J'AIME JANUARY 2020

F O O D & D R I N K
Vegan feasts
FOR THOSE WHO ARE BRAVING IT OUT AND RISING UP TO THE VEGANUARY CHALLENGE (AND
EVEN THOSE WHO AREN’T), GOOD LUCK AND HERE ARE TWO DELICIOUS TRIED AND TESTED
RECIPES TO ADD TO YOUR BANK OF YUMMY SPECIALTIES
RAUL’S BROCCOLI AND CHICKPEA
MOROCCAN STYLE COUSCOUS
This Moroccan style vegan dish is one of my favorite
Sunday recipes. It’s a great healthy, wholesome
alternative to a typical Sunday roast. I usually cook
extra portions to last during the week, thus killing two
birds with one stone in terms of food prep!
For me, the key is loading it jam packed full of lots of
different veggies to make it super healthy; broccoli,
peppers, onions and mushrooms are some of my
favourites. The chickpeas are rich in protein and the
couscous is a great source of energy. Adding an array of
spices really brings out the rich taste of each ingredient;
my favourites are chilli flakes, turmeric and cinnamon
sticks.
Ingredients:
1 onion
1 clove of garlic
1 broccoli
1 pepper
100g mushrooms
25g olives
1 tin chickpeas
Half a bunch of fresh parsley
200g couscous
Chilli flakes, black pepper, cinnamon, turmeric
RAUL’S SIMPLE MEDITERRANEAN
AVO TOAST WITH TOMATOES &
BASIL
As some of you know, I love avocados! They are one of
my all time favourite foods. This recipe is very simple,
quick and easy and the best thing is you can get it ready
in less than five minutes (perfect for those of us on the
go!). It also serves as a breakfast, lunch or healthy snack
idea.
Ingredients:
Half a ripe avocado
1 slice of toasted sourdough bread
Juice of half a lemon
50g cherry tomatoes
Basil leaves
1 tbsp olive oil
Sea salt, black pepper and chilli flakes
Preparation: 5 minutes
Slice half an avocado and put it on the toasted bread.
Squeeze the lemon over it and sprinkle the salt, pepper
and chilli flakes. Top it with the cherry tomatoes halves
and the basil leaves and drizzle some olive oil on top.
Enjoy!
Preparation: 30 minutes approx
Chop the onion and broccoli into small florets. Heat
a tablespoon of olive oil in a saucepan over a medium
heat, add the onion and the broccoli and cook for 15
minutes with a lid on.
While broccoli is cooking, chop the peppers and
mushrooms and cook them in another pan. Add parsley
and garlic (finely chopped) after five minutes.
When the peppers and mushrooms are golden, pour all
the ingredients into the same saucepan as the broccoli.
Add the spices: half a teaspoon of chilli flakes, a quarter
teaspoon of cinnamon, half a teaspoon of turmeric,
and a touch of salt and pepper.
Remove the stones from the olives, drain the chickpeas,
and add both to the mix. Cook for another 10 minutes.
Place the couscous into a bowl, pour 250ml of boiling
water into it and cover with a lid for 5-10 minutes. Serve
the couscous in a plate, and add the vegetable medley
on top. Enjoy!
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