Roasted Cauliflower & Chickpea Salad with Creamy Tahini Dressing
GF VG
Recipe / Lisa Holmen
This creamy tahini dressing pairs perfectly with crispy chickpeas and roasted cauliflower. Cook the cauliflower until tender and slightly golden to prevent it going soggy. The addition of pomegranates provides a lovely burst of freshness to the dish.
Serves: 2-4
1 cauliflower, cut into florets
1 tbsp extra-virgin olive oil Sea salt & pepper, to taste
Creamy Tahini Dressing
1/3 cup tahini
1 lemon, juiced
1 tbsp maple syrup
1 clove garlic, minced
1/2tsp cumin
Sea salt & pepper, to season
3-5 tbsp of water to thin
Spiced Chickpeas
1 tbsp extra-virgin olive oil
400g chickpeas, rinsed and drained Pinch of smoked paprika
Pinch of cayenne pepper Salt & pepper
1 bunch parsley, chopped Seeds from 1 pomegranate
1. Preheat oven to 200°C.
2. Place the cauliflower on a large baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30 mins or until the cauliflower is slightly golden.
3. Meanwhile, whisk all dressing ingredients except for the water in a mixing bowl. Gradually add the water and whisk until creamy and to the desired consistency. Season to taste.
4. To make the spiced chickpeas, heat the oil in a large pan on medium heat then add the chickpeas and spices. Cook, stirring frequently for a few mins until the chickpeas are slightly crispy.
5. Combine the cauliflower, chickpeas and parsley in a large bowl and toss gently.
6. Top with pomegranates and drizzle with the tahini dressing to serve.
Creamy Vegan Potato Bake
GF VG
Recipe / Lisa Holmen
هذه القصة مأخوذة من طبعة Issue #41, 2022 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue #41, 2022 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
