One bowl salad with Kimchi

Ok 2 posts in one day; but like I just said I have been experimenting! I know how good fermented foods are meant to be for us but had not tried many. I bought a jar of organic Kimchi & discovered a new taste experience! It is like a spicy version of something resembling sauerkraut but even better! I tried it added to wraps on top of a nutty veg burger and added to coleslaw... all delicious.

One thing I like to take to work is one bowl salads or as my friend Judy calls them 'kitchen sink salads'. Here is my latest version:

One Bowl Salad with Kimchi
1-2 forkfuls of kimchi, if it is long bits cut them into 2 or 3 pieces
a few thin slices of red cabbage cut crosswise, into small thin slices
2 radishes chopped
3 spring onions chopped
1 small carrot cut into very small bits
1/2 head Romaine lettuce sliced thinly
3 small tomatoes cut in 4
1 mini cucumber chopped or a 3" slice of large cucumber chopped
1/4 avocado cut into small bits
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds

Add your favourite oil-free dressing when ready to eat.

This salad has lots of protien & essential oils in the seeds & so many nutients it will keep you satisfied. If you are sharing it & want to make it into a substantial meal add falafel or serve with a roasted portabello mushroom.
Enjoy

Roasted Rataouille - oil free & delicious

Oh my! Tempus fugit aka Time flies!
It is again ages since I posted on here. But I have been busy experimenting & cooking.
Last week I was rushing round & had no time to cook something for supper one night; so popped into the co-op where they have hot meals.  I got some roasted Ratatouille, it was quite good. But it had too much oil & needed a few more veggies in the mix.
So....  This week I got cooking:

Roasted Ratatouille - oil free & delicious

1 small eggplant topped tailed & sliced into rounds or if large cut in 1/2 lengthwise & then sliced
sprinkle with salt & leave in a sieve over a plate while preparing other veg.
Heat oven to 400 degrees while preparing other veg.

1 zucchini sliced into rounds or if large cut in 1/2 lengthwise & then sliced
1/2 red onion cut in 1/2 cross wise then  sliced lengthwise
6-8 asparagus, tough ends removed & cut in 1/2 or 1/3's depending on size
1 yellow pepper cored & de-seeded.cut in 1/2 crosswise then  sliced lengthwise
8 small crimini mushrooms, if medium then cut in 1/2
10 baby romano, cherry or other small tomatoes,  cut in 1/2 lenghtwise
1 head of garlic peeled, large cloves cut into 2 or 3 slices lengthwise
2-3 tablespoons water
1 tablespoon tamari (gluten free soy sauce) or Braggs liquid aminos
1 tablespoon balsamic vinegar
a few grinds of smoked sea salt
a few grinds of lemon pepper

In  a large baking tray with sides mix water, tamari/Braggs & balsamic vinegar.
Rinse eggplant & pat dry. Add all veg to pan and mix well so they are coated with tamari & balsamic mix.  Cover pan with foil & cook for 30 mins. Uncover & stir, recover & cook a further 10-15 minutes.

This is great served over cooked lentils, rice or quinoa. Also awesome piled on top of a veggie burger or in a wrap with hummus, crisp romaine lettuce & grated carrot.

You can add any veg to this mix but things like beets, sweet potatoes etc may increase cooking time.

Enjoy