I was asked by Loving Hut Southgate to come up with some vegan grab-and-go lunch recipes. So I came up with this idea. This vegan chicken wrap recipe makes a tasty lunch! You can fill the wrap with your favourite nutritious vegetables such as lettuce, tomato, cucumber or avocado to get some of your 5 a day!
1 Gluten free wrap
1/4 Vegan spicy tofu chicken
3tbsp Vegan mayonnaise
1 Lettuce leaf
1 Medium tomato
Firstly make the vegan spicy tofu chicken and vegan mayonnaise.
Now place the wrap on a flat surface. Place a lettuce leaf In the middle of the wrap. Now put down a line of the vegan spicy tofu chicken. Add on the dollops of vegan mayonnaise. Next cut the avocado in half lengthways and cut one quarter into slices. Place the avocado slices on the wrap. Chop the tomato into slices and place on the wrap.
Finally roll up the wrap and cut in half. Enjoy!
I’m back in England after a relaxing holiday in Spain! Continuing on with the Spanish-themed recipes and also having lots of avocados in the fridge I decided to make this authentic guacamole! It is so simple to make and is delicious served as a dip or spread on oatcakes! It is also rich in Vitamin C and is great for detoxing with the coriander.
2 Ripe avocados
1/2 Red onion
1 Medium tomato
15g (1/2 a bunch) Fresh cilantro
1/2 tsp Sea salt
1 Jalapeno (optional)
Finely chop the onion and place into a bowl.
Now chop the tomato into quarters, then using a knife cut off the skin of each quarter in one movement. Chop up the tomato pulp and add to the bowl.
Chop off and discard the stems of the cilantro, then finely chop the cilantro leaves and place in the bowl.
Cut the lime in half and squeeze the juice of each half into the bowl.
Now cut each avocado into quarters and pull out the stone. Peel off the skin of each quarter and put the avocado flesh into the bowl.
Season with salt.
Now using a fork mash up the avocado and mix together all the ingredients well.
Spoon the guacamole into a small bowl and serve with tortilla chips or vegetable crudites as a dip. Also delicious spread on oatcakes or rice cakes.
Store in an airtight container in the fridge. Eat within 2 days.
This avocado and artichoke salad is great for the summer. I serve it with my Quinoa & Lentil Burgers and 3 tsp of hummus. It is easy to digest as the rocket and artichoke increase your stomach acid. The optional drizzle of hemp oil gives an added boost of Omega-3.
1 Artichoke Heart
1 tbsp Hemp Oil (or Olive Oil)
¼ tsp Pink Crystal Salt
¼ tsp Black Pepper
Wash the spinach and rocket in running water. Add to a large bowl.
Roughly dice the avocado and slice the artichoke heart and add on top of the salad.
Cut the lemon in half and squeeze one half over the salad, catching the seeds as you go!
Drizzle with oil and add a pinch of salt and pepper.
Delicious, smooth and chocolatey mousse that is quick to make!
1 Ripe Avocado
4tbsp Cacao powder
2tbps Agave nectar
300ml Almond milk
1/4tsp Pink crystal salt
Put all the ingredients in the blender. Blend for 30 seconds on full power until well combined.
Pour into 4 dessert bowls. Refrigerate for 1 hour then serve.