RED LENTIL SOUP
1/2 a cup of red lentils, 1/2 a tin of chopped tomatoes, 1/2 an onion, 1 garlic clove, 1 bay leaf, jalfrezi curry powder, ground cumin, ground turmeric, salt, pepper
Finely chop the onion and fry in a bit of oil. Add 1/2 a teaspoon of turmeric as the onion fries. Meanwhile, finely chop the garlic clove (or use a mincer) and add to the onions just as they begin to turn soft.
Once the onions are soft, add 1/2 a teaspoon of jalfrezi curry powder, a generous pinch of cumin, the bay leaf and the lentils. Mix then pour the chopped tomatoes on top. Top up with water, stir, and allow to simmer for about half an hour.
When the lentils are tender, remove from the heat - check this often as they lentils can quickly turn mushy. Season with salt to your own taste.
God I love soup.
High Protein, full of flavour, inexpensive, vegan student food!
If people say that all that students eat is beans on toast, they’re wrong!
If people think that vegan food has no protein or is bland, they’re wrong!
Quinoa with Black Eyed Peas and fresh Spinach drizzled with Balsamic Vinegar and Olive Oil then topped with Tomato and Garlic sauce! YUM.
This is one of the most basic, most versatile things you can do with mushrooms, hands down. What we’re doing here is taking mushrooms and turning them into a flavouring agent, a taste vessel, if you will. The sautéeing (pardon me, France) process imbues these little buttons with the sauces and seasonings you impose on them, and so there are an endless variation of recipes depending on exactly which flavor you’re looking for. Honestly, I could have just done an entire week of sautée recipes, and maybe I will one day. Keep your eyes peeled for that bombshell.
For this batch I went traditional, sour and savory, balsamic and soy sauce. Classic. Good to add to sandwiches, on top of rice, with eggs, potatoes, etc. The everyman of the dinner plate, the jack-of-all-entrées, a culinary polyglot. The best part is, you can just make everything up as you go and they still turn out delicious, or at least palatable. It’s pretty hard to mess these guys up.
Cold Soba Noodle Kale Salad with Chilli and Soy Dressing
I’ve been in love with soba noodles since the first time I had them in Toronto several years ago. Any Torontonians that frequent the incredible Fresh restaurant know the pure joy of getting one of their Buddha Bowls on top of soba noodles, but the truth is that they are far more versatile than that.
Soba noodles are made from buckwheat, which as well as being fantastic for you is very easy to cook. Dried soba noodles take just a couple of minutes to cook in boiling water, meaning that they’re a great inclusion for a quick lunch or dinner like this one. There’s nothing I love more than quickly whipping together something stunning, because it makes people think you’re the culinary version of Mary Poppins (I am English, after all).
Kale, soy, lime, garlic, sesame – this dish has it all, AND it’s healthy. What more could you ask for?
Spinach, little gem lettuce, cherry tomatoes, spicy roasted chickpeas and a good drizzle of tahini.
I decided to jump on the banana icecream bandwagon for breakfast. This was peanut butter choc chip and acai berry nanaicecream with cacao nibs, blueberries, goji berries and coconut.
Sweet potato + spiced tofu power bowl with quinoa, broccoli, avocado, red cabbage, black beans, onions, garlic and bok choy seasoned with nutritional yeast, garlic powder, turmeric, and cayenne pepper topped with hummus, pea shoots and spices. #vegan #bowl #power #tofu #broccoli #protein #whatveganseat #veganathlete #glutenfree #rawtill4 #recovery #vegansofig #sproutsisters
For quick breakfasts you might consider the vegan oatmeal round up, vegan August 2014 smoothie round up, vegan pink & red smoothie round up or vegan green smoothie round up. Here’s a vegan make ahead breakfast round up. Some other options for make ahead breakfasts are overnight oats, banana bread, cinnamon rolls, biscuits, pop tarts, muffins and donuts. Below are more easy breakfast recipes along with make ahead breakfast recipes.
- green protein power breakfast smoothie
- classic green monster
- simple strawberry & spinach smoothie
- peach oat smoothie
- french toast smoothie
- masquerading blueberry smoothie (GF)
- peanut butter & jelly date smoothie
- banana boat (GF)
- peach pie oatmeal
- peppers & cheese bagel-wich
- avocado lemon juice toasted bread
- avocado tempeh toast
- 10-minute vegan breakfast burritos
- easy overnight crockpot oatmeal
- blueberry peach chia parfait (GF/SF)
- apple pie chia seed jam parfait
- high protein vegan blueberry banana breakfast parfait
- almond breakfast bars with protein packed raspberry jam
- banana bread granola bars
- gingerbread granola
- oatmeal raisin breakfast cookies
- avocado scones
- single serving chocolate chip banana muffin & single serving blueberry banana walnut muffin (GF)
- vegan banana nut muffins for two
- almond peach bread (GF/SF)
As for lunch, here are two vegan bento round ups (part one and part two). Protein packed sandwiches, rice and beans, and filling meals for long work shifts are a few other options. Also, check out Vegan Lunch Box, Laptop Lunches from Vegan Homemade, 5 Make Ahead Vegan and Gluten Free Lunches from Oh She Glows (Part 1 and Part 2), Packed Lunches from Veggie Blackboard, Easy Vegan Packed Lunch Ideas from Cadry’s Kitchen and 21 Portable Allergy-Friendly Snack Recipes by Oh She Glows. I hope this gives you a few ideas!