I love salads. This is coming from someone who in the past nearly gagged from eating them. Most of the times I just throw stuff together in a bowl, and lets be honest, those make the best kind of salads. On this particular day I didn't have a lot of ingredients on hand. I decided to roast cooked cauliflower and chickpeas in curry spices and also make a curry dressing. I already had some quinoa on hand (Tip: always cook a big batch of quinoa so you can eat it directly) and also added some tomatoes and sprouts. What would make this salad even more delicious is some tofu/tempeh, avocado, spring onion, roasted sesame seeds, nuts and more veggies: it's up to you! This is just the base of the salad. What you will need for 1 person: 3/4-1 cup cooked quinoa 3/4 cup cooked/steamed cauliflower 1/2 cup of canned chickpeas, drained and rinsed 5-6 cherry tomatoes handful of sprouts Your favourite type of green, no quantity is ever too much! 1 tablespoon curry powder 1/2 teaspoon garlic powder 1/2 teaspoon paprika powder salt and pepper to taste Coriander For the curry soy dressing: 1 tablespoon organic soy yogurt 1-2 tablespoons water, depending on how you like the consistency 1 teaspoon tahini 1/2 tablespoon lemon juice 1/4 teaspoon garlic powder A small splash of maple syrup Salt and pepper to taste First, preheat the oven to 365 degrees fahrenheit (185 degrees celsius). Add the cauliflower and chickpeas to a bowl and add the curry powder, garlic powder, paprika powder and pepper and salt. Mix together until everything is well coated. Spread a bakingsheet on a baking tray and spread the cauliflower and chickpeas evenly on the tray. Bake for about 15-20 minutes, or until the chickpeas are a bit crispy and the cauliflower is getting golden on top. Make sure to stir everything every 5 minutes. In the meanwhile you make the dressing. Simply mix everything together until completely smooth. When the cauliflower and chickpeas are done, let them cool down for a bit. Then, in a bowl or on a plate, add the greens, cooked quinoa, cherry tomatoes, sprouts, cauliflower, chickpeas , coriander and finally drizzle everything with the curry dressing.
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Guess who made a recipe involving chocolate again... yep me. I came up with this recipe because I needed to use up a lot of orange sweet potatoes, and I don't really like on their own, so I decided to whip up some chocolate ganache. It's literally the easiest thing ever and you only need a blender or food processor. Delicious to spread on some toast, eat with some berries, put on top of your oatmeal, or even just by itself. You will need: 375 gram cooked sweet potato 100 grams silken tofu 6 medjool dates 1 tablespoon peanut butter or almond butter (I got mine from Body & Fit, here) 1 tablespoon maple syrup 4 tablespoons (raw) cacao powder (I got mine from Body & Fit, here) 1-2 tablespoons of dairy free milk 1 teaspoon vanilla extract First, blend together the sweet potato, dates, silken tofu, peanut butter, dairy free milk, vanilla extract and maple syrup. Then, add the raw cacao powder and blend again until everything is smooth. You might need to scrape down the edges a few times. Let is set in the fridge for at least one or two hours, until it resembles a ganache. |
Hello!I'm Fleur and welcome on my blog! Here you can find my vegan recipes. To read more about me, click here. Archives
November 2019
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