The Vegan Food Lab by Arielle de La Loyere
Lunch/Dinner
Note: There are Lunch/Dinner options in the Kids section too for you to try! Enjoy!
Quinoa Burgers
Ingredients:
1 can (540ml) chick peas drained
1 egg (Vegan: 1 tbsp Chia seeds soaked in 3 tbsp water for 10 min.)
1/4 cup red onion chopped
1/4 cup fresh parsley
2 garlic cloves chopped
1 tbsp lemon juice
1 tbsp lemon zest
1 tsp coriander chopped
Salt & pepper to taste
1/2 cup cooked quinoa, chilled
1/4 cup oat flakes
4 hamburger buns
Slices tomato, pickle and lettuce (optional)
Preparation:
Add all ingredients into your blender. Blend until smooth so for 1 minute or 2 minutes at most.
Make into 4 patties.
Grill on your BBQ until the patties are golden.
If you do not have a BBQ, place onto a baking sheet and cook in the oven at 350F for about 8-10 minutes or more, turn, and bake another 8-10 minutes until golden.
Serve with buns and other condiments like you would for a real hamburger: sliced tomatoes, pickles and lettuce.
Taste the goodness and enjoy!
This recipes is for 4 generous servings.
Lentil Tabouleh
Ingredients:
2 cups of cooked green lentils
1 bunch parsley (leaves removed from sprigs)
1 lemon juice
3 tbsp pine nuts grilled
1 cup fresh mint chopped
1 1/2 cups cherry tomatoes cut in 1/2
1/2 cup fresh green onions chopped
1/2 cup Feta cheese crumbled (optional) (Vegan: nut cheese)
2 tbsp olive oil or to taste
Salt & pepper to taste
Preparation:
Green lentils do not need to be soaked. They can be cooked in advance & set aside. I like to combine them in the recipe when they are still lukewarm.
The parley leaves must be removed from the sprigs & set aside. Sprigs can be discarded or set aside if you want to make a soup from them.
In a large bowl, combine the lentils, parsley leaves, cherry tomatoes, pine nuts, green onions & fresh mint.
Drizzles with olive oil, lemon juice, salt & pepper to taste. Mix & set aside for the ingredients to meld.
On two plates, serve a portion of the salad & add some crumbled feta on top (optional).
Taste the goodness & enjoy!
This recipes is for 2 generous servings.
Avocado, Quinoa Rainbow Salad
Ingredients:
1 avocado finely sliced
2 tomatoes diced
1/2 cucumber diced
1/2 carrot diced
1 beetroot diced (cooked or uncooked)
3 cups roquette or mixed spring greens salad
2 cups pre-cooked quinoa
1 clove garlic finely chopped
1 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tbsp olive oil
Salt and pepper to taste
Fresh raspberries & blueberries (optional)
Preparation:
This salad is called the rainbow salad because it has all the colors of the rainbow in it.
In a small bowl, add the garlic, vinegar & mustard. Mix well until smooth. Let sit for 10 minutes. Add the olive oil, salt & pepper to taste. Mix again well, until smooth.
In a large bowl, add the tomatoes, cucumber, carrot, beetroot & green salad. Add the dressing and combine all ingredients well together. Add quinoa & mix well.
Divide onto 2 plates & add 1/2 the sliced avocado on top of one plate & the other 1/2 on the other plate.
Add a few blueberries & raspberries on top as decoration & serve.
Taste the rainbow goodness. Enjoy!
This recipes is for 2 generous servings.
Quinoa, Veggies & Goat Cheese
Ingredients:
1 cup cooked quinoa
1/2 red onion finely sliced
2 tomatoes diced or 1 cup cherry tomatoes cut in 1/2
1/2 cucumber diced
1/2 red pepper diced
1 clove garlic finely chopped
2 tbsp apple cider vinegar
1 tbsp olive oil
Salt and pepper to taste
1/2 cup crumbled goat cheese (optional) (replace with the Nut cheese of your choice for Vegan)
Preparation:
Quinoa is found in supermarkets in a dried form like rice. You need to cook it with water. Ratio 2:1 that is 2 cups of water for 1 cup of quinoa. Bring it to a boil and then let it simmer until cooked.
Let the quinoa cool before combining it with ingredients.
In a small bowl, prepare the dressing by combining the garlic, vinegar, olive oil, salt & pepper to taste.
In a large bowl, add the quinoa, onion, tomatoes, cucumber, red pepper & crumbled goat cheese. Add the dressing & mix well together.
Taste the goodness & enjoy!
This recipes is for 2 generous servings.