Recipe Compliments: Farah Shammas - 40 Delicious Vegan Recipes
3 Tbsp. of olive oil
2 Medium carrots, julienned
2 Medium zucchini, julienned
2 Parsnips, julienned
1 Large sweet potato, peeled and julienned
1 Turnip, peeled and julienned
Handful green beans, remove the ends
5 Medium button mushrooms sliced
1 Large onion, sliced
2 Large cloves of garlic, chopped
1 Large cauliflower, chopped
1 Tsp. cinnamon
1 Tsp. Thyme
1/2 tsp Himalayan salt
Ground black pepper to taste
1) Sauté vegetables in olive oil
2) Boil the cauliflower separately for about ten minutes, drain water and mash in a blender adding a pinch of salt and pepper.
3) Put the vegetables in a Pyrex and add spices / herbs
4) Pour the cauliflower mash on top
5) Bake in the oven at 180degrees Celcius for 20 minutes.
Note : If you want to avoid using olive oil, you can saute the vegetables in a little white wine or vegetable stock.
If some of the vegetables are not in season, get creative and pack in your locally grown favourites. It's a beautiful pie, both for the eyes and the stomach, to be enjoyed at any time of the year.
This salad is the ideal raw meal filler that you are looking for if you want something to hold you through to the next meal. It's packed with protein and nutrients, and it is as filling as it is satisfying.
Adapted - Recipe Compliments: Farah Shammas - 40 Delicious Vegan recipes
1 Cup wild rice (or another whole grain of choice e.g. quinoa)
1 Small bunch of chopped Swiss chard or baby spinach
2 Tbsp. Chia seeds
2 Tbsp. Sunflower seeds
1 Tbsp. Goji Berries
1/2 Cup firm tofu cut into cubes
1 Large grated carrot
2 Sliced button mushrooms
1 Tbsp. ground flaxseeds
1 Tbsp. peanut butter
2 Tbsp rice vinegar
2 Tbsp. light soya sauce
1 Tbsp agave syrup
1 Tbsp sesame oil
1 Tbsp. of grated fresh ginger
1 Grated clove of garlic
4 Tbsp. of Coconut Milk
1) Ensure to mix the dressing well. My favourite hack is to use a cleaned small glass jar.
2) Simply put all the salad dressing ingredients inside and shake really well.
3) Then you can immediately pour the dressing on top of your base, or even store it in the fridge until it's needed (remember to shake again before using if it has sat for a while).
Note: You can lightly sauté the tofu in some olive oil if you want to have a firmer texture and even enjoy this warm in the salad.