|
Summary: Freekeh is made by roasting or smoking whole green or young durum wheat grain, then polishing it to remove the outer shell. It can then be left whole or cracked to varying degrees of coarseness. Combined with roasted beetroot, onion and garlic, raw rainbow cherry tomatoes, fresh herbs and baby spinach, this makes for a delicious, filling grain salad, perfect for lunch or as part of a picnic spread. You could substitute the beetroot for sweet potato or squash, the tomato for cucumber or other fresh vegetables. I include instructions on how to cook freekeh, but ultimately do follow the instructions on your packet, as the amount of water needed and the cooking time will vary depending on how coarse the freekeh is.
|
|
Summary: This Leek, Carrot and Feta Savoury Cake is a delicious alternative to the more traditional sweet carrot cake. Perfect as the centre piece for an Easter lunch gathering, or a quick lunch served with a side salad, to take on a picnic or to serve cubed as finger food at a party. The cake freezes very well too, so it would make for delicious vegetable filled packed lunches too.
|
|
Summary: This Whole Roasted Spiced Cauliflower might just be the ultimate Christmas Dinner or Sunday Lunch : It is plant-based, gluten free, grain-free, nut-free, it is unusual, yet a true crowd pleaser that the whole family can enjoy together.
Roasted cauliflower really does taste amazing, and the curry power and lemon juice deliver a zest and spiciness that go really well with the kale salad.
The cauliflower (whole or even chopped) will be perfect on it's own for a quick week-night dinner, but be sure to make the accompanying raw, wilted kale and pomegranate salad for a real 'piece de resistance' main course.
The recipe might sound advanced, but it really only takes 5 minutes to make the curry paste and coat the cauliflower, pop it into the oven and then the oven does all the work and it is all waiting time.
|