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Summary: These Vegan Quinoa Stuffed Aubergines are really easy to make, even though they look and sound so sophisticated. They are inspired by traditional Mediterranean stuffed tomatoes or other vegetables, but the traditional stuffing of rice / breadcrumbs / meat / cheese is replaced by a tasty quinoa filling. Quinoa is a great alternative to rice, as it is highly nutritious : high in fibre, high in protein, and high in phytonutrients if you choose coloured quinoa. Plus, quinoa is not a grain, but a seed, so make sure to add some to your pantry if you are trying to eat a more varied diet and reduce the amount of grains that you eat. The pine nuts (a seed, not a nut) or pumpkin seeds give the filling a satisfying crunch, feel free to vary the seeds or use nuts if there is no risk of allergy.
You could serve the stuffed aubergines with a drizzle of tahini over the top, and a side salad of fresh, pickled or fermented vegetables.
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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.
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Summary: For a quick yet satisfying lunch, try our vegetarian salad of warm stir fried smoked tofu and mushrooms and boiled or steamed green beans over a bed of mixed salad leaves and fresh tomato, along with a delicious honey, Dijon mustard and balsamic vinegar dressing. This salad makes for a filling meal thanks to the high protein content of both the tofu and the mushrooms.
Green beans are coming into season in May and you can find Portobello mushrooms all year round.
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