Watch this space for the new facebook page and please feel free to pass on this blog post to others. Make the sauce by sautéing the onions and garlic for 3 to 5 minutes or until soft. Quinoa, lentil & feta salad; Save recipe. And because I find plain lentils to be very bland, I season them with lemon, olive oil, Dijon mustard, and a good bit of sea salt and pepper. DELICIOUS AND NUTRITIOUS: This salad will fill you up. This Cauliflower Salad with Creamy Tahini Dressing combines roasted cauliflower & chickpeas with fluffy quinoa and creamy avocados. Roast until deeply browned, about 20 minutes. The sweet and sour sauce was something I had never tried making as it included sugar and I really don’t use sweetener in my savoury dishes but decided to give it a go using maple syrup instead of caster sugar. Toss the cauliflower with olive oil, turmeric and salt and spread out on a lined baking sheet. oldest • newest. I would love to hear how your cooking adventures are going and will soon set up a facebook page for you to share your kitchen successes and tips and ideas. Mix the cooked cauliflower and asparagus with the quinoa and lentils and the herbs. Steam or boil the asparagus for 5 to 8 minutes. Combine tahini, lemon juice, 1/4 cup water, maple syrup and salt in a jar with a lid, close and shake well until the mixture is emulsified, 1-2 minutes. This post was originally published on April 21, 2014. Print. This is a delicious and warming salad that is easy to make and can be kept in the fridge for a few day. This is a protein packed quinoa and lentil salad. There’s a triple punch of protein by using quinoa, lentils and walnuts. In a small saucepan over medium heat, bring enough water to cover lentils to a simmer, add a pinch of salt and cook lentils until tender, 15 minutes. I put the cauliflower quinoa lentils into a casserole dish and added the sauce and baked until it was golden and bubbling. Toss cauliflower in flour mix. The Vegan Chef & Lifestyle Training is a hands-on practical plant-based training program for people who care about creatures great and small. Cook quinoa in a medium pot of boiling, lightly salted water for 12-14 minutes until just tender. In a small saucepan, bring quinoa and 2 cups of water to a simmer, cooking until tender and all liquid is absorbed, 15 minutes. I added garlic and chili to the original sauce in fact changed most of the recipe, but this is what I love to do, be inspired by recipes and mix them around. Let the quinoa cool slightly. I actually prefer to buy vegetarian cookbooks rather than vegan as I like the challenge of changing the dairy and egg components of recipes to something that is cruelty free and vegan. Last Tuesday I went on a book shop binge and $269 later I walked out with two canvas bags full (I am praying my partner is not reading this blog post because that really was extravagant). Serve the salad with a spoonful more of the sauce. When I got the book home I handed it to Makrand (my partner) and asked him what he would like me to cook, he bypassed all the salads and went to the sweets – so I will be soon reviewing some of those including a grilled banana slice.
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