A quick and easy salad made from cauliflower rice and quinoa, corn and bell pepper. This is a tasty and light side dish. To make it more substantial for a main dish, add some black beans.
Tag: gluten free
Burrito Butternut Boats
A super simple dish of butternuts stuffed with a Mexican-flavoured bean stuffing. This plant-based dish will keep you full as it is packed with fiber and protein.
Rainbow quinoa salad
A stunning colorful salad that is simple and quick. A perfect side dish to a Middle-Eastern or Mexican-themed meal.
Asian fishcakes with ginger and lime
Super quick and easy zesty oven-baked fishcakes with Asian flavours. A great way to use salmon off-cuts, but tinned fish works equally well.
Spinach and ricotta stuffed mushrooms
Comforting creamy spinach stuffed portabello mushrooms that can be served as a beautiful starter or a light lunch. Add a fresh salad and some whole-grain bread for a more substantial meal.
Middle-Eastern stuffed peppers with lentils, rice and spice
Beautiful bell peppers with a spiced lentil and rice stuffing, inspired by a meaty recipe from Yotam Ottalenghi’s Jerusalem. This plant-based wonder is delicious served with a fresh salad and some Greek yoghurt.
Oat pancakes with blueberries
A healthy breakfast so delicious that it can pass for a dessert! Packed with fiber and fruity goodness, these pancakes are moist, spongy, sweet and super satisfying.
Cauliflower Tofu Tikka Masala
This plant-based dish is rich and velvety, despite the fact that it contains no cream. It’s super high protein & fiber vegetarian dish will satisfy your hunger and keep you full for longer.
Buckwheat flour pancakes
Beautiful buckwheat flour pancakes
Perfect pancakes made with nutty buckwheat flour, a whole-grain and gluten-free alternative to wheat.
Ingredients
- 1 cup sifted buckwheat flour you can make this by grinding buckwheat in your Nutribullet
- 2 large free-range eggs
- 300 ml low-fat milk
- pinch of salt
- olive or canola oil spray
Instructions
- Whisk all the ingredients together in a large bowl
- Heat a non-stick pan on medium – high heat and spray with olive / canola oil spray
- Using a soup ladle, pour batter into the pan and swirl to reach the edges of the pan
- Flip your pancake once the edges start to lift and cook for another 30 seconds on the other side, until browned to your liking
- Serve with fresh fruit and Greek yoghurt for a delicious breakfast or dessert, or serve with your favourite savoury pancake stuffing!
Juicy and tasty oven baked falafels
These falafels are packed with flavour! The addition of frozen peas adds a beautiful green color on the inside and adds moisture to the mix. Baking rather than frying means that you cut down substantially on added fats.