A recipe here from a friend of the Beach House Kitchen. All the way from sunny Auckland (New Zealand that is), Ang floats over some tasty bites over to the Beach House. WE LOVE ANGx
I met Ang in Barcelona, where she lived a tofu chuck away from a health food shop. I needed some ‘health’ after being on the road for too long and eating out of dusty stalls. Ang cooked up some amazing vegan treats and planted seeds that have now formed the BHK.
We will be munching this soon and having tasted Ang’s cooking, just know that it will be very, very delicious indeed.
Being a vegetarian on a low-FODMAP foods hasn’t been easy. No beans, chickpeas or lentils are allowed, but thank goodness for the almighty Quinoa.
I made some delicious quinoa and courgette fritters one night last week and had loads of quinoa left over, which resulted in this beast of a salad mixed together in a huge moroccan salad bowl – perfect for parties or BBQ’s.
-Cubed veggies, roasted (potato, pumpkin, carrot, courgette) with fresh rosemary and oregano
Salads like this are so hearty and can be adapted in so many ways. Add olives? Avocado? Seeds? Make it your own 🙂
If there are any other friends of the BHK (thats all of you!) who would like to send us a recipe, we would love to hear from you and will most probably, depending on the deliciousness of the dish, put it onto the blog.