Hummus salad wrap

The title says it all.
I make hummus in a blender at home almost every week and always have some in the fridge.
Love wholegrain tortillas.

needed a quick lunch today

Wholegrain Tortilla (or whatever wholegrain wrap you prefer)
spread with hummus
fill with baby spinach, chopped tomato and chopped cucumber
fresh ground pepper

wrap it up.

It's fresh and crunchy and the hummus gives an amazing flavour.

This can be toasted like a toasted sandwich if required.

Oh my gosh what I can eat for dinner?

After a long busy day yesterday got home after 6pm tired and hungry. Just wanted something quick and easy and opened the cupboard

Chili beans
leftover cooked brown rice in the fridge
Baby spinach

Heat some beans in the microwave and stir in the spinach - a little more cooking til it wilts. Reheat the brown rice. Lo and behold an extremely quick meal in minutes. If you have a fridge full of fruit, veges & leftovers and plenty of healthy options in the pantry it doesn't take long.

Chased this with a crunchy pear - one of my favourite fruits at the moment.

I have fruit with almost every meal - fruity porridge most days and usually a piece of fruit or some fresh grapes with lunch and dinner.

Fruity porridge for one

This is my usual workday breakfast.

1/2 cup whole grain or steel-cut oats soaked overnight in 1c water

in the morning add
1 Tbs oatbran
handful of cranberries
1/2 tsp cinnamon
1/2c boiling water

microwave for 3 min on high
stir
then microwave for 2 min on medium(50%)

then stir in
1/2 c blueberries
1 apple grated (granny smith for preference)
1 Tbs ground linseed or LSA
1 tsp chia seeds

slice a banana on top

While the porridge is cooking, I get the other things and my coffee ready and feed the cats, whole thing takes about 10 minutes.

This make a huge bowl of porridge.

If cooking for a group you may prefer to use a pot on the stove. Whole grain oats take longer to cook than normal rolled oats or quick oats but have lots more fibre, goodness and flavour.
Steelcut are my current favourite - wonderful chewy nutty texture - yumm

Portobello Burgers

1-2 Portobello mushrooms per burger
dried herbs eg Thyme, Oregano, Mixed Herbs
Soya sauce or Tamari Sauce or Braggs
Barbecue Sauce or Chutney or Salsa
Lettuce or Baby Spinach
Tomatoes sliced
Cucumbers and or other salad ingredients of choice sliced
Hummus
Wholegrain roll or Bagel or Pita Bread or Wrap

Remove the stalk and sprinkle herbs over the gills of the mushroom.
Spray or drizzle with small amount of Soya or other sauce
Grill until tender - maybe 5 minutes

Spread roll on one side with hummus and lay salad ingredients on that side.
Spread the other side with BBQ sauce or chutney and place mushroom over this.
Sandwich together and enjoy.

I had this for dinner recently with a mug of soup and chased it down with some fresh grapes - mouthwatering and wonderful - so quick and easy.

Curried Mushrooms and Chickpeas

2 large onions chopped
1 1/2 Tbs cumin seeds
1 1/2 pounds mushrooms sliced
2 cans crushed tomatoes
1 can chickpeas, drained
1 tsp turmeric
1 tsp coriander
1/2 tsp cayenne
1/2 tsp ginger

Heat 1/2 cup water in a large pot and add the onions.
Cook until soft (about 5 minutes)
Add cumin seeds and mushrooms
Cook over medium head until mushrooms are light brown (approx 10 minutes).
Add tomatoes, chick peas and spices
Cook 30 minutes or longer until mushrooms are tender and flavours are well blended

I added some spinach to this as well - at the end so it remained bright green and colourful.

1/2 tsp of cayenne made it quite hot - you may wish to reduce this.

If too hot try adding lemon or lime juice and serve with a side of
banana sambal (sliced bananas, shredded coconut & lemon juice)

This recipe from "Fat Free and Easy" by Jennifer Raymond

Confetti Salads

The idea is simple: pulse vegetables, fruits, and nuts/seeds together for a few seconds in a food processor. The softer fruits, like oranges, lemons, or pears, dissolve into the mix making a built-in dressing!

a few big handfuls of bagged coleslaw mix (shredded green and red cabbage and carrots),
a handful of raisins,
one apple peeled and chopped,
one orange peeled and segmented,
a handful of raw slivered almonds,
a handful of raw sunflower seeds,
1/4 lemon peeled,
a big splash of Flavoured vinegar - I used some raspberry vinegar I had in the fridge (you can leave this out if you don't have it). Pulse for just a few seconds to get to a coleslaw consistency.

Serve the  Confetti on a bed of romaine (Cos lettuce) and cucumber slices with a sprinkle of chickpeas.
Mmmm this was good - This one came from http://veganlunchbox.blogspot.co.nz/

Just google confetti salads for lots of other ideas.

Tofu-Spinach Lasagne

10-oz. frozen chopped spinach, thawed
450 g soft tofu
450 g firm tofu
1 Tbsp. sugar
75 ml soya milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. fresh basil, minced
2 tsp. salt
600 ml passata (tomato sauce)
225 g lasagne sheets

 Cook the lasagna noodles according to the package directions. Drain and set aside.
• Preheat the oven to 350 degrees F.
• Squeeze the spinach as dry as possible and set aside.
• Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
• Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.


Excuse the old units here. This recipe is from Peta.org.
I used a jar of tomato and basil pasta sauce.
It is huge - you may want to halve it.
I have seen versions of this done in a slow cooker without precooking the lasagne noodles also.

By the way - it was divine!!

This recipe was from www.peta.org - they have quite a few vege recipes.