Thursday, November 17, 2011

Layered Cabbage & Vegetable Pie - Food from the Earth, for the Soul

Serves 8 people
Vegen/Vegetarian/Gluten Free

12 cabbage leaves – soaked or steamed in boiling water until soft
4 medium tomatoes sliced in thick slices
2  tablespoons chopped basil or tasty herb sprinkled over tomato
4 cups of mashed pumpkin and orange sweet potato mash + salt/pepper
4 cups grated zucchini cooked with one chopped onion until soft
1 teaspoon garlic added to onions.
2 tablespoons oil to cook onion and zucchini
1/2 cup almond meal
Large baking dish.

Lay tomatoes on bottom of dish and sprinkle with herbs
Put one layer of cabbage leaves on top.
Top with a layer of cooked zucchini and onion and garlic.
Spread half the potato mash spiced with salt and pepper on top of zucchini.
Put another layer of cabbage on top, followed by zucchini and potato.
Sprinkle with almond meal or warm in a frypan lightly oiled and have on side to be sprinkled on top.
If you have an oven – have it on 200C and place dish in for 10 minutes to brown the almond meal. Watch it doesn’t burn.
Bless and enjoy.

Serve with chunks of corn cob and yellow squash and green salad.

1 comment:

  1. My approach to life is holistic - and I have learned the importance of eating consciously - as well as walking and speaking and thinking, and loving and living this way. My recipes are channelled to me, and are designed to connect people with the earth through colour, and texture, and thoughtfulness. Each time I eat - I see it as a celebration - a celebration of life and friendship, and family. x Heather Price