Plant Based Lunch

Published by Holly Barber on

My Raw You workshop went down a treat – not just because of the food, but it definitely played a part!

Here I will share the recipes I used, perfect for your next lunch with friends, and so easy to make!

  1. Peanut Butter Satay with Tofu & Veg Skewers

The peanut sauce is made by simply adding 2 tablespoons of good quality peanut butter to a pan of hot rice milk, let it simmer but not boil whilst stirring, add 2 teaspoons of soy sauce and stir until thickened.

The vegetable skewers had a mix of smoked tofu blocks and raw courgette and red peppers. They were great for dipping!

2. Beetroot Tabbouleh


1 small pack flat-leaf parsley, plus extra leaves to serve (optional)
1 small pack mint
1 small pack chives
200g radishes
2 beetroot
1 red apple, sliced
1 tsp ground cumin
250g pack cooked quinoa
400g can chickpeas, drained and rinsed
400g can lentils, drained
2 lemons juiced

Put the herbs, radishes and beetroot in a food processor and blitz together. Stir in the rest of the ingredients, adding the lemon juice a bit at a time to taste – you may not need all of it. Season, then place on a large platter topped with a few parsley leaves, if you like, and serve.

I also did a fresh garden salad, with so many colours and delicious flavours – when I pick salad ingredients, I always think of every colour of the rainbow and try and add at least one of those!

The dips I used were hummus, made with simply adding chickpeas and lemon juice to a blender, and guacamole, with 2 avocados, some tomatoes and cilantro. Simple, delicious, nourishing food!

See the banana bread recipe here!

Categories: Recipes