Cooking with Sydney
Ingredients:
- 2 onions
- 1/5 head of garlic
- Olive oil
- 250g chickpeas
- 130g lentils
- 150g marinated tofu
- Fresh basil leaves
- Freshly grated ginger
- Fresh lemon juice
- Fresh spinach
- Microgreens
- 30 g pin nuts
Seasoning:
- 1 tbs chilli flakes
- 1/5 tbs rosemary
- 2 tbs oregano
- 1/5 tbs sage
- 1/5 tbs paprika
- 1/5 tbs cayenne pepper
- Lemon Salt
Toppings:
- Vegan pesto
- Crushed cashews
- Fresh basil leaves
- 10% CBD drops (isolate)
Prep time: Any time between 45 minutes and 1 hour.
Highlights: Protein Packed – CBD infused – Vegan – Gluten Free – Filling – Energizing – Spicy – Immune boosting – Vitamin packed
This dish has it all! Exploding with contrasting yet complementary flavours…
You are going to be making this all the time! Working as both a summer or winter dish, this light recipe is perfect for any day.
Not only that but it is also packed with protein and so many other helpful benefits. Thanks to the microgreens and spinach, this dish offers an abundance of antioxidants and concentrates of vitamins, minerals, and antioxidants!
Of course, this dish is CBD infused, as well because I cannot cook these days without adding in my daily dose of CBD!
Let’s get into it!
Step 1.
Chop onions and garlic. Add to a medium heated pan with pin nuts, olive oil and grated ginger.
Use as much or as little ginger as you wish!
I used quite a bit to make sure there was enough for the flavour to shine through the dish.
Let cook until everything is golden.
Step 2.
Add in your chickpeas and lentils. Drain your lentils and chickpeas but make sure you don’t drain all of the chickpea water!
TIP: Cooking with a bit of chickpea water is a great way of adding a tasty ‘chicken’ flavour to vegan dishes. Add in all of your dried spices and let everything cook until crispy!
Step 3.
Go ahead of put in your marinated tofu.
Mine was marinated with tomato and olive flavour. Any tofu will do!
Let this warm up and get thoroughly cooked before adding in your leafy greens.
Step 4.
I cut up my spinach before adding it to the dish but you can skip this if you aren’t worried about having bigger chunks of greens in there.
Add your spinach and a few handfuls of micro-greens.
TIP: Using microgreens (sprouts) is a fantastic way to get in loads of vitamins that come in greens-only the ratio of nutrients vs microgreens is incomparable to other greens! Microgreens are a superfood, making them a great addition to any dish!
I didn’t let my leaves get over-cooked as I like them to maintain their crunch for expanding the texture of the dish.
Step 5.
When that is nearly done, add 1/5 a lemon’s worth of juice, loads of fresh basil (quantity is up to you) and stir in well for a few minutes.
When everything is done, add in the other half of the lemons juice, give it one last stir and prepare to serve!
Step 6.
Make up your plate by adding your protein mixture first.
I sliced up some cashews to add as a topping as well as a few whole basil leaves for extra taste, because… Why not be extra about it!
Step 7.
I added some vegan pesto (yes, I know-not all pesto is vegan… be careful!) which is our key to adding CBD.
Pesto is very oily, which makes it the perfect way to add CBD without having to think too much. I added 5 drops of Green Cuisine CBD’s (isolate) drops! Today I used their 10% drops.
This is a super simple way of adding CBD to this dish. These drops taste like olive oil thanks to the clean CO2 extraction and minimal additional ingredients, so you don’t even notice them!
Add as much or little CBD as you want.
That is it! I hope you enjoy this beautiful, healthy, spicy and zesty recipe! Happy cooking!
-Green Cooking With Sydney-
