Preparation time: 40+ min
Difficulty: easy
Serves 4
CABBAGE SALAD
Ingredients:
1 cabbage
3 cloves of garlic
50 g cherry tomatoes
1/4 cup pumpkin seeds
1 tbs pumpkin seed oil
2 tbs apple cider vinegar
pinch of salt
Thinly slice the cabbage, cut tomatoes in half, and chop the garlic. Add oil, salt, vinegar, and pumpkin seeds. Toss well and leave it for now.
Prepare the cabbage salad first because the cabbage will soften and soak in the dressing before the lunch is ready.
STUFFED ZUCCHINI
Serves 4
Ingredients:
1 tbs olive oil
1 large zucchini
1 tsp tamari
pinch of dried thyme
50 g mushrooms
1 onion (or 3 shallots)
2 cloves of garlic
pinch of sweet paprika
pinch of black pepper
1/2 cups minced soya
1/4 cup plant-based cheese
Cut zucchini in half and scoop out the flash and place it on the oiled baking tray. Pour over a teaspoon of tamari and sprinkle with thyme. Preheat the oven to 180°C and bake until you prepare the stuffing.
For the stuffing, water fry the onion and chopped garlic. Add sliced mushrooms and scooped out zucchini flesh. Season with red paprika and black pepper. Water fry for 5 minutes then add minced soya.
Place the stuffing into hollow zucchini and sprinkle with plant-based cheese.
Bake in the oven for another 20 minutes.
QUINOA WITH VEGETABLES
Ingredients:
1 cup quinoa
1 tbs olive oil
2 carrots
1 spring onion
handful of cauliflower
handful of broccoli
pinch of salt
1/2 cup soy cream
1 tsp curry
Cook quinoa in salted water for 15 minutes. Meanwhile, fry or water fry spring onion cut into rings. Add carrot strips and chopped cauliflower and broccoli. Sprinkle with salt and fry for 10 minutes then add soy cream and curry. Drain the quinoa and fry it for another 5 minutes together with vegetables.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
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