Monday, April 28, 2014

Four Seasons Inspired Vegan Lunch

Today I had a delicious, healthy, and colourful vegan lunch that was also super easy to make. There's four parts to it inspired by the different seasons. Here's how to make each of them.

Spring - Cucumber Avocado Rolls
Slice a regular size cucumber lenght wise with a potato peeler to get those thin long layers. On the side, smash one to two avocados and add lime juice, salt, chopped parsley, and pepper to taste. Mix it all together and spread on the long cucumber layers individually. Roll them up and enjoy!

Summer - Tomato and Peppers Salad
This one is the simplest part of the dish but it adds a pop of colour and a lot of freshness to your meal. Simply chop two tomatoes and four sweet peppers of different colours and mix. They're so good by themselves, no dressing is needed!

Fall - Fried Tofu with Sea Salt
Slice tofu in small cubes, about half an inch in height and one inch on the sides.  On a frying pan at medium heat, add some canola oil so it covers the whole surface. Wait until the oil is hot to pour the tofu pieces. Wait between 10 to 15 min on each side or until golden before taking them out to dry on a paper towel. I like pressing them against it to remove the extra oil. Sprinkle with some sea salt to finish!

Winter - Lemony Mushrooms
Pour a bit of vegetable oil on a frying pan and add sliced white mushrooms. Let them cook for about 5 to 7 minutes. Squeeze a medium size lemon on top (or half if its really big), and sprinkle some salt, pepper,  parsley, basil, and onion powder to taste. I also add a little bit of olive oil at this point. Mix and let it continue cooking on low for another 5 to 7 minutes. You can serve them with a lemon wedge on the side.

Bon appétit!

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