Flex­i­ble feasts

It’s easy and yummy to adapt these flex­i­tar­ian recipes to suit car­ni­vores or veg­e­tar­i­ans

Nadia - - CONTENTS -

From nu­tri­tious nour­ish bowls to sal­ads and soups burst­ing with healthy in­gre­di­ents, it’s as easy as a quick swap to change up these flex­i­ble recipes and turn them veg­e­tar­ian, or vice versa. By switch­ing out the pro­tein you can suit your mood or please even the pick­i­est mem­bers of the fam­ily with­out sac­ri­fic­ing any of the flavour ben­e­fits.

Nour­ish bowl with pump­kin hum­mus

Ready in 30 min­utes | Serves 2 | DF | GF


1 clove gar­lic 1 Tbsp tahini* 1 Tbsp chopped fresh herbs – eg rose­mary, pars­ley, thyme etc ½ cup mashed roasted pump­kin 200g tinned chick­peas, rinsed and drained Good pinch ground turmeric 2-3 Tbsp lemon juice or to taste 1-2 Tbsp olive oil Sea salt NOUR­ISH BOWL

Oil, for cook­ing 4 rash­ers smoky ba­con OR… 300g block plain firm tofu plus 1 Tbsp dukkah 1 cup finely shred­ded red cab­bage 2 Tbsp ap­ple cider vine­gar mixed with 1 Tbsp honey 250g cooked wild rice or brown rice 2 hand­fuls sea­sonal green salad leaves 1 car­rot, cut into thin strips or spi­ralised curls 1 cup thawed peas or edamame beans Fresh mint leaves, to gar­nish

1 Make hum­mus first. In a small food pro­ces­sor or blender place gar­lic, tahini, herbs, pump­kin, chick­peas and turmeric and pulse un­til finely chopped. Add enough lemon juice and dashes of olive oil un­til mix­ture is smooth and spoon­able. Sea­son to taste with sea salt and cracked pep­per, cover and re­frig­er­ate.

2 Heat a dash of oil in a fry­ing pan over medium heat then fry ba­con on both sides OR dice tofu and sear in pan with dukkah, toss­ing to colour on all sides.

3 Toss the red cab­bage with the ap­ple cider vine­gar and honey.

4 To serve, ar­range the rice in 2 serv­ing bowls then place the greens, car­rot, peas and dressed cab­bage dec­o­ra­tively around the bowls. Top with either ba­con or tofu fol­lowed by a large dol­lop of pump­kin hum­mus and gar­nish with fresh mint.

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