This is a tribute to the a-maaaaaazing veggie “lasagne” they make at Rowdy Hall.
Which is actually not even lasagne because truth be told, there are no noodles.
Really, go look.
I was half way through before we even realized it … and at first when they told me I thought they were lying … and went picking through the rest of my dish in search of a noodle.
Nope. Nada.
Sweet!
I have no idea how they make it but this is my best guess. I am in love with it! Yum!
. . . . . . . . . . . .
Crispy Leeks Recipe
- 1 leek (dark green leaves removed)
- 2 tsp olive oil
- 2 tbsp coconut flour
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
Preheat oven to 400. Halve leek crosswise, then lengthwise, then cut into long, thin strips. Rinse and pat dry. In large bowl, toss leeks with olive oil til coated. In small bowl, combine coconut flour, garlic powder and salt then sprinkle on leeks, tossing til coated. Spread out on cookie sheet then bake til golden brown, watching carefully, approx 5 to 10 min. Set aside for garnish and leave oven on.
Creamy Layered Butternut Squash Recipe
- 10 oz fresh spinach (remove stems)
- 1 tbsp ghee (or European Style Cultured VeganButter from Miyoko’s Kitchen to make this wish vegan)
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 dashes fresh black pepper
- 1/2 cup coconut cream (mixed til smooth)
- 1 tbsp olive oil (for oiling baking dish)
- 10 oz butternut squash, cut into 1/2″ thick slices
Preheat oven to 400. Steam spinach. Drain in colander, rinse with cold water and squeeze to remove as much water as possible. In frying pan over low medium-low heat, sautée onion and garlic in ghee til onion is translucent. In medium bowl, mix together nutmeg, salt and black pepper, then add coconut cream, spinach and sauteed onions and garlic. In small oiled baking dish (a glass loaf pan works nicely), alternate layers of squash with spinach mixture. I made two layers, beginning with squash and ending with spinach. Cover with parchment paper and bake til squash is tender, about 20 – 35 min. Remove from oven and top with crispy leeks. Enjoy!
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