Wednesday, 3 June 2015

Gluten-free Tabbouleh Salad


2 cups of cooked quinoa
1/4 cup finely diced shallots
1 yellow pepper
3 cucumbers
12 cherry tomatoes
1/4 cup extra virgin olive oil
juice of 1 lemon
Sea Salt
Freshly cracked black pepper

Monday, 1 June 2015

Vegan Vietnamese Spring Rolls


Rice paper
Vermicelli noodles
Napa cabbage
Cilantro
Mini sweet bell peppers
Cucumbers
Carrots

Soak to the rice paper in warm water and place on a cutting board.  Layer your vegetables and other ingredients starting with the cilantro leaves, noodles, thinly chopped napa cabbage, match-stick cut cucumbers and bell peppers and topped with grated carrots.  Fold ends and then roll.  

Serve with gluten-free peanut sauce or chilli sauce.