Three Plant-Based Recipes That Are Ideal for Spring
Three Plant-Based Recipes To Step Into Spring With
If you’re like me, a change in the weather signals a change in eating habits. Right about now, you’re probably thinking about what you can cook that is satisfying without being too heavy. Now that we’re all spending most of our days indoors, you may also have more time to explore different meal ideas, such as these three, light and fresh plant-based recipes. You may have many of these ingredients in your kitchen already — another added bonus during these times.
These three plant-based recipes tick all the boxes, so why not give them a try?
1. Chia-Colada Breakfast Pot
This is a quick win and is so simple and satisfying. You can either serve it as a dessert or make it in the evening before you go to bed. That way, you will have your breakfast waiting for you as soon as you get up, giving you time to enjoy the sunrise and welcome in a new day.
Place ½ cup chia seeds, 1 ½ cups of almond milk, ½ coconut milk, 4 tablespoons of maple syrup, 2 tbsp fresh or frozen grated coconut, and 1 teaspoon of vanilla extract into a bowl and whisk to combine. Set aside while you crush or blend 2 cups of pineapple chunks. Divide the chia pudding into 4 glass dishes or cups and top with the pineapple. Place in the refrigerator for at least 6 hours (or overnight).
2. Quinoa Flatbread & Hummus
This is technically two recipes, but as they go so well together, it would be a shame to give you one without the other. You can make the hummus and leave it in the fridge for up to one week — all you have to do for a great lunchtime snack is to prepare and bake the bread. And it’s gluten-free as well.
For the flatbread:
Preheat the oven to 425F. Line a 25cm x 35cm rimless baking sheet with parchment paper. Rinse 1 cup quinoa in cold water for a couple of minutes, drain it, and place it into a high-speed blender. Add ½ cup unsweetened almond milk, 1 teaspoon of baking powder, and 2/3 teaspoon of salt and blend for 60 seconds. Scrape down the sides of the blender and blend for another 60 seconds. Pour the batter onto the centre of the parchment paper and spread outwards until you have a 2-3mm thickness. Sprinkle with 1 tablespoon of za’atar and place it into the oven and bake for 15 minutes. Remove from the oven and carefully flip it over. Return to the oven and bake for another 5 minutes. This will give you a slightly moist flatbread. If you want it crispier, cook for an additional 2-3 minutes.
For the hummus:
Add 400g can of chickpeas (drained and rinsed) to a food processor. Add 1 ½ tablespoon of tahini, 2 tablespoons of lemon juice, 1 teaspoon of ground cumin, ¼ teaspoon of cayenne pepper, 2 grated cloves of garlic, and ¼ teaspoon of salt and blend for 2-3 minutes. Gradually add 2-3 tablespoons of extra virgin olive oil until you have a texture that you prefer. Transfer to a serving dish and drizzle with olive oil and a sprinkling of cayenne pepper. If you want to be really fancy, withhold some of the whole chickpeas from the blending process and sprinkle them on top as a garnish.
3. Orzo Pasta
You may think of pasta as a heavy dish, and when served with a meat ragu or creamy sauce, it can be. This pasta dish, however, is prepared with sweet vegetables and makes a delicious supper dish when served with a green salad.
Preheat the oven to 200C / 180C Fan / 390F. Place 6 Romano peppers and 8 vine tomatoes in a roasting tin. Cut 4 large spring onions in half lengthways and tuck them amongst the peppers and tomatoes. Add 6 cloves of peeled garlic and 6 thyme sprigs, drizzle with 4 tbsp olive oil, and toss to coat the vegetables with the oil. Place in the oven and bake for 30 minutes. Add 250g orzo pasta and 600ml vegetable stock and put back in the oven and cook until the orzo is al dente. Remove from the oven and sprinkle with a little chopped thyme before serving.
Cooking is a great way to relax and it’s so rewarding to cook something for yourself or family to enjoy. Put on your apron and head to the Brookstore to find an inspiring cookbook.
With 30 years of general management experience in the global insurance industry and having lived in 4 countries, Jacqui now spends her time between London and New York where she continues to pursue her passion for writing, food, books and travel.
A Reiki practitioner, yogi and huge animal advocate, her home isn’t complete without a furbaby or three. In addition to being a BooknBrunch contributor, she writes for industry publications.
Favourite book: To Kill a Mockingbird by Harper Lee.
Favourite brunch dish: avocado toast with tomato and chilli