DIY mini buffet for dinner?

Being super indecisive about dinner last night resulted in some rather successful creations that I thought I would definitely need to share with you. Kind of created my own little salad buffet with some leftover tempeh included as one option. The first salad is a coleslaw-ish apple and cabbage slaw using a nut/seed butter and vinegar based dressing instead of that usual mayonnaise (I’ve always hated mayonnaise but loved well-made vinegar based coleslaws so this totally hit the spot). I imagine this slaw would be perfect with a healthy burger or sandwich! The second salad is a simple warm autumn dish with roasted brussels and quinoa, easy to pair with for example fish, tofu or tempeh. Both of these salads are actually side dishes in my opinion and thus not necessarily to be eaten together, but I still loved the combo. You can order only a bunch of sides at a restaurant too, so why not?

Roasted brussels sprouts with quinoa, almonds and cranberries

Serves 1-2 as a side

What you will need:

300g brussels sprouts

1/2dl quinoa (preferably black but others are fine too)

1/2dl almonds

1/3dl cranberries (mine are sweetened with apple juice and coated with a little sunflower oil)

extra virgin olive oil, lemon juice and Himalayan salt to taste for seasoning

Note: To make a full meal of this salad like in the picture above, you can add some crunchy cabbage and leftover tofu.

How to do it:

  • Pre-heat your oven to 225c.
  • In the meanwhile, wash your brussels sprouts, cut off the hard ends and cut them into halves.
  • Place your brussels sprouts into an oven-safe dish and drizzle with olive oil, lemon juice and Himalayan salt. I used less than a tablespoon of both olive oil and lemon because we don’t want the brussels to be too “wet”.
  • Roast your brussels in the oven for 20-25 minutes until soft and little darkened.
  • While your brussels are roasting, cook your quinoa according to package instructions (15-20minutes).
  • When everything is ready, chop your almonds and combine them with the brussels sprouts, quinoa and cranberries.
  • Taste and add salt/olive oil if desired. Enjoy!


Serves 1-2 as a side

What you will need:

2 large purple cabbage leafs

1 small sweet tart apple

1/2dl lentil and/or pea sprouts (optional but they add some extra crunchiness)


1 big tsp tahini

1tsp peanut butter

1tbsp lemon juice (big squeeze)

1tbsp apple cider vinegar

How to do it:

  • Remove the seeded centre from your apple and then chop it “julienne” style. Chop your red cabbage in a similar way into thin slices.
  • Mix all your dressing ingredients together to make a smooth sauce.
  • Combine your apple, purple cabbage and sprouts in a bowl along with the dressing so that it is evenly distributed all over the slaw.
  • Set your cole(?)slaw into the fridge for a while to marinate (I only kept it there for 15 minutes) and then serve with whatever you like.

xx a


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