Prep Time: 20-25 minutes
Cook Time: 45 minutes
Sometimes, when I don’t have a plan for lunch, I improvise. And that’s when I come up with the simplest, healthiest and tastiest meals. This one is full of veggies and best of all – it is gluten free!
Spring vegetables are just around the corner, but for now there are still some late fall and winter veggies to use.
So I got some great homegrown vegetables the other day and decided to make something for a fancy lunch. This is what I made (to feed two or three people):
Rutabaga, yellow carrot and potato puree:
- 1 rutabaga
- 1 large yellow carrot
- 2 medium potatoes
Wash, peel and chop up the vegetables. Cook in salted water until soft, strain and puree with a bit of coconut oil. Add salt to taste.
Cauliflower with tomato sauce
- ½ head cauliflower
- 2-3 tablespoons coconut oil
- 2 teaspoons corn starch
- 1 tablespoon tomato paste
- Herbs and spices
- Cut the cauliflower into florets and cook half way through. Strain and set aside.
- In a saucepan heat some coconut oil and add 2 teaspoons of corn starch (non GMO and gluten-free), stir to combine.
- To that add a tablespoon of tomato paste.
- Remove from heat for a moment to add some spices – salt, turmeric, ground paprika, basil, and 1/3 cup of water.
- Set on medium heat and let simmer for a few minutes stirring constantly to break up any lumps.
- Adjust the thickness of the sauce (add water or cook a bit longer) and place the cauliflower florets into the saucepan, set on minimum heat and leave for a few minutes
Quinoa and green peas patties
- 1 cup quinoa
- 1 cup green peas
- 3-4 tablespoons corn starch
- 1 tablespoon coconut oil
- Pinch of baking soda
- Cook the quinoa as instructed; I also added some herbs to the water (parsley and a bit of turmeric). Then place in a bowl and set aside.
- In a separate pot cook the peas (I used frozen, but fresh or canned would work just the same).
- Strain and then mash into the bowl of quinoa.
- Mix the two together and taste. Add salt to taste and begin adding the starch, one teaspoon at a time, you may not need all of it.
- The mixture for these patties should come together easily and hold its form, minimal sticking to your fingers.
- Fry those babies up on a bit of coconut oil until golden brown. This makes about eight 2-inch patties.
Add a cold salad on the side and enjoy!