Healthy recipes to help you go vegan for lunch. #GoVeganForLunch
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We prepared a really tasty lunch for tomorrow. In the UK #veganuary has gone crazy, you can't walk into a cafe without overhearing it! Here's an idea to make things a little easier this week. We’ve started a new hashtag so tag us in your recipes using #goveganforlunch which we’re following.
Thai Inspired Curry
Firm tofu, cube then pat dry. Marinate in sunflower oil, paprika and salt.
Saute in a pan for 5 mins before sprinkling with polenta and placing in the oven for 30 mins at 180c.
Boil salad potatoes for 10 mins and drain aside.
Curry veg - sweat off two onions and a thumb size piece of grated ginger. Add 3 heaped tablespoons of a quality red pepper curry paste (recipes online or available in supermarkets). Add one tablespoon of sweet chilli sauce, 800ml of coconut milk, 4 tablespoons of soya sauce, 1 tablespoon rice vinegar, then add your desired vegetables along with the potatoes.
Bring together, add a handful of fresh coriander a season if required.
Serve with fresh red chilli and red onion, topped with some crispy tofu.
Many do not like the tastes of soy or coconut, but this is a real converter!
It’s amazing how many people have been moaning about Turkey this year. "It's tasteless. It's dry". Like it's the only thing available to eat on earth at Xmas.
We’ve been creating lots of new recipes this week in readiness for a #veganxmas dinner we’re holding (at New Years). So many ways to create tasty food, people need to be more adventurous; some traditions are good, unsustainable and immoral ones are not.
This is the remnants of last nights feast, which becomes today's lunch. The tastes of Christmas only clean and nutritious.
You can find so many types of cauliflower these days. Here we use a green one and dipped the bottoms in a fruity, spicy batter. Before quickly roasting. Little gifts under the trees.
We minced fresh horseradish with oat water, then sauteed with seasoned chickpeas. To create spicy snowballs.
Finished with a fresh avocado, crews and pink cabbage salad.
Not a bad lunch I'd say.
Black Chickpea Vegan Lunch
Black chickpeas, cooked in a stew of Chinese flavours. Tamari, white rice vinegar, five spice, cloves, chopped garlic, fresh ginger, dates, fresh orange segments, shallots, carrots, celery and celeriac. A touch of cornflower to thicken if needed. Takes about 1 hr start to finish.
Semi dehydrated cavalo Nero in seasoned sunflower butter
Rice cooked with pickled beetroot.
Lazy Health Vegan Lunchbox
Salad of chopped carrot, celeriac, beetroot, pink lady apples, parsley, pomegranate seeds and roasted chestnuts.
Various Tomatoes sliced with a bulb of garlic, shallots, olive oil, cider vinegar, parsley, salt and pepper. Roasted slowly before quickly adding spinach and butter beans for the last 5 mins.
Cosy & Warming Vegan Lunchbox
Sweet Potatoes, roast with quality live oil, fresh thyme, salt, pepper, cranberries and cinnamon.
Red kale, quickly steamed with translucent onions, sweated in extra virgin olive oil and tiny amount of garlic powder.
Half a small avocado seasoned with gold peppercorns and Nigella seeds.
Can be eaten cold or delicious warmed quickly.
Easy Vegan Lunch
This was inspired by an Italian dish which I unfortunately forgot the name of. But you take loads of mixed vegetables, anything you have. Adding them to a herby and garlicky base, usually of tomatoes, before adding in tiny pieces of pasta or broken spaghetti. Imagine if a mixed vegetable soup met a pasta ratatouille.
Here we made a base using pumpkin. Roasted and blended with herbs, tomato purée, pomegranate molasses, garlic, turmeric and vegetable stock. Before adding spinach, broccoli, peppers, sprouts, couverte, spring onions, celery and tiny pasta bits. Left to do its thing on simmer for 30 mins.
If you wish, you could add some butter beans too.
It’s so tasty and so so easy to make. Recipes like this are a must, for those days when you just can’t be bothered!
Vegan Black Pesto & Quinoa Lunchbox
All of these elements are staples which can be made in bulk and used as healthy condiments for evening meals. Here we combine them all to create a healthy lunch with the leftovers from this week.
Green Salad Mousse
Blended avocado, flax seed, celery, rocket leaves, cider vinegar, spinach leaves, salt and pepper. A great way to get your greens!
Charcoal pesto with mushrooms and quinoa.
Black pesto of dry almonds blended with fresh herbs, lemon, salt, tahini, garlic cloves, and charged coconut shell. Mushroom lightly fried with spring onion in olive oil and vegetable stock cubes. In with the washed quinoa for a minute before adding he pesto and boiling water, allowing to simmer until cooked.
Roasted pepper, carrot, dates, onion and water.
Beetroot, tahini, garlic, cumin, salt, coriander, pepper, lemon, chickpeas, celery and fried red onions. We added some pomegranate seeds for sharpness too.
Vegan Black Bean Lunchbox with all greens rice
Black bean stew, with cauliflower, roasted pepper, beetroot and a lot more goodies. We will make a video at some point of this recipe, because it is delicious.
Blended spinach and mixed green leaves with extra virgin olive oil, combined with basmati rice.
Such a nutritious meal and totally delicious. We’ve had a few omnivores sniffing around the pot the last couple of days asking for the recipe.
Obviously this lunchbox idea is best served warm.
Raw Vegan Lunch Box
Beetroot, dates, extra virgin olive oil, salt, pepper, garlic, parsley, onion seeds, cumin, chilli (optional) cider vinegar, lemon juice, tahini and a little cauliflower to thicken.
Chopped greens, spinach, celery, capers, parsley, cucumber, carrot, red onion, red apple, raw cauliflower florets and pomegranate seeds.
Perfect salad for lunch, with some cucumber and thickened dressing, healthy custard creams for snacks. Make loads in bulk, keep it in the fridge and have it alongside your evening feast too.
Go vegan for lunch!
Italian inspired Vegan Lunchbox
Arribiatta greens and mushrooms, spicy Brussel sprouts, butternut squash spaghetti and topped with walnuts.
15 Brussels, in a tin foil pouch - add salt, pepper, 1 smashed garlic clove, 1 whole chill. Add a splash of water and seal before putting in a medium oven for 25 mins.
Grill one red and one orange pepper, de-seed and de-skin, before blending with two dates.
To a pan on a low heat, add 1 chopped tomato, 2 fine chopped celery sticks, 1 crushed garlic clove, salt, pepper, 2 tablespoons of tomato puree, 1 tablespoon of cider vinegar, 1 chopped green chilli, 1 tablespoon of lemon juice. Bring together on low for 10 mins. Before adding handfuls of chopped greens and mushrooms. Add the pepper blend at this stage too and turn to the lowest heat before covering. This will be ready for 5-10 mins.
Butternut squash spaghetti
Spiralise half a squash and heat in the microwave for 3-4 mins.
Garnish with walnuts.
A perfectly nutritious lunch. Store in lunchboxes for up to 3 days in the fridge and warm gently before consuming for the best taste!
Go vegan for lunch tomorrow!
Vegan Lunchbox Idea
Falafel with a mixed green salad and coriander tahini.
Ingredients for falafel
2 cups of unsalted chickpeas, blitz into a coarse flour and 1 level teaspoon of Himalayan salt
Blend, 3 cooked beetroot, 1 tsp cpaprika., 1 tsp faraway seeds, 1 tsp Nigella seeds, 2 sticks of celery, 1 green chilli, 4 garlic cloves, 1 tsp garlic powder, handguns of fresh coriander.
Mix the wet and dry ingredients together, shallow fry in a hot vegetable oil on both sides and finish in the oven.
Green salad of avocado, rocket, watercress, pickled chillies, celery and lime.
Tahini made from sesame seed paste, coriander leaves, apple cider vinegar, lemon juice and a touch of garlic powder. Bring to viscosity with luke warm water.
They can be rewarded or eaten cold.
Go Vegan At Lunch
Simple quinoa, cooked in a salty vegetable stock with chopped beetroot.
Lightly fried shallots, tossed together with some toasted walnuts and kale.
Roasted carrot sauce, blended with some dates, coriander, salt, pepper and lemon juice.
Baked butternut squash, with olive oil and garlic.
All these elements can be cooked in bulk as part of an evening meal and stored for a few days in the fridge for nutritious lunches.
Convenient, scrumptious and healthy.
We’ve been wanting to change things up a bit, so decided we’d post some plant based lunch box inspiration.
Quick, healthy lunches that can be created in bulk and eaten cold or warm.
@This was inspired by a recent visit to an Italian restaurant in London.
Ingredients to make (5 adult sized lunches). 1 large cauliflower, 500g kale, 2 mushroom (or veg) stock cubes, 2 large onions, 500g Orecchiette plantbased pasta (or similar), 4 garlic cloves, 1/2 teaspoon turmeric, 1 large tomato, handful of parsley, some pine nuts, squeeze of lemon, salt bread (optional), salt and pepper.
Pre-heat your oven to the highest setting, bring a pot of unsalted water to boiling point with the turmeric added. Place your cauliflower, cut into tiny florets into the water for 3-5 mins. Meanwhile, add diced onion and tomato to a pan with olive oil, all the grated garlic and season. Cook on a low/medium heat until the onions are translucent. Remove the cauliflower from the water and place into the oven on a tray. Bring the water back to the boil, salt and cook your pasta until al dente. Remove the pasta and drain half the starchy water away, adding your stock cubes. Add the contents of the frying pan to the stock on a low heat. Blend a little stale bread together with some garlic powder if you wish at this point and lightly toast your pine nuts. Add chopped kale, charred cauliflower and pasta to the stock and combine. Season to taste, with a touch of lemon and chilli. Dress with toasted pine nuts and bread crumbs. Perfect lunch, takes 25 mins to prepare. Can be eaten cold or warm.
Tasty, cheap and nutritious. From plants :)
Having been on our travels, we’ve been unable to upload anything new of late, but here is a dish we created in the spring which for some reason slipped the net.
It is a pasta dish of figs, lime picked cucumber, asparagus and toasted walnuts. Unfortunately we can’t remember what the sauce/pesto consisted of. It contained spinach and spirulina but the rest of the components remain a mystery. What sticks vividly is that it tasted lovely and was a really funky colour. Hopefully next spring the moon’s gravitational pull will reign in the full recipe again to use in another adaptation.
Get your greens, Vegan Budha Bowl
Leeks, blackbeans, red onions and carrots cooked in vegetable stock with cumin, paprika, garlic, tomato puree and coriander.
Wild rice, celery and quinoa cooked in more vegetable stock and coriander.
Lightly griddled mange tout and courgettes, seasoned in olive oil.
Salad of lime, cucumber, green pepper and avacado.
Green juice of celery, spinach, petit pois, lime, apple, mint and candy cotton grapes.
Vegan Brazilian zig-a-zig ah wraps!
If you put your finger over the London Olympics in 2012, you’ll undoubtedly agree that the Brazilian Olympics has been the best of the last 8 years. This is because it inspired so many across the world.
We felt so inspired, that we created this wrap with Brazilian black beans, wild rice, salad and chilli salsa. Since eating this last night it has put us in a kind of Olympic state of mind and as such we've been profusely youtubing one of the most memorable parts of the Brazilian opening ceremony; when the Spice Girls came out and made a comeback.
Now that’s a wrap!
Recipe in tomorrow's post
Winter is fast approaching, the roses are beginning to wane and the smell of winter is within a nostrils distance. Well for some anyway. But don't point fingers, that's snot nice and we're not that nosey anyway, to be honest. Enjoy!
Autumnal take on English Black Tea
Good quality black tea
Steamed oat Drink
A psychedelic spinning wheel soup. Legend has it if you stare into the middle of this soup and spin your phone in circles for one minute, you'll come round in a few minutes to find that you've magically cracked your phone screen and turned the soup into gazpacho.
Soup for 4: All fresh, 1 small celeriac, 1 fennel and 1 white onion. Diced and reduced on simmer for 30 mins with a good dose of white pepper and quality vegetable stock to taste. Before blending to a velvety rich texture.
Drizzle: Fresh parsley, garlic, lemon and olive oil.
Toast: Thinly sliced sweet potato toasted in a toaster for 10 minutes, seasoned with fresh herbs, salt, and pepper.
A really sumptuous dish, perfect for this taste of autumnal weather.
What happens if you mix Fergie from the Black Eyed Peas with Madonna waxing lyrical? A pretty neat vegan recipe and here's how.
Interesting fact; the name Madonna comes from the Italian phrase 'ma donna', meaning 'my lady', but this lady is actually for sharing and you can be sure that there'll be nun left after you get your hands on this. No more American Pie for you, because we are introducing to you 'ma doner kebab'. All vegan, doner spiced cauliflower, slow cooked and finally grilled, combined with a black eyed pea chilli sauce and mixed raw salad.
Like a famous poet once said 'yu mean tchaikovsky sit down at dah piano an mix a black key wid a white key is a half-caste symphony'. A poignant piece of poetry which metaphorically proved that mixing up colours is never half anything and it helped to eradicate the once common phrase 'half-caste'. The poem illustrated that mixing up colours can enrich anything, not just the human race. This goes for food too. A plate full of essential nutrition, artistically painted by nature, to make our varied nutrition choices easier.
Always taste the rainbow at meal time!
Carrot, red onion, red pepper, chives and garlic all roasted at 180C for 45mins with a little seasoning and rapeseed oil, then blitzed into a sauce with flax seeds and re roasted for a few minutes with a good grating of nutmeg.
Cubed butternut squash, roasted at 180C for 45mins before turning up to 220C for a further 20mins, along with red onion, plenty of seasoning and an abundance of thyme.
Chickpeas lightly sauteed with finely chopped sweet chilli beetroot, pink pepper and spinach. Then combined with giant couscous cooked in vegetable stock.
Avacado and beetroot shoot salad.
A highly nutritious dish which doesn't require a lot of labour. Profiting from the oven's ability to enhance the flavours and the blender to hide the lackadaisical preparation work.
We're still on an Asian kind'a vibe here. We made a bit too much sushi rice yesterday. Not wanting to waste it, we came up with another plant-based dish here. Using left overs and excess is a great way to get your imaginative juices flowing and this dish, in particular, was a real triumph for us.
Seasoned sushi rice mixed with the juice (with pulp) of fresh radishes and formed into balls with fresh edamame beans.
Lightly charred pak choi, fresh cucumber, and red cabbage salad.
Black beans (not the asian style, just soaked black beans) cooked in a sauce of red onions, sesame oil, black sesame seeds, spring onion storks, garlic, ginger, star anise, agave, cloves, five spice, soy sauce, lime juice, and chilli. Reduced to thicken before adding red pepper to very slightly tenderise.
This was a really fulfilling and tasty dish to make. Tasty, nutritionally rich and so simple to make.
Sushi rice, half seasoned with rice wine vinegar, salt and agave, the other with a little added seasoned sweet potato.
Sushi does not mean 'raw fish' contrary to popular belief. It refers to the method of seasoning the rice. More importantly, it means you can have vegan sushi without having to call it suveg or vegshi, or some other Russian sounding name.
Homemade All Vegan Sushi
Green sushi avocado, spring onion, asparagus
Rainbow sushi asparagus, carrot, pepper, and beetroot shoots
A nice little platter to impress your friends. Fun to make and the world is your oyster. Go crazy.
We all know that chickpeas are a rich source of dietary fibre and protein, but did you know that the chickpea plant is bisexual?
Just a useless fact for a quiz one day!
Red lentil pasta cooked in a basil and lemon oil.
Raw celery and cashew salad.
Toasted sunflower, chia and sesame seeds.
Chickpeas in a sweet, garlicky red cabbage sauce, with an abundance of herbs and finely chopped vegetables, red onions, dates, tomato puree and plenty of seasoning.
Vegan food is too "boring". Anyway, we digest.
Here is our boring mezze of:
Pan fried okra and chilli
Tumeric spiced quinoa and pearl barley, cooked with sunflower seeds, coriander, vegetable stock, jalapenos, mange tout, and spring onions
Fresh salad of cherry tomatoes, shallots, lemon juice, salt, pepper, fresh mint and fresh coriander
Picked Chilli Peppers
Wholemeal pitta bread, made with wholemeal flour, baking soda, blended beetroot, red cabbage and oat water.
Garlic mash of potatoes, mixed with more blended beetroot, red cabbage, garlic, cold pressed rapeseed oil and onion seeds.
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As we alluded to yesterday, Ronald McDonald has lost the boardroom. Many blame it on his feet being too large, but the popular consensus is that no kid fears the Hamburgular anymore. This is because the traditional burger needs no more bad press, let alone its evil frontman.
Here is the only type of burger, strong healthy kids need in 2017. A burger salad to accompany any vegan meal.
Portobello mushrooms griddled in garlic, rapeseed oil and plenty of seasoning inc. basil. Pureed beetroot and onions, lightly griddled and perfectly sweet cherry tomatoes, avocado, griddled pineapple, and cress.
Serve this alongside your starches and proteins to really mix things up on the dinner table.
Getting down and clean, with nacho canapés.
Nach yo thing? Tonight we're working on a recipe that we hope will turn the Hamburgular onto our side. Ronald McDonald has lost the will of his gang in recent years and for some time now the Hamburgular has been breaking into our repertoire. Look out for it tomorrow.
Lightly salted corn flour nachos, roasted red pepper rings, sliced cherry tomatoes, capers, avocado, beetroot puree, onion seeds and cress.