Lentils, Quinoa and soya chunks salad



Salad without parsley

Salad ingredients

  Ingredients:

• 20 or more soya chunks
• 1 small onion few
• 3 twigs of fresh thyme
• 1 medium tomato
• 1 lemon
• 1 glass of precooked quinoa
• 1 glass of precooked lentils
• A small bunch of flat parsley (optional)
• Olive oil  3 spoons
• Salt

Method:

Soak the soya chunks in a bowl with salt and boiling water. Make sure there is enough water to cover the chunks. Cover the bowl and leave the chunks to rehydrate for 10 minutes.
After 10 minutes squeeze out the water and cut the chunks in smaller pieces… 2 to 3 pieces per chunk perhaps?

Cut the onion and fry into 2 spoons of olive oil with the twigs of thyme. Fry for 2 minutes and then add the cut soya chunks with one spoon of water. Simmer fry until the water dries and the chunk start browning and become crispy. The purpose of this is so that the soya chunks absorb the flavours from the onion and thyme.

Remove the chunks from the pan and set aside.

Now cut the tomato in small pieces, grate the lemon to obtain zest and squeeze the juice.

In a salad bowl, pour your lentils, the quinoa, the fried onion and soya chunks, the tomatoes, lemon zest and juice, a pinch of salt and the chopped parsley. Drizzle the last spoonful of olive oil. Mix well and leave in the fridge to cool.

This dish is best served on its own very cold. Do prepare some additional lemon quarters for serving is needed.

Serving suggestion wit parsley

This would be great for brunch and for the pack lunch.

Enjoy

Buckwheat salad for 2

Roasted mulberries and sesame seeds

Ingredients:

1. 200grs buckwheat (precooked)
2. A small bunch of parsley (finely chopped)
3. 
4. Hand full of dried Mulberries (riced)
5. Hannd full of seame seeds roasted
6. Half a red onion (finely chopped)
7. 50grs of crinkled pickles beetroots (cut in Julienne)
8. 1 lemon (zest from a half and cut the other half in quart)
9. Salt and black pepper
10. 2 tbsp of olive oil

 Place the buckwheat, chopped parsley, mulberries, onions, onions, lemon zest salt, pepper and oil.

Mix well and add the beetroots. Beetroot must be added in just before serving as it might colour the rest of the ingredients.

Taste and adjust salt and pepper. Serve with the lemon quarts which will serve as vinaigrette.

Next time, fry the onions with thyme in olive oil & soya chunks and add in the salad… yummy!

Enjoy!

Cinnamon pear tatin for 10

Ingredients:

1. 7 medium pears halved and corked
2. 1 teaspoon of ground cinnamon
3. 125 grs of sugar
4. 1 pinch of salt
5. Cream for serving (use alpro soy cream for vegans)
6. 125grs of butter
7. 1 rolled pastry (made with dairy free butter, sugar and flour)

Method:

In a pot, put 100 grs of sugar and 100grs of butter. Melt both stirring until the start to brown. Add the halved pears and all the cinnamon and salt. Cover to simmer for 20 minutes until the pears soften.

In the meantime, use part of the left over butter to get the baking dish ready to receive the pears. Once buttered, dust the dish with the remaining sugar.

Put the oven to Preheat at 200c.

Place the pears in the baking dish one by one and face down, then cut the remaining piece of butter and deposit the chunks on top of the pears. Now cover with the rolled pastry. Use a fork to prick the top of the pastry all over so it will let steam out while the cake is baking.

Place the dish in the oven and cook for 40 minutes at 200c.

Take it out of the overn and leave to cool before serving.
Serve with cream and poppy seeds for presentation. Alternatively use roasted almond flakes.

I use very little sugar because I am not a big fan. If your guests have a suit tooth, serve the cake with a coulis or ice cream.

ENJOY!

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