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Go Easy on the Meat!

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Thanks to creative and delicious dishes like these, veggies can easily become the main event

PHOTOS COURTESY OF Adobe Stock

SARIN'S BUDDHA BOWL

Serves 3
1 15oz can chickpeas, drained
2 tbsp olive oil
2 tsp cumin
1/2 tsp salt
3/4 tsp chili powder
3/4 tsp garlic powder
1/2 pumpkin
100g quinoa

Preheat the oven to 190 C. Wash and drain the chickpeas, then toss them with 1tbsp olive oil. Sprinkle over the cumin, salt, chili and garlic, stirring to coat evenly. Cut the pumpkin into thin wedges, toss with 1 tbsp olive oil and sprinkle with salt. Place the pumpkin and chickpeas on a lined baking sheet. Bake for 25-30 minutes, or until the pumpkin is soft and the chickpeas golden brown.

Meanwhile, place the rinsed quinoa in 300ml cold water and bring to a boil. Cook for 12-15 minutes, or until all the water has evaporated. Divide the chickpeas, pumpkin and quinoa between 3 bowls, adding cucumber, tomatoes and arugula. Serve with tahini sauce, balsamic vinaigrette or chili oil.

EDM 500x500

COURGETTE PASTA WITH TOMATOES

4 courgettes
4 large, ripe tomatoes, diced
2 cloves garlic, minced
1/4 bunch fresh basil, cut into ribbons
3 tbsp olive oil
Parmesan cheese shavings

Cut each courgette length-wise into very thin slices. Place the slices into a large bowl, sprinkle with 1tbsp salt and toss gently to coat. Line one or two baking sheets with paper towels. Transfer the salted courgette slices to the prepared sheets, arranging them in a single layer and let them stand for 20 minutes. Turn the courgette slices over and let them stand for 10 minutes more, before rinsing them under cold, running water. Using a clean kitchen towel pat the slices dry then arrange them in a loose mound on a serving platter.

In a large bowl, combine the tomatoes with their juices, and the garlic and basil. Toss gently to mix. Stir 2tbsp
oil into the tomato mixture and season well. Drizzle the remaining oil over the courgettes. Spoon the tomato mixture over the courgettes. Garnish with parmesan cheese shavings to serve.

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