This naked burrito bowl is so delicious, suer easy to make, gut-healthy, and blood-sugar-balancing. Plant based goodness at its best. Ingredients: 1 cup chopped baby tomatoes 1 cup rinsed and drained black bean salad 2 cups of cooked & cooled brown basmati rice 1/2 cup of finely chopped coriander (cilantro) 3 spring onions, finely...
Tag: vegan
Spiced pumpkin & chickpea stew
This spiced vegetable and chickpea stew reminds me of a cosy winter afternoon in a bowl. As always, this is a very simple one pot meal to make. The chickpeas, along with a helping of brown basmati rice makes this a plant protein powerhouse. Ingredients: 1 small red onion, finely diced 2 cups of...
Winter Squash Salad with a Ginger & Citrus Dressing
Citrus & ginger roasted squash salad Makes 4 servings 1/4 pumpkin (I used Queensland Blue Variety also known Boer Pampoen) ¼ cup of chopped mint a handful of kale, chopped (optional) ¼ cup of sundried onions ¼ cup of pomegranate seeds 3 tablespoons of coconut oil Salt to taste Dressing: 1 thumb size piece...
Vintage Sweet & Sour Vegetable Stir-Fry
This is my version of old school vegetable stir fry with a sweet and sour sauce. It was delicious and took less than 30 minutes from prep to table. This reminds me of what Vintage Vegetarian food looked like (back when I was a little kid). You can vary the vegetables (mushrooms, peppers and...
Crispy Lemony Tempeh
Do you love tempeh? If not, you have to try it this way – it will change your mind (your world in fact). Slice you’re tempeh into ‘fishfinger sized’ pieces. Then transfer them to a baking sheet, next drizzle with a bit of avocado oil, soy sauce, lemon juice and sprinkle with nutritional yeast...