So, in the pursuit of grain-free, dairy-free, low-ish carb meals, I have been looking lately at lots of vegetarian and vegan recipes. We aren't giving up meat or fish, or eggs, but I'm finding that starting from a vegan base is giving me lots of ideas for creating interesting meals which tick all my boxes. Then I can modify if I wish, and add whatever I feel we might like in the way of omnivorous eating - or not, as the case might be.
Here you see a large dish which is strictly vegan. Avocado chunks bathed in lemon-juice and olive oil. Sticks of carrot and mooli - a type of radish. And a heap of quinoa laced with extra virgin olive oil and finely grated garlic.
Added to this I made a bowl of hummus, dressed with olive oil and sprinkled with a spice mix called za'atar. Now together with the platter above, this would make a pleasing light lunch.
I also added a dish of roasted veggies - butternut squash, red and yellow and green peppers, aubergine, and onions Lots of extra vitamins here, and the meal becomes more substantial.
However, it was Saturday night, so we had some finger-licking chicken wings which I marinaded in oil and herbs before roasting along side the veggies. As a special treat I added a naan bread each.
So we veered away from vegan/veggie a little, and popped a few grains in with the naan bread, but it made a really interesting and satisfying meal for two, with quite a few left-overs. And before you say that quinoa is a grain - yes, you are right , but it is virtually gluten free, and a great substitute for rice or pasta. Added to which, this is the kind of meal I really enjoy preparing, and it is so easy to double up on the ingredients to feed a few more mouths.
I'm wondering whether to include a regular foodie post each month - what do you think? I'm not starting a food blog, but there have been a few foodie posts over the past year and you seem to have enjoyed them. It has become a bit of a habit too, to keep the camera in the kitchen, and Jim often sees a good photo-opportunity before I do!
I'd also say, food like this can be served all year round, it is pleasing to the eye, and fills up the tum nicely. You may like to whip the roast veggies out of the oven a LITTLE sooner than I did - they were just beginning to catch - as I'm sure you all spotted! Now I am away to bask in the sense of self-righteousness for having got a second post out within the space of THREE DAYS!!! (but don't hold your breath until the next one!)
