Berry and Brazil Nut Smoothie

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Berry and Brazil Nut Smoothie
Prep Time 10 Mins
Servings
People
Prep Time 10 Mins
Servings
People
Instructions
  1. Add all the ingredients into a blender. Blend until smooth.
  2. Serve, garnished with some natural coconut yoghurt, fresh berries and pumpkin seeds

Raw Chocolate Cheesecake

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Raw Chocolate Cheesecake
This is a raw, vegan, gluten free cheesecake which is really delicious.
Prep Time 20 Minutes
Servings
Servings
Ingredients
Filling
Base
Prep Time 20 Minutes
Servings
Servings
Ingredients
Filling
Base
Instructions
Base
  1. In a food processor combine the nuts and cocoa powder and process until it resembles fine breadcrumbs. Add the dates and coconut oil and process until the mixture begins to bind together.
  2. Pour the mixture into an 8 inch spring form cake tin and press down until flat. Place in the fridge to set.
Filling
  1. Place all the ingredients into a high speed blender and blend until smooth - add extra coconut milk as necessary.
  2. Pour onto the base. Place in fridge for 3 hours to set.
  3. When set, remove from tin and decorate with some grated vegan chocolate and berries.

Roasted Cauliflower, kale and Chickpea Bowl

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Roasted Cauliflower, kale and Chickpeas
This bowl is highly nutritious and packed with cauliflower, red onion, kale, chickpeas, nuts, vegan cheese and spices. It’s great as a light lunch and can be served with a salad. Kale and cauliflower are criciferous vegetables that help with detoxification and may balance hormones. The vegetables are roasted in spices including turmeric. Curcumin is thought to be the main health promoting compound in turmeric and studies have shown that it is also a powerful antioxidant and anti-inflammatory.
Prep Time 20 Mins
Cook Time 40 Mins
Servings
People
Prep Time 20 Mins
Cook Time 40 Mins
Servings
People
Instructions
  1. Preheat oven to 180C
  2. Dry fry the turmeric, mustard seeds, cumin seeds, ginger, coriander and cinnamon for 2 minutes.
  3. Place the cauliflower florets, chickpeas and onions in a large roasting tin. Sprinkle with the spices and toss well together. Drizzle over 2 tbsp of oil and toss again.
  4. Roast in the oven for 20 minutes.
  5. Then stir in the kale with the roasted vegetables and drizzle over 1 tbsp oil. Roast for a further 10 minutes.
  6. Mix the breadcrumbs, nuts and cheese together and sprinkle over the vegetables. Roast for a further 5-8 minutes and then serve.

Asian Tofu Spring Rolls

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Asian Tofu Spring Rolls
These are great for lunch - filled with fresh raw vegetables, coriander and crispy tofu. The sauce is full of flavour and great for dipping.
Prep Time 25 mins
Cook Time 15 mins
Servings
people
Ingredients
Tofu
Spring rolls
Prep Time 25 mins
Cook Time 15 mins
Servings
people
Ingredients
Tofu
Spring rolls
Instructions
  1. Toss the tofu in the cornflour and then fry in the sesame oil. Stir to ensure that all sides are browned.
  2. Prepare the sauce by adding all the ingredients together and stirring to combine. Add water as necessary to make the sauce pourable.
  3. Then add 2 tablespoons of the sauce to the tofu and then the tamari sauce, and maple syrup - stir well.
  4. Add tofu back to the pan and cook for several minutes until glazed. Set aside.
  5. To assemble spring rolls, pour warm water into a shallow dish and immerse each rice paper for about 10-15 seconds.
  6. Then spread each rice paper out on a board. Add a small amount of vermicelli noodles and layer each vegetable (cucumber, red pepper and carrot) on top together with some coriander and 2-3 pieces of tofu on top.
  7. Gently fold over and tuck in the edges and continue rolling until sealed.
  8. Repeat with the remaining rice paper, vegetables and tofu until all of rice paper and veg has been used.
  9. Serve with the remaining peanut dipping sauce.

Mushroom Bourguignon

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Mushroom Bourguignon
If you like mushrooms then you will really enjoy this dish. It's a tasty vegan stew loaded with a variety of mushrooms, onions and carrots - with a tin of mixed beans to increase the level of protein. Served here with some mashed sweet potato and steamed broccoli.
Instructions
  1. Heat the 1 tablespoon of oil in a large saucepan and cook onions for 5 minutes. then add the carrot and cook for a further 5 minutes.
  2. Stir in the garlic, and tomato paste - cook for a further minute. Add 2 tablespoons of water to the corn flour and add to the pan and stir.
  3. Pour over the wine and stir well. Leave to simmer for a couple of minutes until the wine has reduced by half. Then add the stock and thyme and cook for a further 10 minutes.
  4. Meanwhile heat 1 tablespoon of oil in a frying pan and add the mushrooms and cook for 5 minutes stirring regularly. Season.
  5. Add to the pan, together with the juices and simmer for a further 5 minutes. serve.