After seeing so many Instagram posts and YouTube videos about these smoothie bowls, I tried to make them myself. And o my, they are so delicious. I love smoothies, but this thickness adds more of an ice cream texture to it and I love crunchy […]
We went coconuts over this Buddha Bowl filled with all of Earth’s goodness! Seriously, it’s so yummy and if you make a big batch you’ll have enough for lunch for a couple of days! PS these cute bowls & spoons are from Coconut Bowls. Follow […]
Turn up your lunch with this grilled zucchini (courgette) + eggplant (aubergine) sandwich. Perfect to make on a prep day and enjoy throughout the week.
You can switch it up as much as possible – try it with my Sriracha Aoli, Superfood pesto, Homemade tzaziki, or even better with the Sundried tomato vinaigrette from this recipe. Or add some (vegan) cheese like (cashew) ricotta or mozzarella.
makes: 2 sandwiches
prep time: 5 min
cook time: 10 min
total time: 15 min
- 1 large zucchini, sliced lengthwise
- 1 small eggplant, sliced lengthwise
- 4 slices of wholemeal bread
- olive oil
- salt, pepper, mixed dried herbs
- balsamic vinegar
- rocket salad
- Optional: any of the dips or cheeses mentioned above.
Grill the zucchini on high for about 5 minutes.Now build your sandwich with some of the options as mentioned above and the rocket salad. Optionally toast the sandwich on the grill as well!
Adding or changing for grilled capsicum (paprika) is delicious too!
I have been looking for great, nutritious and high-protein vegan ‘meatballs’ for a while now. Falafels are a great option, but these balls really are perfect for a sandwich or pasta. My boyfriend even went for seconds! makes: 35 ‘meatballs’ prep time: 10 min cook time: 50 min total […]
These sandwiches are great for lunch – my boyfriend even went for seconds! Make sure to prepare the meatballs first. makes: 1 sandwich prep time: 5 min cook time: 3 min total time: 7 min INGREDIENTS: 4 mushroom and white bean ‘meatballs’ 1 wholemeal sandwich roll 2 tbsp (homemade) vegie pasta […]
This eggplant and tomato soup was a real hit. It’s super easy to make and delicious! The dollop of sour cream makes it vegetarian, but opt for a dairy-free yogurt to make this dish vegan!
makes: 4 BOWLS
prep time: 10 min
cook time: 25 min
total time: 35 min
- 1 medium-size eggplant, diced into cubes
- 5 large tomatoes, cored and diced
- 1 onion, roughly chopped
- 3 garlic cloves
- 50 ml extra virgin olive oil
- salt & pepper
- 1/2 cup raw cashews, soaked for minimum of 4 hours or overnight
- 350-400 ml of vegetable broth
- 1 tablespoon tamari or soy sauce (optional)
- 1 tablespoon fresh oregano
- 1 tablespoon fresh basil
Adding other vegies like capsicum or zucchini is also delicious!
Preheat the oven to 200°C.
Divide the eggplant, tomatoes, onion, and garlic among a baking sheet then pour half of the olive oil on each and sprinkle with salt & pepper. Make sure they are evenly coated in oil. Bake for 20 minutes. Remove from the oven and set aside to cool.
Once the vegetables have cooled down, transfer them to a blender. Drain the cashews then add them to the blender as well along with the vegetable broth, tamari and herbs. Blend on high until smooth.
Reheat the soup on the stove top or in the microwave before serving. Garnish with chopped cashews and fresh herbs and enjoy!
Recipe from Making Thyme For Health