Copyright John Paul Urizar
www.johnpaulurizar.com.au
We love this vegan meal which works well on it's own with a peanut sauce, or as an accompaniment to lamb or chicken - for those who can't cope without their animal protein. It's rice in nutrients and quite fun to make so give it a go.
Preheat the oven to 190C
Lightly grease a pyrex or glass baking dish.
Place the cauliflower, half the ginger, half the lemon zest, seasoning and half the coconut cream in a food processor. Remove and stir through 50 grams of almond meal. Remove from the processor into a bowl.
Place the carrots, half the ginger, half the lemon zest, seasoning and half the coconut cream in a food processor. Remove and stir through 50 grams of almond meal and chopped coriander. Remove from the food processor into another bowl.
Dot a layer of the carrot mixture across the base of the dish then a layer of cauliflower. Continue layering the mixture until you've used it all up.
Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 20 minutes
Remove from the oven and serve with steamed greens and peanut sauce.(see recipe list).
Note: Don't over exert yourself when you have a cold as exercise will just spread the infection further.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 35 mins |
| Ready in: | 55 mins |
Suitable for: |
|
| Dinner, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1261 kj |
| Calories | 301 kcal |
| Fat | 23.8 g |
| Saturated Fat | 9.5 g |
| Total Carbohydrate | 9.8 g |
| Total Protein | 8.9 g |
| Fibre | 7.8 g |
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