This was my lunch yesterday. I have used a grain called Freekeh, I have only found it recently in my local supermarket and decided to try it, it is high in protein and fiber.
Other ingredients are cavolo Nero, roasted butternut squash, green beans, cooked beetroot, cherry tomatoes and crisped tofu and a drizzle of tahini sauce. The Freekeh is nutty in flavour and I think it might work well in a salad as well. I enjoyed it.
That looks delicious, I have never heard of Freekeh - I will look out for it
That does look lovely 😁
Apparently it is a used a lot in the middle East, it is wheat harvested when it is still young. Some supermarkets and health food shops sell it. I like to try new foods, I think I will use it again, just gives me a variety of grains to use
That's such a shame, I won't be able to try it as it contains gluten
Nevermind 😁
I like to try new foods, I will use this Freekeh grain again. Oh, it was delicious
Very colourful and delicious I’m sure! 👍
Thank you Callendersgal, it was delicious ,I have never used Freekeh before so was happy that I can add it to the variety of grains that I like to use in some of my meals.
I only recently learned about it too and haven’t tried it myself yet but it sounds very promising! 👍
How do you get tofu crispy? I’ve had in restaurants and never been able to duplicate
Hello Mosia, like Happyman, I’ve never heard of Freekah grains and I’ve not tried Tofu but have heard of the silken kind. Your Buddha bowl is absolutely doable with the ingredients you have given us although have not come across Tahini sauce, there again I haven’t been looking for it. Do Sainsbury’s sell it?
I saw a recipe for a Buddha bowl and it was all weird and wonderful ingredients but yours are what I would call ‘ordinary’ ingredients, the ones that can be obtained from the supermarket. Anyway looking forward to trying your Buddha bowl as there must be the 5 out of 5 of the fruit and veg that we are encouraged to have each day.
Tofu comes in different forms, the silken one is usually used for desserts as it is very smooth. I used the firm type which you can use in stir fries etc. It is a tasteless ingredient that needs seasoning.tomcrisp the tofu I coated it with seasoned cornflour, plain flour is ok as well. Then I baked it until slightly crisp. Tahini is just crushed sesame seeds and it available in most supermarkets and health food stores. To make the sauce I just add extra virgin olive oil, lemon juice , tahini a bit of salt. I quite like this Freekeh grain and I will use it again. Have a go and see what you think. Good luck
For those who don't know Freekeh is durum wheat that is harvested when it's young and green then roasted to give it it's disticntive flavour. So sadly not gluten free or suitable for gluten and wheat intolerant peeps like me. Tahini is ground sesame seeds which I love. It does looks very yummy but I would use roasted buckwheat groats instead of the freekeh as they are a psuedo grain and gluten free. I also use different types of tofu in my recipes - I use silken tofu as vegan sour cream in mushroom strogonof - just a pack of tofu, 1 or 2 tbsps of lemon juice and enough water to give it the creamy consistency you want in a blender. It boosts the protein content and makes it nice and creamy.
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Cottage pie with crispy grated potato topping. 
