All tagged veggie

buckwheat tabbouleh

I love the lebanese salad tabbouleh and it works brilliantly with buckwheat rather than bulgar wheat. Buckwheat is a gluten free grain despite the name so this salad is a fabulous gluten free alternative to tabbouleh. This might seem a lot of parsley - but tabbouleh is traditionally a parsley salad with a small amount of bulgar wheat. Parsley is packed with vitamin C and antioxidants and so very good for us.

spiced green falafel

Deliciously spiced, easy tomato and very green these falafel are sure to be a hit. Falafel are traditionally deep fried, but we have baked them with just a brush of olive oil to make them healthier. We have spiced them using a Zhoug paste from Belazu that is seasoned with coriander and jalapeño. It’s easily available from supermarkets.

Green buckwheat salad

I first started using buckwheat in a salad after trying the delicious pink tahini buckwheat salad from Ceri Jones of Natural Kitchen Adventures, which is featured in her app. This green buckwheat salad has been inspired by Cert’s pink salad! Buckwheat is a gluten free seed and is very useful in a gluten-free diet as it gives a grain-like texture. For the health benefits see tip below. Serve this salad as it is or you can add crumbled feta cheese if you want to increase the protein content.

beetroot and herb quinoa salad

I love a salad. In the spring and summer I make sure I have one at least one a day and in the winter I just warm up a few of the ingredients to make a warm salad. To stop myself getting bored I am always changing the ingredients. My salads are never boring with just lettuce and cucumber - I make sure I pack them with lots of delicious vegetables. They are always colourful and contain at least four different vegetables or herbs.

sweet potato rosti

These are so tasty that even my husband who has decided he doesn’t like sweet potatoes loves them! And for him to go back for seconds on a veggie dish is high praise indeed! They could be served for breakfast with a poached egg on top or alongside a green salad for lunch. For most people 3-4 rosti would be enough for lunch – although my husband did eat 6 the first time I cooked these for him!!