Pre-workout Vegan Power Lunch ft. Simple Babaganoush (Vegan, Gluten-free, Oil-free, Nut-free)

Saturday, August 22, 2015

I usually have a long run (min 20km) on Saturdays. So before the run, I will make sure that I'm fully fuelled with energy for the best performance. This is an example of my pre-workout vegan plate that is quick and simple. You can prepare most of the parts in advance and keep them in the fridge, so that when you are on a rush, you can just grab them out and make the whole thing within 10 minutes.


Ingredient:

2 slices Baked marinated tempeh (recipe here)
1/2 Zucchini (spiralized)
1 small or 1/2 large beetroot (spiralized)
2 Tbsp Carrot dressing (recipe here)
2 Tbsp Creamy hemp seed dressing (recipe here)
1/2 avocado
2 pieces of Gluten-free bread (or any other bread of your own choice)
2 Tbsp Baba ganoush (recipe below)
Handful of alfafa sprouts

Baba ganoush (adapted from Minimalist Baker)
1 medium eggplant (I received mine from Oisix)
2 Tbsp tahini
2 Tbsp orange juice
1 Tbsp apple cider vinegar
1 garlic clove
Pinch of sea salt
Handful of basil
1 tsp paprika
1/2 tsp cumiin

Directions:

For the Baba ganoush


  1. Preheat oven to high broil and position a rack at the top of the oven.
  2. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
  3. Arrange on a baking sheet and drizzle with a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  4. Peel away most of the skin of the eggplant and add them to a food processor.
  5. Add orange juice, apple cider vinegar, garlic, tahini, a pinch of salt, cumin and paprika and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. 


For the Vegan Power Lunch Plate

  1. Toast the bread in a toaster for 1 minute.
  2. Peel and dice the avocado. Set aside for later use.
  3. Generously spread 1 Tbsp baba ganoush on each piece of bread. Top with diced avocado and alfafa sprouts. Sprinkle with some paprika powder if preferred.
  4. Add 2 Tbsp of carrot dressing to zoodles and 2 Tbsp of hemp seed dressing to the beetroot noodles. 
  5. Assemble the ingredients on the plate as shown and enjoy! :)




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