A super quick and filling colourful vegan salad, packed with vitamins and protein. It’s ideal for a light dinner or a quick snack.
My personal favourite and go to lunch, when I’m on the go and super busy.
Only takes 10 minutes to prepare and so tasty.
Ingredients:
1/2 bag of mixed leaf salad.
Hand full of beetroot
1 small avocado
4 tbsp of sprouted lentils
Lemon juice
Salt
Pepper
Method:
Place all the ingredients in a bowl and mix together.
Add lemon juice, salt and Pepper.
Ingredients
3 medium size potatoes
½ cup tomato puree
2 tsb oil
½ cup Chopped coriander leaves.
1 bay leaf
Spices
½ tsp red chili powder
½ tsp cumin (or jeera)
¼ tsp mustard (or rai)
¼ tsp turmeric (or haldi)
Method:
Heat pan and add oil.
Then add bay leave, cumin and mustard.
Sizzle until the seeds begin to crackle.
Add chopped or purée tomato and spices. Stir well and let it cook for 3 minutes.
Now Add in the potatoes and mix well for 2 mins.
Add water to the curry water to partially cover potatoes.
Cover the pan and let it cook until the potatoes are fully cooked. This should take around 20mins.
Taste and Check salt and spice. Add more if needed.
Once cooked, Garnish with coriander leaves.
This is a really yummy salad that I use as a filling in Tacos or a topping on potato skins; you could add it as a side salad to a meal too.
Ingredients:
1 large red pepper chopped (2 cups)
1 medium tomato finely chopped
1/2 red onion finely chopped
1 cup sweetcorn (tinned)
1 cup Black Beans
1/4 cup lime juice
1 tablespoon maple syrup
1 teaspoon Paprika
1/2 teaspoon ground cumin
Salt to taste
Method:
Roast the mixed peppers in a preheated oven for approx 10 mins – season with salt and pepper as desired.
Put the sweetcorn and black beans in a microwavable bowl and heat for 1 min on a high setting. In a separate bowl make the dressing: mix lime juice, maple syrup, paprika, cumin and salt and mix well.
Pour the dressing over the corn and black beans and mix well. Add the peppers and toss to coat all the ingredients evenly.
Now mix in the tomatoes and red onions. You could also add some chopped coriander and roughly copped avocado chunks, if you prefer. Now it is ready to serve. Enjoy!
I love the beautiful colours of a Paella dish so here is my version which is vegetarian and free of fish and meat! Also I might mention I cook mine in a Paellera which is a special Paella pan made of steel. You can get one from Amazon: https://amzn.to/2Jh0TSG
You can of course you any normal pan for this too so don’t worry too much! 🙂
Ingredients:
2 tablespoons virgin olive oil
3 cloves of garlic
1/2 onion finely chopped
1/2 of each of a green, red and yellow pepper
2 medium size tomatoes
1/2 cup of frozen peas
1/2 cup of frozen green beans
1 1/2 cups of Basmati rice (this is my preferred rice)
1 litre of homemade veg stock
2 teaspoons of Turmeric
1 teaspoon Paprika
Salt to taste
Method:
Heat the oil in a paellera or a pan over medium heat and when it’s hot, add the garlic, onion, red, yellow and green peppers (chopped). Cook until brown.
Add the chopped tomatoes and cook for another 5 minutes.
Add the frozen peas and beans to cook a further 5 minutes.
Add in the rice and cook until rice begins to look translucent. Pour the vegetable stock in (water will do if you do not have stock), add the turmeric powder, paprika, also add salt to taste.
Stir the paella until all the ingredients are mixed and cook over medium heat for 15 to 20 minutes or until the rice is cooked. Add more vegetable stock / water if the rice is still uncooked.
Let stand the paella (covered) for at least 10 minutes before serving.
Kitchari is a made up of a mix of Basmati rice and split green mung beans. It is a delicious, healing recipe usually a favourite during an Ayurveda cleanse. It originates from the Asian subcontinent and dates back thousands of years. It is such a versatile dish that everyone almost certainly has their own way of making it, adding vegetables and spices of their choice.
Here is my version which is simple and quick to make and wonderfully healing; I eat this when I am recovering from a winter illness, the day after I have had an indulgent meal and my digestive system needs a break; or just because I love it so much and it tastes great! I hope you enjoy it too.
Ingredients:
1/2 cup Basmati rice
1 cup mung beans (split green)
1/2 teaspoon salt (or to your taste)
1 teaspoon Turmeric
a pinch of asafoetida (found in a Indian grocery store)
Method:
Mix the rice and lentils together and wash well in warm water; at least twice. Then put in a steel pan and add 6 cups of water, salt, turmeric and rich of asafoetida and bring to a boil. As it come to a boil lower the heat and simmer on a low flame for 20 minutes. You can half cover the pan with a lid. The consistency and texture is similar to porridge. Once cooked mix and serve. I eat this with plain yoghurt and sometimes add a sprinkle of chopped coriander on top for taste.
This is a vegan recipe and very simple to prepare. I usually have it for breakfast but you could eat it any time of the day.
Ingredients: (servings 3-5)
2 cups of coconut milk (you can you any dairy alternative)
1/2 cup of chia seeds
Pomegrante seeds
Coconut flakes
Method:
In a large mixing bowl add the coconut milk and chia seeds and mix. Use a fork or a whisk to mix and stir the mixture so that the seeds don’t lump together, too much.
Let it sit for approx 10-15 mins, then give it another whisk, cover and put in a the fridge. I usually do this overnight to have it for breakfast the next day.
Give it a good mix before you serve. Sometimes the consistency is too thin in which case you add some more chia seeds to thicken it. Alternatively if it is too thick, just add some more milk to bring it to a consistency you like.
Scoop out a desired portion and add your favourite toppings. This can be fruit, nuts, seeds, honey – whatever you like. My favourite toppings are pomegranate seeds and coconut flakes!
Preparing quick and easy meals for lunch is not only healthy but will stop you from snacking on bad foods and save you money in the process. Follow this quick recipe which can be made even quicker if you use Tilda’s ready made rice pouch! Rice is filling, gluten free and paired with peas & cumin adds flavour and nutrition to your lunch!
Ingredients:
1 cup Basmati rice
2 cups water
1/2 cup frozen green peas (I use Bird’s Eye Petit Pois)
2 tsp olive oil
1/4 tsp cumin
1/4 tsp turmeric
season with rock salt
Method:
Boil the rice in water until cooked. Wash the frozen peas in water to remove the ice.
In a frying pan heat oil and cumin seeds until they colour and crackle slightly.
Add the peas and cook for approximately 2 mins; add turmeric, season with salt to taste and mix well. Remove from the heat.
Once your rice is cooked and the water is drained – I use a steel colander for this – then add the peas to your rice and using a fork mix it well through the rice. The rice will get infused with the yellow colour from the turmeric. Enjoy with a blob of low fat Greek style or homemade yoghurt and a nice green salad.
Cucumber is my favourite vegetable! I am a fiend when it comes to cucumber – I just can’t get enough of it!
Cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.
Cucumber has enough sugar, B vitamins and electrolytes to replenish essential nutrients in the body to avoid headaches.
Cucumber has been used for centuries as a beauty product, it lightens, brightens, hydrates and tones the skin too!
Get eating more of this vegetable in your diet!
This savoury, lentil cake is made with rice and different lentils. It is has a crisp outer shell and is soft on the inside. This is quite easy to make but preparation is key as is using the exact measures. This is an old family recipe; I have grown up eating this and it always reminds me of my mother. Enjoy x
Recipe will serve 6
Ingredients:
1 cup rice
1/4 cup toor dahl
1/4 cup urad dahl split with skin
1/4 cup chana dahl
1.5 tspn turmeric
1 inch ginger chopped
1 green chili
1.5 tspn salt
2 tspn sugar
1/4 tspn asafoetida
1/2 cup yogurt
2 tbspns oil
1 cup butternut squash shredded
generous squeeze of half lemon
1 tspn Eno fruit salt
For Seasoning
1 tbspn oil
1 tspn mustard seeds
1/4 tspn asafoetida
1 tbspn sesame seeds
Also need
oil to grease the baking pan
8×8 baking pan
Method
Wash and soak rice and all the lentils in water for at least 4.5 hours.
After soaking, blend rice, lentils, ginger, green chili to a lightly coarse texture, (drain water beforehand). I use my food processor for this. Then add yoghurt, turmeric, salt, sugar and asafetida. Blend mixture again. Transfer the mixture into a bowl and let it ferment for about 11 hours.
Add the butternut squash, 2 tbspns of oil and lemon juice to the fermented lentil mix. Mix well. To make the savoury cake mix light and fluffy, we now add the Eno.
Grease the baking pan with oil and pour the fermented mix, spreading it evenly.
Sprinkle sesame seeds over the batter and set aside.
In a pan heat some oil and then add the mustard seeds. Once these begin to crack add the asafoetida, turn off the heat. Pour this seasoning over the sesame seed topped batter mix.
Cover the baking pan with foil and place it on the middle oven rack; bake at 200c, preheated oven for 20 mins.
Remove the foil and bake for a further 20 mins until top of the savoury cake is light golden brown.
Let the cake cool off for about 20 minutes. Cut them into desired pieces and serve with chutneys and a fresh green salad.
Ingredients:
850g ripe tomatoes (halved or quartered depending on the size)
1 large red onion (cut into chunky slices)
3 red peppers (deseeded and cut into chunky pieces)
8 cloves garlic (left whole in their skins)
Generous coating of virgin olive oil
Sea salt
Black pepper
500ml vegetable stock
Chilli infused olive oil
Basil leaves
METHOD
Preheat the oven to 220C In a baking tray add the tomatoes, red peppers, onion and garlic; generously coat olive oil. Season it well with sea salt and black pepper. Mix it all around with your hands so that it is evenly coated.
Bake in the oven for about 30-35 minutes until the vegetables are roasted and look slightly charred.
Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out of the skin and discard skin.
Boil the stock and add some chilli infused oil to it, and then add the vegetables and garlic
Puree with a hand blender to your preferred texture
Serve in bowl with a dash of chilli oil, basil to garnish.
Roasted Red Pepper & Tomato Soup
Lena's Kitchen 