Vegan_Food_and_Living_Cookbook_-_Spring_2019

Light Lunches^ RECIPES

Total fat Saturates Salt Sugar Protein

3.6g 0.6g 0.6g 2.5g 0.6g

Beetroot hummus

By Jenny Finke (www.goodforyouglutenfree.com)

Serves 10 | Prep 10 mins plus cooling |

Cook 30 mins | Calories 46 (per serving)

FOR THE ROAST

BEETROOT

3 medium beetroots

washed, peeled

and quartered

1 tsp olive oil

FOR THE HUMMUS

400g can chickpeas,

drained and rinsed

2 garlic cloves

1 tsp salt

3 tbsp lemon juice

2 tbsp olive oil, plus

extra to drizzle

2 tbsp water

1 spring onion, optional

chopped, for garnish

1 Preheat the oven to 190°C/Gas Mark 5.

2 Line a baking sheet with foil and coat with cooking spray.

3 Toss the beetroot wedges with the olive oil and place on

the greased baking sheet. Bake for about 30-35 minutes,

or until tender.

4 Remove the beetroot from oven and allow to cool while

you assemble the rest of the hummus ingredients.

5 In a food processor or high speed blender, add the

chickpeas, garlic cloves and beetroots. Pulse to combine,

then add the salt, lemon juice, olive oil and water, and

blend until well combined and smooth. Add more water

if a creamier texture is desired.

6 Add the mixture to a serving bowl and drizzle with

the additional olive oil (optional). If liked, top with the

reserved chickpeas and chopped spring onions.

TIP I recommend setting about 10 chickpeas aside

before processing to garnish the finished dip.

Serve this hummus with tortilla chips, cucumber strips,

carrot sticks or jicama chips.

Butternut squash falafel

and fruity slaw kale wrap

By Genius (www.geniusglutenfree.com)

Makes 18 falafels | Prep 15 mins plus roasting |

Cook 20 mins | Calories 407 (per serving of 4 falafels in a wrap)

400g can chickpeas,

drained and rinsed

400g butternut squash,

peeled, deseeded and

roasted with a little oil

1 onion, roasted and

roughly chopped

2 garlic cloves, peeled

1 tsp ground coriander

½ tsp ground cumin

1 tsp paprika

½ tsp salt

1 tbsp gram fl our

2 tbsp psyllium husk

vegetable oil, for frying

FOR THE SLAW

shredded Iceberg lettuce

cranberries

raisins

grated apple

vegan mayonnaise

TO SERVE

Genius kale wraps

1 Put the chickpeas, roasted onion and garlic in a blender

and blitz until smooth. Add the roasted squash and spices,

then blitz again until blended. Tip into a bowl and stir in

the gram flour and psyllium husk.

2 Once thoroughly mixed, shape into balls and leave in the

fridge until ready to cook.

3 To fry, either use a deep fryer (the falafel take a few

minutes each to cook, do in small batches) or pour

a couple of inches of oil into a large saucepan, heat up

until a little bit of mix fries and gently browns when

dropped in. Then cook the falafel in batches, a few minutes

each batch, turning to make sure they are golden brown.

4 Remove each falafel from the oil with a slotted spoon and

pop onto kitchen paper to soak up excess oil.

TO MAKE THE FRUITY SLAW

1 Combine all the ingredients in a bowl.

2 Serve the falafel in kale wraps with the fruity slaw.

Total fat Saturates Salt Sugar Protein

23.1g 2.8g 2g 15g 7. 5g