(I'd meant to type "soul" in the header, but soul decided it had to be "spirit". Okay, then...)

So, after the inquiries into the doorways of diet and how to feed your body well, especially when practising OMAD, I felt to come in with a recipe today. It's not quite as nutrient rich as Open's salad + dressing combo ~ also not raw ~ but it's not too shabby, either! And allows for further experimentation ~ and additions.

So without further ado, I present: the brilliantly variable veggie bake!

The original recipe speaks of a “Courgette and Cauliflower Bake”.

When I tried this out before, I had a cauliflower but no courgettes. Instead, I had leek. So I made a leek and cauliflower bake. It was fantastic! So incredibly more-ish, I kept eating too much.

This time, I am low-key drowning in courgettes (zucchini) and carrots. So guess what I did? Yes, I made a Courgette and Carrot Bake!

Here is what you need to make (this version of) it:

3 medium courgettes/zucchini

3 medium carrots

1 large onion

3 cloves of garlic

a little oil

in this case also: salt, pepper, nutmeg

Chickmix:

150g chickpea flour

160g cashew nuts *

375ml almond milk (I used oat, because that is what I had)

big pinch of turmeric

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon yeast flakes

* If you have a good food processor or strong blender, you can just throw the cashews in. If, like me, you only have a hand blender, soak cashews overnight in water.

Here is how you make it:

>> full step-by-step recipe on my blog <<

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This allegedly makes six big slices. I'd make them smaller, maybe nine, because that makes it easier to not overeat. You can start with one slice, and then have seconds! And you'll probably be fine and won't need a third. Though, even if you do? Still better to start out small!

Because let me repeat: This veggie bake is incredibly more-ish, and overeating happens very fast!

What I love best about this recipe, though? How adaptable it is. You can use any veggies that can be baked in the oven and in any combination that sounds fine to you. You can vary spices or try out herbs in the chickmix (I might just do that next time. What do you think of rosemary?). Try out how different plant-based milks work.

Or go further and experiment with adding seeds to the mix. Like, I added some sesame seeds before baking, but I feel sunflower seeds would also be nice ~ either on top or mixed in.

Or pumpkin seeds, maybe. Or you could try replacing some of the flour with neutral flavoured protein powder. Or hemp powder. Or ...!

You get the idea. :-)

And with that, happy baking, have fun experimenting, and let me know how your version turns out!