Another favourite here tonight. It's a bit unfortunate that for us to eat completely local and gluten free, a lot of the meals include meat. But I do have plenty of vegetarian options up my sleeve.
Rather than rewrite it out, here is the recipe for my kumara lasagne that I've posted about before.
#4 also started off as a predominantly kumara recipe that I got from my friend Rose. We had this a few nights back.
This just consists of layers of vegetables in a casserole dish - a little or a lot, up to you and can change depending on what you have available as well as the time of year (kumara, potatoes, pumpkin, chopped onion, garlic, broccoli, cauli, silverbeet, courgette, corn kernels, carrot etc). Layer grated cheese, tinned/frozen tomatoes locally grown for out of season and any seasonings or herbs/spices amongst it and bake for an hour or till cooked. I like to keep this local (except for the tinned tomatoes at this stage) and vegetarian - but variations could include adding fish, chicken or chickpeas.
I don't know if I've ever had this dish turn out identical ever despite eating it once a week for the past year or two.
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