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Ingredients- chickpeas

1 x 400g can chickpeas
2 tbsps Extra Virgin Olive
¼ tsp salt
1
tsp Turmeric

1 tsp of garlic powder,

1 tsp smoked paprika

Ingredients – Poke bowl

Defrosted to room temperature edamame beans 50 grams in each bowl

1 cup thinly sliced red cabbage

½ cup thinly sliced red onion

2 thinly sliced avocados

4 cubed fresh beetroots

600grams boiled multi-coloured quinoa

Ingredients – dressing

8 tablespoons of tamari

4 tablespoon of sesame oil

1 tablespoon of orange juice

 

Garnish

1 tablespoon seaweed gomasio

Pickled ginger

 

Method- chickpeas

Rinse chickpeas thoroughly in cold water through a sieve, shake off cold water and gently rub them dry to remove outer skins

Place EVOO, salt, turmeric, garlic powder and smoked paprika in a bowl and mix through the oil add the chickpeas and coat them

Line a tray with baking paper and pour the chickpeas on the paper

Bake at 180C for 10 mins stir and repeat every 10 mins until the chickpeas are crisp – set aside to cool

 

Method - Poke Bowl

Make a Poke bowl by laying Poke bowl ingredients side by side touching

 

Dressing

Combine all ingredients and mix thoroughly pour over Poke bowl

 

Finishing touches – Garnish bowl with sprinkle of gomasio on each bowl, chickpeas and a few slices of pickled ginger