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  • Writer's pictureRaven Snowdon

T3 Recipes March!

Welcome back to Lemon Cult kitchen! where we have once again gathered some of our fandoms greatest chefs and bakers and share recipes for anyone to try themselves at home! Now go to your kitchen, grab some oven gloves and let's get to work! Here are this months recipes!


Lentil Lasagna Bolognese by Sally from Mexico!


This dish looks Amazing! now let's find out how to make it!

Preparation time: 45 min


7-10 lasagna sheets, depending on the pan -400g of cooked lentils -1 onion -4 mushrooms -250 ml of tomato sauce -1 natural tomato -Olive oil -Optional: Sliced ​​and/or grated vegan cheese -Salt -oregano -Black pepper.


1. Chop the onion, slice the mushrooms and place it in a pan with a drizzle of olive oil, a pinch of oregano, black pepper and salt.

2.We sauté it slowly, and meanwhile, we cook / soak the lasagna sheets in hot water.

3.When the frying pan is tender, add natural tomato cubes and continue to fry for 5 minutes. 4.Later, we add the 400g of cooked lentils

5. Next we add the 250 ml of tomato sauce, another pinch of oregano and black pepper.

6. We jump for 5 more minutes.

7. Now, with the sheets already cooked, we grease the entire mold with olive oil and place a sheet base.

8. Cover with the filling, place the sheets on top and repeat until all the filling and sheets are finished.

9.Optionally, on top of the last sheet, we place generous vegan cheese.

10. Regardless of whether you have put vegan cheese or not, now, we grease the last sheet with another drizzle of olive oil (so it doesn't dry out in the oven).

11. Bake until the cheese melts and/or the sheets are very lightly golden, at 180º above and below.

12. And ready to eat!


Thank you Sally!


Traditional italian parmigiana sent in by Lisa from Italy!

Looks amazing! Lets find out how we make this delicious traditional Italian dish!


to start, cut the aubergines into half-centimetre slices. Heat the griddle and when it is hot, place the aubergines to grill them. Turn them over after a couple of minutes, grilling them perfectly on both sides. Once finished, set them aside on a plate. Pour a drizzle of extra virgin olive oil into a saucepan, add a clove of garlic, add the tomato puree, season with salt, break a few basil leaves by hand, mix and cook over low heat for about 20 minutes.

In the meantime, place the mozzarella in a colander with a bowl underneath, and tear them up with your hands, then let them rest for the entire duration of the cooking of the sauce, so that they drain well. Now that everything is ready, compose the aubergine parmigiana: pour a ladleful of sauce on the bottom of a baking dish, then make the first layer of aubergine slices, cover with more sauce, a generous sprinkling of cheese, mozzarella, and continue with a another layer until the ingredients are finished. Bake in oven already at 200°C static temperature for about 30' When the surface is well browned, take it out! Let it rest for 15 minutes before cutting. for a vegan solution you can safely use vegetable cheeses.


Thank you Lisa!


Anna from Canada shares with us her fathers pizza sauce recipe!

"So when I was a kid, I was a very picky eater, and it frustrate my parents to no end. One day my Dad made homemade pizza on a Friday night. So when I say homemade pizzas, he made the sauce and the dough from scratch. As far I know it was his own creation. I think he saw how much I really enjoyed it and since then from when I was nine years old we’ve made pizza nearly every Friday."

Lets find out how to make it!

Ingredients: 1 can (391ml): of Tomato Paste Use that can to measure the Water

1 tsp: Salt

1 tsp: Pepper

Pinch of Sugar

1 Tbsp: Oregano

2 tsp: Thyme

1 Tbsp: Garlic Powder

2 tsp: Onion Powder

1 tsp: Tabasco Sauce

1 Tbsp: Extra-Virgin Olive Oil.

Instructions: Stir the ingredients together in a saucepan, & cook at medium temperature. Continue to stir so the pizza sauce won’t burn at the bottom of the pan. When it starts bubbling cover it & lower the temperature so it can simmer for 30 minutes. Stir the pizza sauce every 10 minutes or less.


Thank you Anna!


Gab from Mexico shares with us her recipe for Red fruit herbal tea!


2 cups of dehydrated red fruits

15 mint leaves

1 lemon.

Honey or sweetener of your choice

1, 1/2 cup of water

1/2 cup of hibiscus flower concentrate

ice (optional)


First, boil the water in a pot with the mint leaves and the lemon. Add the red fruits. Set aside for 5 to 8 minutes. Serve and add the hibiscus flower concentrate. Finally, sweeten You can drink it cold or hot, if it is cold let it rest for a few minutes and add ice


Thank you Gabs!


Julia from Brazil sent us in a sweet traditional Brazil treat to make today! Brigadeiro!

Lets see how to make it!

You will need: condensed milk, margarine ( butter ) and chocolate powder.

Place the condensed milk box in a pan together with 1 tablespoon of margarine ( Butter) and 2 tablespoons of chocolate powder, take it on medium heat until it reaches the right point (unglued from the pan) take it to the fridge to cool and roll it up with your hands, greased with margarine ( butter) and put sprinkles on top. (You can eat it with a spoon too and if you want it to be softer, you can add milk or milk cream).


Thank you Julia!


Thats it for this months recipes! Thank you to the lemon cult chefs and bakers who sent in these treats!

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