Saturday 13 May 2023
Bring mum along for a day of tasty treats, tranquil gardens and affectionate animals!
Your ticket includes a delicious morning tea (gluten free available) and a tour to meet the Valley’s rescued animal mums!
10am and 11am tickets are available.
Places are limited so be sure to get yours now at http://www.trybooking.com/events/eventlist/eventListingAccount/possumvalleyanimalsanctuary
Ingredients
- Left over ratatouille - the recipe for ratatouille can be found in the previous blog post
- 3 cups of low fat soy milk
- 2 tbsp nutritional yeast
- 1 tbsp plain flour
- 2 tbsp Nuttelex Buttery
- 1 packet of lasagne sheets
- 1 cup of grated vegan cheese
Method
- To make the white sauce, melt the Nuttelex Buttery in a saucepan on a low heat, then slowly add flour and mix. Incorporate soy milk to make a smooth consistency and continue stirring until thickened.
- Line the bottom of a baking tray with lasagne sheets, then cover with ratatouille mix and white sauce. Repeat the layers, then cover the white sauce with grated vegan cheese and nutritional yeast.
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| We have also layered with additional mushrooms. |
- Bake in a moderate oven for approximately 30 minutes until the cheese is melted and the corners browned.
- Serve with salad of your choice.
Ingredients
- 2 small eggplants of any variety, sliced
- 2 tbsp salt
- 2 red onions diced
- 250g sliced mushrooms
- 2 zucchinis diced
- 2 tomatoes diced
- 2 capsicum diced
- 1 tin of canned tomatoes
- 1 tin of tomato puree
- Juice of half a lemon
- Cooked rice, to serve
- 1 tbsp vegetable oil
Method
- Salt the eggplant slices for around ten minutes, then rinse off the salt.
To support #nomeatmay and help our animal friends, we will feature an array of animal friendly meals that we enjoy at the
Sanctuary! These meals are quick, easy and economical, and we hope you will enjoy
them as much as we do!
‘Not-tuna’ Creamy Pasta Bake
Ingredients
- 1 pack of penne or spiral pasta, cooked and drained
- 2 packs of Future Tuna
- 3 cups of low fat soy milk
- 2 tbsp nutritional yeast
- 1 tbsp plain flour
- 2 tbsp Nuttelex Buttery
- 1 tbsp chopped parsley
- 2 tbsp packet bread crumbs
- Salt and pepper to season
Method
- Melt the Nuttelex Buttery in a saucepan on a low heat.
- Slowly add the flour and stir.
- While mixing, incorporate soy milk to make a smooth sauce.
- Add chopped parsley and nutritional yeast and continue stirring until thickened.
- Season with salt and pepper to taste.
- Place the cooked pasta in a baking tray, pour over the white sauce and sprinkle with breadcrumbs.
- Bake in the oven at 180C until golden brown.
- Serve with chips and salad!
