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Salad, EASTER Salad of Roasted Vegetables & Sprouted Quinoa with Pomegranate

Salad, EASTER Salad of Roasted Vegetables & Sprouted Quinoa with Pomegranate

~VEGAN, NUT FREE  & GLUTEN FREE

For me there is nothing more delightful to see and savour on the table than a well thought out salad. A delicious substantial salad that is not an afterthought and can stand up on its own as a complete meal (which is handy for those of you are catering for vegan and vegetarians). This recipe is more about the how to rather than a step by step recipe.

When I have to cater for a crowd, I like to have a ‘base’ salad that is vegan, nut and dairy free, but I will serve on a separate plate the dairy or nut ingredients for those of you who like to have the jazzed up version.

So the base of this salad is three roasted vegetables: brocolli, cauliflower, pumpkin (you can use sweet potato instead but I think pumpkin fits better here)

To make this salad substantial, I choose chilled cooked and sprouted quinoa

For dairy side-ons, I like marinated (soft style) goat fetta, to be served separately.

I always like different textures in my salad, so for crunch, I add activated and roasted (or dehydrated if you prefer) walnuts and fresh pomegranate seeds but you can choose other nuts if you prefer.

Enjoy…

Salad, EASTER Salad of roasted vegetables & sprouted quinoa with pomegranate
Print Recipe
Nourishing substantial salad Salad as a complete meal
Servings Prep Time
8-12 ppl 30 mins
Cook Time
20 mins
Servings Prep Time
8-12 ppl 30 mins
Cook Time
20 mins
Salad, EASTER Salad of roasted vegetables & sprouted quinoa with pomegranate
Print Recipe
Nourishing substantial salad Salad as a complete meal
Servings Prep Time
8-12 ppl 30 mins
Cook Time
20 mins
Servings Prep Time
8-12 ppl 30 mins
Cook Time
20 mins
Ingredients
Roasted VEGETABLES
TAHINI Dressing
TOPPINGS
Servings: ppl
Instructions
Roasted vegetables
  1. Preheat your oven to 180C
  2. In a large bowl, coat the cubed/sliced vegetables with generous drizzle of olive oil, salt and black pepper or spices as listed in the ingredients, to taste. Roast at 180C for 15-20 minutes until the vegetables started to caramelise and soft to touch but not mushy (this depend on the type of vegetables and the size of each piece) Cool to room temperature and chill in fridge if preparing ahead of serving, these roastes vegetables can be pre-perepared up to 2-3 days ahead.
Tahini Dressing
  1. Place all ingredients in a glass jar and shake vigorously before use or better still blitz using a hand held stick blender or an electric blender
HOW TO SERVE
  1. Use the largest flat serving plate you have, mine is 50cm in diameter. arrange the roasted veggies in concentric layers sprinkle the cooked quinoa and fresh pomegranate seeds drizzle with blobs of tahini dressing sprinkle the za'atar and serve with broken up goat cheese feta and walnuts or serve these separately Enjoy ...xxx
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Salad, Christmas Salad with de Puy Lentils, Beetroot, Walnut and Feta

Christmas Salad with de Puy Lentils, Beetroot, Walnut and Feta

Note: can be vegan without the feta cheese

For me there is nothing more delightful to see and savour on the table than a well thought out salad. A delicious substantial salad that is not an afterthought and can stand up on its own as a complete meal (which is handy for those of you are catering for vegan and vegetarians). This recipe is more about the how to rather than a step by step recipe.

When I have to cater for a crowd, I like to have a ‘base’ salad that is vegan, nut and dairy free, and I will serve on a separate plate the dairy or nut ingredients for those of you who like to have the jazzed up version. I also serve one to three alternative dressings on the side so everyone can choose and add his/her own. Trust me, this way I always manage to please everyone.

So the base of this salad is salad greens such as rockets, radicchio and few sprigs of herbs such as basil, parsley, dill, and fennel fronds. To make this salad substantial, I choose chilled cooked and sprouted de Puy Lentils (you can choose chickpeas or other lentils) and roasted beetroot (cubed).

For dairy side-ons, I like marinated (soft style) goat fetta or bufallo mozzarella, but remember once you add this to the main salad the dark red beetroot colour will bleed into the white colour of the cheese.

I always like different textures in my salad, so for crunch, I add activated and roasted (or dehydrated if you prefer) walnuts and pomegranate seeds but you can choose other nuts if you prefer.

Below are the two salad dressing recipes, one vegan and one dairy.

Salad, Christmas Salad with de Puy Lentils, Beetroot, Walnut and Feta
Print Recipe
Nourishing substantial salad Salad as a complete meal
Servings Prep Time
8 20
Cook Time
20
Servings Prep Time
8 20
Cook Time
20
Salad, Christmas Salad with de Puy Lentils, Beetroot, Walnut and Feta
Print Recipe
Nourishing substantial salad Salad as a complete meal
Servings Prep Time
8 20
Cook Time
20
Servings Prep Time
8 20
Cook Time
20
Ingredients
Roasted Beetroot
Vinaigrette with vincotto, balsamic vinegar and extra virgin olive oil
Yoghurt Fetta Salad Dressing
Servings:
Instructions
Roasted Beetroots
  1. Preheat your oven to 180C
  2. In a large bowl, coat the cubed beetroots with olive oil, salt and black pepper, taste to suit your palate. Roast at 180C for 15-20 minutes until the beetroot cubes started to caramelise. Cool to room temperature and chill in fridge if preparing ahead of serving.
Vinaigrette with vincotto, balsamic vinegar and extra virgin olive oil
  1. Place all ingredients in a glass jar and shake vigorously before use
Yoghurt Fetta Salad Dressing
  1. Place all ingredients in a glass jar and shake vigorously before use or better still blitz using a hand held stick blender
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Hainan Chicken Rice (Chinese Steam Chicken and Rice)

Hainan Chicken Rice (Chinese Steam Chicken and Rice)

This is one of my favourite easy meal, but I usually have to dirty a big pot to cook the chicken, a rice cooker to cook the rice plus another small saucepan to cook the sauce. 

Well, this recipe is an all in one recipe in your Magimix CE, and the best part you can multi-task while it is cooking away! 

Once you are familiar with this recipe you can be more adventurous and make coconut turmeric rice instead by substituting 400ml of the water for cooking the rice with a can of coconut milk and add 1tsp of turmeric powder into the steaming liquid.

Hainan Chicken Rice (Chinese Steam Chicken and Rice)
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
1.5 - 2 hours 1.5 - 2 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
1.5 - 2 hours 1.5 - 2 hours
Hainan Chicken Rice (Chinese Steam Chicken and Rice)
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
1.5 - 2 hours 1.5 - 2 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
1.5 - 2 hours 1.5 - 2 hours
Ingredients
Steam chicken
Steam rice
Soy sauce mixture for chicken
Servings: people
Instructions
Steam Chicken
  1. Using the steamer basket, put a good quality 1.3-1.5kg free range (and organic chicken), breast side up. Add 1.5 litre of water in the CE bowl. See pic
  2. Using the steam function, cook for around 45mins. Test for doneness using a thermometer, the thickest part of the chicken should read 75C to make sure that the chicken is cooked. If it's not cooked through or you can still see blood in the cavity of chicken, steam some more and test again after 10-15mins. Do not over-cooked your chicken.
  3. Take chicken out to rest in a plate or clean chopping board, and cover. Keep warm if you have a double wall stainless steel serving bowl.
Steamed Rice
  1. You need to top up the left over stock (water) to about 1.5 litre and add 1tsp of pink salt flakes or Maldon sea salt. Add 300g of washed long grain jasmine rice, and place rice in the steamer basket. Using the Cook Expert function, turn it on to: 30min, speed 7, 115C.
  2. Fluff up (stir) your rice and check to make sure the water/stock is back up at 1.5 litres and turn it back on to 15min, speed 7, 115C.
  3. Rice should be cooked and fluffy by now, if not cook for another 10-15 minutes until rice is cooked. Take out rice basket onto a plate and put the chicken on top to warm, while you make the soy sauce mixture for the chicken
Soy sauce mixture for chicken
  1. Remove the reminder of the liquid from steaming the rice and discard
  2. Add all ingredients and blitz for a minute until garlic is finely chopped
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Gomashio

This recipe forms part of the Brown Rice with Sauerkraut & Gomashion dish

Gomashio
Print Recipe
Servings Prep Time
1 2 minutes
Servings Prep Time
1 2 minutes
Gomashio
Print Recipe
Servings Prep Time
1 2 minutes
Servings Prep Time
1 2 minutes
Ingredients
Servings:
Instructions
  1. Roast sesame seeds and salt on a pan, low heat Roast until the seeds becomes light brown. MAKE sure you turn off the heat before it is golden brown or you risk burning the seeds. Transfer to a heat proof bowl immediately to stop it burning. Once cooled, keep in a jar in fridge, will keep for months. I sprinkle this on everything: cooked brown rice, boiled eggs, steamed veggies…so delicious, kinda lift bland tasting food to a new height. I love it sprinkled on toasted sourdough with a spread of miso.
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Sushi, Brown Rice with Sauerkraut & Gomashion

Sushi, Brown Rice with Sauerkraut & Gomashion
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I love the combination of the UMAMI (that extra fifth taste) taste of NORI sea weed, roasted sesame seeds (GOMASHIO), my wonderful lacto fermented red kraut (or sauerkraut) and the nuttiness of soaked and cooked brown rice. just so yummy when i have so little time to prepare because i am ravenously hungry. I have included the optional drizzle of kombucha and
Servings Prep Time
1 2 minutes
Servings Prep Time
1 2 minutes
Sushi, Brown Rice with Sauerkraut & Gomashion
Print Recipe
I love the combination of the UMAMI (that extra fifth taste) taste of NORI sea weed, roasted sesame seeds (GOMASHIO), my wonderful lacto fermented red kraut (or sauerkraut) and the nuttiness of soaked and cooked brown rice. just so yummy when i have so little time to prepare because i am ravenously hungry. I have included the optional drizzle of kombucha and
Servings Prep Time
1 2 minutes
Servings Prep Time
1 2 minutes
Ingredients
Main ingredients
Gomashio
Kombucha Miso Vinaigrette
Servings:
Instructions
Main dish
  1. Lay out sheet of nori Add rice Add red or sauerkraut, Add generous sprinkle of gomashio Drizzle with kombucha and miso light vinegarette
Gomashio
  1. Roast sesame seeds and salt on a pan, low heat Roast until the seeds becomes light brown. MAKE sure you turn off the heat before it is golden brown or you risk burning the seeds. Transfer to a heat proof bowl immediately to stop it burning. Once cooled, keep in a jar in fridge, will keep for months. I sprinkle this on everything: cooked brown rice, boiled eggs, steamed veggies…so delicious, kinda lift bland tasting food to a new height. I love it sprinkled on toasted sourdough with a spread of miso.
Kombucha Miso Vinaigrette
  1. Add light brown rice miso to the matured kombucha (vinegary – leave it to ferment for 5 days) Add the oil Put all in a small jar and shake to high heaven until they emulsify. it will keep for a week in fridge and brilliant to use in green salads, japanese coleslaw…
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