Looking for a filling but healthy meat free lunch? Then try my super easy, super delicious vegan rice bowl, if you omit the chilli even kids will love it!
Prep: 10 mins
Cook: 30 mins
Ingredients: 1 cup of dried brown rice, 1 large avocado, 1 small can of sweetcorn, small bunch of spring onions, 2 tsp. brown miso paste, 1 tbsp. of sesame seeds (black, brown or white is fine), 1 tbsp. soy sauce, sprinkling of chilli flakes.
- Pop the brown rice in a saucepan and add the miso paste, cook as per packet instructions
- Once cooked, allow the rice to cool (this can be cooked the day before, or even in the morning if you have time)
- Drain the sweetcorn and mix in with the rice along with the spring onions
- Chop the avocado into slices and arrange on top
- Sprinkle over the sesame seeds and chilli flakes and a little drizzle of the soy sauce
Looking for a healthy vegan BBQ side this weekend? Then try this…
Cook: 15 – 20
Ingredients: 4 small of 2 large aubergines cut into thin slices, 4 small or 2 large courgettes cut into thin slices, a jar of red peppers cut into thin strips, large handful of mixed herbs, (basil, mint and parsley all work well), 1 tbsp. of tahini, juice of 1/2 lemon 4 tbsp. of olive oil, 1 tbsp. of pine nuts, 1 tsp. of paprika and a little more olive oil for grilling the aubergine and courgette.
- Brush the aubergine and courgettes with a little oil and grill on each side for around 6 – 8 minutes until they start to brown but not burn
- Allow to cool
- To make the dressing mix the tahini, oil and lemon juice together
- Brown the pine nuts in a pan to bring out their flavour
- Now construct your salad by placing layers of the aubergine, courgette and red peppers on a large plate, pour your dressing over the top and scatter the pine nuts and herbs over the salad and sprinkle over the paprika
Having recently got back from Japan, as a foodie, I am REALLY missing it, so was very excited when visiting my local supermarket to find some enoki mushrooms and felt inspired.
I have a cupboard at home that I try and keep stocked up with lots of different flavours from around the World so with the help of ingredients I already had, was pleased to be able to come home and rustle something up for lunch today that really hits the spot; Buckwheat Soba Noodles with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing, and here is the recipe – enjoy!
Ingredients: 2 person serving of buckwheat soba noodles, 1 avocado, punnet of enoki mushrooms, tsp. of white miso, 2 tsp. of sesame oil, 2 tsp. of brown rice vinegar, 2 tsp. soya sauce, 1 heaped tsp. of Korean red pepper flakes.
- Cooked the noodles as per instructions, then place into cold water, drain and set aside
- Pop the mushroom with 1 tsp. of white miso into a pan with a little water and simmer for 10mins
- Meanwhile chopped your avocado into chunks and mix into the noodles with the sesame oil, brown rice vinegar and soya sauce
- When 10 minutes are up, take your mushrooms off the heat and place into very cold water for a minute to stop cooking process and drain completely
- Mix the drained mushrooms into your noodle mix and sprinkle the Korean red chilli flakes over the top
- Dig in!
Want more? Check out some of my other noodle recipes here:
Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles
Inspired by Myanmar: Pork and Mango, Coconut Noodles
Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal
Dukkah is a great way to add texture and a little spice to salads, stews, eggs or anything you like and this recipes makes enough to fill up one old spice jar, so you will have a batch to keep you going.
Prep: 5 mins
For the Dukkah
Ingredients: Handful of whole almonds, 1 tbsp. sesame seeds, 1 tsp fennel seeds, 1 tsp. cumin seeds, 2 tsp. coriander seeds, good mil of salt and pepper
- Pre-heat oven to 180F
- Give all the ingredients a quick blitz in a food processor, or a good bash in a pestle and mortar
- Line a baking tray with baking parchment and place all your ingredients on top, spreading evenly over the parchment
- Bake in the oven for 8 – 10mins until golden brown
- Allow to cool and then place in an airtight container until ready to use
For the Courgette and Chickpea Salad
Cook: No cooking required but the courgette needs 30mins resting time.
Ingredients: 1 large courgette or two medium, small can of chickpeas drained, juice of half a lemon, 2 tbsp. olive oil, small bunch of parsley chopped, small pinch of chilli flakes, salt and pepper, 1 – 2 tbsp. of Dukkah.
- Spiralise or julienne the courgette, place in a bowl and add a good pinch of salt and then leave in the fridge for 30mins
- After 30mins drain any excess water off, of the courgettes
- Now construct your salad by mixing in the chickpeas, lemon, oil and parsley and pepper to taste
- Sprinkle over as much dukkah as you want and add a small pinch of dried chilli flakes
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