Substitutes for those allergic to fish or vegan vegetarian include:
Red Lentils (50g)
Raw Edamame (200g)
Chop the tuna and pumpkin in bite sized cubes, and mince the onion, pepper and tomato. Set pan on medium heat and add the olive oil, onion, pepper and tomato. Let cook for 2 minutes, then add tuna (or substitute) and pumpkin. Let the sides cook. -If you’re using lentils/edamame, please cook them in boiling water beforehand!- Once all the cube sides are sealed (that is, they’ve all been in contact with the pan and cooked partially), set temperature to low and add the wine plus a pinch of salt and white pepper. Stir a bit and cover pan with a lid. Let sit on heat for about 10 minutes, or until fully cooked.
If you find the calories to be lower than you’d like for a meal, remember you can add some boiled potatoes, sweet potato or mashed potatoes as a side!
To prepare the light gazpacho: Cut the tomatoes, cucumber and (red) bell pepper. Put them in a blender with the olive oil and the bread, then blend until it all becomes a cream. Once there’s no chunks add some salt and a little dash of vinegar, then blend again. If it came out too thick, add a bit of cold water to it. Taste it, and fix salt/vinegar to your liking. Put in the fridge and let sit while you cook the skewers.
For the skewers: Cut the onion, chicken (or substitute) and zucchini in cubes, then alternate on a stick. Grill at medium heat.
Gazpacho is a cold soup, so serve it as such with the side of skewers and enjoy!
Egg substitutes for allergics or vegans/vegetarians include:
Firm Tofu (185g)
To cook the quinoa: Rinse it until water comes out clear. Put in a pot at medium heat, with enough water to cover it and add a pinch of salt. Let cook until all water is absorbed and the quinoa is tender.
To cook the vegetables: Cut every vegetable in small cubes, or as small as you’d like for a spoon dish. Add one teaspoon of olive oil to a pan on medium heat and toss the carrots, mushrooms and zucchini in. Once they’re about half-way done add the leek and peppers (and tofu, if you’re not using egg), then lightly salt it all.
With your veggies almost done, add another teaspoon of oil to the same pan and dump the quinoa in! Crack an egg on top, add cumin to taste and stir fry it all together! Done! (Mix in the edamame once you’ve stir fried it all, if you chose edamame as a substitute)
Cut the chicken (or substitute) in bite sized cubes, season with salt and pepper then set it aside.
Cut the leek, onion and chard in long slices (or in whichever way you prefer, really). Pour the oil in a pan and stir-fry the veggies on medium heat until half cooked. Once we reach that point, we want to add the chicken (or substitute) plus the chickpeas. Add just a little more pepper and stir-fry everything until fully cooked.
You could also grill the seasoned chicken breast (or substitute) and cook the rest of the meal as a side to the dish.
To make the cream: Chop the zucchini and pumpkin in rough cubes, no need to get fancy with size or shape. Remember to take off the skin! Go smaller for the leek, but it’s ok to keep it chunky. Add all the oil to a pot on medium heat, and stir the veggies in it until golden. Once they reach that point, add a glass of water to the pot and cover it with a lid. Turn the heat to low and let cook fully (~20min). When it’s all cooked, blend it all together with a bit of salt, nutmeg and pepper. Done!
To make the skewers: Alternate a chicken (or chicken substitute) with a pineapple chunk on a stick. Set to grill on medium-high, so we can caramelize the pineapple! Takes about 5 minutes, and it’s done!
To make the skewers sauce: Mix the soy sauce with mustard. Ideally, 1:2 ratio but you’re free to make it as mustard-y as you’d like! Drizzle it over your skewers and enjoy!
Serve your cream cold or warm, but definetly accompanied by the skewers and a big jug of lemonade!