Monday, May 9, 2011

A Delightful Little Lunch

When the usual sandwich or salad won't do for lunch get creative and create a sampling of things that you love. Below is a lunch sampler plate of two boiled organic/free range eggs, garlic toast, hummus, sharp white cheddar cubes and vegan broccoli salad {broccoli salad ala Whole Foods} Recipe Below:

Vegan Brocoli Salad with Walnuts and Currants {Serves 6} 

1 large head broccoli 
3 tablespoons sesame tahini 
2 tablespoons apple juice 
1 teaspoon apple cider vinegar 
1/4 teaspoon sea salt 
1/4 teaspoon freshly ground black pepper 
Crushed red pepper flakes (optional) 
1/2 cup chopped toasted walnuts 
1/3 cup finely chopped red onion 

2 tablespoons currants


Cut florets from broccoli and peel and thinly slice stalk. Steam until tender. 

Meanwhile, in a large bowl, whisk together tahini, apple juice, cider vinegar, salt, pepper and red pepper flakes if using. Add broccoli, walnuts, red onion and currants and toss to combine. Serve warm, room temperature or chilled.

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