Buckwheat Salad

Buckwheat Salad | Add A Little

Hello! It’s been a while… like, a long while! How have you been?

So once again, it feels like it’s been forever since I last blogged but I’m back with a delicious, light and flavourful recipe – perfect for the nearing of spring!
Buckwheat Salad | Add A Little

The recipe starts with buckwheat groats, a new find of mine as it’s a fantastic grain for salads as it’s heartier than quinoa with great texture and a little bite.Buckwheat Salad | Add A Little

We then pile in a mixture of steamed and raw vegetables that add vibrancy and tons of different textures (yep, I’m really into texture at the moment). Buckwheat Salad | Add A Little

Then we mix it all up with a super simple vinaigrette and serve (I like it with massaged kale and a lot of coriander)!

Buckwheat Salad | Add A Little

Buckwheat salad vegan, gluten free, dairy free
Serves 2

This salad is made from a variety of different vegetables and buckwheat, which allows for a heartier salad. The vegetables are of course interchangeable – I’m sure some beetroot would work wonderfully as well as grilled or roasted vegetables like peppers, zucchini and aubergines. I’ve made a simple vinaigrette to dress it with but pesto also works wonderfully and it works especially well if you tear in some basil leaves instead of coriander and add some sun-dried tomatoes and olives.

1 cup cooked buckwheat
Handful of green beans
Around 5 broccoli florets
1/2 zucchini (you can use cucumber)
2 handfuls edamame
Handful of coriander (including stalks), chopped finely and reserving a few leaves to serve
2 tablespoons extra virgin olive oil
1/2 lemon
1 tablespoon apple cider vinegar, optional
Salt and pepper, to taste

Steam the broccoli, green beans and edamame for around 4 minutes, until they are bright green.

Julienne zucchini then cut into small cubes.

Mix the vegetables and buckwheat, adding the chopped coriander at this point.

Top with extra virgin olive oil, lemon, salt and pepper and mix.

When serving, sprinkle with remaining coriander and a squeeze of lemon to brighten the flavours.


Winter Vegetable Stir Fry

Winter Vegetable Stir Fry |Add A Little

Wow ok so I know I’ve been gone for legit forever. I mean I can’t actually even remember the last time I blogged? Eeeek… bad blogger! Don’t get me wrong though, I have been rustling up delicious food (read chickpea flatbread, lentil mushroom burger, rostis) but this winter lighting is not doing me any favours, it gets dark at like 3!

So I’m here to actually write that I’m going to make an effort. 2016 HERE I COME! More blog posts (I mean like two a week, but ya know, still more than the however-many-month hiatus I seemed to have posting nothing) and more fun!

So onto the post, I can’t even get my head around the fact that it’s Christmas day in 3 DAYS. And the new year is like a week away!! SAY WHAT!!! To get into the mood, I’ve been eating so many seasonal vegetables which I’ve been digging. Red cabbage is so good and can’t believe I haven’t really cooked with it before!

This stir fry is perfect post or pre Christmas when you’re looking for something a bit lighter yet still full of flavour, texture and goodness. Filled with the king of greens, kale, red cabbage and crunchy and sweet carrot as well as the kick from ginger. It’s great on its own as a side but also delicious on a bowl of steaming brown rice for the ultimate bowl of nourishment!

Winter Vegetable Stir Fry |Add A Little

Winter Vegetable Stir Fry vegan, gluten free, dairy free
Serves 2

Stir fries are the ultimate quick meal, prepped and cooked in under 15 minutes, yet full of flavour and texture. Feel free to add other vegetables like brussels sprouts or even spiralised/ julienned parsnips which I’m sure would make a fantastic addition! Make sure to get toasted sesame oil as it has a fantastic deep aroma that really makes this dish.

1/4 cabbage, sliced thinly
2 large handfuls kale
3 carrots, julienned
1 onion, sliced
1 teaspoon ginger, grated or cubed
1 tablespoon flavourless oil (rapeseed works well)
Salt and pepper, to taste
1/2 tablespoon apple cider vinegar or 1/2 lime, juiced
1 teaspoon toasted sesame oil

To serve: brown rice or rice noodles, sesame seeds, quick pickled cabbage

Heat oil in a medium heat pan and add onions.

Sauté onions for about 2 minutes until starting to brown then add ginger and sauté until fragrant.

Add carrots, cabbage and kale and sauté and season with salt and pepper for about 4 minutes, until all vegetables are cooked.

In the last few second of cooking, add acid of choice and toasted sesame oil to coat the vegetables and add flavour.

Serve atop freshly cooked brown rice or add rice noodles and sauté.

Winter Vegetable Stir Fry |Add A Little

Fully Loaded Green Fried Rice

Fully Loaded Green Fried Rice | Add A LittleSo I’m back and feeling refreshed after 2 weeks off from here (although I did post a new video of my July Favourites last week!)

I’ve been conjuring up new ideas and so excited to bring you lots of delicious recipes!

Fully Loaded Green Fried Rice | Add A Little

Today I’ve kept it fairly simple because I had a lot on my plate (hehe) so when I’m rushing around and running errands all I really want is something quick but tasty and filled with vegetables (I’ve been craving them since I’ve been away!).

Fully Loaded Green Fried Rice | Add A Little

Also, I can’t wait to show you photos from Tokyo because obviously it was amazing and I’ve got the funniest stories to tell you all – hopefully it will be up for Friday!

Fully Loaded Green Fried Rice | Add A Little

Fully Loaded Green Fried Rice vegan, gluten free, dairy free

This fried rice is the perfect quick meal, as long as you have leftover rice, or even grains like quinoa, it will come together in under 15 minutes! I also love adding herbs like coriander or mint to this as it really livens the dish and gives a fresh flavour and you can also add some sweetness with coconut palm sugar to give a well rounded flavour.
I’ve decided to leave measurements out as it’s really up to you what ratio of rice to vegetables you want, but I personally like to keep it around 50:50.

Leftover brown rice
Broccoli, chopped into small pieces
Zucchini, chopped into small pieces
Frozen peas
Lemon (or lime)
Tamari (or soy sauce)
Grated ginger
Toasted sesame oil (or coconut oil)
Sesame seeds, to serve

Heat you pan to about medium and put 2-3 tablespoons of boiling water into your pan and add the broccoli.

Stir the broccoli around and when it al dente, take it out the pan.

Give your pan a quick wipe with a tissue to make sure it’s dry and add you oil and ginger.

Add the broccoli and zucchini and once warm, add the brown rice.

Constantly stir and in the last minute, add the frozen peas which should thaw out quickly.

During this time, add the tamari and lemon and optional coconut palm sugar.

Turn the heat off and at this point, you can add herbs of your choice.

Serve with a sprinkling of sesame seeds and a wedge of lemon or lime.

Fully Loaded Green Fried Rice | Add A Little