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Tri-coloured Quinoa Rice Paper Rolls
Thursday, January 11, 2018Create a simple, healthy and flavourful lunch with these rice paper rolls which are low-cal, low-fat and gluten-free. Use the roasted chicken and cooked tri-coloured quinoa leftovers to make this time-saving, delicious meal.
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- Place quinoa and water in a saucepan over medium-low heat. Bring to a simmer. Cook, occasionally stirring, for 10-12 minutes or until quinoa is tender. Cool slightly. Toss with the tamari.
- Soak a sheet of rice paper wrapper in hot water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the quinoa in the middle of the rice paper. Top with sliced chicken, sweet pepper, chilli and fresh herb leaves.
- Roll up firmly to enclose the filling. Cover with a slightly damp cloth to preven drying out. Repeat with remaining sheets. Continue with remaining rice paper and fillings. Serve with extra tamari, if desired.
Vegan Persimmon Pear Salad with Walnuts
Thursday, January 04, 2018Lamb’s lettuce (or arugula or baby spinach) combines perfectly with sweet juicy pears and crunchy walnuts in this simple classic winter salad. If you prefer, apples can be used instead of pears. This simple salad is complimentary to a variety of meat dishes or pan seared tempeh if you want to keep it vegan.
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- Place corn salad, pear, zucchini, persimmon slices in a large serving platter.
- Place olive oil, walnut oil, red wine vinegar, maple syrup, paprika flakes, and mustard in a screw-top jar. Secure the lid. Shake to combine. Taste and season with salt and pepper.
- Drizzle with dressing and gently toss to combine. Top with candied walnuts and serve immediately.