Toss with drained quinoa, rice and lentils.
It’s a pretty salad as well – with the contrasting red and white of the tomatoes and feta popping against the quinoa and lentils.
Super healthy and perfect for picnics or a warm summer day.
Toss the cauliflower with olive oil, turmeric and salt and spread out on a lined baking sheet. Deciding which recipe to review first was easy as I had a cauliflower in the crisper. Drain and set aside. Rating: 4 out of 5. loading... Magazine subscription – save 44% and get a cookbook of your choice.
Prep time 10mins.
For the Salad ingredients. The Vegan Chef & Lifestyle Training is a hands-on practical plant-based training program for people who care about creatures great and small. Book review time. Toss cauliflower in flour mix.
Drain and set aside.
Toss with the salad. Mix the cooked cauliflower and asparagus with the quinoa and lentils and the herbs. Read more details about the Modules here. There are 4 more places left for the April course and 8 for the May course.
Check for salt. They have a more al dente texture than brown lentils, which, to me, get too mushy for salads. After my book shop binge I sat in the car waiting for a friend for a walk and I flicked through all of the pages and decided this was the next cookbook to review. It is right up my street this book as it has pages and pages of salad recipes which can easily be made into wholesome filling meals.
So I chose a cauliflower and pine nut salad which has a very unusual sweet and sour dressing. Roast until deeply browned, about 20 minutes. Stir everything to combine, then it’s ready to serve! You don’t have to follow a recipe completely to make it a winner and something new to add to your cooking repertoire. We also learn in a hands on way how to cook beans and legumes in the foundation module of the training.
This recipe is a true testament to that. In a small saucepan over medium heat, bring enough water to cover lentils to a simmer, add a pinch of salt and cook lentils until tender, 15 minutes. Seasoned French green lentils: Be sure to use French green lentils here.
Preheat oven to 350ºF. And because I find plain lentils to be very bland, I season them with lemon, olive oil, Dijon mustard, and a good bit of sea salt and pepper. {Vegan+Vegetarian} In searching through my recipe archives, I discovered that I have one cauliflower … I added garlic and chili to the original sauce in fact changed most of the recipe, but this is what I love to do, be inspired by recipes and mix them around. Quinoa, lentil & feta salad. Add ingredients directly to your favorite online grocery cart (where available).
Amongst those books was a great new cookbook called Neighbourhood by Hetty Mckinnon. Print. Sprouted Mung Bean Hot Pot with Coconut and Wild Rice, Quinoa lentil and Cauliflower Salad with a Currant Sauce. I suggest trying my version of the recipe and really do recommend either buying Neighbourhood by Hetty Mckinnon or putting it on your birthday wish list, it truly is a marvelous cookbook.
Cook red rice and lentils in a large pot of boiling, lightly salted water for 20 minutes. This post was originally published on April 21, 2014. Serve the salad with a spoonful more of the sauce. It’s a healthy, protein-packed salad that can be made ahead of time.
15 Replies. A striking and substantial main course salad. Add ingredients directly to your favorite online grocery cart (where available). I would love to hear how your cooking adventures are going and will soon set up a facebook page for you to share your kitchen successes and tips and ideas. This is a delicious and warming salad that is easy to make and can be kept in the fridge for a few day. Rate.
There’s a triple punch of protein by using quinoa, lentils and walnuts. Reply Like (8) Save post Report.
Prep: 15 mins; Cook: 15 mins; Easy. Let the quinoa cool slightly. oldest • newest. I actually prefer to buy vegetarian cookbooks rather than vegan as I like the challenge of changing the dairy and egg components of recipes to something that is cruelty free and vegan. By Silvana Franco. In a small saucepan, bring quinoa and 2 cups of water to a simmer, cooking until tender and all liquid is absorbed, 15 minutes.
Preparation and cooking time. Cook quinoa in a medium pot of boiling, lightly salted water for 12-14 minutes until just tender.
Add the cooked quinoa to a large bowl along with the roasted cauliflower and red onion, and 1 cup chopped parsley. Heat three tablespoons of oil in a large frying pan, add cauliflower and fry over low heat for 10 minutes, until soft. I had it with some garden peas and enjoyed it.
Pour on half the sauce and mix through.
Hope you find space to try out this recipe as it is a real winner especially for those who are partial to sweet tastes. 45 ratings. When I got the book home I handed it to Makrand (my partner) and asked him what he would like me to cook, he bypassed all the salads and went to the sweets – so I will be soon reviewing some of those including a grilled banana slice.
Place the cauliflower in a baking dish with olive oil and salt and cook for 20 minutes or until tender.
Quinoa, a protein-rich seed, makes a great substitute for rice or couscous. Serves 4. Last Tuesday I went on a book shop binge and $269 later I walked out with two canvas bags full (I am praying my partner is not reading this blog post because that really was extravagant).
I have to say Jerry that looks absolutely delicious! Add the rest of the ingredients and simmer for 15 minutes or until the liquid is reduced and syrupy. Quinoa, lentil & feta salad; Save recipe.
DELICIOUS AND NUTRITIOUS: This salad will fill you up.
This by no means is a vegan cookbook but definitely is vegetarian. Enjoy the rest of your day now folks. Reply (1) Report. Share on facebook. This is a delicious and warming salad that is easy to make and can be kept in the fridge for a few day.
Read more details about the Modules here. Steam or boil the asparagus for 5 to 8 minutes. It can be make extremely fast and easy with precooked ingredients, and is always a hit at parties!
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The sweet and sour sauce was something I had never tried making as it included sugar and I really don’t use sweetener in my savoury dishes but decided to give it a go using maple syrup instead of caster sugar. Shop Now.
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