Indian Vegetable Rice

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Indian Vegetable Rice
This is a fragrant Indian rice dish cooked with whole spices, herbs and vegetables like mushrooms, red pepper, peas, mushrooms and coriander. It's vegan and gluten free. It also contains cashew nuts which means that not only is it full of fibre and phytonutrients but it also contains protein and good fats. Serve as a light lunch on its own or with some salad.
Instructions
  1. Wash and rinse the rice. Then place in water and bring to the boil and simmer for 20-25 mins or until soft.
  2. In the meantime, in a large wok, add the oil and add the bay leaf, whole cloves, black peppercorns and cumin seeds and sauté for 1 minute.
  3. Then add the onions, green chilli and cashew nuts and cook for 5-7 minutes until onions are soft.
  4. Add the ginger and garlic and cook for a further minute.
  5. Then add the red pepper, courgette and mushrooms. Cook for another 5-7 minutes.
  6. Add the coriander, garam masala, smoked paprika, peas and seasoning. Stir and cook for a few more minutes.
  7. Add the cooked drained rice and thoroughly mix. Serve garnished with some fresh coriander.

Vegan Rogan Josh with Cauliflower Rice

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Vegan Rogan Josh with Cauliflower Rice
This curry is made with tempeh so that it provides good levels of protein. The cauliflower rice is also nutritious and low in carbohydrates. Cauliflower is a cruciferous vegetable and therefore aids in detoxification and balancing hormones.
Instructions
Vegan Rogan Josh
  1. Place into a food processor the chilli, tomato purée, ginger, garlic and 1 - 2 tbsp water. Blend to make a smooth paste. Set aside.
  2. Place 1 tbsp oil into a frying pan on a medium heat. Add the tempeh and cook for 2 mins on each side until slightly brown. Set aside.
  3. In the same pan add the aubergine, onion and red pepper with some extra oil and cook for 5-10mins until soft.
  4. Then add the cardamom, cinnamon, bay leaf and whole peppercorns and stir for 1-2 minutes. Add the xylitol and stir.
  5. Then add the ginger, chilli, garlic paste prepared earlier. Stir through. Add the coriander, cumin and garam masala and continue to mix for 1 minute. Season.
  6. Add the tempeh and coconut milk and stir. Bring to the boil and then simmer for 5 minutes covered.
Rice
  1. In a food processor, process the cauliflower florets until they are crumbly and about the same size as rice.
  2. In a frying pan add the oil and fry the onion until soft. Add the cauliflower rice, turmeric and cumin and stir thoroughly until everything is combined. Cook on a low heat for 10 minutes until the cauliflower is cooked through.
  3. Serve the cauliflower rice with the vegan Rogan Josh - scatter over some freshly cut coriander

Salmon and Sweet Potato Fish Pie

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Salmon and Sweet Potato Fish Pie
This fish pie is made with salmon because it's an oily fish high in Omega 3. It is topped with sweet potato and a bread, parsley and vegan cheese gratin
Prep Time 30 mins
Cook Time 30 mins
Servings
People
Prep Time 30 mins
Cook Time 30 mins
Servings
People
Instructions
  1. Place salmon steaks, frozen peas and prawns in bottom of large baking dish.
  2. Place sliced leeks in frying pan with olive oil and cook until soft - about 10-12 mins. When cooked, spread over fish and prawns and then season.
sauce
  1. Place milk in a saucepan with bay leaf, parsley and Dijon mustard and bring to the boil. Then leave to simmer.
  2. Mix the cornflour with a little of the milk and mix into a smooth paste. Then mix the paste slowly into simmering milk and continue to stir until it thickens. Season. Remove bay leaf
  3. Peel the potatoes and boil until soft. Mash the cooked potatoes with a little milk and then season.
  4. Mix the breadcrumbs, grated cheese and chopped parsley together.
  5. To construct the pie, pour sauce over the fish in the large ovenproof dish. Then spread over the mashed potato evenly. Finally, pour over breadcrumb mix evenly.
  6. Place pie in oven on 180c for 30-35 mins. Serve with some steamed vegetables like broccoli or green beans