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Vegan recipe: quinoa & lentils with roasted cauliflower & tahini dressing Ⓥ

On a lazy sunday evening I decided to cook some soul food. Hence I came up with the following recipe. You can replace the parsley with cilantro or mint. You can replace the cauliflower by broccoli or kale. The quantities are estimates, I used these and have enough food for 3 to 4 meals :-).

I’ve shared the recipe for the roasted cauliflower before here.

You can make the tahini dressing in a larger quantity, it stays well for a couple of days (or even a week) if you keep it in the fridge and tastes great on a variety of dishes (in wraps, on salads, …).

Ingredients (4P)

  • 1 cup of quinoa
  • 1 cm ginger root (or more)
  • 1 or 2 garlic cloves (optional)
  • Coconut oil
  • 1 cauliflower
  • Spices mix (garam masala, turmeric, cinnamon, paprika, cumin, …), about 1 tsp of each of the herbs of your choice
  • Black pepper
  • Salt
  • Olive oil
  • Fresh parsley
  • 1 cup of lentils (I used brown lentils)
  • 1 tsp of summer savory (dried herbs, to improve digestion)
  • 2 tsp of tahin
  • Juice of 1/2 a lemon (1 to 2 tsp)

Preparation

  1. quinoa lentils cauliflower tahiniCut the cauliflower in florets (equal size) and wash
  2. Prepare the spice mix for the cauliflower: mix enough olive oil with the spice mix to coat all the cauliflower florets, add some salt & pepper, leave to soak in the spice mix for about 15′
  3. Rinse the quinoa
  4. Rinse the lentils
  5. Boil water (2 cups for the quinoa and the lentils each)
  6. Preheat the oven at 180°
  7. Put the cauliflower florets on a baking sheet in the oven for about 30′, turn the florets after about 15′
  8. Meanwhile, add 2 cups of boiling water to the lentils, add the summer savor herbs and leave to simmer until all the water is absorbed (about 20′), add salt only when the lentils are cooked
  9. Peel and cut the ginger & garlic, stir fry in some coconut oil
  10. Add the rinsed quinoa and stir for 1 or 2 minutes, add some salt (if desired)
  11. Add the boiling water to the quinoa mixture and leave to simmer until all the water is absorbed (about 20′)
  12. Wash the parsley and cut using scissors
  13. Mix the tahin with 1 or 2 tsp of lemon juice and 2 to 4 tbsp of water to obtain the desired consistency. If it’s too thin, add more tahin, if it’s too thick, add more water. You can add a pinch of salt & some pepper
  14. Blend the lentils in with the cooked quinoa, add the parsley, decorate with the roasted cauliflower florets and sprinkle the tahini dressing on top.

Health benefits of tahini

  1. t’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
  2. It’s a good source of Methionine, which aids in liver detoxification.
  3. It’s one of the best sources of calcium out there.
  4. It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15.
  5. Helps to promote healthy cell growth.
  6. Prevent anemia.
  7. Helps to maintain healthy skin and muscle tone.
  8. It has 20% complete protein, making it a higher protein source than most nuts.
  9. It’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
  10. It is high in unsaturated fat (good fat!)
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Enjoy your fruits & vegetables in a whole new way! Join the workshop on 25 October in Brussels!

JAZZ MAX

Want to learn about the art of juicing, making smoothies, preparing fresh organic pestos, purees, nut butters and more? Katariina Bastos (friend, yogini and juice aficionado) and myself organise a workshop about these topics. We will be using the JazzMax slow juicer and a blender.

During the workshop you’ll discover the ins & outs of juicing and blending, which vegetable and fruit combinations work best, when to juice, how to prepare, how to clean, how to store. As well as how to make nut butters, spreads, pesto and even sorbet ice cream.

Screen Shot 2014-08-20 at 10.05.58The workshop takes places in Uccle (Brussels), on Saturday 25 October from 3-6 PM. The price for the 3 hour workshop, including all organic ingredients (and the opportunity to buy the Jazz Max juicer with a discount) is 45€ per person.

Please register by sending me an e-mail.
Event on Facebook.

Your registration will be final once you’ve made the payment. The workshop will take place if there are at least 8 registrations, if there are less people, then it will be cancelled, you will be refunded entirely. If after confirmation of the workshop YOU need to cancel, then you can send another person in your name, but there won’t be a refund.


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Vegan spicy winter soup

It’s still pumpkin season for a little longer & I absolutely love this soup which is very filling and spicy so just perfect to warm you up on a cold day as today. You can eat it with the noodles, with quinoa or even with some (home-made) corn or sourdough bread. This recipe serves 3 to 4 portions. 

Ingredients

  • 40 g ginger root
  • 1 chili pepper or hot pepper
  • 500 gr pumpkin
  • 1 leek
  • 2 carrots
  • 200 g white cabbage
  • 200 ml coconut milk
  • 800 ml filtered water
  • juice of 1/2 lemon
  • 200 g chickpeas (precooked)
  • 50 g wok noodles
  • 2 tsp curry powder or garam masala
  • 1 bunch of fresh cilantro
  • Coconut oil
  • Salt & pepper to taste
  • (1 onion)

 

Preparation

  • Peel the onion and the ginger.
  • Cut the pepper in half and remove the seeds.
  • Put the ingredients into a food processor; add 4 tbsp of olive oil and a little salt, mix until obtaining a creamy mixture.
  • Prepare the vegetables: peel the pumpkin and cut into pieces, cut the leek into rings and carrots into small pieces. Chop the cabbage & wash the vegetables.
  • Heat the coconut oil in a wok and add the garlic/ onion/ pepper mixture. Let it simmer for 2 minutes.
  • Add the pumpkin, carrots, cabbage and leek to the mixture.
  • Let it all simmer for a couple of minutes, then add the curry/ garam masala.
  • Pour the coconut milk, a little lemon juice and 800 ml water to the wok. Bring the soup to a boil.
  • Add the chickpeas, noodles and possibly a little bit more water. Cook the vegetables until well done.
  • Add seasoning to taste & add the cilantro just before serving.

Source: © Cookbook Donderdag Veggiedag by Miki Duerinck et Kristin Leybaert – 2012, page 106

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