Day 4, it’s all downhill from here. If you’ve been following along eating a diet without grains, or plan to, I hope these posts are giving you ideas and confidence to try plant-based and grain-free (that’s, of course, assuming you aren’t already). Translating admirable dietary intentions into satisfying meals can be the trickiest part. That’s why I wanted to show you an honest representation of how I cook and put meals together at home when I’m following certain restrictions. As you’ve seen, rarely do I start from scratch with a meal. I like to keep a selection of salads and dips/spreads made for other meals in the fridge to easily round-out lunches and dinners. It would take a lot more work if I didn’t. So on to day 4.
Here are the recipes from:
Breakfast: Raw Peach Crumble. This is something special. Wholesome enough for breakfast, but tasty enough for dessert. If you have the small personal-sized tart pans, now is the time to use them. Otherwise one big baking dish will work just fine.
You’ll have loads of topping leftover. That’s good news since it tastes amazing on grilled peaches, sprinkled over fruit and almond milk and with porridge.
Raw Peach Crumble
4 ripe Peaches
1 Tbsp Chia Seeds
Zest of organic Lemon
Juice of ½ Lemon
2 Medjool Dates, pitted and soaked at least an hour
Dash ground Cinnamon
Pinch Sea Salt
1 cup mixed raw Nuts (I used walnuts, almonds and pecans)
½ cup Coconut Flour
½ cup Medjool Dates, pitted
1 tsp ground Cinnamon
Pinch Sea Salt
Coconut Milk, for serving
1. Cut 2 peaches into slices or chunks and set aside.
2. Remove the pits from the remaining 2 peaches and process them in a food processor with remaining ingredients until smooth. In a separate serving dish, mix together the cut peaches and the peach puree.
3. Rinse the food processor and add the topping ingredients. Pulse into large crumb-like chunks which cling together.
4. Scatter the crumb topping over the peach filling then gently press it down. Serve with coconut milk. Keeps well in the fridge for 2 days.
Lunch: Another salad-based meal with hummus, raw vegetables and cooked vegetables leftover from dinner that needed to go. I felt like it didn’t merit a photo since it looked similar to my lunches from the previous days.
Dinner: Veggie Burgers with grilled banana peppers, grilled cabbage. Coleslaw from the night before. And a thicker version of the Cashew Cauliflower Cream, we’ll call this one a Spread, to compliment the burger.
I was delighted when I found a grain-free veggie burger recipe. I realize grains provide structure to meat-free burgers, which makes this one a fork and knife affair. But the recipes with grains and legumes err on the side of dry and stodgy much too easily. This one is tender and oh so flavorful.
Mushroom and Olive Burger
Based on the recipe by My New Roots
Makes 8 patties
1 cup Black (Beluga) lentils, cooked (sprouted mung beans will also work)
1 ½ tsp unrefined Coconut Oil
1 Red Onion, sliced
1 Tbsp dried Rosemary
1 ½ tsp dried Thyme
1 ½ tsp dried Oregano
½ tsp Turmeric
2 cups Mushrooms , sliced (shiitake and/or crimini work well)
5 cloves Garlic, minced
2 Tbsp Tamari
1/2 cup Sunflower Seeds
2 Tbsp Extra-Virgin Olive OIl
1 Tbsp Dijon
Black Pepper, to taste
15 Kalamata Olives, pitted and roughly chopped
1. Preheat oven to 375F.
2. Cook onion in oil with dried herbs and turmeric until beginning to soften. Stir in a sprinkle of sea salt. Stir in mushroom then leave to cook over medium heat about 3 minutes, until mushrooms brown. Stir and brown the other side. Stir in garlic and tamari, cook another minute, then remove from heat.
3. Pulse sunflower seeds in a food processor until they are finely ground. Add lentils, mushroom mixture and remaining ingredients, except for olives. Process until fully incorporated but leaving some texture in tact.
4. Add olives and pulse until incorporated into mixture. Taste for seasoning.
5. Form into patties and place on parchment-lined baking sheet. Refrigerate at least 30 minutes before baking, to firm. Bake 15 minutes, turn burgers then bake a further 5 to 10 minutes until a nice crust forms on both sides.
Serve with garnishes like Cashew Cauliflower Spread and Quick-Pickled Red Onion.
These burgers will keep in the freezer for a few months when stored in an airtight container. Place parchment between layers. Thaw overnight in the fridge before baking.
The banana peppers and cabbage can just as easily be roasted at 375F, like the burgers, if lighting the grill is one task too many.
Cauliflower Cashew Spread
1 cup raw Cashews, soaked at least 2 hours
¼ cup raw Cauliflower, chopped
¼ cup Water + 1 Tbsp Water
1 Tbsp raw Apple Cider Vinegar
2 tsp Lemon Juice
2 Tbsp Nutritional Yeast
1 Tbsp Dulse Seaweed (Optional but adds minerals)
2 cloves Garlic, finely minced
1 tsp Dijon mustard
Sea Salt, to taste
1. Drain and rinse the cashews. Purée in food processor with cauliflower.
2. Add remaining ingredients and process until smooth. Taste to adjust seasoning.
If you’ve thought ahead of time (which I rarely do) the flavors will develop and intensify if this spread is left to sit at room temperature for a few hours before refrigerating. It’s completely okay to eat it straightaway as well though.