Going full Vegan at present, I was after something easy and quick to make for lunch, but something I would still be proud to serve for dinner to friends, or even clients.
Today, I used shortcuts. Yes, sometimes, it happens...
To my defence though, I have used 100% organic foods, some straight from the tin.
My aim was to show that anyone can eat delicious food, even on a budget, even if you do not know how to cook.
This dish is packed with plant-based proteins, healthy fats and slow-release carbs.
I have also sprinkled the dish with purple kale, broccoli and fenugreek sprouts, but you can used any chopped fresh herbs.
I am sure you will love this recipe and will regal yours and your guests tastebuds.
You can serve with dish with your choice of rice (I would suggest wild or sprouted GABA black rice), buckwheat or quinoa.
It is all about FOOD™
This Blog offers an easy-to-read condensed descriptive of food groups, nutrients, and their role on our body; cooking processes; world news with major impact on food and consumers; comprehensive reviews of restaurants (Menus, Food-on-plate and Quality of Service); and easy-to-follow Exquisite recipes, as well as healthy snacks and juices.
Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.