Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
Grains and pseudo-grains, nuts and seeds, legumes and vegetables, are all my staple foods and I’ve gone and thrown them all together in this vegan recipe for the ultimate in plant power!
Roasting peppers makes them tender and sweet and the perfect vessel for holding all our nutritious goodies. The filling is an array of textures and flavours and a satisfying meal.
This dish comes together pretty quickly if have cooked quinoa and lentils on hand. I like to make big batches of grains for the week and store them in the fridge for speedy meals.
The stronger the color of capsicums, the higher the concentration level of anti-oxidants. A small capsicum could provide up to three times more of the recommended daily amount of vitamin C, much more than any citrus food.
Each color of capsicum have different phytochemicals and provide different nutrients. Yellow contain lutein and zeaxanthin. Red are rich in astaxanthin and lycopene.
Orange have both alpha, beta and gamma-carotenes.
2 medium green/red capsicum
3 spring onion
4 medium sized mushrooms
1 cup corn
1 cup green peas
1 cup cooked lentils
1 cup cooked quinoa
1 clove garlic
Preheat oven to 180°C. Line a roasting pan with baking paper.
Slice tops from capsicums. Scoop out seeds and membrane. Stand capsicums in prepared pan cover with top and roast for 20 min.
Melt ghee in a frying pan over medium heat and sautee spring onion, garlic and chopped vegetables for 3 to 5 minutes or until light golden.
Remove capsicums and discard any water. Spoon warm lentil mixture into capsicums and
YOU MAY ALSO LIKE