Quinoa Crusted Vegetables

The party season is upon us! Whether it’s Halloween, Bonfire Night, Christmas or New Year you’re celebrating, you’re need some munchies to have around whilst entertaining people. This is also great to eat on the sofa in front of a movie! ๐Ÿ™‚

I was dubious at first, like, “how the hell is raw quinoa going to taste nice?” Trust me though. This is like having something breaded and crunchy.

BeFunky_QCV6.jpg

Ingredients

(Ok so scale up if you need to because this was just for 2 people.)

2 courgettes, cut lengthways

1 aubergine, sliced into discs

2 sweet potatoes

1 pot of store bought salsa

1 tsp oregano

1 tsp salt

2 tsp oil

2 tsp Jamaican all purpose or jerk seasoning

A large handful of raw, dry quinoa

BeFunky_QCV.jpg

Method

Get the oven on full whack.

Slice up the sweet potatoes into chips, place on a baking tray and cover in oil and oregano. Add salt and pepper to taste and then chuck in the oven for 30 minutes.

Mix some salt, quinoa, oil and all purpose seasoning in a bowl.

Now dip the courgettes and aubergines into the bowl, making sure they get plenty of quinoa on them. (Your hands are going to get mucky. Deal with it.)

Place on a baking tray and bake for 20 minutes.

The sweet potato fries and quinoa crusted vegetables should be ready about the same time.

Serve with salsa.

Quinoa QCV2 BeFunky_Quinoa Crusted Vegetables.jpg

Sourdough Toast & Home-made Pine Nut Pesto Salsa

I found a magazine stashed away under the sofa called, “Summer Vegetarian” recently. I had a look through and decided that pretty much everything could be veganised or was already vegan. I looked at the first recipe and instantly wanted to make it. It was called, “Ricotta toasts with rocket and pine nut salsa.” I’ve put my Queer hands all over it, veganed the shit out of it and below is the result:

IMG_1396

Ingredients:

* 1 clove of garlic, roughly chopped.

* 50g bag of wild rocket.

* 20g of fresh basil.

* A whole small jar of capers, drained.

* Juice of half a fresh lemon.

* 3 tbsp of extra virgin olive oil.

* ย Half a small bag of pine nuts.

* 1 loaf of sourdough bread.

* Two fresh tomatoes, sliced.

IMG_1400

Method:

Put the garlic, rocket, basil leaves, capers, lemon juice and olive oil into a food processor and pulse blend until you have a chunky, bright green sauce.

Stir the pine nuts through the sauce and give another quick pulse blend.

Slice your sourdough loaf and toast under the grill or in the toaster.

Spread your pesto salsa on your toast and top with fresh sliced tomatoes. You can also add a dash of balsamic vinegar here for a little extra flavour.

IMG_1398 IMG_1397

The original recipe suggests that per serving you’d be looking at 279 calories. Personally I’d guess that it was much less than that because I’ve not used any animal derived ingredients.

This took approximately ten minutes to make and it will use the entire loaf.

I’d serve this as a snack, a starter or a light lunch. It’s full of protein, vitamin C and vitamin E. Enjoy! ๐Ÿ™‚