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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5161447/
This one is for all those herbivores out there be they vegitarian or vegan. From the kitchens of
yelleena
I end up cooking for those in all walks of life and with a multitude of eating desires. Although I tend to be carnivorous in my own nature I have cooked vegan and vegetarian meals (I was vegetarian for a few years but it didn't work out health wise).
My daughter was hungry but wanted something light for lunch today. She is rather taken with nuts and seeds at the moment as well as loving salads so I created this for her. See also http://www.furaffinity.net/view/5145542/
It only took me about five minutes to make, is healthy, full of lots of good things and she loved it.
It can be played with and different veg like grated carrot, celery or spinach leaves etc. can be added. Its up to you but this is what I had available to combine. I will mention also that the amounts of things are only a rough guide line and it's real easy to make this up in a large bowl for more than one person.
Ingredients
1 good handful Mixed lettuce leaves
½ cup Alfalfa sprouts (any sprouts to your taste will do)
4 or 5 Mini tomatoes
6 slices Cucumber
1 slice Pineapple (fresh or tinned)
½ tbsp Roasted and salted broad beans
1 tbsp Sunflower Kernels
1 tbsp Pepitas (dried pumkin seeds)
1 tbsp Pine nuts
1 tbsp Mixed raw nuts of your choice (walnuts, almond, cashews, brazil nuts and hazelnuts)
Garlic spread - Vegan variety (or use a little extra oil and add 1 clove of crushed garlic or garlic salt)
Olive oil spray
¼ cup Vegan cheese cubed, grated or sliced (or normal cheese for others)
Salt and pepper to taste (ground rock salt and ground pepper)
Method
In a bowl lay down a base of mixed lettuce leaves
Sprinkle across the sprouts
Drop in 4-5 mini tomatoes or 1 diced large tomato
Cut up one slice of pineapple into bite size pieces and evenly place
Cut up about 6 slices of cucumber place evenly on salad
Take about a tablespoon of roasted and salted broad beans and sprinkle over salad
Spray a frypan with olive oil and add two teaspoons of garlic spread (or a little extra oil and garlic salt)
Heat to mark 5 or about 150º Celcius
Into pan put 1 tablespoon each of sunflower kernels, mixed nuts, pepitas and pine nuts
Let sit for 1 minute then toss and stir to coat with oils
Sprinkle in some finely ground rock salt and pepper
When lightly browned turn off heat
Sprinkle the nut and seed mix over the salad
Serve and enjoy
A simple lemon and oil salad dressing can be added if desired.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5161447/
This one is for all those herbivores out there be they vegitarian or vegan. From the kitchens of
yelleena******************************I end up cooking for those in all walks of life and with a multitude of eating desires. Although I tend to be carnivorous in my own nature I have cooked vegan and vegetarian meals (I was vegetarian for a few years but it didn't work out health wise).
My daughter was hungry but wanted something light for lunch today. She is rather taken with nuts and seeds at the moment as well as loving salads so I created this for her. See also http://www.furaffinity.net/view/5145542/
It only took me about five minutes to make, is healthy, full of lots of good things and she loved it.
It can be played with and different veg like grated carrot, celery or spinach leaves etc. can be added. Its up to you but this is what I had available to combine. I will mention also that the amounts of things are only a rough guide line and it's real easy to make this up in a large bowl for more than one person.
Ingredients
1 good handful Mixed lettuce leaves
½ cup Alfalfa sprouts (any sprouts to your taste will do)
4 or 5 Mini tomatoes
6 slices Cucumber
1 slice Pineapple (fresh or tinned)
½ tbsp Roasted and salted broad beans
1 tbsp Sunflower Kernels
1 tbsp Pepitas (dried pumkin seeds)
1 tbsp Pine nuts
1 tbsp Mixed raw nuts of your choice (walnuts, almond, cashews, brazil nuts and hazelnuts)
Garlic spread - Vegan variety (or use a little extra oil and add 1 clove of crushed garlic or garlic salt)
Olive oil spray
¼ cup Vegan cheese cubed, grated or sliced (or normal cheese for others)
Salt and pepper to taste (ground rock salt and ground pepper)
Method
In a bowl lay down a base of mixed lettuce leaves
Sprinkle across the sprouts
Drop in 4-5 mini tomatoes or 1 diced large tomato
Cut up one slice of pineapple into bite size pieces and evenly place
Cut up about 6 slices of cucumber place evenly on salad
Take about a tablespoon of roasted and salted broad beans and sprinkle over salad
Spray a frypan with olive oil and add two teaspoons of garlic spread (or a little extra oil and garlic salt)
Heat to mark 5 or about 150º Celcius
Into pan put 1 tablespoon each of sunflower kernels, mixed nuts, pepitas and pine nuts
Let sit for 1 minute then toss and stir to coat with oils
Sprinkle in some finely ground rock salt and pepper
When lightly browned turn off heat
Sprinkle the nut and seed mix over the salad
Serve and enjoy
A simple lemon and oil salad dressing can be added if desired.
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5161447/
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 320.9 kB
Comments