150 posts tagged salad
Lunch - iceberg lettuce, cucumber, red bell pepper, butter beans, sun-dried tomatoes, dried berries (goji, cranberry, bluebs), sunflower seeds, tahini, s&p and lemon juice.
Toasted sprouted seed rye bread with a layer of tahini, cucumber slices, basil tofu, cherry tomatoes and nutritional yeast, beetroot chips, sugarsnap peas and more cherry toms.
Lunch: quinoa cooked with lemon juice, s&p, oregano and chilli flakes, baby courgette, red bell pepper, sundried tomatoes, cucumber, sugarsnap peas, spinach and a drizzle of tahini.
Dinner - steamed sweet potato with thyme and tahini and roasted bell pepper, cherry tomatoes and sweet onion with sea salt, rosemary, white pepper and chilli flakes.
Food prep for a few days away. :)
I’m spending a few days with a friend, now that she’s finished uni, which I’m super excited for - however I hate being a burden with food! I’m taking a few train journeys to see her so I’ll eat one salad then and leave one for tomorrow probably. I find others’ food prep interesting so here’s mine! :D
- 2x salads made with iceberg lettuce, red and yellow bell pepper, sugarsnap peas, cucumber, cherry tomatoes, grilled asparagus, leftover homemade pasta salad, mint couscous and tomato salsa;
- 1x ripe mango;
- 1x cocoa orange Nakd bar;
- 1x box of orange, lemon and lime tea bags;
- 2x single serving portions of gf porridge, made with rice, millet and buckwheat flakes (free from Vegfest!!).
Obviously this isn’t 3 days worth of food but it’s enough to not be a huge pest. ^_^
Dinner - sun-dried tomato and basil pesto Puy lentils with spinach and grilled mushrooms, red bell pepper and cherry tomatoes brushed with a sweet and spicy tomato sauce. :)
Dinner - spicy grilled tofu and mushrooms with cherry tomatoes, edamame, spinach, a side serving of broccoli and a peanut/orange sauce.
For the tofu I pressed a third of a block, chopped it in to 5 slices the put some cornstarch, cumin, ground coriander, nutritional yeast, smoked paprika and cayenne pepper on a plate, mixed it up and rolled each piece of tofu in the mix. Then I just sprayed the griddle pan a few times with a lil’ bit of oil and grilled away!
The dressing is simply a tsp of peanut butter, pinch of salt and some orange juice (which I microwaved for 20 seconds - they heat helps everything emulsify) and bam! Awesome dressing. :D
A whole red bell pepper, cucumber sticks and a few tbsps of natural hummus. :)
Lunch - lettuce, tomato, carrot, avocado, baked potato, cashew and almond salad with a tahini/lime/orange dressing, paprika and cumin.
Today’s breakfast - breakfast ‘burrito’ - little gem lettuce, red bell pepper, scrambled eggs, ketchup, smoked paprika, oregano and black pepper all in a wholewheat wrap.
Pumpkin seed and cranberry bread with red pepper hummus, lettuce, dried cranberries, apple slices and organic peanut butter.
Roasted beetroot and aubergine salad with bulgur wheat, cherry tomatoes and local salad leaves, served with a pesto olive oil dressing.
I think this was probably my favourite meal we had out! I love a good salad. :3
Courgette, basil and cheddar tart, baked lemony new potatoes and salad leaves from The Chapel.
I went out for lunch today with a few friends for a birthday/leaving do - one of my best friends is leaving for a year to study in Utah! :(
At least the food was good, I suppose! It’s always nice when the vegetarian options don’t consist of yet another defrosted veggie burger or stuffed pepper! :)
Seared sesame marinaded tuna with crunchy Asian style salad, served with a lime, chilli, honey & soy dressing and toasted peanuts on a wholewheat waffle.
From The Waffle House, Norwich! :)
Simple white wine and pea risotto with a roasted butternut squash and red pepper sauce, toasted pine nuts, a little ‘parmesan’ and rocket.
This went down really well! I completely made up the recipe but it was great. I cooked a big batch so it was dinner for my whole family - and even my carnivorous father emptied his plate! I never normally cook anything that tastes bad but even I was surprised with how nice it was, haha! Oh, and it’s 100% vegan, low fat and gluten free. :)