Ingredients

• 750 g aubergines, cut into 1cm (½in) cubes
• 1 good pinch of salt and pepper
• 250 g courgettes
• 5 tbsp extra virgin olive oil
• 1 big red onion, peeled and finely sliced
• 4 bushy sprigs of thyme, leaves only
• 6 garlic cloves, crushed
• 4 medium tomatoes, chopped
• 3 tbsp red wine vinegar
• 3 big handfuls of basil
• 50 Good Carma Foods Flavour Fusion Parmesan alternative
• https://goodcarmafoods.com/shop/flavour-fusion/garlic/

Method

1. Put the aubergine bits in a colander, toss them lightly with a sprinkling of salt and leave for 30 minutes. This isn’t essential, but there can be a latent bitterness, and salting helps draw out the juices. When they’ve had their time, rinse them under the tap and pat dry with a bit of kitchen paper.
2. Slice the courgettes lengthways with a potato peeler into thin ribbons, and toss with a splash of oil and some salt. Keep to one side. Preheat the oven to 180°C/350°F/gas mark 4.
3. Meanwhile, heat 2 tablespoons extra-virgin olive oil in a large frying pan and add the onion, half the thyme leaves and a pinch of salt. Cook for 5–6 minutes over a medium heat, until soft but not brown. Turn the heat up high, add another 3 tablespoons olive oil to the pan and throw in the aubergines and garlic. Cook, stirring constantly at first, for 8–10 minutes, or until the aubergine is soft and starting to brown. Add the chopped tomatoes and vinegar, stir in and bubble away over a medium heat for 4–5 minutes, until everything is soft, then mix in the torn basil leaves and half the grated Parmesan and cook for another minute or so. Season generously.
4. Spread the aubergine mixture evenly across the bottom of a gratin dish, 23 x 23cm (9 x 9in). Top with the ribbons of courgette, overlapping them slightly in a single layer, then sprinkle with the remaining Parmesan and thyme. Splash with a few streaks of olive oil. Bake for 40–45 minutes, or until golden brown on top and bubbling at the edges.

Ingredients

300 g butternut squash sticks, 1 tbs olive oil, 1 tbs rosemary, a pinch of salt, 1 tbsp ( or more) Flavour Fusion Chilli of Good Carma https://goodcarmafoods.com/shop/flavour-fusion/chilli/

Method

Mix all the ingredients well in a bowl then pour them on the baking sheet trying not to overlap them and cook them at 200 degrees for 30 minutes (with a convection oven and lots of extra oil they are better!)

🧀REVIEW OF @goodcarmafoods GARLIC SPREADABLE CHEESE!🧀

❤️AD – PR Sample / Gifted (review at the end of the post)

I received a tub of Garlic & Chive vegan cheese from Good Carma Foods today along with some of their vegan garlic Parmesan and decided to adapt one of the recipes they sent to try it out!

The sauce is made of:
https://goodcarmafoods.com/shop/spread-sensation/spread-sensation-garlic-and-chive/1/2 Tub Garlic & Chive Cheese – £2.22
Oat Milk – 20p
Corn Flour – 5p
1/2 Onion – 8p
3/4 Pepper – 21p
Olive Oil – 1p
Mustard – 1p

Total sauce costs – £2.78

Method:
1. Chop up the onion and pepper and fry in the oil.
2. Add the half tub cheese.
3. Add the oat milk.
Add the mustard.
4. Add the corn flour.
5. Simmer and stir until a thick sauce is made.

Fast Review:
⭐️2 tubs for £8.90 (£4.45 each, I used half a tub so would be £2.22 for this dish!)
⭐️Vegan owner and company
⭐️Creamy base for pasta sauces
⭐️Subtle garlic – not overly strong which is great for these dishes!
⭐️Very versatile – can be eaten cold or hot!
⭐️Independent U.K. company
⭐️Not suitable for people with but allergies (made from cashews)
⭐️ Can be bought via their page or on their website: www.goodcarmafoods.com

I really enjoyed this! The sauce was so creamy and rich with a hint of garlic – it felt very decadent and like a dish I’d find in a restaurant! Definitely an elevated version of my everyday pasta but it was so easy to make – highly recommend! I’ll try it in some other dishes and let you know any other perfect recipes for this!

Lunch cost –
Sauce £2.78
Pasta – 10p
Beans – 20p

Total – £3.08

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