Leigh

Lettuce beef tacos

Posted on by Leigh

Lettuce beef tacos

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 655kcal

Ingredients

Beef Filling

  • 500 g beef mince
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1 tbsp vegetable oil
  • salt
  • pepper

Taco Toppings

  • 8 large lettuce leaves
  • 200 g cheese grated
  • 1 large tomato diced
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • fresh cilantro leaves for garnish
  • lime wedges for serving

Taco Seasoning

  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried origanum
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

  • In a large skillet, heat the vegetable oil over medium-high heat.
  • Add the chopped onions and minced garlic to the skillet. Sauté for 2-3 minutes until they become fragrant and translucent.
  • Add the ground beef to the skillet and cook, breaking it apart with a spatula, until it's browned and cooked through. Drain any excess fat if needed.
  • Sprinkle the ground cumin, chili powder, paprika, salt, and pepper (or use the taco seasoning mix) over the cooked beef. Stir well to evenly coat the beef with the spices. Cook for another 2-3 minutes to allow the flavors to meld. Remove from heat.
  • Wash and prepare the lettuce leaves. Pat them dry with a paper towel.
  • To assemble the tacos, place a spoonful of the seasoned beef mixture onto each lettuce leaf.
  • Top the beef with grated cheese, diced tomato, and a dollop of sour cream.
  • Add salsa on top for an extra kick.
  • Garnish with fresh cilantro leaves and serve with lime wedges on the side.
  • Enjoy your delicious lettuce beef tacos!
    Feel free to customize your tacos with additional toppings like sliced jalapeños, diced onions, or avocado slices, according to your preferences.
Nutrition Facts
Lettuce beef tacos
Serving Size
 
1 Serving
Amount per Serving
Calories
655
% Daily Value*
Fat
 
52
g
80
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
17
g
Cholesterol
 
157
mg
52
%
Sodium
 
828
mg
36
%
Potassium
 
785
mg
22
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
36
g
72
%
Vitamin A
 
5349
IU
107
%
Vitamin C
 
18
mg
22
%
Calcium
 
458
mg
46
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan fudge

Posted on by Leigh

Vegan fudge

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Refrigerate: 3 hours
Servings: 10 brownies
Calories: 446kcal

Ingredients

  • 400 g dairy-free chocolate chips
  • 400 g canned coconut milk
  • 100 g creamy peanut butter or almond butter
  • 100 g maple syrup
  • 1 tsp vanilla extract
  • 100 g chopped nuts (optional)
  • a pinch of salt

Instructions

  • Prepare a square or rectangular baking dish (about 20×20 cm or 8×8 inches) by lining it with parchment paper, leaving some overhang on the sides for easy removal later.
  • In a medium-sized saucepan, combine the coconut milk, dairy-free chocolate, peanut butter, and maple syrup (or agave nectar) over low heat.
  • Stir continuously until the chocolate and other ingredients are completely melted and the mixture is smooth. Be patient, and don't rush this step to prevent burning.
  • Once the mixture is smooth, remove it from the heat and stir in the vanilla extract and a pinch of salt if desired. If you're adding chopped nuts, fold them into the mixture at this point.
  • Pour the fudge mixture into the prepared baking dish and smooth the top with a spatula.
  • Place the dish in the refrigerator and let it chill for at least 2-3 hours, or until the fudge is set.
  • Once the fudge has set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or rectangles.
  • Enjoy your vegan fudge! Store any leftovers in an airtight container in the refrigerator.
    Feel free to customize this recipe by adding other ingredients like dried fruits, shredded coconut, or your favorite vegan mix-ins. Enjoy your homemade vegan fudge!
Nutrition Facts
Vegan fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
446
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
18
g
113
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
4
g
Sodium
 
50
mg
2
%
Potassium
 
229
mg
7
%
Carbohydrates
 
37
g
12
%
Fiber
 
5
g
21
%
Sugar
 
27
g
30
%
Protein
 
7
g
14
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
84
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan sticky tofu on rice

Posted on by Leigh

Vegan sticky tofu on rice

Print Pin Rate
Course: Supper
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinate: 15 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 259kcal

Ingredients

Sticky Tofu

  • 400 g extra-firm tofu cubed
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 1 garlic clove minced
  • 1/2 tsp grated ginger
  • vegetable oil for frying

Sticky Sauce

  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp tomato paste
  • 1/2 tsp sriracha sauce (adjust to taste)
  • 1/2 tsp cornstarch
  • 2 tbsp water

Serving

  • 300 g cooked rice
  • Sesame seeds, chopped green onions, and sliced red chilies for garnish

Instructions

  • Press the tofu to remove excess moisture. You can do this by wrapping the tofu in a clean kitchen towel and placing a heavy object on top. Let it sit for 15-30 minutes.
  • Once pressed, cut the tofu into cubes.
  • In a mixing bowl, combine the soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, minced garlic, and grated ginger.
  • Add the tofu cubes to the marinade, gently toss to coat, and let it marinate for at least 15 minutes.
  • Heat some vegetable oil in a pan over medium-high heat.
  • Add the marinated tofu cubes to the hot pan and cook until they become crispy and golden brown on all sides. This may take about 5-7 minutes. Remove the tofu from the pan and set it aside.
  • In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, tomato paste, sriracha sauce, cornstarch, and water.
  • Return the pan to the heat and pour in the sticky sauce mixture.
  • Add the cooked tofu back to the pan and stir well to coat the tofu in the sauce.
  • Let it simmer for a few minutes until the sauce thickens and coats the tofu.
  • Serve the sticky tofu over cooked rice.
  • Garnish with sesame seeds, chopped green onions, and sliced red chilies, if desired.
    Enjoy your delicious vegan sticky tofu with rice!
Nutrition Facts
Vegan sticky tofu on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
259
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
2
g
Sodium
 
1132
mg
49
%
Potassium
 
311
mg
9
%
Carbohydrates
 
40
g
13
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
12
g
24
%
Vitamin A
 
63
IU
1
%
Vitamin C
 
2
mg
2
%
Calcium
 
68
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan tofu stir fry

Posted on by Leigh

Vegan tofu stir fry

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Marinate: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 267kcal

Ingredients

Tofu

  • 400 g firm tofu pressed and cubed
  • 30 ml soy sauce or tamari (for marinating)
  • 15 ml cornstarch (for marinating)

Stir-fry

  • 30 ml vegetable oil
  • 1 onion sliced
  • 2 garlic cloves minced
  • 2.5 cm piece of fresh ginger minced
  • 200 g broccoli florets
  • 200 g bell peppers sliced (use a mix of colors for variety)
  • 200 g carrots julienned or sliced into thin strips
  • 100 g snap peas or snow peas trimmed
  • 100 g mushrooms sliced
  • 30 ml soy sauce or tamari (for the stir-fry sauce)
  • 15 ml rice vinegar
  • 15 ml maple syrup
  • 5 ml toasted sesame oil
  • Sesame seeds and chopped green onions for garnish (optional)

Instructions

  • Press the tofu: Wrap the tofu in a clean kitchen towel or paper towels, and place something heavy on top (like a cast-iron skillet or a few cans). Press the tofu for about 30 minutes to remove excess moisture. Then, cube the tofu into bite-sized pieces.
  • Marinate the tofu: In a bowl, mix together 30 ml of soy sauce (or tamari) and 15 ml of cornstarch (or arrowroot powder). Add the tofu cubes and gently toss to coat. Let it marinate for at least 15 minutes.
  • Prepare the sauce: In a small bowl, combine 30 ml of soy sauce (or tamari), 15 ml of rice vinegar, 15 ml of maple syrup (or agave nectar), and 5 ml of toasted sesame oil. Set the sauce aside.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Add the marinated tofu to the hot skillet and cook until it's golden brown and crispy on all sides. This should take about 5-7 minutes. Remove the tofu from the skillet and set it aside.
  • In the same skillet, add a bit more oil if needed, and then add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
  • Add the sliced onion, broccoli, bell peppers, carrots, snap peas, and mushrooms to the skillet. Stir-fry the vegetables for about 5-7 minutes or until they are tender-crisp.
  • Return the cooked tofu to the skillet and pour the sauce over the tofu and vegetables. Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and coat everything evenly.
  • Taste and adjust the seasoning if necessary. You can add more soy sauce, maple syrup, or sesame oil to taste.
  • Serve your vegan tofu stir-fry hot, garnished with sesame seeds and chopped green onions if desired. It's delicious when served over cooked rice or noodles.
    Enjoy your homemade vegan tofu stir-fry! Feel free to customize it with your favorite vegetables or add extra chili sauce for some heat if you like.
Nutrition Facts
Vegan tofu stir fry
Serving Size
 
1 Serving
Amount per Serving
Calories
267
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
3
g
Sodium
 
883
mg
38
%
Potassium
 
645
mg
18
%
Carbohydrates
 
25
g
8
%
Fiber
 
6
g
25
%
Sugar
 
12
g
13
%
Protein
 
15
g
30
%
Vitamin A
 
10502
IU
210
%
Vitamin C
 
130
mg
158
%
Calcium
 
198
mg
20
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Bacon Cauliflower Fried Rice

Posted on by Leigh

Bacon Cauliflower Fried Rice

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 280kcal

Ingredients

  • 400 g cauliflower florets
  • 150 g bacon diced
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 1 carrot diced
  • 1/2 cup frozen peas
  • 2 eggs beaten
  • 2 tbsp soy sauce (adjust to taste)
  • 1 tbsp vegetable oil
  • salt to taste
  • ground pepper to taste
  • Green onions chopped (optional)

Instructions

  • Wash the cauliflower and cut it into florets.
  • Use a food processor to pulse the cauliflower florets until they resemble rice grains. You can also use a box grater to grate the cauliflower into rice-like pieces.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat.
  • Add the diced bacon to the hot skillet and cook until it becomes crispy. Remove some of the excess bacon fat, leaving about 1-2 tablespoons in the skillet.
  • Add the minced garlic, chopped onion, and diced carrot to the skillet. Sauté for about 3-4 minutes until the vegetables become tender.
  • Push the vegetables and bacon to one side of the skillet, creating an empty space. Pour the beaten eggs into the empty space and scramble them until they are cooked through.
  • Mix the scrambled eggs with the vegetables and bacon.
  • Add the cauliflower rice to the skillet and stir-fry everything together for about 5-6 minutes until the cauliflower rice is cooked and slightly browned.
  • Stir in the frozen peas and continue to cook for another 2-3 minutes until the peas are heated through.
  • Season the fried rice with soy sauce, salt, and pepper. Adjust the soy sauce to taste.
  • Garnish with chopped green onions if desired.
  • Serve the Bacon Cauliflower Fried Rice hot as a delicious low-carb alternative to traditional fried rice.
    Enjoy your Bacon Cauliflower Fried Rice in metric measurements!
Nutrition Facts
Bacon Cauliflower Fried Rice
Serving Size
 
1 Serving
Amount per Serving
Calories
280
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
8
g
Cholesterol
 
107
mg
36
%
Sodium
 
832
mg
36
%
Potassium
 
550
mg
16
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
12
g
24
%
Vitamin A
 
2827
IU
57
%
Vitamin C
 
59
mg
72
%
Calcium
 
55
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Asian Cucumber sesame salad

Posted on by Leigh

Asian Cucumber sesame salad

Print Pin Rate
Prep Time: 5 minutes
Refrigerate: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 102kcal

Ingredients

  • 2 cucumbers thinly sliced
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey or sugar
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 2 tbsp toasted sesame seeds
  • 2 green onions thinly sliced
  • Red chili flakes (optional)
  • Fresh cilantro (optional)
  • salt to taste
  • ground pepper to taste

Instructions

  • Wash and thinly slice the cucumbers. You can use a mandoline or a sharp knife to achieve thin slices. Place them in a large mixing bowl.
  • In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or sugar), minced garlic, and grated ginger to create the dressing.
  • Pour the dressing over the sliced cucumbers in the mixing bowl.
  • Toss the cucumbers and dressing together until the cucumbers are well coated.
  • Sprinkle the toasted sesame seeds over the salad and toss them in.
  • If you like a bit of heat, you can add some red chili flakes or fresh chili pepper slices at this point.
  • Taste the salad and adjust the seasoning with salt and pepper if needed.
  • Garnish the salad with thinly sliced green onions and fresh cilantro or parsley, if desired.
  • Chill the salad in the refrigerator for about 30 minutes to allow the flavors to meld.
  • Serve your Asian Cucumber Sesame Salad as a refreshing side dish with your favorite Asian-inspired meal.
    Enjoy your delicious and refreshing Asian Cucumber Sesame Salad!
Nutrition Facts
Asian Cucumber sesame salad
Serving Size
 
1 Serving
Amount per Serving
Calories
102
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Sodium
 
515
mg
22
%
Potassium
 
270
mg
8
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
168
IU
3
%
Vitamin C
 
6
mg
7
%
Calcium
 
71
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Microwave fudge

Posted on by Leigh

Microwave fudge

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 10 pieces
Calories: 375kcal

Ingredients

  • 400 g sweetened condensed milk
  • 300 g semi-sweet chocolate chips
  • 100 g unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Prepare a microwave-safe dish. You can use a glass or ceramic dish that's suitable for microwave use.
  • In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter.
  • Microwave the mixture in 20-30 second intervals, stirring each time, until the chocolate and butter are completely melted and well combined. This should take about 1-2 minutes, but be careful not to overheat it.
  • Once the chocolate and butter are smooth, stir in the sweetened condensed milk, vanilla extract, and a pinch of salt. Mix until everything is well combined.
  • Microwave the mixture for an additional 1-2 minutes, stopping to stir every 30 seconds. The fudge should become thick and glossy.
  • Pour the fudge mixture into the prepared dish, spreading it out evenly.
  • If you'd like, you can sprinkle chopped nuts, sea salt flakes, or sprinkles on top of the fudge for added flavor and decoration.
  • Let the fudge cool at room temperature for about 2 hours or until it's firm.
  • Once the fudge has set, cut it into small squares or rectangles.
  • Store the microwave fudge in an airtight container at room temperature or in the refrigerator for longer shelf life.
    Enjoy your delicious homemade microwave fudge!
Nutrition Facts
Microwave fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
375
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
37
mg
12
%
Sodium
 
114
mg
5
%
Potassium
 
322
mg
9
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
33
g
37
%
Protein
 
5
g
10
%
Vitamin A
 
372
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
135
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Double chocolate banana bread

Posted on by Leigh

Double chocolate banana bread

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 50 minutes
Cool: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories: 210kcal

Ingredients

  • 3 ripe bananas
  • 3 large eggs
  • 80 g almond butter
  • 60 g coconut flour
  • 40 g cocoa powder (unsweetened)
  • 60 g honey or maple syrup (adjust to taste)
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 100 g dark chocolate chips (at least 70% cocoa)

Instructions

  • Preheat your oven to 180°C (350°F) and grease a loaf pan or line it with parchment paper.
  • In a mixing bowl, mash the ripe bananas until they are smooth.
  • Add the eggs, almond butter, honey or maple syrup, and vanilla extract to the mashed bananas. Mix everything together until well combined.
  • In a separate bowl, combine the coconut flour, cocoa powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter.
  • Stir in the dark chocolate chips into the batter.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid overbaking).
  • Once done, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes.
  • After 10 minutes, transfer the bread to a wire rack to cool completely.
  • Once the Double Chocolate Banana Bread has cooled, slice and enjoy!
    This recipe yields a delicious and moist paleo-friendly Double Chocolate Banana Bread with rich chocolate flavor and natural sweetness from ripe bananas. Adjust the sweetness level to your liking by adding more or less honey or maple syrup. Enjoy!
Nutrition Facts
Double chocolate banana bread
Serving Size
 
1 Serving
Amount per Serving
Calories
210
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
56
mg
19
%
Sodium
 
217
mg
9
%
Potassium
 
335
mg
10
%
Carbohydrates
 
26
g
9
%
Fiber
 
6
g
25
%
Sugar
 
14
g
16
%
Protein
 
6
g
12
%
Vitamin A
 
105
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
74
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cauliflower rice sushi

Posted on by Leigh

Cauliflower rice sushi

Print Pin Rate
Course: Side Dish, Supper
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10 pieces
Calories: 30kcal

Ingredients

Cauliflower Rice

  • 1 small cauliflower
  • 1 tbsp rice vinegar
  • 1 tsp sugar (or sugar substitute)
  • 1/2 tsp salt

Sushi Filling

  • 1/2 cucumber thinly sliced into strips
  • 1/2 avocado thinly sliced
  • 1 small carrot thinly sliced into strips
  • 1/2 red bell pepper thinly sliced into strips
  • 3 sheets nori (seaweed)

Assembling

  • a bamboo sushi rolling mat
  • plastic wrap
  • soy sauce for dipping
  • pickled ginger (optional)
  • wasabi (optional)

Instructions

Prepare the Cauliflower Rice:

  • Cut the cauliflower into florets and remove the tough stem.
  • Use a food processor to pulse the cauliflower until it resembles the texture of rice grains. Be careful not to over-process; you want it to have a rice-like consistency.
  • Transfer the cauliflower rice to a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
  • In a bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve. Drizzle this mixture over the cauliflower rice and toss to combine. Set aside.

Prepare the Sushi Fillings:

  • Slice all your preferred fillings into thin strips. You can also add other ingredients like cooked shrimp, smoked salmon, or tofu if desired.

Assemble the Sushi:

  • Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. This will prevent the cauliflower rice from sticking to the mat.
  • Lay a sheet of nori, shiny side down, onto the plastic-covered rolling mat.
  • Wet your fingers to prevent the cauliflower rice from sticking and spread an even layer of cauliflower rice over the nori sheet, leaving about half an inch of nori at the top free.
  • Arrange your desired fillings in a line across the center of the rice.
  • Carefully lift the bamboo mat's edge closest to you and start rolling the nori and fillings away from you. Apply gentle pressure to shape the sushi roll.
  • Continue rolling until you reach the exposed nori. Wet the nori edge with a bit of water to seal the roll.
  • Use a sharp knife dipped in water to slice the sushi roll into bite-sized pieces.

Serve:

  • Arrange the sushi pieces on a plate, and serve with soy sauce, pickled ginger, and wasabi.
    Enjoy your homemade raw cauliflower rice sushi! You can get creative with the fillings and even dip the rolls in a little soy sauce for added flavor.
Nutrition Facts
Cauliflower rice sushi
Serving Size
 
1 Serving
Amount per Serving
Calories
30
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Sodium
 
131
mg
6
%
Potassium
 
180
mg
5
%
Carbohydrates
 
4
g
1
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
1088
IU
22
%
Vitamin C
 
22
mg
27
%
Calcium
 
12
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chickpea salad

Posted on by Leigh

Chickpea salad

Print Pin Rate
Course: Salad, Supper
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 277kcal

Ingredients

  • 400 g canned chickpeas drained and rinsed
  • 1 cucumber diced
  • 1 red bell pepper diced
  • 1 red onion chopped
  • 200 g cherry tomatoes halved
  • 50 g fresh parsley chopped
  • 50 g fresh mint leaves chopped
  • 2 Lemons Juiced
  • 60 ml extra-virgin olive oil
  • 2 garlic cloves minced
  • salt to taste
  • pepper to taste

Instructions

  • If using dried chickpeas, soak them in water overnight, then drain and rinse. If using canned chickpeas, simply drain and rinse them.
  • In a large mixing bowl, combine the chickpeas, diced cucumber, diced red bell pepper, chopped red onion, halved cherry tomatoes, chopped parsley, and chopped mint leaves.
  • In a separate small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, salt, and pepper to create the dressing.
  • Pour the dressing over the salad ingredients in the large mixing bowl.
  • Gently toss all the ingredients together until well coated with the dressing.
  • Taste and adjust the seasoning with additional salt and pepper, if needed.
  • Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • Serve your raw chickpea salad cold as a refreshing and nutritious meal or side dish.
    Enjoy your delicious and healthy raw chickpea salad!
Nutrition Facts
Chickpea salad
Serving Size
 
1 Serving
Amount per Serving
Calories
277
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Sodium
 
300
mg
13
%
Potassium
 
679
mg
19
%
Carbohydrates
 
30
g
10
%
Fiber
 
9
g
38
%
Sugar
 
6
g
7
%
Protein
 
8
g
16
%
Vitamin A
 
2842
IU
57
%
Vitamin C
 
104
mg
126
%
Calcium
 
124
mg
12
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.