Page 33 - EON Edible Garden Manual

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1 large sweet potato
2 carrots
3 beetroot
1 large bunch of spinach
2 large potatoes
1 red capsicum
1 tablespoon oil
1 tablespoon water
1 teaspoon of salt
½ teaspoon pepper
¼ cup fresh herbs or 1 tablespoon dried herbs
e.g parsley, basil, thyme, rosemary
2 cans coconut cream
1 cup grated cheese
COOKING METHOD
STEP BY STEP
INGREDIENTS
1. Pre-heat the oven to 180 degrees.
2. Peel the sweet potato, carrot,
beetroot and potatoes.
3. Cut them all into thin slices so they
are about the same size.
4. Cut the capsicum in slices and remove
all the seeds.
5. Put all the vegetables on a baking
tray or deep baking dish and add the
oil, water, pepper and herbs and mix
them all together so all the vegetables
are coated.
6. Roast them in the oven for 30
minutes.
7. Coarsely grate the cheese.
8. Take the tray out of the oven and add
the chopped spinach, the coconut
cream and give a gentle mix. Sprinkle
the cheese all over the top.
9. Put it back in the oven and cook for
a further 20 minutes or until the
coconut cream has thickened and the
cheese has melted.
THIS MEAL SERVES
SIX PEOPLE
WARM VEGETARIAN MEALS
CREAMY
ROAST
VEGETABLES
6x
32