Well it’s been a while since we last posted, let alone posted food. We’ve been putting most of our food posts on instagram and have sadly neglected this blog, time to show it some love again as we have missed it.
So, today’s lunch, as chosen by Rob, was a noodle salad. It’s way too hot eat anything cooked so this was a refreshing, filling, nutritious meal. We spiralized carrots, courgette, red & yellow peppers, added some shredded cabbage and sliced radish. Added in some cooked udon noodles. Massaged in a gorgeous tahini dressing, seasoned and served with a sprinkle of spring onions and coriander. Bloody delicious!!!
Tahini dressing recipe:
1 tsp brown sugar
3tsp rice vinegar
1tbsp lime juice
1 heaped tbsp tahini
chilli flakes (depends how hot you like it)
mix all ingredients well and massage into salad. Simples
Ahhh it’s good to be back 🙂
Anybody who knows me knows that I have a huge passion for Caesar Salad. If it’s on the menu, I’m having it. So when embarking on this plant based lifestyle, I thought I’d have to give up my naughty indulgence (we all know Caesar Salad ain’t healthy right!). You can imagine my delight when I realised I could indulge in my favourite salad, but also feel happy and smug in knowing that it’s healthy too. This little beauty is a combination of crisp romaine lettuce, creamy caesar dressing topped with walnut parmesan and some gorgeous nutty herb croutons that we found in the Oh She Glows cookbook by Angela Liddon (amazing book). Bon appetit. Tracee 🙂
- 1/2 cup raw cashews (soaked for a couple of hours)
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1 small garlic clove
- 1 tsp dijon mustard
- dash of vegan worcestershire sauce
- juice of large lemon
- plenty of black pepper
- 1/2 cup of filtered water (depending how thick you like it)
Pop all ingredients into your nutribullet or blender. Blitz until smooth.
- 1 cup walnuts (or cashews if you prefer)
- 2 tbsp nutritional yeast
- 1 small garlic clove (crushed)
- sea salt (to taste)
Place nuts in food processor. Blitz until fine texture. Add all other ingredients and blitz to mix. Et voila, walnut parmesan.
Nutty Herb Croutons
- 1 tbsp ground flax seed
- 1 tbsp extra virgin olive oil
- 2 garlic cloves
- 140g raw almonds
- 2 tbsp chopped sweet onion
- 2 tbsp fresh parsley or 1 tsp dried parsley
- 2 tbsp fresh basil or 1 tsp dried basil
- 1 tbsp fresh thyme or 1/2 tsp dried thyme
- 1 tbsp fresh rosmary or 1/2 tsp dried rosmary
- 1/2 tsp dried oregano
- 1/4 tsp fine grain sea salt (or to taste)
- herbamare for sprinkling on top (I used sea salt and ground chilli flakes)
- Preheat oven to 150C.
- Line large rimmed baking sheet with parchment paper.
- In a small bowl, combine the flax seed, oil, and 2 tbsp water and stir. Set aside for 5 min, stirring occasionally until mixture has thickened.
- In a food processor, pulse the garlic to mince, add almonds and process until finely chopped. Add onion, herbs, salt and flax seed mixture. Blend until a sticky ball of dough forms.
- Wtih fingers, sprinkle small portions of the crouton dough onto the baking sheet, around half a teaspoon per crouton. Sprinkle with the herbamare.
- Bake for 20 min, gently flip croutons and bake for a futher 10/15 min until golden.
- Let them cool for 10 min. Once cool they can be stored in an airtight jar for 2-4 weeks.