The recipes were very easy to follow and once again I traded up some ingredients and added others. The lentil gratin had mushrooms as the extra ingredient to the tomato/lentil sauce mix and I also layered left over greens into the mix. The aubergine tart recommended tofutti soft cheese and tomato paste in addition to the aubergine, onion and pepper mix; I used red pepper pesto instead and we did add some grated cheese on the top. So the second dish was then vegetarian instead of vegan. Regardless, the family verdict was evidenced by the clean plates and a resounding chorus of "really great food!"
Italian Lentil Gratin.
Pip's portion of the above.
A simple salad was the only accompaniment needed.