A flexible dish that can be made for any occasion, and scaled up easily, or made from leftovers. Use your favourite veg, what's in your fridge or what's in season. Recipe provided by Linda, our Hamburg OMS Ambassador.
1. Cook the quinoa or wholemeal rice according to instructions.
2. Wash and prepare any vegetables you are using (e.g. avocado, pepper, zucchini, eggplant, tomatoes, onions mushroom).
3. Steam or boil the sweet potato and any of the vegetables that you want cooked and not raw (e.g. onion
4. Steam the fish (salmon or other) or shrimp if you are eating
5. Prepare the beans – cook if needed or use pre-cooked with tomato puree or chili sauce
6. Make the dressing by combining flaxseed oil, vinegar, seasoning, tahini, soy yogurt and additions garlic, soy sauce. (You might want to add a bit of lemon and honey if you aren’t using a fruity vinegar)
7. Set out ingredients to serve.
8. Serve ‘family style’ so everyone can help themselves to what they like.
We like to prepare a lot of different foods and put them in the kitchen, sometimes I rest vegetables (raw or cooked) in vinegar or without dressing to pickle them, which can be offered as well.
Everyone can design their bowl according to their wishes. Parts can be warm, but generally only the rice/quinoa is warm. A lovely summer dish, our OMS circle enjoyed it very much!
(If you want to feed many people that are not on the OMS lifestyle diet you might add a bit of roast chicken or feta to the buffet, but many people like this vegan or pescetarian version)