Heather’s Pasta Stack and Chakra Salad from the Bush Kitchen

Vegan/Vegetarian/Gluten Free Serve with Salad I have created this recipe so it can be multi-plied for large numbers and easily used at outdoor gatherings to be made in a bush kitchen. It is delicious, easy to make, and nutritious.


You will have 9 medium servings (or 6 very large serves) – Simply multiply ingredients for the number you need. I usually divide pan into three layers of three for good size portions.

INGREDIENTS

One Pack Gluten Free Noodles (Vege noodles good)

Good vege oil (grapeseed)

1 large onion or cup of spring onions chopped finely
1 tsp crushed garlic

2 tins tomatoes or even better – tomato pasta vegan sauce.

Spices and fresh herbs

Bunch spinach chopped finely

2 large zucchinis chopped finely or grated

1 large table spoon Rice Flour

Rice Milk

Sea salt and pepper

Cup crushed nuts or sesame seeds.
A blessing of gratitude.

PROCESS

Boil Water in Large Saucepan with dash of oil and pinch of salt. Cook noodles til just soft – drain and put lid on to finish.

Tomato Sauce: Heat tomatoes until gentle boil, add herbs and spices to taste.

Rice Sauce – Soften flour in 2 tablespoons of oil in a warm saucepan. Using wooden spool to stir, very gradually add half litre of rice milk to make a sauce (safer way is to do all of this cold first and heat gently – if lumps – put through a sieve). Bring to boil gently and allow to thicken slightly until sauce consistency. Add salt and pepper to taste.

Stir fry onion and zucchinis in couple tablespoons of oil until softly cooked. Add garlic. Put into rice sauce.

Steam or quickly boil spinach until soft and, with little of the water cooked in – about quarter cup, put into rice sauce.

Warm nuts in frypan – and keep separate to add as a sprinkle over the top.

Have large baking dish ready and if you were at home you would have your oven on to heat up. In this case sprinkle nuts over top and would not need to warm them in the pan – however, it is still yummy without baking.

LAYERS:

Put layer (half quantity) on bottom, followed by a layer of noodles (one half) on bottom of dish. Top with green vege and rice sauce layer (half). Repeat layer.  Have nuts for topping in a bowl with a spoon to be added over the top of pasta.

CHAKRA SALAD – Vegan:

Small punnet red tomatoes or 4 quartered tomatoes (Base Chakra).

One mango, or fresh orange wedges chopped (Sacral).

One ripe yellow corn cob (Solar Plexus).

One cos lettuce, or any other lettuce ok (Heart Chakra)

One punnet blueberries (Throat Chakra – or sing a song or say a prayer if none).

One eighth wedge of small red-purple cabbage – very finally chopped (3rd Eye).

Quarter cup finally chopped white end of spring onions (Crown).

Toss Lightly, bless, and have dressing on the side.

DRESSING – Vegan:

Fresh orange juice.

DRESSING – Other:

2 tablespoons vege oil.

I tablespoon white wine vinegar.

I tablespoon honey.

I teaspoon crushed or bottled garlic.