Spicy Tofu Salad with Sriracha Dressing

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Spicy Tofu Salad with Sriracha Dressing
The dressing in this recipe is really creamy and spicy - a bit like a hot, spicy mayonnaise and so works really well with the tofu. The salad can be made with any of your favourite veggies.
Instructions
  1. Whisk together the dressing ingredients in a bowl.
  2. Mix together the olive oil, tamari and sriracha for the tofu. Place the tofu in a baking dish and pour over the mix and ensure all the tofu is coated.
  3. Bake in the oven on 180C for 20 minutes.
  4. Assemble all the ingredients for the salad in a large bowl. Garnish with coriander. Add the tofu and serve the dressing in a bowl.

Thai Butternut Squash Soup

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Thai Butternut Squash Soup
Butternut squash soup is one of my favourite soups and combined with Thai spices in this recipe means that it makes a really smooth, aromatic and spicy soup.
Instructions
  1. In a large pan, heat the oil and add the onion, garlic, cumin, coriander, curry paste and seasoning. Cook for 10 minutes to soften and then add the squash. Cook for a further few minutes.
  2. Add the vegetable stock and bring to the boil. Simmer for 15 -20 minutes.
  3. Then add the coconut milk and cook for a further 5 minutes. Then remove from the heat.
  4. Place the soup in a blender. Blend until smooth. serve garnished with coriander.

Leek and Pea Flatbread

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Leek and Pea Flatbread
This is a savoury gram flour pancake or flatbread that contains chopped leeks and peas. It can be eaten with soups or salad but is equally delicious on its own. It is gluten free and has both protein and fibre which means that this pancake/flatbread will keep you fuller for longer.
Prep Time 10 mins
Cook Time 20 mins
Servings
people
Prep Time 10 mins
Cook Time 20 mins
Servings
people
Instructions
  1. In a food processor add the gram flour, baking powder, spices, salt, pepper and water. Process into a thick batter.
  2. Then stir in the chopped coriander and spring onions.
  3. Heat some of the oil in a small frying pan/skillet and add a small handful of leeks and peas and fry for a few minutes.
  4. Then pour some of the batter mixture over the leeks and peas. Cook for 4/5 minutes and then turn it over and cook the other side for a few minutes or until golden underneath.
  5. Set aside pancake/flatbread and then repeat above process with the leeks, peas and batter. Serve immediately.

Jackfruit Thai Peanut Noodles

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Jackfruit in Thai Peanut sauce with Noodles
This is a quick and easy meal to make. It is full of flavour and the sauce combines well with the jackfruit. Jackfruit is a giant fruit that's often used as a meat substitute. Jackfruit is a healthy source of essential nutrients, including vitamin C, potassium, and dietary fiber. It is also high in magnesium, calcium, vitamin B6 and antioxidants.
Instructions
  1. Heat the oil in a large pan and add the onion, cabbage, garlic and red pepper. Cook for about 8 mins.
  2. In the meantime drain the jackfruit, cut off the hard core and discard. Using your hands slightly shred the jackfruit. Then add it to the pan and cook for a further 5 minutes.
  3. While the jackfruit in cooking, prepare the peanut sauce. In a food processor, add all the ingredients for the sauce and process until smooth.
  4. Then pour the sauce into the pan, stir well and let this cook for 5 minutes to warm through.
  5. To serve, divide the noodles into serving bowls and top with the jackfruit. Top with fresh coriander and sliced red chilli. Serve also with some lime.

Chocolate Flapjacks

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Chocolate Flapjacks
These are easy to make nutritious snacks. Made with seeds, oats, dates, raisins, cocoa, coconut oil and raisins. They are full of antioxidants, iron and fibre. The oats, seeds and coconut slow down the rate at which the natural sugars from the fruit and syrup enter your bloodstream. Cocoa is also a powerful antioxidant.
Prep Time 10 minutes
Passive Time 2 hours
Servings
flapjacks
Prep Time 10 minutes
Passive Time 2 hours
Servings
flapjacks
Instructions
  1. Place the seeds and dates in a food processor and process for about 15 seconds.
  2. Add the oats and cocoa powder and process for a few seconds more.
  3. melt the butter in a saucepan and add to it the maple syrup.
  4. Combine the coconut oil and maple syrup to the food processor and process until well combined.
  5. Then stir in the raisins.
  6. Line the bottom of a small tray with greaseproof paper and then pour the mixture in and squash it down firmly to ensure it is compacted.
  7. Place in the fridge for 2 hours before turning the whole slab onto a chopping board and cutting into squares