Roasted Pepper and Almond Veg Bake
Fitting more organic veg into your diet is a no brainer. The challenge can be to make veg based meals filling for more active people, like myself. This veg bake includes almond butter, cream and cheese to add some fat and sustained energy.
I got my inspiration for this veggie bake from David and Stephen Flynn otherwise know as the Happy Pear
They have some fantastic cookbooks and a strong movement and community with the mission of creating a happier and healthier lifestyle.
This recipe should provide 4 big portions and take around and hour and a half to prep and bake.
For the sauce
3 red peppers
300ml of single cream
100g of almond butter
pinch of salt to taste
pinch of black pepper to taste
For the veg mix
300g of celeriac, cut into bite sized pieces
1 medium sized butternut squash, cut into bite sized pieces
head of 1 cauliflower, cut into florets
2 leeks, chopped
3 cloves of garlic, finely chopped
250g of baby spinach
150g of feta chesse
a large bunch of fresh basil
Large handful of almond flakes
Large handful of pumpkin seeds
large handful of grated Cheddar cheese
Preheat the oven to gas mark 6 or 200 degrees C
Place the whole peppers in one baking tray. Use another baking tray to roast the celeriac and butternut squash. Put both trays in the oven for 35-40 minutes.
While the veg is roasting you can prepare the rest. Boil the cauliflower florets in a pan for 3-5 minutes.
Fry the spinach, leaks and garlic in a large frying pan for 5-10 minutes.
Now to make the sauce.
Once the peppers are roasted take them out of the oven and allow to cool before removing the skin, stalks and seeds. Add the chopped pepper to a blender with the cream, almond butter, salt and pepper. Blend until smooth.
Put all of the veg together in a large baking tray, with the feta and basil. Pour the red pepper sauce over the veggies and stir in. Sprinkle the almond flakes, pumpkin seeds and grated cheese on top and put in the oven for 30 mins to bake.
Serve on its own or with some salad leaves.