It is that time of the year when Orthodox Christian people reflect about their life through eating simple plant based food for six weeks before Easter. But wait, that's difficult ?! - were my daughter's words ..
What I didn't tell her is that the "eating bit" as a matter of fact is easy. The difficult bit is the spiritual site of it. We reflect by staying calm, being thankful and grateful, forgive, pray and more ....
Don't forget who you are and where you from - that's why I am doing it ....💧💛💦💛
I make my simple food looking good as well as being tasty by adding colours and textures, it works ....
This dish is perfect for quick and easy lunch or snack. It can be eaten hot or cold.
Ingredients:
120g fine polenta
550 - 600 ml water
salt and pepper
8 to 10 black olives, chopped
4 to 5 sundried tomatoes, chopped (optional )
2 spring onions, chopped
1 fresh sliced tomato
dry oregano
fresh parsley
olive oil
Cook the polenta in the water that you added a splash of olive oil and salt.
While still warm add the veggies and pour into an ovenproof dish ( oiled ).
Top it up with sliced tomatoes and season with oregano, salt, pepper and some more olive oil.
Grill for 5 minutes on high temperature or oven bake on 200 C for 10 - 15 minutes.
This salad is made by leftovers with added some fresh ingredients to keep me happy and healthy..
I used cooked brown rice
cooked brown lentils
handful of chickpeas
I place those three ingredients into a small steamer for 5 minutes.
When food plated, I then add fresh spinach, chili, purple cabbage, avocado and my favorite condiment Gomashio ...
Best vegan carrot cake
You can find the recipe on my blog, here is the link.
How ever, I added a coconut cream on the top as well as some seeds.
To make the coconut cream simply whisk the cream of one coconut milk ( discard the water, use it later in a smoothie ) 2 Tbsp maple syrup or powder sugar and 1 tsp vanilla extract.
This is the seeds that I used to top up the cake.....
