Colourful vegan bites
Rainbow Array of Stuffed Vegetables with Pourgouri and Brown Rice
Pourgouri or rice selection
Peppers, courgettes, aubergines, onions, white/sweet potatoes, tomatoes (or any vegetable you want to be stuffed)
Cook the rice and stir into caramelised onion and any vegetables you like.
Put into the cored-out centres of vegetables like peppers, courgettes, aubergines, onions, white potatoes, sweet potatoes and tomatoes.
Cook in the oven for 40 minutes at 200C. It may need longer or less time depending on your oven and the size of the vegetables used.
If you left over grains, add them with a little water or white wine to the bottom of the Pyrex it will help for the vegetables not to get dry.
Fun Rainbow Mainbow Salad
2 cups of cooked wholegrain penne pasta
1 tin of chickpeas, drained
6 lettuce leaves, chopped
4 spinach leaves, chopped
1 large carrot, grated
1 cup purple cabbage, grated
1 cup of sweetcorn
2 medium cucumbers, chopped
1 yellow pepper, sliced (optional)
2 sheets nori cut into small squares (optional)
1 medium tomato, chopped (optional)
6 tablespoons of virgin olive oil
Juice of a medium lemon
¼ teaspoon of wholegrain mustard
1 tablespoon of sesame seeds
Throw all ingredients together and dress with the combined dressing ingredients
Vegan Granola Berry Bars
12 large dates soaked in approximately 4 tablespoons of hot water
1 tablespoon ground flaxseeds
3 tablespoons of peanut butter
3 drops of vanilla extract
1/2 teaspoon of cinnamon powder
3 tablespoons of chocolate chips or sprinkles
1 cup of granola and dried berry mix
Soak dates and flaxseeds together in hot water for a minute and blend together to make a thick paste, adding peanut butter, cinnamon, and vanilla extract to the blend.
Stir the chocolate chips and granola into the paste
You can either make protein balls with this or spread into a baking paper lined Pyrex and press down to ensure all ingredients sticks together properly and then cut into equal size bars
Freeze for an hour at least
Serve as required
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