Vegan Bagel Stack
This powerhouse vegan bagel stack was thrown together with all the leftover bits in my fridge, result! It was what we call in our house, a ‘cobbler’. Combining smoky peri-peri hummus, smashed avocado, fresh basil leaves, shredded carrots, toasted pine nuts and baby spinach. It turned out absolutely divine. This is a real vegetarian vitamin hit and is super filling. Not forgetting to mention, all this is quished together inside a toasted rye & pumpkin bagel. I’m salivating at the thought!
Now, whilst I eat predominantly plant based any way, I don’t go out of my way to vegan-ize (sorry!) .Still, it’s always a little extra bonus to know you’ve managed to avoid all animal based products whilst creating new meals in the kitchen! Add to that I was using up supplies to avoid waste, you’ve got yourself a real all-round eco lunch.
Yes, Vegan Food is Filling
After enjoying this tasty lunch I went on to the club and played tennis for HOURS. Even after all the running around I did on court, I didn’t feel hungry in the slightest. So that breaks any pre-conception you might have that vegan food isn’t as filling. I’m no expert at vegan foods, but I find if I load up a meal with lots of healthy fats like those found in nuts & seeds it does the trick. Not only does it add extra crunch and flavour, but it keeps me full up for longer.
I was hoping to use my own grown basil by this time, although it’s all gone to seed, so I got a fresh bunch to use. Not going to lie, I was tempted to call this my own grown but I’m a terrible liar! Basil is definitely one of my top herbs to use, it’s great on pretty much everything.
Just Say No To Packet Sandwiches!
I’m trying to vary my lunches at the moment, as I am on a bit of a post-holiday health kick. I have had so many salads that this vegan bagel stack was a welcome change to the normal fare. Also, if I was going out to the sandwich shop I would have been very tempted to have something filled with cheese. Think I made the right call for my healthy eating plan to stay home and prep this. I’m sure you’ve had those moments where you think another boring pre-packed sandwich just won’t do!
Variety is the Spice of Life
You can change up the flavour ideas as much as you want in a recipe like this. I used a spicy peri hummus as a base on one side, with the smashed avocado on the other. However, if you aren’t a fan of spice you could always opt for plain hummus and put some time into seasoning the avocado instead. I usually would dress it with lemon, black pepper and coriander. This time around I left it plain as I had a lot of other flavours going on already.
Y’know, just in case you want to re-create my lunch creation…
- 2 Pumpernickel bagels
- 1 Tbsp peri peri hummus
- 1 Smashed avocado
- Small, thinly sliced carrot
- Fresh basil leaves
- 1 tbsp toasted pine nuts
When the clock strikes midday I love a tasty but quick & easy lunch to fill me up and this Moroccan falafel salad definitely ticks the box.
It’s basically been cobbled together with ingredients I had left in the fridge, yet it tastes lush and was quick to throw together. Using up fresh pomegranate and mint sauce has given this dish a lovely moroccan element and pairs perfectly with the falafel.
Worth noting, this recipe is for a quick lunch and as such I haven’t made the falafel myself. I usually make a whole batch and freeze them so they are to hand whenever I want. On this occasion though these ones came straight from a Costco shop, forgive me!
Moroccan Inspired Side Dishes
The sides can be made on their own or enjoyed with lots of other salad ‘buddha bowl’ type recipes. I’ve used up a tin of chick peas which are infused with fragrant red onion and smoky paprika. For a bit of greenery I’ve mixed in a minty shredded courgette ‘slaw’. Top with whatever you have in your refrigerator – in my case I had fresh pomegranate and sweetcorn. These two complement eachother and give this moroccan falafel salad some authenticity!
Another great thing about my lunch? It’s totally VEGAN. I’m not even a vegan but sometimes I’ll put together a meal and it is only half way through munching I will realise it has no animal produce, added bonus right?
Moroccan Falafel Salad
A tasty Moroccan inspired salad with pomegranate, mint & smoky hummus.
- 6 Falafels
Minty Courgette 'Slaw'
- 1 Courgette, shredded
- 2 Gherkins, chopped
- 1 Stick Celery, chopped
- 1 Tbsp Soya yoghurt
- 1 Tsp Mint sauce
- Salt & pepper
- 1 Tin Chickpeas, drained
- 1 Medium Red onion
- 1 Tsbp Tomato passatta
- 1 Tsp Smoked paprika
- 1 Tsp Olive oil
- Salt and pepper
- 1 Handful Cherry tomatoes
- 2 Tbsp Pomegranate seeds
- 2 Tbsp Sweetcorn
- 1 Tbsp Fresh herbs
- 1 Tbsp Smoked hummus
Heat up your grill and set the falafels under it to heat through.
Whilst the falafels are warming you can start making the chick peas. Heat the oil in a pan on a medium heat and chop the red onion into small chunks. Add the onion to the hot pan and leave to cook for 2-3 minutes. Drain the chick peas and add in with the onion. Then add in the tomato passatta and smoked paprika. Leave to cook through for a further 3-5 minutes. Season with salt and pepper.
Next, the minty courgette slaw, shred your courgette and put in a bowl. Chop the gherkins and celery into small chunks and mix all together with the courgette. Add the yoghurt and mint sauce and give a good stir. If you have any of the herbs from the gherkins pickling juice you can add this in too. Season with salt and pepper to taste.
Check on the falafels and when they are nice and hot you are ready to serve. Dish up the chick peas and slaw in a bowl, add a generous dollop of hummus and add the hot falafels. Sprinkle with the sweetcorn, pomegranate and your choice of fresh chopped herbs.
So if you’re thinking that another meal deal lunch or plain ol’ sandwich is just not gonna hit the spot, why not change it up and give this Moroccan falafel salad a try? You could double up the ingredients and then would even have a enough for the next day. It’s healthy, filling and perfect to eat now that the sun has started shining down on us. A great one if you’ve got some vegan buddies to cater for too.
This lemon & blueberry quinoa salad is versatile, vegan and drizzled with flavoursome lemon dressing!
Back when I did my stint at veganism this lemon & blueberry quinoa was my go-to salad. It has a lovely fresh flavour from the home made lemon dressing which pairs up beautifully with the blueberries. Serve with mixed leaves and a sprinkle of crunchy pumpkin seeds for a balanced and tasty lunch.
This simple salad doesn’t have too many ingredients, which is a bonus as there is less prep time, yet it still is bursting with quality fresh ingredients and flavours. Enough to convince you?
You can make this ahead to bring to work with you, or eat it straight away if time allows. This recipe doesn’t take long to put together, the longest part is waiting for the quinoa to cook.
I’m so sold on the lemon dressing that I think next time rather than making just enough for two salads, I’ll make a batch so I can use it on everything.
Vegan Blueberry & Lemon Quinoa Salad
A fresh salad, flavoured with zingy lemon dressing and topped with crunchy pumpkin seeds. Oh, and vegan too!
- 1/2 cup Quinoa
- 1 cup Fresh blueberries
- 2 tbsp Pumpkin seeds
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- 1/2 tsp Dijon mustard
- 2 tbsp Olive oil
- 1 Garlic, crushed
- 1 tsp Agave nectar (or honey)
- Salt & pepper
To make the quinoa heat up 1.5 cups of water in a pan. Rinse the quinoa and add to the boiling water, reduce to a simmer and cover. Cook for 15 minutes, then take off the heat and leave to stand, still covered, for 10 minutes.
Whilst the quinoa is on the go, prepare the lemon dressing. In a bowl mix together the lemon juice, lemon zest, garlic, olive oil, agave & mustard. Add salt and pepper to taste.
Once the quinoa is ready, divide into two portions and plate up.
Time to assemble the rest of the salad. Add the blueberries and pumpkin seeds. Drizzle on the lemon dressing. To finish it off serve with some fresh salad leaves and baby plum tomatoes.
If there is one thing that makes cooking easier it is simplicity. This is so quick to throw together and it just shows that it’s not about complicated ingredients and flavours, it’s about pairing those that taste best. Hope you enjoy!Yum
I needed a bit of lunch inspiration in my life, so whipped up a delicious, veggie friendly, mexican chick pea salad. Step aside pre-packaged sandwiches, this is a lunch with some flavour sensations! Inspired by my favourite Mexican restaraunt (I’m sorry guys it is a chain!) Chimichangas, their tasty insta posts are too much! I’ve been craving their naughty fried goodness for ages, so here’s my healthy alternative.
My favourite thing about this salad is that it is both filling and flavourome. The chick peas provide a good amount of protein to keep you fuller for longer. Plus, all the lime, onion & seasoning bring that zingy mexican flavour.
Great to make in a big batch, as you can do so much with it. Pair with rice, have it in a wrap, muddle it with some salad leaves or simply just have it as it comes in a big bowl. Cos c’mon, who doesn’t love mexican food?
I love to scoop this into a tupperware and bring it to the office with me, it’s so easy to prepare the night before as it just requires a bit of time to chop and mix everthing. No actual cooking. Plus there was loads left so managed to make the boyf a lunch too, result. Even though he’s not so big on chick peas..these are mexican chick peas, so even he was sold on them!
Oh and did I forget to mention, it’s really diet friendly. There’s no oil in this, theres no calorific salad dressing, just good ingredients paired well. This is what I am all about, creating food that is exciting to eat whilst still healthy. This certainly won’t feel like diet food.
Although as is always the temptation with mexican food, a little margarita to help it go down? Hmm, maybe not at lunch time!
Mexican Chick Pea Salad
A fresh tasting, veggie friendly, mexican inspired salad.
- 1 tin Chick peas
- 1 Lime
- 1 Avocado
- 1 small Red Onion
- 1 tin Sweetcorn
- Handful Cherry tomatoes
- 2 tbsp Fresh coriander
- Salt & Pepper
- Chili powder Optional
First, open up the tinned chick peas and rinse under water. Set aside in a large bowl.
Take the avocado & cherry tomatoes. Chop them into small chunks and add in with the chick peas.
Cut the red onion finely and add this to the mix.
Open up the tin of sweetcorn, tip away the water then add the kernels to the bowl. I only used a small tin of sweetcorn, so just add as much as you like if yours is a large one.
Wash and cut the coriander, then add two tsbp to the bowl of ingredients.
Cut and squeeze the lime, add the juice into the bowl.
Season the mix with salt and pepper, if you like yours spicy then time to add 1/4 tsp of the chili powder. Mix everything together and enjoy! Can be served on its own, with rice, or even in a wrap.