stick, finely chopped
2 garlic cloves, minced
1 tablespoon dried basil
1/2 teaspoon crushed red pepper
1 large can diced tomatoes (28 ounces / 794 grams)
1 cup lentils cooked, drained and rinsed
3/4 cup water or clear vegetable broth
1/2 cup sun-dried tomatoes (not in oil)
3 tablespoons tomato paste
1 teaspoon balsamic glaze
Salt and pepper to taste
12 ounces / 340 grams of Spaghetti (or pasta of choice)

 To serve (optional)

Vegan Mozzarella cheese

Instructions

  1. Toast walnuts in a large pot over low heat, stirring regularly until walnuts become fragrant and slightly little darker (around 5 minutes).
  2. Transfer toasted walnuts to a small bowl and allow them to cool. Once cooled, crush toasted walnuts and set aside.
  3. Add olive oil to a large pot, heat to medium, and add finely diced onion, carrot and celery. Once onion turns golden brown, add minced garlic, dried basil, and crushed red pepper. Stir well and cook vegetables further for 2-3 minutes.
  4. Pour tomatoes, lentils, water, sun-dried tomatoes, tomato paste, balsamic glaze, crushed walnuts and a pinch of salt into the pot, stir well to combine with onion mixture. Lower heat and allow mixture to simmer for 15 to 20 minutes, stir occasionally.
  5. While the lentil Bolognese mixture is simmering, start preparing the pasta. Fill a large pot with water and a pinch of salt. Bring to a boil. Cook pasta according to package instructions. Drain and set aside.
  6. Back to the lentil bolognese; before serving, taste adjust seasoning to suit your taste. Then scoop the lentil Bolognese into pot of cooked pasta. Stir to combine sauce and pasta. Divide between 6 bowls and sprinkle with a little parmesan cheese. Enjoy!

Notes

*To crush walnuts, wrap them in a clean kitchen towel and then give them a good bashing with a rolling pin!
 

3) Vegetarian Mediterranean Lentil Moussaka - (Vegetarian, Dairy Free)

Forget ordering takeaway and make your own Vegetarian Mediterranean Lentil Moussaka at home.  Learn a simple recipe for a delicious Vegetarian Mediterranean Lentil Moussaka.

All you need to do is click below to add this amazing meal to your cart and we will do the rest. Receive all the ingredients to your door and follow the simple instructions below to cook it in your very own kitchen.

Items included in box

  1. Brinjal/ Eggplant x 2
  2. M/L Potatoes 2kg
  3. Baby Marrow 350g
  4. Brown lentils 400g
  5. Garlic clove
  6. Brown Onion 1kg
  7. Cinnamon powder 200g
  8. Dairy free Milk 500ml
  9. Eggs Half Dozen

Extras needed

  1. Extra virgin olive oil. Add here
  2. Flour for Reux – Can use Almond flour.
  3. Salt and pepper
  4. Milk ( as alternative)

We can all agree that moussaka is comfort food at its finest!

And, yes, the popular flavor-packed eggplant casserole, topped with creamy béchamel  sauce, is a labor of love. There are typically several layers and a few steps involved.  But if you've ever made it, you know that it's totally worth the effort for a special family dinner.

This vegetable moussaka casserole is made of layers of quick-roasted vegetables; a tasty rich tomato sauce with brown lentils in place of ground meat; and creamy béchamel  to top it all.

Vegetable moussaka components

It helps to think of this vegetarian moussaka recipe as having three components: vegetables; a vegetarian sauce; and a top layer of creamy béchamel .

Brown lentils are petite and cook fairly quickly. They have a wonderful, creamy consistency; full-bodied and earthy flavour. Not to mention, they're a great source of protein, polyphenolas, iron, and fiber...(find brown lentils here.)

In this vegetarian moussaka, a scrumptious tomato-lentil sauce--with a fragrant pinch and cinnamon--is nestled between quick-roasted vegetables, including tender eggplant. And of course to top our eggplant casserole is none other than creamy béchamel  sauce!

What vegetables go in vegetarian moussaka? And what else do you need to make it?

The components of this vegetarian moussaka recipe are not hard to make. There are three components as I mentioned earlier: vegetables, sauce, and a top layer of béchamel . Let's walk through them some more:

  1. Roasted Vegetables

For this vegetarian eggplant moussaka recipe, eggplant remains the star. I also add 2 to 3 russet potatoes and 2 baby marrow . All the veggies are sliced the long way to create our different layers.

Eggplant needs a little extra TLC. So we start with giving our eggplant slices a sprinkle of salt and leave it alone for 20 to 30 minutes to "sweat out" any bitterness.

To prepare the vegetables for our vegetarian moussaka, we give them a quick roast in hot oven for 15 to 20 minutes.

  1. Tomato-Lentil Sauce

This lentil sauce is a vegetarian replacement for meat sauce.

It incorporates cooked brown lentils with crushed tomatoes and aromatics like minced garlic, onions, a pinch of cinnamon and nutmeg (optional). After a brief simmer, this sauce is hearty and creamy, you won't miss the meat.

  1. Béchamel

We're not taking shortcuts here with this roasted vegetable moussaka. The very top layer of creamy béchamel  is essential, making this dish as scrumptious and comforting as they come!

Although béchamel  sounds scary and intimidating, it is fairly easy to make.  Essentially, you make a roux with flour and quality extra virgin olive oil (some use butter, but I prefer olive oil here.)  Let it brown a tad,  add in warm milk (bit-by-bit), whisk, season, and add in tempered eggs, while continuing to whisk a little bit more until nice and smooth.

Let's get to the step-by-step...

How to Make this Vegetarian Moussaka – Step-by-Step

  1. Salt the eggplant.

Preheat your oven to 200 degrees C and Slice eggplant length-wise. Sprinkle with kosher salt on both sides and place on a large sheet lined with paper towel. Let eggplant "sweat" for 20 to 30 minutes, while you work on other things.  This will help the taste and texture of the eggplant. When ready, pat excess moisture.

  1. Make the béchamel .

Pour extra virgin olive oil in a pot and let heat till shimmering but not smoking. Add the flour, salt, and pepper and stir around until the mixture turns a light golden brown. Slowly add your warmed milk, while whisking continuously.

2.1 Whisk a small amount of the hot béchamel mixture with the 2 eggs. Return all to the pan with the remaining béchamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for 2 more minutes. Taste and adjust salt and pepper. Remove from heat and allow to cool/thicken a little more (you should have a creamy, thick and smooth béchamel sauce).

Tip: if your olive oil and flour mixture is too dry and looks chunky, drizzle in a little more olive oil until it looks like a smooth paste.

  1. Prepare the tomato-lentil sauce.

First, sauté the onions and garlic briefly until they smell delicious. Add your already COOKED brown lentils, tomatoes, and broth. Season and add spices. Let it come to a boil and then over part way with a lid, turn the heat down, and simmer for 15-20 minutes.

How to cook brown lentils for this sauce?  To cook the brown lentils first before you add them to sauce, begin with ½ cup dry brown  lentils. Add 1 ½ cups water. Bring to a boil, then cover and reduce heat to medium-low. Simmer until lentils are tender (about 20 to 25 minutes, adding more water as needed to keep the lentils submerged.) -  Drain & Rinse well.

  1. Roast the Vegetables. 

While the lentil sauce is simmering, take your dry eggplant and place it with the potatoes and baby marrow  on lightly-oiled baking sheets (you'll need more than one baking sheet to spread the veggies in one layer.)  Sprinkle the baby marrow and potatoes with.

Give the veggies a brush of extra virgin olive oil. Roast in heated oven for 15 to 20 minutes.

  1. Assemble to moussaka.

Ladle a little bit of the lentil sauce on the bottom of a lightly oiled casserole pan. Layer the roasted veggies on top...

Now add the rest of the tomato lentil sauce...

Add béchamel  on top. Be sure to spread the béchamel and smooth it out with the back of a spoon.

  1. Bake! 

The vegetarian moussaka casserole can take somewhere between 45 minutes to 1 hour in your heated oven.

What you want to see!

You're looking for the top béchamel layer to turn a nice golden brown (if needed, place it under the broiler for a tiny bit, watching very closely to make sure you get the colour you want.)

Facts and Questions.

Can you eat eggplant skin?

Many people think eating eggplant skin is a no-no, but the exact opposite is true. When eggplant is cooked, the skin becomes tender and soft and is great to eat. It packs lots of vitamins, minerals, and fiber.

(If you need to, you can partially peel the eggplant leaving just some of the skin on.)

Why do you salt eggplant?

The first step I take whenever I work with eggplant, whether to fry or roast it, is salting it. This is important for two reasons:

First, it allows a lot of the moisture in the eggplant to release. If you cook eggplant without salting and patting dry with paper towels, your moussaka can get watery and make your dish soggy and less flavourful. Nobody wants that!

Second, eggplant tends to be a little bitter and the salt counteracts that bitterness. You are left with a much sweet and milder slice of eggplant after salting.

To save time in this recipe, as you saw in the step-by-step above, I start by salting the eggplant then move on to working on the béchamel etc. if you are going to make moussaka, do it right!

What do you serve with this eggplant casserole?

This type of eggplant casserole is a full meal in and of itself. But if you are looking for a little something extra, add a big Greek salad or simple salad to start.

 

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