Cinnamon & Apple Quinoa
DIET
- Vegan
COURSE
- Breakfast
PREP TIME
COOKING TIME
INGREDIENTS
- 300 ml (approximately) of water
- 90 g of quinoa or organic quinoa, rinsed
- Pinch of sea salt
- ½ medium sized organic apple (Granny Smith or Pink Lady work well), diced
- ½ tbsp. of cinnamon
- 2 tbsp. of chopped raw walnuts
method
Bring water, quinoa, salt, and diced apples to a boil in a medium saucepan. Turn heat to low and simmer, uncovered, until done and water is fully absorbed, about 15 minutes. Remove from heat.
Cover and let rest for 5 minutes.
Fluff quinoa with a fork. Spoon into bowls, top with a sprinkle of cinnamon and a few walnuts. Enjoy!
lunch
Vegan Day 2 Recipes
Tofu & Spinach Cannelloni
DIET
- Vegan
COURSE
- Lunch
PREP TIME
COOKING TIME
INGREDIENTS
- 2 tbsp. of extra virgin olive oil
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 2 x 400 g cans of chopped tomatoes
- 50 g of pine nuts, roughly chopped
- 400 g bag of spinach
- Pinch of grated nutmeg
- 349 g pack of silken tofu
- 300 g pack of fresh lasagna sheets
- 4 tbsp. of fresh breadcrumbs
method
Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 minutes until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 minutes until sauce thickens.
Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min. Then add half the pine nuts and the spinach. Wilt spinach, and then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat. Allow to cool slightly.
Heat the oven to 200 Celsius. Pour half tomato sauce into a 20 x 30 cm dish. Divide spinach mix between lasagna sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 minutes.
Dinner
Vegan Day 2 Recipes
Chestnut Apple and Fennel Soup
DIET
- Vegan
COURSE
- Dinner
PREP TIME
COOKING TIME
INGREDIENTS
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 ½ cups of chopped peeled chestnuts
- 1 apple, peeled and chopped
- 1 baby fennel bulb, chopped with green fronds reserved
- 3 cups of salt vegetable stock
- 4 cups of water
- 2 tbsp. of extra chopped chestnuts
method
Spray a large saucepan with cooking oil spray. Add the onion, garlic, chestnuts, apple and fennel and sauté for 5 minutes until softened. Then add stock and water.
Simmer for 20-30 minutes, then remove from heat and cool slightly. Place soup mixture in a food processor or blender and blend until smooth.
To serve, reheat soup and top with reserved fennel fronds and extra chestnuts on top.
snack
Vegan Day 2 Recipes
Strawberry-Soy Smoothie
DIET
- Vegan
COURSE
- Snack
PREP TIME
COOKING TIME
INGREDIENTS
- 400 g of strawberries (fresh or frozen)
- 320 g of silken tofu
- 2 tsp. of honey
method
Blend all of the ingredients together, adding enough soy milk to get to the desired consistency.
