love – The GF Vegetarian

So today I wore shorts to the gym for the second time. I know that sounds stupid. I mean plenty of people wear shorts to the gym. Why not? It’s hot, you get sweaty. However, I never wear shorts to the gym and especially now that I’m getting older. I seem to carry all my weight on my upper thighs and stomach. Even though tights don’t really hide much. I wore shorts to the gym because I stopped taking spin classes because my legs get too hot in tights. “So what’s the big deal” I hear you ask. Well.. I am worried about how my legs look, I feel self conscious and nervous about not covering up, even when I’m dripping in sweat. But the other day I decided enough is enough. I mean I’m 33, shouldn’t I stop worrying about the societal pressures of how a woman’s body should look. I know I should, but actually acting on it is harder. It’s hard to be comfortable in one’s own body when there is so much negativity out there. Even when you click of any news site there are numerous stories of “How much weight such and such lost” or “how to get buns of steal”. The reality is, everyone comes in different shapes and sizes, we all carry our weight differently, why deny it or hide.

A significant thing we can all do as feminist and humans is to realise our embodiment. We are embodied and our bodies serve us in everything we do. Love all yourself, even if it’s not perfect. I mean what is “perfect” anyway?! Sure, sure, some people judge others on appearance. But so what, it’s a testament to their inability of perceive outside of the social norms. Live the best life in the skin your in right now. I’m really talking to myself here too. Anyway. To celebrate my little hurdle, I made an eggplant lasagna. Nom nom nom.

And I included a picture of an old time tractor for your viewing pleasure. I took this picture when I went for a country drive the other day. Needless to say the farmer came out and was curious as to why I was hovering around his tractor. Not that you could really steal that thing.. I’m sure a brisk walk would catch up with it.

Ingredients

1 tablespoon of olive oil

1 tablespoon of ginger paste

1 tablespoon of garlic paste

1 tablespoon of chili paste

1 large brown onion diced

2 tins of diced tomatoes

1 cup of cashews

1 cup of tinned brown lentils

1/2 cup of dried red lentils

1/2 cup of dried green lentils

3 cups of veg stock

1/2 cup of coconut milk

Oregano, salt and pepper to taste

2 large eggplants, thinly sliced

2 large tomatoes thinly sliced

3 medium to small potatoes thinly sliced

Sauce Method

First, place red and green lentils and 2 cups of stock into a pot, bring to boil, simmer for 40 mins, stirring occasionally, add water if all stock dries up. Once cooked set aside.

Next, in a food processor, pulverize the cashew nuts with 1 cup of stock and coconut milk. Set aside.

Next in a separate pan, saute (with olive oil) the onion till transparent, add garlic, ginger, chili and cook till fragrant, finally add chopped tomatoes, oregano, salt and pepper.

Now, add the tomato mixture to the blender with the cash nut mixture and pulverize till smooth. pour over the cooked lentils, add tinned brown lentils and simmer over heat till mixture thickens.

Now layer it,

In a casserole dish layer a layer of potatoes, next eggplant, tomatoes, sauce. Repeat till the dish is full. If you have leftovers, then layer another dish :).

Bake in oven at 200° for 40 to 50 mins.

Take out of oven, allow to cool.. Then eat it!! I served mine with chopped Chinese cabbage.