- Preparation time
- 10 mins
- Cooking time
- 10 mins
- Difficulty
- Super Easy
- Serves
- 6 people
- Meal course
- Lunch
- Posted by
- Posted on
- December 8, 2015
- 1 large
- Butternut squash
- 1 can
- Chickpeas
- 1 handful
- Aparagus
- 1 large
- Red bell
- 200 gram
- Green beans
- 2/3 cup
- Sweet chilli sauce
- 1 Dash
- cracked black pepper
When I feel like something filling, and tasty for lunch, but don’t want a heavy meal, I love to have a salad, but i really like salads that have a cooked element to them, rather than just raw.
This dish can be eaten as a side, appetizer or a main meal, and it meets all the needs to keep a tummy happy…colourful, different textures and tastes from sweet to savoury.
Whatsmore, it’s packed full of goodness,is gluten free and has no added fat!!!
My Plantified Mousses Recipe book is on it’s way to being finished, and you will receive an email letting you know when your FREE copy of the E-book is ready to download!
If you would like a FREE COPY OF THE RECIPE E-BOOK, and haven’t yet signed up to Plantified, please sign up here:http://plantified.com/register/ and you will receive your FREE recipe book once it is released.
Raspberry Mousse Imprime Entremet, as seen in the Free Mousse E-book for members of Plantified.
Raspberry Imprime Mousse Entremet (Vegan, Egg Free, Dairy Free, Gelatine Free)
Enjoy
x
Katrina Stuart
Please come and join our FACEBOOK GROUP https://www.facebook.com/groups/Plantified/ and post some of your favourite recipes, ask some questions, show off a dish you’ve cooked or just have a chat!
Ingredients:
1 Large Butternut Squash
400 grams Chickpeas, cooked
1 Handful Asparagus
1 Large Red Bell Pepper
2oo grams Green Beans
2/3 cup Sweet Chilli Sauce
Cracked Black Pepper
Method:
-Cut green beans in half and lightly steam , but leave a little crunch to them, then plunge into cold water and allow to cool.
-Chop each asparagus spear into 3 parts on the diagonal.
-Lightly pan fry with salt and pepper until bright green and still firm, then take off the heat and set aside.
-Drain one can of chickpeas (reserve the liquid and freeze to use as Aqua faba in another recipe)
-Chop one red bell pepper into 1 cm ish sized pieces.
-Add butternut squash, chickpeas,green beans, red pepper and asparagus into a bowl and mix in sweet chilli sauce.
-Season with pepper and serve.
- Cut green beans in half and lightly steam , but leave a little crunch to them, then plunge into cold water and allow to cool.
- Chop each asparagus spear into 3 parts on the diagonal.
- Lightly pan fry with salt and pepper until bright green and still firm, then take off the heat and set aside.
- Drain one can of chickpeas (reserve the liquid and freeze to use as Aqua faba in another recipe)
- Chop one red bell pepper into 1 cm ish sized pieces.
- Add butternut squash, chickpeas,green beans, red pepper and asparagus into a bowl and mix in sweet chilli sauce.
- Season with pepper and serve.
No comments yet, be the first to leave one!