Vegan Day 9

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Homemade hummus and bread • Photo by PhilAshley.com

We toasted some of yesterday’s bread and some cut vegetables with home made hummus for lunch. Some of the tomatoes from the garden were ripe so I picked them to add to the meal. We like to grow a bit of veg and herbs on our patio because it’s so easy to just pop out the kitchen door to pick what you need. I’m not the best gardener, but even I can’t kill my tomatoes.

For dinner we roasted a cauliflower with some spices and vegetables, then made some couscous to serve it with.

Breakfast
Porridge and maple syrup

Lunch
Hummus and cut veg or bread

Dinner
Cauliflower & couscous bake

Hummus

Ingredients

200g chickpeas
1 tablespoon lemon juice
1-2 crushed garlic cloves
Salt to taste
1/2 teaspoon cumin
2 tablespoons olive oil

Method

Mix all the ingredients together in the blender

Sprinkle with a few reserved chickpeas and paprika and drizzle of olive oil just before serving.

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Roasted cauliflower with couscous • Photo by PhilAshley.com


Spiced Roast Cauliflower with Couscous  

Adapted from Delicious Magazine

1 cauliflower
1 red pepper
1 red onion sliced
3 tablespoons olive oil
1 tablespoon ground cumin
1 tablespoons ground coriander
1 teaspoon chilli flakes
1 teaspoon fennel seeds
150g couscous
A 4 inch piece of cucumber finely chopped
1 tomato finely chopped
Tablespoon of red onion finely chopped

For the herby dressing (optional)

1 tablespoon lemon juice
2 tablespoons olive oil
1 garlic clove crushed
Few stalks of parsley
Few stalks of mint
Teaspoon of chilli flakes

Method

Preheat the oven to 200°C or Gas Mark 6

Put the cauliflower, peppers and red onion on to a baking tray and toss in the oil. Mix all the spices together and sprinkle over them, then roast in the oven for about 25 minutes.

While the vegetables are cooking put the couscous in a medium size bowl and add boiling water to the amount on the packet instructions. Then leave with a plate on top to steam.

Meanwhile chop the salad ingredients finely to mix into the couscous before serving

To make the dressing mix all the ingredients together in a small bowl or jar and season to taste with salt and pepper.

When the vegetables are cooked, mix the couscous with the chopped salad and layer a serving dish with it, then add the roasted vegetables and spoon on the herby dressing if using.

This dish is nice with a little leftover butter bean stew or some hummus if you have some.