healthy ideas for lunch

Vegan Cauliflower Roast

When I first heard about substituting a freaking cauliflower in place of chicken or beef as a roast, I thought okay as a vegan, I can actually say vegans have gone too far…

Until now. Roasting cauliflower is pretty simple really. Stick it in the oven then eat it, but it’s really about getting the right texture and flavour. When done right, cauliflower is tender and meaty, and you can eat the whole head without feeling sick. This is a beginners guide on how to make the perfect Cauliflower roast.

You’re going to start with a head of cauliflower, washed with the leaves removed. I baked mine in a cast iron skillet, but you can use any baking dish. Be sure to cut the leaves carefully and not too much of the stall or else the head will fall apart.

You’re then going to rub the cauliflower with a garlic dressing. To make it, blend or mash with a mortor and pestal:

5 cloves of garlic
2 tblsp olive oil
½ tsp cayenne
½ tsp sage
Salt and pepper to taste
I used a pastry brush to ensure all the flavour encasef the cauliflower, but you can use your hands too.

Next, cover with foil and bake for 1 hour at 350 C. After then, remove the foil and bake for an additional 20-30 minutes until golden brown and crispy on top. I served mine with sauteed Brussels sprouts, but this would go well with anything you’d serve with a roast, even just on its own.

Give this a try and get creative with using your vegetables! Try this with teriyaki glaze, or curry flavour, or barbecue, it’s super versatile. Who knew vegetables could be so appealing?

Tomorrow’s lunch prep!

Brown rice with red, black and white quinoa, broccoli, roasted pumpkin and carrots and some salad with a homemade vegan style tzatziki dressing (message for the recipe as always).

To snack: grapes, plum, crystallised ginger, pistachios and mixed seeds.

Meal prepped for the week so all I gotta do is dish this loveliness out 🎉

Baked Potato & Creamy Spinach

Baked potatoes in a smoked paprika and black pepper rub. Topped with cream spinach and grilled sweet Red Pepper.


What I Ate Today | Thandi Eats Vegan

Hers: snacky lunch plate with

-Avocado on seeded spelt and rye toast with paprika and lemon
-Cherry tomatoes and cucumber
-Mustard topped salmon slice
-Hard boiled egg
-Blueberries and almonds

Beautiful and delicious.

3

DAY 52: Today was a good day!

Breakfast: Nana nice cream! (3 frozen bananas blitz with a drop of almond milk) topped with some raspberries.

Lunch: Sweet potato toast (genuinely cooked in the toaster) topped with some guacamole (homemade of course) on some spinach.

Dinner: Possibly the best dinner I’ve had in a while. Portobello mushrooms stuffed with a home made tomato sauce and cauliflower cous cous, roasted potato cubes, roasted cauliflower on a bed of steamed spring greens with some more tomato sauce. Ask box open for my recipes as always!