1¼ cups freekeh
1 small red onion, chopped
1 medium tomato, chopped
2 tsp olive oil
Salt and black pepper
½ cup feta cheese
Pesto Sauce to taste
1. Bring 2¾ cups water to boil and add the freekeh.
2. Cover and reduce heat to cook till water is absorbed.
3. Remove from heat and leave covered for 5 minutes.
4. Roast onions till medium brown. Add tomatoes and cook for 1-2 minutes. Add the freekeh.
4. Stir the pesto into the cooked freekeh and season to taste with salt and pepper.
5. Garnish with crumbled feta.
1 Small Squash (Acorn or Butternut)
2 tbsp of your favourite oil
1 clove Garlic
1. Mince garlic into small bits
2. Cut squash into small square pieces
3. Mix oil, garlic, salt, and pepper in a bowl
4. Marinate squash with the above mix for half hour
5. Preheat oven to 225 C
6. Put squash pieces in the oven for 30 minutes, turning in between to allow even roasting
7. Serve hot
1 cup quinoa
6 large firm tomatoes
1 cup water
1/2 Granny Smith apple, cored and chopped
1 tablespoon fresh lime juice
1 clove garlic, minced
1 teaspoon olive oil
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
3 green onions, thinly sliced
sea salt and pepper to taste
1. Bring the quinoa and water to a boil in a saucepan over high heat.
2. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
4. Gently take the pulp out of the tomatoes, leaving a 1/2 inch wall. Finely chop pulp and keep it separate.
5. Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions. Fold in the quinoa, and season to taste with salt and pepper. Add to the tomato pulp.
6. Fill the cut tomatoes with this mixture, and fill the baking dish with about 1/4 inch of water.
7. Bake in preheated oven until the peppers are tender, and the quinoa is hot(about 20 minutes).
1 cup cubed pumpkin pieces
1/2 cup Brown lentils
1/2 bay leaf
1/2 inch piece of cinnamon
1/2 inch piece of ginger
Salt and pepper, to taste
Cilantro or parsley (for garnish)
Oil of choice
1. Heat oil in a thick-bottomed pan. Add chopped onion, ginger, cinnamon and bay leaf. Fry till onions are translucent.
2. Add lentils and 2 cups of water. Boil covered for 15 minutes.
3. Add pumpkin, salt, and pepper. Boil for another 10 minutes.
4. Simmer the soup for another 15 minutes, covered.
5. Garnish with chopped cilantro or parsley.
6. Serve hot with croutons or garlic bread.
4 stems of kale, any kind (washed and dried)
10 medium sized mushrooms (washed and quartered)
10 brussel sprouts (cut into halves)
1 cup cooked whole lentils
½ cup canned or roasted chickpeas
½ package firm tofu (I used Soyganic smoked tofu)
1 tbsp dijon mustard
2 tbsp avocado or extra virgin olive oil
2 tbsp balsamic vinegar
Salt & pepper
Balsamic glaze (optional)
Sweet Thai chili sauce
Soy or teriyaki sauce
1. Cook 1/2 cup brown lentils in some water for 15-20 minutes or until softened. Drain excess water and set aside.
2. Sauté cubed tofu in a drizzle of olive oil, 2 Tbs of sweet Thai chili sauce and a bit of soy or teriyaki sauce for 5-6 minutes until slightly browned. Remove from pan and then sauté the mushroom in the same sauce for a few minutes. Remove the mushrooms into a small bowl. Now pan fry the brussel sprouts in the same pan for 6-7 minutes until cut sides are slightly charred. Add some sea salt and black pepper, and a touch more olive oil if needed. Set aside.
3. With your hands remove the stems and break the kale leaves into small pieces in a salad bowl. Whisk together the dressing ingredients in a small bowl (oil, dijon mustard, balsamic vinegar, salt & pepper). Mix dressing into the kale to coat the leaves really well.
4. Add tofu, brussel sprouts, mushrooms, lentils, and chick peas. Drizzle with balsamic glaze. Toss and serve.