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