I am sure that at some time in our lives, we have casually invited a friend over for dinner, then realised that we did not have as much food in the fridge as we thought. This happened to me on Saturday… (Although it actually happens to me all the time…)
I thought I had plenty of risotto leftover from a large batch that I had made but nope! I had frozen half of it and eaten the rest so it was going to be PLAN B for dinner. The beauty of Plan B meals is that they really push our creative boundaries with cooking and sometimes we can make the most amazing recipes!
We can also make the weirdest thing that we have ever seen but I like to think positively and imagine that everything that I cook is freaking amazing!!
For my creative genius, I had some beautiful big portobello mushrooms, as well as some kale and cabbage. Coupled with a craving for sesame oil (because everyone gets those…right?), I made this crunchy asian kaleslaw to go on my mushroom burger.
Paired together, I had the delicious meaty flavour of the mushroom, followed by the delicate combination of sesame, lemon and soy to give an overall fresh flavour.
It can also hold its own and it is fantastic with some cooked edamame beans tossed through it.
CRUNCHY ASIAN KALESLAW
Serves 2___Prep Time: 15 minutes___Cooking Time: None
Juice of 1 lemon (about 2 tbs)
2 tbs sesame oil
1 tsp soy sauce (use tamari to make this gluten free)
1 tsp red wine vinegar (rice wine vinegar or apple cider vinegar will work too)
¼ tsp of sugar (I used 2 drops of Liquid Stevia)
2 tsp water
pinch of salt
1 bunch of kale, destemmed and torn into large pieces
1 cup of shredded cabbage
1 cup of edamame beans, cooked
- In a jar, add all the ingredients for the dressing. Shake well and set aside.
- In a large bowl, add the kale, cabbage and edamame beans. Pour the dressing over the top and mix well.
- Ensure that everything is evenly covered (I actually massaged the leaves with my hands)
- Serve by itself or as a side for dinner.
Let me know what you do for your Plan B meals in the comments section below, or post a comment on my facebook page
Hope you’re a feeling like a super charged unicorn, Olivia xx
This hearty salad is so easy!
I love to make it when I am craving my greens but need a meal that will fill me up as well.
The sweet potato is high in Vitamin A, while the pumpkin seeds are packed full of magnesium, zinc and omega-3s, so this salad is very nutritious as well as being very tasty.
HEARTY SWEET POTATO SALAD
Serves 2___Prep Time: 5 minutes___Cooking Time: 10 minutes
1 large sweet potato, chopped into 1cm cubed
¼ cup of pumpkin seeds
salad mix or 2 lettuces (which ever one you like better)
½ teaspoon of ground cumin (optional)
- Toss the cubed sweet potato in a medium frypan with some olive oil. Fry until golden on at least one side and soft to touch. This should take about 5 minutes.
- Turn off the heat and add the cumin to the pan, stirring until fragrant (2 minutes), then set aside.
- In a clean frypan, on a medium heat, dry roast the pumpkin seeds. *The trick is to swirl them around the pan often and wait until they are “popping” before you take them off the heat. This will take about 5 minutes.
- Assemble the salad together, with greens, warm sweet potato and pumpkin seeds on top.
- Serve with your choice of dressing and some toast (if you are extra hungry).
How do you eat your salad? This seems like a silly question as most of you will probably give a smart ass remark like, “With a fork!” But really think about it, is there a way that you like to enjoy it? For me, I love salads in a giant bowl. I’m talking mixing bowl size, with high sides and plenty of room for me to make a mess. In my home, salad is never on a plate as I will either prepare it in my massive bowl and then Alex and I will both eat out of it (Lady and the Tramp style) or I have some smaller ones that they will go into (but they are still huge!) I love having the room to mix all my ingredients in together and make up new flavours for each bite, and also, big bowls hide when I cannot get those pesky little tomatoes onto my fork!
This hearty quinoa and carrot salad takes no time at all to make and is so delicious! It’s crunchy, it’s warm, it is colourful! It’s just the best! and I made it for the first time in a long time last night, so I wanted to share it with you.
Also, just to prove how quick and easy it is… I came home from yoga and literally dumped all the ingredients for the quinoa in a pot, put it on a low heat, ran through the shower, turned up the heat on the quinoa and prepared the rest of the ingredients. I put everything in my salad bowl and sat down to enjoy it. This recipe is that easy! I hope that you enjoy it as much as me.
QUINOA AND CARROT SALAD
1 Tablespoon of Curry Powder
1 Stock Cube – I used vegetable stock
4 medium or 3 large carrots
Finely cut Green Onion or Red Onion
1 Can of Chickpeas (drained)
Handful of Raisins
Handful of almonds or Pumpkin Seeds (Peptides)
- Place 1 cup of quinoa in a pot, with: 2 cups of water, the juice of one lime, 1 tablespoon of curry powder, a stock cube and a swirl of olive oil.
- Cover the pot and cook on high until it comes to the boil, then turn down the heat to a low simmer.
- In the meantime, peel and grate your carrots. Then add them to your salad bowl of choice with the chickpeas, raisins and onion.
- Optional: Dry roast your almonds or pumpkin seeds before you add them to the salad.
- Once the quinoa is cooked, add the hot mixture to the salad.
- Complete with a generous swirl of olive oil and the juice of the second lime.