So many people have said this to me, so here we are. Every month I will share one of my favourite dishes which will hopefully inspire you to eat more veggie based food.
I have been on a journey for the past 14 years to find the right foods for my body. A vegan diet works for me, but it was a slow process getting there. I ate vegetarian for many years, thinking it would be too difficult to eat vegan, especially when eating out or at friends. As with many things in life, when something is the right thing to do, it becomes very easy.
I have more energy, and I’m in better shape than I’ve been for years.
The tip is always buy the best quality you can afford. Where possible buy organic, it really makes a difference to the taste, and to your body to eat food that has not been treated with chemicals and pesticides.
So let’s get onto my recipe.
The Lunch Stack
This is a light, healthy, open sandwich enjoyed for lunch on a hot summers day, or an early dinner, enjoyed with a chilled glass of Chenin Blanc.
This is one of my favourite dishes. It is quite versatile in that you can use all sorts of different veggies. I like to eat what is in season, so asparagus can be replaced with quick fried mushrooms or char-grilled baby mielies. Use the veggies you like, and always cook extra to keep in the fridge for tomorrows lunch.
Ingredients:
- sour dough bread sliced
- avocado slices
- courgettes
- asparagus
- rocket
- shaved almonds, toasted
- clove of garlic, crushed
- olive oil
- small bunch of rocket
- lemon wedges
- ground salt/pepper
Thinly slice the courgettes length-ways about 2-3mm thick. Combine the crushed garlic and olive oil, and brush the courgettes on both sides.
Char-grill the courgettes in a griddle pan until soft but not squishy.
Whilst the courgettes are cooking, pop the asparagus into boiling water for 2min to blanch. Once the courgettes are cooked toss the drained asparagus onto the griddle pan, to get that lovely brown griddled effect.
Toast a slice or two of sourdough bread, layer sliced avocado, courgettes, and asparagus.
Top with a few leaves of rocket and toasted almonds.
Drizzle a generous amount of olive oil over the stack.
Serve with a wedge of lemon for squeezing, and a good grind of black pepper and salt.
Cheers!
