Magic Moringa and Lasagne in a Bowl Recipe
Moringa is rich in calcium as well as boasting a large range of health benefits. It is definitely something to add into ones diet. I first came across moringa in the Himalayas. The women in the high altitude mountain ranges were feeding it to their toddlers, ensuring their babes got enough calcium.
Some years later my colleague from the Philippines told me that moringa was a staple food for her at home. How could this food grow in two extreme climates? It definitely is a super food. Moringa trees are most suited to sub tropical and tropical areas however easily adapt to drought resistant areas. While they prefer full sun they can grow in most locations in poor or good soil.
Moringa is high in calcium, iron, B6, Vitamin C, B2, Vitamin A and magnesium. It is rich in antioxidants, one of them being quercetin which is good for immunity and reducing blood pressure. Moringa also contains organic isothiocyanates which are known for reducing inflammation. Some studies also suggest that moringa can help reduce cholesterol. If you have a tree growing I would include 1 cup of chopped leaves daily or add 1 tsp of the powder to your smoothie each day.
I added moringa leaves to this yummy Lasange in a bowl recipe.
Lasagne in a Bowl
I was inspired from the Instagram page ‘frommybowl’ who had a week of soup recipes and one of her recipes was lasagne soup. I adapted the recipe to suit what I had in the fridge and to include moringa and this is the result. It is sensational and you have no messy baking dish to clean up afterwards.
1 cup moringa leaves
1 bunch silverbeet leaves shredded
2 tbsp fresh oregano chopped
12 leaves basil
2 cups cooked red lentils (can use brown or beluga beans)
300g diced mushrooms
480g chopped tomatoes
8 sundried tomatoes soaked in boiling water for ½ and hour then blended with the water
6 garlic cloves minced
2 onions finely diced
6 lasagne sheets or 400g short pasta
Big splash of olive oil
1 tsp salt or to taste
Pepper to taste
½ cup basil leaves
1 cup cashews
2 tbsp nutritional yeast
Juice of ½ to 1 lemon
In a saucepan sauté the onions and garlic in the olive oil, add salt and pepper.
Add the tomatoes and oregano and 2 cups water. Place the lid on the pan and cook for 10 minutes or until the tomatoes are broken down.
Add the mushrooms, cooked lentils, silverbeet and moringa leaves and cook for 10 minutes. Then add the sundried tomatoes and cook for a further 5 minutes or until all the veggies are cooked. You may need to add more water and salt and pepper.
Meanwhile cook the pasta to packet instructions, if using lasagne sheets you can break them in half.
To make the ricotta, place the nuts in a food processor and process until fine, add the rest of the ingredients and process. Shape into balls.
To assemble the lasagne bowl, place a ½ ladle of tomato sauce in each bowl then some pasta and a ricotta ball, then more tomato sauce, more pasta then more tomato sauce and 2 more ricotta balls and basil to garnish.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
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Tags:Moringa Pasta lentils