Chickpea omelette
Are you looking for a vegan alternative to eggs? Chickpea is your friend! This egg-less veggies dressed omelette is high in protein, fiber and vegetables too! You just need to dress it up well π
0.75 cup chickpea flour
0.5 cup chickpea mashed (about 0.5 of 420 gr tinned chickpea, drained)
1 tsp garlic and onion powder each
0.75 tsp turmeric
Salt and black pepper as needed
2 handfuls of organic baby spinach
chopped sliced mushrooms (about 6 so you can use about 1 mushroom per omelette)
halved cherry tomatoes (use 6 halves β 1 x half per omelette)
Whisk chickpea flour with 0.5 cup water until smooth. Add mashed up chickpea to make it thicker. Mix in chopped spinach and spices. Prepare on a side sliced up mushrooms and halved tomatoes. Heat up non-stick frying pen, if needed put 0.5 tsp of coconut oil to prevent sticking. Pour 1 ladle spoon of chickpea mixture on the frying pan and top it with sliced up mushrooms and cherry tomatoes. Keep heat on low to medium, check regularly and when lightly golden, (in about 2 minutes) turn the omelette to make the other side. Enjoy your egg-less omelettes with some avocado and more vegetables on a side.
Bella Italia Brunch
Combination of cherry tomatoes, oregano and chickpea makes me dream of Italy. It can be middle of summer or deep winter. Once you smell this dish, you'll want to pack your bags and go!
2 tins chickpea (420 gr tin, drained)
100 gr organic spinach
16 cherry tomatoes cut in half
1 medium onion chopped
350 gr mushrooms sliced
1 tsp garlic powder (can be replaced by 4 garlic cloves crushed)
1 tsp chili flakes
1 tsp paprika
2 tsp oregano
Salt & black pepper as needed
Sprinkle of nutritional yeast (optional)
Put chopped onion on the heated non-stick frying pen and caramelize till golden (about 1 β 2 minutes). If it starts sticking, add 1 tbl of water. Then add fresh garlic (if using), mushroom, spices and stir fry on high heat for about 3 minutes. Add chickpeas and cherry tomatoes and cook for another 2 minutes. Add in chopped spinach, salt, pepper and nutritional yeast and take of the heat. Enjoy on itβs own with a side salad of greens or some baked potato and rocket leaf salad.
Veggie loverβs risotto
You have to try my most favourite veggie-lovers risotto in the whole world! You can really use any vegetables you like and just gently stir fry them on a dry frying pan so they're crisp. The more veggies you use, the more you dilute calories in your final meal. And - the fun part - the more you get to eat π
1 small onion chopped
250 gr white button mushrooms cut into chunks
4 stalks of asparagus cut into thirds
2 handfuls of kale chopped into pieces, stems removed
1 cup cooked brown rice or any other leftover grain
2 tbs balsamic vinegar
1 tsp garlic powder chilli flakes as needed
salt and pepper to taste (optional)
Put asparagus pieces on a dry frying pan and roast them for about 5 minutes on medium heat turning on occasion until they brown a little. Then add chopped onions and stir fry for 2 minutes on high heat. If it starts to stick, add 1 tbs of water. When you see the onions caramelising, add mushrooms, kale, balsamic vinegar and spices and stir fry all, while still on high heat, for another few minutes until the mushrooms are roasted.
Finally, add rice and chopped kale and cook for another 2 minutes until all is heated up and mixed well.
Zucchini with heat
Zucchini is a great weight loss addition to your meals. Due to it's high water content it has less than 100 Kcal per pound raw, so you literally can go crazy with it π Zucchini with heat goes well with air fried or oven baked potatoes and a dip or even over quinoa. Enjoy.
2 large zucchini (at least 450 gr)
1 tsp garlic powder
1 tsp chilli flakes
1 tbs balsamic vinegar
Wash zucchini and grate them on a mandolin or a similar thickness type of grater to get thin slices. Put them on a dry, heated saucepan, sprinkle garlic powder and chilli flakes and stir fry for about 3 minutes on high heat. Then, add balsamic vinegar, mix well and stir fry for another 3 minutes. This will allow for the acidity to evaporate and the vegetables to caramelise. Take off the heat and enjoy.
Roasted pepper dip
Roasting peppers brings out their sweetness and combining them with garlic and chilli just makes the perfect roasted pepper dip to serve over roasted potatoes or vegetables. Don't overthink it though. Just put peppers and whole lot of vegetables on baking trays and bake for 20 min at 175 degrees C. Then, you are sorted not only for a dip but also for your veggies for couple of days ahead.
200 gr roasted red/yellow sweet peppers (1 large pepper or a small bag of small peppers)
150 gr silken tofu
2 garlic cloves
1 tsp garlic powder
2 tbs lemon juice
0.5 tbs nutritional yeast
1 tsp chilli flakes
salt/pepper if required
Put all ingredients into a blender or a food processor and process until smooth. If the pepper dip is too liquid, add 1 tbs of gluten-free oats. Store in an airtight container in the fridge for up to 3 days. Note: as you chill the dip, itβll become naturally thicker, especially if you are using oats.
Potato hash
Leftover potatoes and some veg thrown together and magic is done.
2 β 3 cups steamed potatoes cut into medium sized pieces
0.5 medium sized onion chopped
10 cherry tomatoes cut into halves
3 spring onions chopped (white & green part)
1 tsp oregano
1/2 tbs tamari or soy sauce
ground black pepper to taste
Cook chopped onions in a non stick frying pan or a wok for about 5 minutes until they start to caramelise. Add drop of water at times to prevent the onions from burning. Add potatoes, bit more water, oregano and tamari if using, and cook for 10 minutes until the water is gone and potatoes become little bit mushy. (They still should keep their shape just be extra soft). Add cherry tomatoes, spring onions, black pepper and cook for 2 more minutes. Take of the heat and enjoy with stir fried mushrooms and beans on a side.