CHICK(PEA) PESTO-MAYO SARMIE
CHICK(PEA) PESTO-MAYO SARMIE
Ingredients
- 3 x cups cooked chickpeas (drained and skins removed)
- 1 avocado (pitted)
- 3 x stalks of celery (washed and finely chopped)
- 4 tablespoons of egg-free mayonnaise
- 2 tablespoons Pesto Princess Basil Lemon Pesto
- 1 tablespoon of lemon juice
- Salt & pepper
- Fresh herbs (sprouts or microgreens of choice)
- 2 tablespoons Pesto Princess Classic Hummus
- Corn cakes (lettuce leaves, wholegrain toast or whole wheat wraps to eat the smash with.)
Instructions
- In a big mixing bowl, smash up the chickpeas and avocado with a fork, potato masher or food processor until you reach a chunky consistency.
- In a small bowl, mix the Pesto Princess Basil Lemon Pesto into the egg-free mayonnaise.
- Add the chopped celery, pesto-mayonnaise, lemon juice, and fresh herbs or microgreens and mix through.
- Season with salt and pepper according to taste.
- Spread the Princess Princess hummus on the insides of two slices of bread. Add the filling along with any additional salad vegetables such as leafy greens, tomato, cucumber, gherkins, and top with toasted nuts and seeds or onion sprinkles.
- Close the sandwich and enjoy.
Notes
Photo credit: Human & Rousseau/Myburgh du Plessis
STUFFED ACORN SQUASH
Stuffed Acorn Squash
Ingredients
- 1 acorn squash
- 1 cup brown rice (cooked in veg broth and drained (see instructions))
- 1 cup brown lentils (cooked in veg broth and drained (see instructions))
- 4 cups vegetable broth
- 1 cup mushrooms (diced)
- 1/2 cup onions (diced)
- 2 tablespoons garlic (minced)
- 2 teaspoons ground cumin
- 1 tablespoon ground paprika
- 1 cup tomato sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon dried parsley
- Salt & pepper to taste
- 2 tablespoons roasted nuts (optional)
- 1/4 cup cherry tomatoes (chopped)
- 1 sprig rosemary (fresh)
Instructions
- Cut acorn squash in half. Chop off stems or tails so that it can lay flat.
- Leaving seeds inside, roast squash halves face down on a baking sheet at 200 degrees Celcius for
- 50 minutes.
- Remove from oven and turn upside-down to remove seeds.
- Cook rice and lentils in vegetable broth. Drain and reserve liquid.
- In a large pan, cook onions and mushrooms on high till mushrooms
- release liquid.
- Add herbs and spices and cook for 5 minutes.
- Add lentils and rice and 1⁄2 cup remaining veg broth.
- Season with salt & pepper to taste.
- Fill squash halves with lentil mixture.
- If desired add roasted nuts or seeds for crunchy texture and additional protein.
- Top with chopped cherry tomatoes and fresh rosemary.
- Return squash halves to the oven at 180 degrees Celcius for 10 minutes before serving.
Notes
Recipe: Culinary Specialist François Murphy, HSI-Canada
Photo credit: HSI-Canada