Savoury recipes

The Curried Courgette ‘Spaghetti’

When I eat on my own, I can’t be bothered preparing an elaborated meal. I made this dish with three ingredients and in less than 10 minutes, it’s super easy and fun to eat! Needless to say that it’s also very much healthy and clean.

Ingredients (for one)

  • Courgette, 1/2
  • Cherry tomatoes, a big handful
  • Coriander, a handful
  • Curry powder, 1 teaspoon
  • Salt and pepper

Procedure

Wash the courgette and tomatoes. Use a spiraliser to make the courgette spaghetti or simply cut it in long stripes. Cut the cherry tomatoes in half. Chop the coriander.

Heat a little olive oil in a pan and add the spaghetti, cook until tender. In another pan, cook the cherry tomatoes until tender as well. Add the curry powder, salt and pepper.

Serve warm, sprinkle with the coriander. You can add some parmesan cheese if you fancy it!

Tadaaaaaaa!

The Quinoa and Lentil Stuffed Peppers

IMG_6373

Some would think that you can only make stuffed food with minced meat but they’re actually mistaken. Stuffed tomatoes, courgettes or aubergines work very well with plant-based filling. And you don’t need to be a vegetarian to enjoy them!

I usually make batches of whole grains and legumes for the week so I have them on hand when it comes to preparing quick lunches or dinners. I used quinoa, cashew nuts and lentils in this preparation.

Keep in mind that:

  • whole grain + legumes = complete protein  (brown rice + beans)
  • nuts/seeds + legumes = complete protein (whole-grain bread with nuts and seeds + hummus)

This recipe is therefore high in protein as there is a combination of cashew nuts, lentils and quinoa!

Continue reading

The Colourful ‘n Easy Lunch Plate

FullSizeRenderSome would argue that healthy meals are time-consuming and hard work, but I beg to differ. All you need is a bunch of colourful vegetables, some seeds, grains, and herbs; and just a little bit of prep’. Healthy doesn’t mean fancy, it can be very simple and affordable.

It took me about 15 minutes to prepare this lunch plate, and it’s so beautiful (and delicious) that I wanted to share it with you.

Continue reading

The Chili Sin Carne (and the power of beans)

A Chili Con Carne – Sin Carne, I could have just named it Vegan Chili, but some people are often skeptical when something is labelled vegan (I’ll come back to that in a further post).

Despite their bad reputation for making people gassy, beans are actually super duper healthy (see below). They’re also a proof that eating healthy isn’t necessarily expensive as they are really affordable and versatile.  You can be really creative when you have for example kidney beans, cannelloni beans, black beans, black-eyed peas, chickpeas, split (green) peas and/or lentils in your pantry.; you can incorporate them in many different dishes such as chilies, dips, soups or salads.

This recipe is easy enough but will take you about an hour; it serves 4 people. You can combine it with some whole rice and quinoa to have complete protein.

Continue reading

The Vegetable Tofu Loaf

IMG_6280I know what you’re going to say… tofu, really? I’m not a big fan of tofu either, but as I don’t eat meat – and barely any fish anymore – I need to find protein somewhere else. On the other hand, tofu can actually be pretty good when well-prepared, and this vegan recipe is concrete evidence of that fact

A few days ago, I came across this cooking idea I had scribbled at my yoga, mediation and detox retreat and remembered being blown away at the time as I had in mind that tofu could only be eaten fried or in ramen soups. I checked out a few recipes online to get the technique right, and made my own version with the vegetables I had in my fridge. Again, be creative and have fun cooking; you can use any vegetable you like although I wouldn’t use tomatoes or courgette as they’re very watery.

Continue reading

1 2 7