I make this meal when I feel like I have had enough fish as my source of protein. Here’s a vegan high protein alternative.

Ingredients:

Hummus (see my recipe in another post)

150 gms Oyster mushrooms

1 cup organic quinoa

2 large tomatoes

1 large leek

4 cloves garlic

Organic Extra Virgin Olive Oil

Sea salt (celtic is best!)

A little feta cheese to crumble

Lettuce (as base)

Main Dish

Wash and arrange the lettuce on a plate. In your rice cooker, throw in your quinoa. When quinoa is halfway cooked, add garlic, cut up leeks, salt, and chopped tomatoes. While it is cooking, cut and stir fry mushrooms in olive oil and salt. When finished, place mushrooms and quinoa on bed of lettuce.

Hummus

Grind up ingredients to make hummus. For this particular Mediterranean plate, I like to add a dash of curry powder. Crumble feta cheese on top.

Peace,

Daisy

I’ve been making hummus for many years now. It is a great dish to make tons of and store. It is also a great dish to bring out when guests are around, or when you’re too tired to cook, or when you’re so hungry after work you’d eat chocolate or some sugary bad thing (this is so much better!).

Tip: Keep a stock of gluten-free crackers.

Below is a basic, tried-and-true recipe. Feel free to experiment: add ingredients such as roasted peppers, curry powder, caramelized onions, chilli, etc. to spice things up!

Ingredients

• 1 can of organic chick peas or garbanzo beans
• 2-3 cloves garlic
• 1 tablespoon organic tahini (brown unhulled is best)
• 1 lemon
• 5 tablespoons olive oil
• Salt and pepper to taste

You’ll need a blender or food processor for this. Blend tahini and juice from one large lemon. Make sure smooth. Add garlic, salt and pepper. Continue to blend. Add olive oil.

Finally, add the chickpeas and blend. You may want to add some water from the can if you like it slightly more liquid. If you want, you can buy raw chickpeas and boil them yourself. Cheaper and healthier but quite time consuming.

And there you have it! 🙂

Peace,

Daisy