Category Archives: Main Meal

Vegan Quinoa Special Fried Rice

Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , ,

This high protein combination looks to me like a vegan version of special fried rice! The pinkish haricot beans look suspiciously like prawns, the golden quinoa like fried rice and the avocado like egg! It is my new favourite main meal as it is so delicious! I always go back for seconds!

You could try the recipe with rice, but I prefer quinoa as it is a higher source of protein and quicker to cook. Peas and beans are also great sources of vegan protein.

P1000579P1000574   P1000584

Serves 2

150g                           Quinoa

100g                           Frozen Peas

1 can (250g)               Haricot Beans

½                                Ripe Avocado

1/4tsp                         Pink Crystal Salt

1/4tsp                         Black Pepper

1                                 Small carrot finely chopped (optional)

Cook the quinoa and peas in boiling water for 10 minutes, until all the water has been absorbed.

Rinse the beans in a colander. Cut the avocado in half, cut slices into the flesh and peel off the skin.

Add the avocado slices and beans to the cooked quinoa and peas. Season with salt and pepper. Mix well.

Serve warm. Store the leftovers in a container in the fridge.

Spicy Sweet Potato Wedges

Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , ,

These divine spicy sweet potato wedges were inspired by the fact that I noticed that I had 4 bags of sweet potatoes in the bottom of the fridge that were rapidly going out of date! So I decided to make the spicy wedges for dinner to use up one of the bags. It is a simple and easy to make recipe, and the spicy flavours of the crisp sweet potato wedges make a tasty dish!

P1000524P1000503 P1000507

Serves 2

4                      Sweet Potatoes

4tbsp               Olive Oil or Coconut Oil

1tsp                 Ground Coriander

1tsp                 Ground Cumin

1tsp                 Ground Cardamom

1/4tsp              Pink Crystal Salt

1/4tsp              Black Pepper

Preheat the oven to 200C.

Wash the sweet potatoes and chop them into quarters lengthways. Place the wedges in a baking dish and drizzle with the oil. Sprinkle over the spices, salt and pepper and toss to mix.

Place in the oven and roast for 30 minutes, until lightly browned and crisp.

Once cooked, transfer the wedges to a plate. Drizzle over the oil left in the baking dish and serve warm, with hummus as a dip.

Quinoa and Lentil Burgers

Gluten-Free, Lunch, Main Meal, Recipes, Vegan, , , , , , , , ,

This is my favourite meal and I eat it several times a week during the summer. These delicious quinoa and lentil burgers can be stored for 3-4 days and are quick to make for lunch or dinner. They are delicious served on my Avocado & Artichoke Salad with 3 tsp of hummus and a handful of bean sprouts.

P1000371

P1000235P1000236   P1000367r

Makes 4 Burgers

Ingredients

125g               Red Split Lentils

100g               Quinoa

500ml             Filtered water

1                          Carrot

2tbsp               Pumpkins Seeds

Handful           Fresh Parsley

1/2tsp             Ground coriander

1/4tsp             Pink Crystal Salt

1tsp                Coconut Oil

Instructions

Soak the pumpkin seeds overnight.

Cook the quinoa and lentils in the filtered water for about 10 minutes or until all the water has been absorbed. Once cool, pour into the blender.

Cut up the carrot and add to a blender with the pumpkins seeds, parsley, coriander and salt. Blend for 1 minute.

Pour out onto a sheet of baking paper and roll out to about 1/2inch thick. Cut into 4 segments with a knife. Shape into round burgers.

Melt the coconut oil in a small non-stick pan. Place a burger in the hot pan and cook each side for 5 minutes on a low heat until golden and crisp.

Serve the quinoa and lentil burgers with your favourite salad.

Store in an airtight container in the fridge and eat within 3-4 days.

[amd-zlrecipe-recipe:16]

Baked Sweet Potato with Hummus

Gluten-Free, Lunch, Main Meal, Recipes, Vegan, , , , , ,

Baked sweet potato with hummus is one of my favourite meals to have for lunch or dinner. It is so easy to make, just put it in the oven and it is ready to eat in 45 minutes! Hummus is delicious as a filling for the baked sweet potato. You can find my homemade hummus recipe here.

Baked Sweet Potato with HummusBaked Sweet Potato with Hummus

Serves 1

Ingredients

1                      Medium Sweet Potato

3tbsp                Hummus

½                     Ripe Avocado

30g                  Kidney Beans

1tsp                 Lemon Juice

1tsp                 Milled Flaxseed

1tsp                 Turmeric

1tsp                 Oregano

1/4tsp              Rosemary

1/4tsp              Black Pepper

1/4tsp              Pink Crystal Salt

Handful            Spinach, Watercress & Rocket

Method

Preheat the oven to 200C.

Rinse the sweet potato in cold water and pierce with a fork. Put on a baking tray and place in the oven for 45 minutes.

Remove from the oven and carefully transfer onto a plate. Cut in half lengthways and spoon the hummus into the middle. Place on top the diced avocado, kidney beans, lemon juice, turmeric, oregano, rosemary, salt and pepper.

Serve warm with a handful of spinach.