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CHICORY LASAGNE WITH TEMPEH AND ALMONDS


CHICORY LASAGNE SERVED IN MINI COCOTTES, OLD WOOD BACKGROUND, MUSTARD TABLECLOTH


This week I'm bringing a recipe that I think tends to please everyone, a lasagne with a different twist. This one is lighter because it is vegetable but it is still a great option as a main dish. I replace the classical lasagne sheets with the chicory leaves making layers. 

The tempeh is similar to soy tofu although it is also made with other legumes such as this one I used that is made with chickpeas.It's a great protein that is fermented and has a salty taste. If you can't find tempeh you can alway use tofu. You'll see the chopped almonds give a nice and crunchy touch.


CHICORY LASAGNE SERVED IN MINI COLOURFUL COCOTTES


I like using these mini cocottes or ramekins to make individuals portions, excellent if you have guests coming, however it can perfectly be done in a medium oven dish.

This recipe can be made in a vegan version as I did, however you can use regular cheese if you want. 


CHICORY LASAGNE IN MINI COCOTTES, YELLOW TABLECLOTH, OLD WOOD BACKGROUND


FRESH CHICORY OVER A BLACK GRANITE CUTTING BOARD


CHICORY LASAGNE WITH TEMPEH AND ALMONDS

INGREDIENTS

  • 4 chicories/endives 
  • 87 gr. chickpea tempeh or classic
  • Garlic powder 
  • 1 handful chopped almonds 
  • Vegan or regular cheese 
  • Gluten free or regular bread crumbs 
  • Nutritional yeast (opcional)

For the béchamel

  • 80 ml (1/3 cup) wholemeal rice flour 
  • 500 ml (2 cups) almond milk 
  • 60 ml (1/4 cup) extra virgin olive oil 
  • Salt and black pepper  
  • 1/2 nutmeg, grated

CHICORY LASAGNE SERVED INDIVIDUALLY IN RAMEKINS AND MINI COCOTTES,YELLOS TABLECLOTH


ELABORATION
  1. Preheat the oven to 200ºC with the grill on.
  2. Steam the chicory leaves 5 minutes and reserve.
  3. Make the béchamel: pour some olive oil over a sauce pan, add the flour and nutmeg, set to medium-high heat, add gradually the milk stirring all the time to avoid lumps.
  4. Season with salt and pepper to taste. 
  5. In a baking dish, or mini cocottes or ramekins place layer after layer, first the chicory, then sprinkle some garlic powder, chopped almonds and nutritional yeast, then a generous amount of béchamel sauce; then some tempeh cut into small pieces or slices then again some chicory...and so on until you use all of it.
  6. Finish with a béchamel layer, sprinkle some bread crumbs and grated cheese.
  7. Place in the oven and gratin for about 15 minutes or ultil it is golden.
CHICORY LASAGNE SERVED IN MINI COCOTTES,GOLDEN CUTTLERY



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