QUINOA & ALMOND TARTS 

Ingredients

- 1/2 cup almond flour

-1/2 cup quinoa flour

- 1 1/2 tbsp coconut oil 

- chilled water

Method 

- Preheat oven to 180 degrees celsius.

Mix both flours and coconut oil, adding water tablespoon at a time until a dough is formed. 

- Press dough into muffin tins greased with coconut oil. 

- Bake for 12-15 minutes, or until golden brown. 

- Fill with desired fillings! (We used hummus, roasted vegetables and tomatoes. 

MARINATED TEMPEH, BUCKWHEAT NOODLES AND VEGETABLE STIR FRY 

Ingredients

- 1/2 bell pepper 

- 1 cup of spinach 

- 1 cup cooked buckwheat noodles( cooked as per packet instructions) 

- 100g Tempeh

- Olive oil

- 1/2 tsp turmeric powder 

- 1/2 tsp chilli powder 

- 2 tsp tamari 

- Seasoning

Method 

- Cut Tempeh into 1/2 inch thick small blocks.

 Mix turmeric, chilli powder, tamari and seasoning to taste, with the tempeh. Let sit.

Stir fry the pepper and spinach in 2 tbsp of olive oil. 

- Bake on a non-stick oven-safe tray for 12-15 minutes. Then flip and back for a further 10 minutes. 

- Combine the tempeh, vegetables and noodle and serve! 

INSTAPOT SWEET POTATO STEW 

Ingredients 

- 2 sweet potatoes 

- 4 carrots 

- 2-3 artichokes

- 2 tomatoes 

- 1 1/2 cups buckwheat pasta

- 1 cup soaked barley

- 1 pint water 

- 1 tbsp olive oil

- 1 tsp dried mixed herbs

- 1 tsp paprika 

- Seasoning 

- Chilli flakes 

- (optional) Fresh mint leaves for garnish

Method 

- Place all ingredients except the pasta into the Instapot ( or a pressure cooker)

- Meanwhile cook the pasta according to packet instructions 

Once the vegetables have cooked, add to the pasta. 

Enjoy! 

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