It’s been a long time, I know. There have been quite a few things going on in the past few months. I have moved, for example. To England.
There’s a lot going on here, that’s why I haven’t had a lot of time for the blog. Sorry. BUT I am absolutely enjoying my time here – I am doing voluntary work in a neighbourhood in London where we are trying to set up junior youth groups and also looking for older youth who want to help us run the group. The groups we are trying to set up are not trying to entertain them and keep them away from what is actually happening around them – like most of the youth clubs you find nowadays. What we try to do is to actually face with them what is going on in society/in our neighbourhood or community. We want to help them to develop their spiritual and intellectual capacities – so to think about justice, generosity and helpfulness and see how we can apply these qualities to our lives. So what we did some weeks ago was bake chocolate cupcakes and lemon cake with them (as our first “service project”), sell them and with the money buy sleeping bags for the homeless…I loved that idea (which by the way came from a junior youth, not from us), and I think it really shows how they understood that we are doing service for others in a selfless attitude and to change something around us.The cakes were of course all vegan and quite yummy :)
And finally, today I had time to cook and take pictures of it at the same time. A miracle.
- 1 butternut squash
- 2 garlic cloves
- 2 leeks
- olive oil
- 130 g fresh spinach
- about 10 tbsp sunflower oil (weigh scales didn’t work…)
- plain flour (or wholemeal, if you ran out of plain flour, too)
- vegan milk (oat and almond work great)
- lasagna sheets
Peel the squash and cube it. Slice garlic and leeks.
In a pan, heat some olive oil and add the leeks. Fry until soft. In a pot, heat some olive oil and fry the garlic until golden, add squash and about a cup of water. Cover and let it cook for about 15 minutes, stirring occasionally, until the squash is soft, but not mushy.
In another pot, heat sunflower oil. Stirring with a whisk continually, add flour until the whole thing becomes a rather solid mixture, but you can still stir. Still stirring (not very creative with words here, sorry), add some milk (I guess about 400 ml). You can always add milk (I also added some water) and on middle low heat, stir until the bechamel sauce reaches the consistency you like. (Oscar for the worst explanation of how to make bechamel sauce goes to me, thank you very much.)
Preheat the oven to 220° C (430° F). In an oven-proof dish, place some of the squash at the bottom, cover with some spinach. Place one layer of lasagna sheets,
spread some of the bechamel sauce on it, put leeks, then again a layer of squash, spinach. in fact, do whatever you want. Just make sure that there is either squash or spinach under or on top of each layer of lasagna sheets, so that they can cook. Place in the oven and cook for about 30 minutes, until the bechamel sauce on top is golden and crispy.