Vegan tapas

Tapas are many types of appetisers with a mix of cold and hot food. Tapas are Spanish by cuisine but have evolved and is now trendy and quick and easy when eating out or in to mix various tapas to form a whole meal! Of course I have tried my own various dishes and found out that I love it for its variation. Meal prepping is so much fun as I can eat more, less and often- creating the perfect balanced diet πŸ˜ŠπŸŒΏπŸ™Œ 

Here I have some home made green juice with celery, lettuce, lime, kale, beet, apple, spinach and chia seeds. 

And for the tapas I made a beetroot, spinach and apple salad. Then I made some of my own low fod map recipe ratatouille and then Thai butternut squash! All delicious and highly nutritious food!  

Go on give it a try! 



Beetroot, spinach and apple salad: 

Shred a whole uncooked beetroot, 

Shred 2 raw carrots,

Shred 1 apple

Bunch of fresh spinach 

Add a cup of dried cranberries 

Drizzle balsamic vinegar and a teaspoon of olive oil! 

Low fod map Ratatouille:

Half an aubergine cut in cubes 

6 baby vine tomatoes 

6 chopped mushrooms

Bunch of kale to add at the end

Add all ingredient in saucepan with basil olive oil. Cook until soft. Add salt and pepper and a drizzle of balsamic then add chopped basil leaf. 

Thai butternut squash:

In a large saucepan: 

Chop a whole butternut squash in cubes

Chop half aubergine in cubes 

Chop One shallot onion 

2 potatoes chopped into cubes 

1 cup of frozen garden peas 

1 tsp. of cumin 

1 tsp. of tamarind 

1 tsp. of turmeric

1 tsp. of paprika

2 tsp. of tamari sauce 

2 tsp. of Thai green curry powder (gluten free)

Salt and pepper 

Can of coconut milk 

2 cups of water 

Let cook for about an hour drawing out all the flavour and stir often 

Fresh coriander chopped to garnish 

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