Roasted Veg Buddha Bowl with Stir Fry Tofu and Tahini Dressing

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Roasted Veg Buddha Bowl with Stir Fry Tofu and Tahini Dressing
This recipe is full of deep flavours with turmeric cauliflower, red peppers, garlic mushrooms, courgettes, spicy seeds combined with stir fry tofu on a bed of mixed lettuce leaves and spinach.
Instructions
Stir fry tofu
  1. Drain the tofu and wrap the block in a double layer of kitchen towel and pat dry as much as possible. Keep doing this until the tofu is as very dry. Cut the tofu into 3/4 inch cubes.
  2. In a large frying pan/wok - heat the oil and then add the tofu and drizzle with 1 tbsp of tamari sauce. Add the chopped onion to the pan.
  3. Saute for about 10 minutes, stirring regularly. Then add the garlic, sriracha and remaining 2 tbsp of tamari sauce. Stir and cook for another minute. Remove from the heat and set aside.
Buddha bowl
  1. Whilst the tofu is cooking, preheat the oven to 180C and line 2 trays with parchment paper.
  2. Place the cauliflower in a bowl. Melt the coconut oil in a small saucepan and add the spices. Remove from the heat and pour over the cauliflower - toss until covered and then season. Spread out evenly on a tray and place in the oven and cook for 20-25 minutes,
  3. On the other tray, place the red pepper, courgettes, and mushrooms. Drizzle with the olive oil and season. Place the crushed garlic over the mushrooms. Then place in the oven and cook for about 20-25 minutes.
  4. Place the seeds in a separate small bowl and pour over 1 tsp of olive oil and 1 tsp tamari. Mix. Place the seeds on a lined tray. spread out and cook in the oven for 10 minutes
  5. In the meantime in a large serving bowl, mix the lettuce leaves and spinach. Add the roasted veg on top together with the Stir fry tofu. Sprinkle over the seeds and serve with the sauce,
Sauce
  1. Place all the ingredients in a bowl and whisk until completely combined. Serve with the Buddha bowl

Chinese Tempeh with Quinoa

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Chinese Tempeh with Quinoa
The tempeh strips are marinated in a really tasty Chinese sauce and then tossed in corn starch and lightly fried to make them crispy. Then stir fry some red pepper, broccoli, onion, and garlic together with the remaining sauce and serve with quinoa - quick and simple and highly nutritious - packed with protein, fibre, and phytonutrients .
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Sauce
Tempeh
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Sauce
Tempeh
Instructions
  1. Slice the block of tempeh into thin strips and place them in a large mixing bowl
  2. In a small bowl mix the sauce ingredients
  3. Pour the sauce over the tempeh and marinate for 30 minutes.
  4. Remove the tempeh from the bowl and place in a separate clean bowl - reserve the sauce.
  5. Add the corn starch to the bowl with the tempeh and toss until coated - shaking off any excess.
  6. Add the oil to a wok and put on a medium heat. Add the strips of tempeh and let each side brown - about 1-2 minutes.
  7. Now add the peppers, onion, and garlic - toss and saute the vegetables for 4-5 minutes - reduce the heat.
  8. Pour in the marinade over the tempeh and veg - toss to coat. Simmer for a minute to thicken the sauce.
  9. serve immediately with quinoa.

Tofu with Chilli Ginger Sauce

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Tofu with Chilli Ginger Sauce
This is sweet, spicy and sticky and has a great flavour. It is quick and easy to make and goes well with brown rice, and steamed vegetables like bok choy and broccoli.
Instructions
Tofu
  1. Press the tofu on a clean tea towel to dry it as much as possible. Then cut it up into cubes.
  2. Mix the Chinese five spice and flour together in a bowl and then place the tofu into the bowl and toss so that it is covered in the dry mixture.
  3. Heat the oil in a frying pan and add the tofu. Cook on each side until crispy. this will take about 10 minutes. Season. Remove from the heat and set aside.
sauce
  1. Add the arrowroot to a pan and then stir in the vinegar to ensure that no lumps form. Add the rest of the sauce ingredients and blend well.
  2. Place over a medium heat and keep stirring until it becomes thick. Add more arrowroot if not thick enough (just mix up a teaspoon of arrowroot with some water and pour into the mix)Season. Remove from the heat.
  3. Place the tofu on a serving plate and drizzle over the sauce. Sprinkle over some sesame seeds. Leave the sauce on the side and let everyone drizzle extra sauce as required.

Roasted Beetroot, Leek and Carrot Salad

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Roasted Beetroot, Leek and Carrot Salad
This makes a filling and delicious salad with the nuts providing good fats and protein. For extra protein add a can of mixed beans.
Instructions
  1. Line a large baking tray with foil and place beetroot, leeks, carrots and thyme on the foil. Drizzle over the oil and season. Toss and fold the foil to make a loose parcel.
  2. Place in oven and bake for 50 -60 mins or until all the veg is soft. Remove from the oven and cool.
  3. Whisk all the dressing ingredients together.
  4. Place the spinach, cucumber and tomatoe in a large bowl. Top with the roasted vegetables. Sprinkle over the crushed roasted nuts. Drizzle over the dressing and serve.

Warm Lentil, Celery and Tomato Salad

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Warm Lentil, Celery and Tomato Salad
This is a quick and easy salad which is full of protein, good fats and nutrients like magnesium, potassium and iron. The salad has a tahini dressing and is served with rocket or spinach.
Instructions
  1. Heat oil in frying pan and add the cherry tomatoes, garlic, celery and onion and sauté gently for 5 minutes. Stir in the lentils and olives and heat through.
  2. Make the dressing by whisking all the ingredients together until combined - add 2 tablespoons of warm water to thin the dressing.
  3. Pour the dressing over the lentils in the pan and stir until warmed through.
  4. Put the rocket or spinach onto a plate and then pile the salad on top. Serve.