Meatless Monday is more than just a trend—it's a delicious way to start the week on a healthy, sustainable note. And meatless doesn't have to be boring or bland, explore some recipes with me to inspire your weekly meal planning!
Zesty Crispy Cauliflower served on Black & White Quinoa salad
Ingredients
1 Large Cauliflower, cut into florets
2 Eggs
2 tablespoons Milk
250g Breadcrumbs - I prefer Panko crumbs
100g Parmesan cheese, grated
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Garlic powder
Zesty Sauce
Ingredients
2 tablespoons Sweet chili sauce
2 teaspoons Sriracha sauce
125g Mayonnaise
125g Greek yogurt
1 teaspoon Lemon juice
1/2 teaspoon Lemon zest
Method
Preheat your oven to 200°C. Line a baking sheet with baking paper.
Add your eggs, milk, salt, pepper and garlic powder to a medium mixing bowl and whisk well.
Add the cauliflower florets to the egg mix and toss to combine.
In a shallow dish add the breadcrumbs and parmesan cheese and toss to combine.
Using a tong, lift out the florets and place in the breadcrumbs, give it a shake to coat the cauliflower.
Place the coated florets on the prepared baking sheet in a single layer. Ensure they are not touching, so they crisp up evenly.
Drizzle the tops of the florets with a little olive oil.
Bake in the preheated oven for 20-25 minutes, or until the cauliflower is golden brown and crispy, flipping halfway through to ensure even cooking.
Sauce:
Add all the ingredients in a bowl and whisk to combine.
Taste and season with more salt and pepper if needed.
Drizzle the sauce over the cauliflower just before serving.
Quinoa Salad
Ingredients
100g White quinoa
100g Black quinoa
220ml Vegetable stock
100g Cucumber, diced
100g Yellow paprika, small blocks
100g Cherry tomatoes, cut into quarters
20g Red onion, diced
10g Parsley, finely chopped
Dressing
60ml Vegetable oil - or Olive oil
60ml Fresh lemon juice
1/2 Garlic clove, minced
1-2 tablespoons Honey
Salt and Pepper to taste
Method
Rinse the quinoa under cold water for a few minutes.
In a medium saucepan, combine the quinoa with the vegetable stock.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until all the water is absorbed.
Remove from heat, let it sit covered for 5 minutes, then fluff with a fork.
In a small bowl whisk all the dressing ingredients together then pour over the quinoa and mix to combine.
Add the rest of the salad ingredients and mix.
Comentarios