Rainbow Pie

                                     
I dreamt up today's recipe while at work, cooked it right after coming back home and I am very happy with it!

Apart from the nice colours,  thanks to lentils the dish has low glycemic index which makes it suitable for diabetics. It is also vegan, gluten and lactose free, but so full of taste!

If that was not enough, one portion prepared this way has only about 250 kcal.




Ingredients (for four people)

1,5 cup red split lentils
2 avocados
3 big red onions
100 ml Alpro Soya single cream
1/3 lime
1-2 cloves of garlic
olive oil
coarse ground black pepper
some cherry tomatoes
 2 tbs vegetable seasoning/ 2 stock cubes

Procedure:

1) Slice the red onions and put them in a pan with 1 tbs olive oil. Add 1-2 tea spoons of salt and a lot of black pepper for taste. Cook on low heat and don't let them burn- they should not actually fry, but become something like a purple relish.




2) At the same time cook lentils in about 2 cups water, with 2 tbs vegetable powder/2 stock cubes. If they soak it all up and are still uncooked, add some more, but do not add too much in advance, as they have to make a mash, not a soup. This should take about 20-30 minutes. Add 100 ml of the soy cream at the end of cooking and allow lentils to soak it up. The onion should be ready when the lentils are.

3) While waiting, mash (or chop very finely) the garlic and let it sit while the rest is cooking.

4) Just before serving mash up 2 avocados with 1-2 cloves of garlic. Squeeze in juice from about 1/3 lime (this is practically a guacamole).


 You can serve it as a big dish, or on individual plates. I recommend putting the mash first making a doughnut shape,  filling the hole in the 'doughnut' with the onion relish and topping everything with avocado mash. Decorate with cherry tomatoes.

Enjoy!

Tips:

The avocado works best if it is fully ripen- the peel should come off easily, and it should be enough to mash it with a fork. However it is often hard to get ripen avocados in a supermarket. If you are desperate and your avocados are hard as stones, put them into microwave oven for 5 minutes on 'defrost' program, then let stand until  they cool down, after which repeat the procedure (if you have more time and heating in the house, letting them sit on a radiator for a day also helps). Then use a blender instead of fork to mash them. They will taste less creamy, but still acceptable. On the plus side they will probably have a more radiant green colour this way.

Lentils have a strong orange  (why are they called red?) colour when raw which fades in the process of cooking. If you want to enhance the orange colour of the lentils, you can add about 2 tbs tumeric powder and a bit of paprika powder. If you like tumeric, you'll also enjoy the taste. Mind, though, that it makes the lentil mash taste a bit less creamy, and gives it a slight bitterness.

One tablespoon of olive oil for three huge red onions sounds like a small amount, and it is very tempting to add more; but believe me (if you have a non-stick pan) it is enough and they taste fine. Too much oil makes the dish too heavy, especially that we already have the cream and the avocados.

Awesome Aubergines

Believe it or not, but this is a great  low kcalorie pizza substitute for those who can't or don't want to eat flour. It is also extremely easy to prepare. The only drawback is the waiting time. But the outcome is worth the wait.


It is very low-kcal and suprisingly rewarding and filling! One portion (half aubergine prepared this way) has about 100 kcal.





Ingredients:

Aubergines (!!!)
Mozarella cheese
Garlic
Vegetable seasoning/stock cube/salt
Tomato passata (optional)



Procedure:

1) Pre-heat the oven to 200 degrees Celsius

2) Wash the aubergines and cut them in halves along the lenght. Then cut a 'grid' in the aubergine's meat.


3) Put about 1/2 teaspoon of the vegetable seasoning per half aubergine. Rub it in by rubbing the two halves of the aubergine against each other.

4) Cut the garlic in slices, and stick the slices in the aubergine (the grid helps). I recommend using 1 clove per one aubergine.

5) Put the aubergines in the lower part of the oven if using the grill function. Wait approx 30 min- until the aubergines 'wilt' (the time depends on the size of the aubergine).

6) Put the mozarella on (optionally you can put some tomato passata before the mozarella, for more pizza-like taste). One 125g ball of mozarella should be enough to cover four aubergine halves. Put back in the oven, this time on the highest shelf, just under the grill. The dish is ready when the cheese melts and becomes golden on the top.

Enjoy!

Tips:

Watch out not to burn yourself eating: aubergines have an amazing capacity to retain the heat!


Make sure you cook the aubergines well.  Under-cooked aubergines might make you sleepy: like potatos, they contain solanine, which in low doses (as in the veg) might have such an effect. It degrades in the process of cooking. Rubbing salt in, before cooking helps to make this process faster. More on solanine: http://en.wikipedia.org/wiki/Solanine.

To avoid the long wait when hungry (and ease the fear of solanine), I sometimes roast the aubergines the day before, and keep in the fridge. Then when I want to eat, I only put the cheese on the pre-roasted aubergines, and put on the highest shelf in the oven for circa 5 minutes.

You can also rub some olive oil in the aubergines before cooking. It works well for the taste, but defeats the purpose of it being a low-kcal dish.

The recipe as presented here is not vegan/lactose-free, but it can be easily modified to be so. I am planning to make another post about a vegan-friendly variations of the dish, but for now you can just skip the cheese/replace it with vegan cheese.