BEETROOT, AVOCADO & ROCKET QUINOA SALAD WITH SPICED WALNUTS & MINT

Ingredients

Salad
• 2 medium sized beetroot
• 1 cup quinoa
• 1/2 cup chopped walnuts
• 1 tspn chinese five spice powder *
• 1 tspn olive oil for cooking walnuts
• 1.5 cups of baby rocket
• 1 avocado
• 1/2 medium red onion
• 1/2 cup cubed goats feta *Optional
• 2 Tbspn sunflower seeds
• 1 Tbspn fresh mint
• Salt and Pepper to taste
Salad Dressing
• 2 Tbspn extra virgin olive oil
• 1 Tbspn balsamic vinegar
• 1 garlic clove, peeled and minced.

Instructions

1. Wash the beetroot and cut the ends off the beets then place in a steamer or a colander set on a saucepan with about 2 inches of simmering water. Steam for about 20 minutes until beets are tender when piercing with a knife. Remove and leave to cool.
2. Thoroughly rinse the quinoa before cooking. Put the quinoa in a saucepan. Pour in 2 cups of water. Cover and bring to the boil and then simmer for about 12-15 minutes until all of the water is absorbed. Then drain the quinoa to make sure any excess water is removed and place in a bowl.
3. While the beetroot and quinoa are cooking prepare the rest of the salad.
4. Lightly pan fry the walnuts in the coconut oil and sprinkle the chinese five spice powder over the walnuts to coat while cooking. Pan fry the walnuts for 2-3 minutes until light golden brown. Set the walnuts aside to cool on a plate lines with a paper towel to absorb the excess oil.
5. Chop up the red onion, peel and slice the avocado and chop up the fresh mint.
6. Peel the cooled beet's skin off with a vegetable peeler and cut each beetroot into halves, then each half into wedges.
7. Mix the rocket leaves evenly through the cooked quinoa, then arrange the beetroot wedges and avocado evenly over the salad.
8. Top with the spiced walnuts, goats feta, sunflower seeds and chopped mint.
9. Pour the dressing over the salad just before serving.
10. Add salt and pepper to taste.

Supergreen soup

Because I RESIGNED FROM MY JOB and I'm VERY HAPPY and there's MORE TIME TO MAKE FOOD that is GOOD FOR MY SOUL x

Ingredients

2 tbsp. extra-virgin olive oil

1/4 tsp. Kosher salt

1 1/4 c. celery

1/2 c. shallots

1/4 c. garlic

8 c. vegetable or chicken broth

3 c. broccoli

3 c. sliced spinach

1 c. sliced mushrooms

1 c. orzo

basil pesto

Directions

1. In an 8-quart saucepot, heat olive oil on medium. Add salt, celery, shallots, and garlic. Cook 8 minutes or until golden, stirring.
2. Add broth and broccoli. Heat to simmering on high. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
3. Add spinach, mushrooms and orzo. Simmer 8 to 10 minutes or until starches and veggies are softened.
4. Remove from heat. Stir in basil pesto to taste.

Teriyaki Tempeh, mk 2

Goodness it's been a while hasn't it!  I figured since I have been relying on this 'back catalogue' of recipes rather heavily I should update when I find something delicious again.  And here it is.  Nothing to change about this, utterly perfect (and excellent cold for lunch, too).  Life is good. x

Ingredients

• 1 8 oz package organic tempeh
• 1 TB olive or coconut oil

Tempeh Marinade

• 3 TB veggie broth
• 1 TB tamari (or soy sauce if not gf)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

Teriyaki Sauce

• 4 TB tamari (or soy sauce if not gf)
• 1 tsp sesame or olive oil
• 2 TB maple syrup
• 1 tsp sriracha (or hot sauce)
• 1 tsp rice wine or apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp corn starch
• 1/4 tsp liquid smoke (optional but tasty)

Toppings

• Sesame seeds
• Scallions

Instructions

1. Cut tempeh into triangles or squares and steam in a steamer basket for 10 minutes (optional but makes the tempeh extra tasty).
2. Add all ingredients for marinade into bowl and whisk together.
3. Place tempeh into dish and pour marinade over. Marinate for at least 20 mins.
4. Place olive or coconut oil in a pan and sear the tempeh 3-5 minutes on each side until crispy.
5. Mix teriyaki sauce ingredients in large bowl.
6. Once tempeh is cooked, add tempeh to teriyaki sauce, covering the tempeh.
7. Take tempeh out of the sauce (leaving the extra sauce in the bowl) and add back to pan.
8. Heat tempeh again for about 30 seconds on each side to caramelize the sauce on the tempeh.
9. Turn off heat and pour the remaining sauce over the tempeh in the pan. Leave for about a minute for the rest of the sauce to thicken a bit.
10. Serve and top with sesame seed and scallions (optional).