Lunch

Vegan Scramble

  • 1 package firm Tofu, patted dry and mashed
  • 1/8 tsp turmeric
  • 1/4 tsp onion powder
  • 2 Tbsp Olive Oil
  • 1/2 chopped white onion
  • Salt & pepper, to taste
  • 1/2 cup diced purple onion
  • 1 cup sliced mushrooms
  • 1/2 cup broccolini
  • 1/2 cup diced tomatoes (plus extra for garnish)

    •

    Directions

    1. Mash tofu with turmeric and onion powder with a large spoon in a saute pan and cook over medium heat for 3-5 minutes. Set aside.
    2. In a separate skillet add 1 Tbsp of olive oil over medium heat. Toss in sliced mushrooms and saute with a pinch of salt for 4-5 minutes, until browned nicely. Set aside.
    3. Add 1 Tbsp back to the skillet and saute onions for 2-4 minutes, until starting to turn translucent. Add garlic and saute for another minute, stirring constantly.
    4. Turn heat down to medium-low then toss in sliced broccolini and tomatoes in the saute pan and mix thoroughly with onion and garlic mixture. Place lid over skillet to let the new vegetables wilt for a couple minutes.
    5. Once your vegetables are steamed, stir in the prepared mushrooms and tofu mixture then salt and pepper to taste. Stir until tofu and mushrooms are heated through, then serve. Enjoy!

    Butternut Squash with Lemon Quinoa

    Ingredients


  • 2 cups butternut squash, cut into 1/2-inch pieces
  • 1 tbsp lemon juice
  • 1 cup quinoa, rinsed
  • 2 tbsp olive oil
  • 1/2 cup onion, diced
  • 4 garlic cloves, minced
  • 2-1/2 cups vegetable broth
  • 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
  • lemon zest, of 1 lemon
  • 2-3 tbsp lemon juice
  • 1 cup tightly packed baby kale (or use torn kale, stems removed)
  • 1/4 cup pine nuts, toasted
  • 2 scallions, diced
  • salt and pepper, to taste

    •

    Directions

    1. Preheat oven to 400 degrees. Cut squash in half and clean out the seeds and strings by scraping a large spoon along the edges. Peel, then cut into 1/2-inch pieces.
    2. Place the butternut squash pieces on a large non-stick baking sheet, then sprinkle with 1 tbsp lemon juice, salt and pepper. Use your hands to mix the pieces so they are well coated. Roast for 15 minutes, stirring once.
    3. Place the butternut squash pieces on a large non-stick baking sheet, then sprinkle with 1 tbsp lemon juice, salt and pepper. Use your hands to mix the pieces so they are well coated. Roast for 15 minutes, stirring once.
    4. Stir quinoa into the pan and dry-fry it until it starts to dry out, about 5-10 minutes. You will smell it toasting.
    5. Stir in the vegetable broth, roasted butternut squash and thyme leaves. Bring to boil, then reduce to low and cover. Simmer for approximately 20 minutes, until broth is absorbed, stirring 2-3 times. Meanwhile, toast your pine nuts.
    6. Once the quinoa is tender and has absorbed all the broth, add in remaining lemon juice, lemon zest and kale. Stir until kale starts to wilt and is warm. Season with salt and pepper, to taste.
    7. Serve warm, topped with toasted pine nuts and chopped scallions.

    Vegan Lentil Chili

    Ingredients


  • 2 tsp coconut oil
  • 1 large purple onion, diced
  • 2 tsp minced garlic
  • 2 Tbsp Chili Powder
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper (optional)
  • 1-1/2 cup lentils (I used Sported Bean Trio with lentils, adzuki and mung beans)
  • 56 ounces vegetable broth (4 - 14 oz cans)
  • 1 8oz Can of tomato sauce
  • 1/2 cup green onions, sliced
  • 1 6oz can of bChopped purple or green onionslack olives, sliced & drained
  • 4 oz can of chopped green chiles
  • Salt & Pepper to taste
  • Garnish
  • Lime slices
  • Chopped purple or green onions
  • Optional Tabasco sauce
    •

    Directions

    1. Using a large stock pot, heat coconut oil over medium heat. Add the chopped onion and saute until it is tarting to brown. Add the minced garlic and saute for another minute. Sprinkle the chili powder, cumin, oregano and cayenne pepper over the veggies and completely mix together as you saute for about two more minutes. Add the minced garlic and saute for another minute. Sprinkle the chili powder, cumin, oregano and cayenne pepper over the veggies and completely mix together as you saute for about two more minutes.
    2. Once the spices are fragrant, add the lentils, vegetable broth and tomato sauce and heat until boiling. Reduce to a simmer and cook until the lentils are soft (approximately 45-60 minutes).
    3. While the lentils are cooking, prepare the green onions and olives. Once the lentils are tender, stir in the green onions, olives and chiles. Add salt and pepper to taste. Let simmer for about 15 more minutes.
    4. Serve hot. Squeeze fresh lemon over the top and garnish with diced onions. Add a few drops of Tabasco sauce if you like more heat.

    Falafels

      detox
    • 1 1/2 cups of canned chick peas
    • 3 tbsp chick pea flour
    • handful of parsley
    • pinch of bi carb soda
    • pinch of coriander
    • pinch of paprika
    • Sea salt and pepper
    • 1/2 red onion
    • 2 cloves of garlic
    • Mix all ingredients together in food processor or blender. Roll them into little balls and fry them on each side with 1 tsp of coconut oil. Enjoy! :)

    Cauliflower Tortillas

    detox

    Ingredients

    • 75 grams of drained chickpeas
    • 1/2 purple onion
    • 1/2 avocado chopped
    • 1/2 tomato chopped
    • 3 small canned beetroots diced up
    • Dressing:
    • Squeeze of lemon
    • 2 tbsp low fat ricotta cheese
    • 1 tsp olive oil