Roast vegetable torte

Another epic vegetable-loaded dish from Nourished NATURALLY within. This meal is loaded with vegetables and outstanding flavours! I love adding hempseed, fresh cucumber, and avocado to complete this meal, but also, a venison snagga (aka, sausage) or some crumbed chicken.

Ingredients:

ROAST VEGETABLES

• 500g pumpkin

• 250g cauliflower

• 250g broccoli

• 1 red onion

• 1 1⁄2 teaspoons curry powder

• 1 tablespoon olive oil

  WHITE SAUCE

• 375ml (1 1⁄2 cups) mylk

• 40g (1⁄4 cup) buckwheat flour or flour of choice (not a nut or coconut based one)

• 40g (1⁄4 cup) sorghum flour or flour of choice (not a nut or coconut based one)

• 2 tablespoons fresh parsley, diced

• 2 tablespoons fresh chives, diced

• Salt and pepper

Instructions:

1. Preheat the oven to 180oC and line two baking trays.

   ROAST VEGETABLES

2. Remove pumpkin skin and seeds and slice them into similar-sized pieces. Cut the cauliflower and broccoli into thin slices as much as possible (random florets of similar size is also okay). Slice the onion. Add the pumpkin and onion to one baking tray and the cauliflower and broccoli to another. Sprinkle on the curry powder and drizzle on the olive oil between both trays.

3. Bake for 30 minutes or until soft (cauliflower and broccoli may only need 20 minutes).

4. Meanwhile, line a 21cm round baking tin.

   WHITE SAUCE

5. In a mixing bowl, add the mylk, flours, herbs and salt and pepper. And whisk well.

6. Once the roast vegetables are done, layer them into your tin, starting with a layer of pumpkin, then broccoli and onion, another layer of pumpkin, then cauliflower and onion, and finish with the remaining pumpkin. Carefully pour over the white herb sauce.

7. Bake for 30 minutes.

   Serves 4 to 6

Tip: Make this at any time and have leftovers for the week. You can even freeze it for those nights when you don't want to cook.