I’m very excited to add a vegan and plant based recipe spin into #ProjectMe, because experimenting with food has been the one thing that has made the process lasting for me. There is a perception that vegans only eat avocado on toast or flavourless tofu, but I have had more burst of flavour and exciting meals with plant based ingredients than ever before.A dear friend spotted my warm broccoli, spinach and walnut salad and asked for the recipe, so Di … this one’s for you:
1 broccoli head
1 bag of baby spinach leaves
1 bunch of long green beans
1 cup of chopped walnuts
1 cup of shaved coconut
1 cup uncooked quinoa
1/2 cup pomegranate seeds (seasonal)
1 avo (optional)
1 fresh lemon
Mixed or All Spice
Roast the uncooked quinoa on a baking tray on medium heat, until they go golden brown. It changes the taste of the quinoa completely. Add two cups water to one cup roasted quinoa and cook on medium heat for about 15 – 20 mins. Quinoa must be soft (not crunch) and set aside to cool.
Break the broccoli into small chunks, chop beans into three and steam for 10 to 15 minutes. The veggies must still be crunch, so don’t overdo it.
In a pan on medium heat, add the walnuts & coconut shavings. Stir continuously so they go golden brown but do not burn. This also changes the taste completely.
While the veggies and quinoa are still warm, toss them into your serving bowl, with the uncooked spinach leaves. This tenderises the leaves slightly.
Mix in the nuts, coconut and pomegranate.
I am a plant based vegan, so processed oils aren’t in my recipes. You can add a dash of olive oil, but fresh avocado is a much better way to get your healthy fats into your recipes.
Spicing the salad is up to you. It goes very well with All Spice or Mixed Spice, which has some cinnamon in it. I add some salt and squeeze one fresh lemon. As a side note, I have readjusted my tastebuds so I hardly use any spices in my food at all. If you want to add a dressing … go for it and do let me know how it is