Vegetarian Mousakka

The video to this recipe can seen in my new iPhone App Debbie Callender's FiverFood Volume 1

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Debbie Callenders FiverFood Vol 1 iPhone App

PRE-HEAT your oven to 200 degrees before you prepare your Mousakka

INGREDIENTS
500g potatoes, chopped in large slices and par-boil for five minutes
2 red peppers, sliced
1 aubergine, chopped in large, chunky slices
Olive oil
3 cloves of garlic
1 onion, chopped
400g of Passata (Creamed tomatoes)
125g of Cherry Tomatoes

FOR THE SAUCE
300ml of Dairy Free Yoghurt
2 Eggs
Good portion of Dairy Free Parmesan Cheese (from the Free-from range in most supermarkets)

Debbie's Tip: Eating beetroot is good for cleansing the blood. It is rich in vitamin C, fibre, potassium, magnesium, manganese, and folic acid. The leafy tops are an excellent source of beta-carotene, iron and calcium (0:
Fresh Rosemary
Fresh Lemon Thyme

Recipe for Wild Rice Salad

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Debbie Callenders FiverFood Vol 1 iPhone App

Ingredients
1 cup long grain rice
1 cup wild rice
1 clove of garlic
4 cups vegetable stock
4 stalks celery, sliced
8 green onions, sliced
Salt and pepper
1/4 cup olive oil
3 tbsp Hemp Seed Oil*
2 Tbsp red wine vinegar
1 teaspoon sugar (preferably brown)
2 Tbsp dark soy sauce

Decorative purposes (!)
2 cups thawed frozen peas
Cherry tomatoes (cut in half)

Method

1 Pre soak the rice in cold water for a minimum of 2 hours

2 Put the vegetable stock in a medium sized saucepan. Add the rice and
wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40
minutes. Remove from heat. Cool completely.

3 Whisk together the olive oil, dark soy sauce, red wine vinegar, sugar, and *Hemp Seed
oil.

4 In a large bowl gently mix together the cooled cooked rice, chopped
celery, green onions and dressing. Add salt and pepper to taste,
if needed.

Chill completely before serving. Serves 8-10.

*Daily Tip: 3 Teaspoons of Hemp Oil a day...to keep the skin smooth!