vegan lunch – a hot summer day

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Recipe: Spread some green kale and plum tomatoes on a baking tray and sprinkle over a pinch of seasalt, olive oil, one crushed garlic and tofeta (vegan “feta” cheese, made of tofu). Leave it in the oven for 7-10 minutes on 200 degrees (celsius). With that we had a few beetroots that we cooked earlier today, and to drink; LEMON water. It’s so tasty and refreshing a hot summer day. This is a light lunch packed with vitamins and minerals that keeps you going all day.

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