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 Chinese Fried Rice

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Vegan Chinese Fried Rice
This has a spicy sauce with rice, tofu, cashew nuts, peas, carrots, spring onions, coriander leaves and garlic - it is delicious. You could serve this as a light lunch or as an accompaniment.
Instructions
  1. Place the cubed tofu into a oiled baking dish and put into oven on 180C for 20 minutes or until starting to brown.
  2. Put the rice into a saucepan and add water. Place on heat and bring to the boil. Simmer for 25 mins or until soft. Drain and set aside.
  3. In a separate bowl mix together the sauce ingredients. When the tofu is cooked, remove from the oven and then scoop it into the sauce bowl. Allow to marinate for 10 minutes
  4. Scoop the marinated tofu from the bowl and place in a large frying pan with 2 tablespoons of the sauce. Place on heat and cook for 10 minutes. Then add the onion and garlic and continue yo cook for another 5 minutes before pouring in the remaining sauce.
  5. Then add the carrots and peas, followed by the rice. Mix well and cook for a further 5 mins. Then serve. Garnish with some toasted cashew nuts and coriander.

Indian Chickpea Buddha Bowl

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Indian Chickpea Buddha Bowl
Chickpeas in a curried sauce with brown rice, sauteed garlic spinach and broccoli. This is an easy, highly nutritious main course packed with protein and fibre. Buddha bowls are very fluid and you can add your favorite veggies and grains. Here I've added some broccoli which aids in detoxification and goes well with the curry. The cabbage gives it some freshness and crunch.
Instructions
Curried chickpeas
  1. Heat the coconut oil in a large frying pan.
  2. Add the onions, garlic, and grated ginger and cook on a medium heat for about 5-10 minutes.
  3. Add carrot, chilli and bell pepper and cook for a further 2 minutes.
  4. Add all the spices and cover with the water.
  5. Bring to the boil and then simmer. Cook until the vegetables are soft.
  6. Remove from heat and place in a blender. Blender until smooth. Pour back into pan and add chickpeas. Season. Cover to keep warm.
Brown rice
  1. While the sauce is cooking, place rice in a saucepan, cover with water and bring to the boil. Simmer until cooked and soft. Drain and season. Cover to keep warm.
Spinach
  1. Heat the olive oil in a frying pan and add garlic and cook on a low heat for 3 minutes. Then add spinach and cook for 7-10 minutes until the spinach is wilted. Season.
Extras
  1. If desired, steam the broccoli and shred the cabbage. Chop up the coriander.
Bowls
  1. Divide the rice between the bowls. Add the chickpeas, spinach, and broccoli. Top with the shredded red cabbage and coriander. Serve.

Asian Stir-Fried Rice with Ginger and Chilli Baked Tofu

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Asian Stir-Fried Rice with Ginger and Chilli Tofu
Prep Time 35 Mins
Cook Time 30 Mins
Servings
People
Ingredients
Stir fry sauce
Ginger baked tofu
Stir fry
Prep Time 35 Mins
Cook Time 30 Mins
Servings
People
Ingredients
Stir fry sauce
Ginger baked tofu
Stir fry
Instructions
Sauce
  1. Place all ingredients into a blender and process until smooth. Set aside.
Tofu
  1. Preheat oven to 180C. Slice tofu into 2 inch squares.
  2. Mix tamari, olive oil and ginger into a bowl and soak each tofu square in the bowl so that it is covered with the sauce before placing on a prepared baking sheet. Sprinkle with salt and place in oven for 15 - 20 mins. When cooked remove from oven and set aside.
Stir fry
  1. Place brown rice in a saucepan with sufficient water and cook until soft. Drain and set aside.
  2. Place the aubergine and butternut squash on a baking tray, sprinkle with olive oil and place in oven for 20-30 mins or until soft. Remove and set aside.
  3. Heat the oil in a wok and cook the onion until soft. Then add the mushrooms, courgettes, peas, and cook for 5 mins. Then add the stir fry sauce (use less of it if you do not want it too hot) and stir and cook for a further 5 mins.
  4. Then add the rice, baked aubergine, butternut squash and tofu and stir well. Cook for further 2-3 mins.
  5. Scoop out ingredients onto a serving dish and garnish with coriander, chopped spring onions and chopped red chilli before serving.

Salmon Kedgeree

 

 


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Salmon Kedgeree

Prep Time 30 Mins
Cook Time 30 Mins

Servings
People


Ingredients

Prep Time 30 Mins
Cook Time 30 Mins

Servings
People


Ingredients


Instructions
  1. Roast the salmon in a tablespoon of olive oil for 20 minutes. Meanwhile, boil the eggs.

  2. Boil the rice for 25 minutes or until soft. Add the frozen peas to the rice 10 mins before the rice is cooked and drain. Leave to one side.

  3. Fry the chopped onion in the coconut oil, together with the cauliflower florets on a low heat until soft.

  4. Add the spices to the pan and stir. Cook for another 5 minutes.

  5. Add the cooked rice/peas and stir. Flake the salmon into the pan and stir.

  6. Peel the eggs and slice these in half. Add the eggs, spring onions, chilli and coriander and serve hot.