#veggie lunch

Kiszonki, kiszonki, panie igła

kimchi na sosie rybnym z jabłkiem

765 - 51 zł + 1,5 zł kaucji

290 - 19 zł + 1,5 zł kaucji

275 - 18 zł + 1,5 zł kaucji

260 - 17 zł + 1,5 zł kaucji [zarezerwowane]

250 - 16 zl + 1,5 zł kaucji [zarezerwowane]

1 cup quinoa

1 + 1/2 cups water

1 cup chopped green bell pepper

1 cup chopped red bell pepper

1/3 cup crumbled feta cheese

1/4 cup extra virgin olive oil

2-3 TBSP apple cider vinegar

salt and pepper, to taste

1-2 TBSP fresh parsley

Extras, if you want them:

Hummus

Pita wedges

Olives

Fresh tomatoes

Sliced or chopped avocado

Lemon wedges

First rinse and drain your quinoa.

Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!

Next add your water, set burner to high, and bring to a boil.

Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients.

Take your quinoa from the pot and give it a little fluff with a fork.

For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the counter for a few minutes for a room temperature quinoa bowl. Totally up to you!

Feast-Food is Wolverhamptons own Vegetarian and Vegan delivery lunch service.

Delivering healthy and nutritious food each meal is £5 and simple to order. 

Message via social media or head to the website. 

Dishes such as Vegan friendly Raw courgette and spinach risotto, sweet potato, chick pea and spinach salad, pea Nut curry and chick pea burger are all or have been available. 

This week, try…

Der Frühling scheint endlich da zu sein. 22 Grad und Sonnenschein. Was will man mehr? Nicht viel. Außer vielleicht dieses erfrischend, leichte Mittagessen mit ganz wenig Aufwand.

Für 1-2 Personen:

60 g Couscous

Salz

120 ml Wasser

2 kleine feste Zucchini

2 Esslöffel Olivenöl

½ Knoblauchzehe, gerieben

3 Esslöffel geriebener Parmesan, plus mehr für Parmesanhobel

Saft und Abrieb einer Zitrone

Minibasilikum

Pfeffer

Couscous in eine Schüssel geben und mit einer Prise Salz würzen. Kochendes Wasser darüber gießen und zugedeckt für 5 -10 Minuten stehen lassen. Zucchini waschen und in kleine Würfel schneiden. Olivenöl in einer Pfanne erhitzen und die Zucchiniwürfel ca. 4 Minuten bei mittelhoher Hitze bissfest schmoren. Mit Salz und Knoblauch abschmecken.