Butternut Squash and Pomegranate Salad

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 Butternut Squash and Pomegranate Salad
This is such a tasty and fresh salad - sweet honey roasted squash, spicy roasted pumpkin seeds, spinach and pomegranate seeds with a delicious dressing - and topped with vegan cheese.
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
vinaigrette
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
vinaigrette
Instructions
  1. Pre-heat oven to 180C
  2. In an ovenproof dish, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, 1/2 tsp cinnamon, and then season. Cook in the oven for 25-30 minutes until cooked. Halfway through - stir.
  3. Line a separate baking sheet with parchment paper - - Mix together 1 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp cinnamon, the cayenne and seasoning. Place in oven for 8-10 minutes and watch closely so they do not burn.
  4. Meanwhile in a large bowl add the spinach . Add the pomegranate.
  5. To make the vinaigrette - Fry the onion lightly in a frying pan with some oil. Place the cooked onions in a bowl and add the remaining ingredients.
  6. Pour the dressing over the salad in the bowl and toss. Add the roasted squash and pumpkin seeds - top with the slices of vegan cheese and then serve,

Roasted Cauliflower Salad with Tahini Dressing

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 Roasted Cauliflower Salad with Tahini Dressing
this is a great light lunch - roasting cauliflower really enriches the flavour especially when tossed with spices. The tahini dressing is rich and creamy and a perfect accompaniment to this dish. Tahini is a good source of healthy fats, calcium, iron, zinc, copper and selenium.
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Tahini Dressing
Salad
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Tahini Dressing
Salad
Instructions
  1. Preheat oven to 200C
  2. In a large bowl toss the florets with the olive oil, spices, salt and pepper until coated.
  3. Place cauliflower into an oven proof dish and place in oven and cook for approx 40 minutes stirring occasionally.
  4. Meanwhile make the tahini sauce - simply mix all the ingredients together and season to taste - if too thick then add extra water.
  5. serve the cauliflower with the salad and tahini dressing.

Warm Mushroom Salad

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 Warm Mushroom Salad
This is a warm salad with cooked mushrooms poured over spinach and tomatoes. Mushrooms are low in carbohydrates and calories, but a great source of B vitamins, trace minerals, fiber and even protein. They are also an anti-inflammatory food, containing high levels of beta glucans compounds that keep the the immune cells alert, plus a powerful antioxidant called ergothioneine that helps lower body-wide inflammation. The medicinal use of mushrooms has a very long tradition in Asian countries that goes back thousands of years.
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Mushrooms
Salad
Dressing
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Mushrooms
Salad
Dressing
Instructions
  1. In a bowl toss the mushrooms with the lemon juice. Then in a large pan heat the olive oil and coconut oil. Add the mush rooms and season. cook for about 10 minutes until the mushrooms are soft and brown. Then add the tamari sauce and spring onions and cook for a further 2 minutes.
  2. In the meantime whisk together the dressing ingredients and set aside.
  3. In a bowl, add the spinach and tomatoes and toss with the dressing. Add the mushrooms and onions and sprinkle with the cheese. Serve.

Spicy Squash and Quinoa Salad

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 Spicy Squash and Quinoa Salad
This spicy butternut squash and quinoa bowl is a vegan and gluten free light lunch that includes fresh spinach, coriander, pecans, hummus and spices. It is full of fibre, protein and phytonutrients.
Prep Time 10 mins
Cook Time 40 mins
Servings
people
Ingredients
Prep Time 10 mins
Cook Time 40 mins
Servings
people
Ingredients
Instructions
  1. Cook quinoa according to instructions and add 2 tsp of curry powder to the pot before cooking.
  2. Coat squash with olive oil, xylitol, cinnamon, cayenne pepper, and salt to taste. Roast at 180C until golden brown and soft.
  3. In a bowl add the spinach and coriander. Top with the drained quinoa, and squash and toss to combine.
  4. Top the bowl with the roasted quinoa and hummus.

Tempeh Salad Buddha Bowl

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 Tempeh Salad Buddha Bowl
This salad is full of protein and fibre - Tempeh is a great source of plant based protein as are the mixed beans. It also has good fats with the avocado dressing and olive oil. finally there are plenty of phytonutrients with all of the salad ingredients including spinach, coriander, tomatoes, red onion and corn.
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Ingredients
Tempeh
Dressing
Salad
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Ingredients
Tempeh
Dressing
Salad
Instructions
  1. In a medium frying pan add the oil and cook the tempeh for 6-8 minutes until golden brown.
  2. Then add the tamari, garlic powder, cumin, and chilli powder and cook for another 5 minutes. Remove from the heat.
  3. For the dressing add all the ingredients to a blender and blend until smooth.
  4. Arrange the spinach, tomatoes, beans, corn, coriander and tempeh in a large bowl and serve with the avocado dressing.