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cueterthanyouuu:

Cucumber, tomato, feta and bow tie pasta salad with lemon vinaigrette

Super easy simple summer salad

Source: cueterthanyouuu
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vegetarianglutenfree:

Quinoa Mushroom Pilaf
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pourquoi-non:

Asian Vegetable and Rice Frittata

Yield: 6 servings
Prep Time: 5 minutes
Cooking Time: 12 – 15 minutes

Ingredients:

3 green oinions, thinly sliced
2 cloves garlic, minced
2 teaspoons grated ginger (tip for freezing leftover ginger)
1/2 cup diced red pepper
1/2 cup julienned carrots
1 cup broccoli, finely chopped
1 cup cooked rice (how to cook rice in a pressure cooker)
8 eggs
2 tablespoons soy sauce (I used gluten-free soy sauce)
1 tablespoon sesame seeds

Directions:

1. Preheat oven to broil.
2. Add oil, onions, garlic, ginger, carrots, broccoli and peppers  to a 10” oven safe frying pan.
3. Cook over medium-high heat for 4 - 5 minutes or until veggies are almost fork tender.
4. Add eggs and soy sauce to a small bowl and beat with a fork or egg beater.
5. Add rice to the vegetable mixture. Cook for 1 minute or until rice is warm.
6. Pour the eggs over the vegetable mixture. sprinkle sesame seeds over the top. Cook over medium-low heat until eggs are
almost set, approximately 4 – 5 minutes.
7. Place frying pan 4 –6 inches beneath the broiler. Broil for 2 –4 minutes or until the eggs are cooked through and beginning to brown.
8. Cut into wedges and serve immediately.
Source: premeditatedleftovers.com
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blakekitchen:

RED QUINOA, CHICKEN AND CHICK PEA STIR FRY. - CLEAN EATING.

Recently I’ve been cooking with two ingredients I never thought I would, and it’s safe to say I use them so much now it’s become an obsession. 
- Red quinoa seeds.
- Purple cabbage.
The reputation and suppressed childhood anxieties about the word ‘cabbage’ aside, I decided to put my big girl shoes on and try a different type of vegetable for once. Red cabbage seemed the appealing choice as it contains Fiber, Potassium, vitamin C and Vitamin A, along with helping reduce cholesterol and promote heart health. Who can turn their nose up at that?

And the amazingness this is red quinoa?! We’ll save that for the next post (don’t get too excited…)

This meal is enough for 2 people but you can just double it for more.

x 1 chicken breast, diced.
x 1 whole long red chili, diced up. You can add the seeds as it’s not a spicy result.
1/2 of a fresh lime. (No bottled juice! It’s full of preservatives!!)
1 teaspoon of crushed garlic.
Cracked black pepper.
1/3 of a cup of pre-prepared red quinoa*
1/4 of a whole red cabbage, diced up.
2 large handfuls of baby spinach.
1/3 cup of chickpeas.
1/3 cup of red beans.
1/3 cup of broad beans. 
 

In a deep pan or wok, heat up the garlic, chili and a few grinds of pepper until they start to brown slightly, add the chicken and the lime juice. Stir until the chicken is cooked. Add the quinoa, chick peas, red beans and broad beans and stir thoroughly for about 1 to 2 minuets making sure all the spices and quinoa are mixed evenly. 

Add the cabbage and the spinach and stir until spinach is wilted. Then serve!
Note: If you leave to cook longer the cabbage will loose it’s nutrient quality.   

VEGETARIAN OPTION:
Obviously the option here is to remove the chicken. However you might think to replace this with tofu, but I suggest against it. Without the chicken the stir fry is still flavor packed and super filling.  

With chicken removed it also makes for an excellent side dish with Kangaroo steak!

Source: blakekitchen
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gf-v:

Dinner: Spinach Lentils

1 cup of brown lentils
1 large carrot (chopped)
2 cubes of frozen spinach
1 vegetable stock cube
fresh parsley
salt & pepper to taste
1 tablespoon apple cider vinegar
1 teaspoon olive oil

Soak Lentils for as long as you can (not everyone thinks of dinner a night in advance) I soaked mine for about an hour.  Rinse


Place lentils in a pot and cover with water.  Use a pressure cooker if you have one (reduced cooking time to about 10 minutes). 
Add stock and cook until lentils are slightly stoft (about 30 minutes)
Add carrot and spinach and continue cooking untill spinach as thawed. 
Drain any remaining liquid & add olive oil and vinegar.  Top with fresh herbs.

Source: gf-v
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pourquoi-non:

Tuna Chard Wraps with Fresh Dill Sauce

Gluten free, Dairy free, Sugar free, Yeast free

These wraps make for a light meal high in protein, vitamin K, and phytonutrients. Using Swiss chard instead of conventional wheat based wraps gives you 2 extra servings of veggies while also helping to balance your blood sugar. Best of all, this dinner is ready in under 10 minutes!

Ingredients

  • 2 leaves of Swiss chard
  • 1/2 cup leftover fresh tuna or organic canned tuna *see note
  • 2 tbsp full fat coconut milk – I like to use the cream from the top of the can
  • 2 green onions
  • 1 tbsp fresh dill
  • 1 tbsp lemon juice
  • 1/4 tsp Herbamare original or Himalayan rock salt
  • Freshly ground pepper, to taste

Directions

  1. Lay the Swiss chard leaves face down so that the stem is visible. Run a small knife along the stem to remove the bulk of it, but not so much that the full leaf separates. Repeat for second leaf and set aside
  2. Place coconut milk, green onions, dill, lemon juice, and herbamare in a blender and blend until smooth.
  3. Place tuna in a small bowl, combine with 1/2 the sauce, and sprinkle with pepper.
  4. Divide the tuna mix and place on each leaf. Roll the leaf tightly [be gentle!] and cut down the middle.
  5. Place on a plate with extra lemon, remaining sauce + veggie sticks.

Checkout Gena’s tutorial if none of my instructions make sense.

Makes 1 serving.

Source: pourquoi-non
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gf-v:

Lunch idea: Bean Salad

1. Finely chop baby spinach
2. Grate cucumber & carrot
3. Cut avocado into cubes
4. Rinse beans.
5. Mix in a medium sized bowl.

Top with salt, pepper & fresh lemon juice.

*tip if you grate the veggies (especially if they are organic) the natural juices will give your salad enough flavor not to need vinegar and oil ;-) lemon juice gives it that extra kick!

Source: gf-v
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glutenfreeaustin:

Roasted root veggies with lentils. Flawless meal. Click through for recipe.

You can skip the ricotta and toss the lentils with a vegan butter substitute for a vegan version.

Someone messaged me asking about the whole “gluten free” thing.

Yes, it’s one of my allergies, I’ve been gluten free for over 2 years now.
It makes me feel a lot better, but forces me to cook most of my own food.
You get pretty good at it when you have to :)

Source: glutenfreeaustin
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Chargrilled cauliflower salad

healthyssimo:

From “Ottolenghi: the cookbook”. With tomatoes, dill and capers.

Source: healthyssimo
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I don’t know what this is but I want to make/eat it.

Now.

(via kiraadesu)

Source: thien
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grrrl scouting...: HAPPY VEGAN PANCAKE DAY!

grrrl-scout:

So I dashed to the shop on the way home from school and picked up some bits and bobs :) my housemate and I have had a trial run of pancakes that turned out GREAT so incase there are any other pancakeless vegans out there, here is a little recipe I followed, posted with enough time for you to…

Source: grrrl-scout