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.
Prep Time 15 mins
Cook Time 25 mins
Servings
people
Ingredients
Prep Time 15 mins
Cook Time 25 mins
Servings
people
Ingredients
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.

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.
Prep Time 20 Mins
Cook Time 25 Mins
Servings
People
Ingredients
Vegan Rogan Josh
Cauliflower rice
Prep Time 20 Mins
Cook Time 25 Mins
Servings
People
Ingredients
Vegan Rogan Josh
Cauliflower rice
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

Hot Chilli Tofu with Leeks in Lemongrass and Coconut Broth

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 Hot Chilli Tofu with Leeks in Lemongrass and Coconut Broth
The tofu in this dish is hot and has a real kick, but the coconut broth helps to cool it down. I usually serve this with some pak choi or lightly steamed greens like spinach. You could also add some brown rice or rice noodles to complete the dish.
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Tofu
Leeks and broth
Prep Time 20 mins
Cook Time 20 mins
Servings
people
Ingredients
Tofu
Leeks and broth
Instructions
  1. Stir together the sriracha, tamari, lime and xylitol in a bowl. Add 2 tablespoons of water. Chop the tofu into thick slices and coat them in the marinade and leave them for 15 minutes.
  2. Heat a large frying pan and add the oil. Fry the tofu briefly on both sides. Then pour in the remaining marinade and let the tofu soak this up whilst it cooks. Turn the tofu whilst cooking to ensure that both sides absorb the marinade.
  3. For the broth, put the vegetable stock into a saucepan and bring to the boil. Drop in the lemon grass, ginger and herbs. Simmer for 5 minutes and then remove the lemon grass. Add the leeks and continue to simmer for 10 minutes or until the leeks are soft. Pour in the coconut milk and cream. Season. Bring to a simmer and then remove from the heat.
  4. Serve the tofu sitting on the leeks with a generous amount of broth.

Tofu Laska Curry with Rice Noodles

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 Tofu Laska Curry with Rice Noodles
Laska curry is a Malaysian dish. Made with tofu and vegetables including broccoli, red and yellow peppers, courgettes and mushrooms. Rice noodles are also added to make a complete meal and it is also gluten free.
Prep Time 20 mins
Cook Time 30 mins
Servings
peoples
Ingredients
Prep Time 20 mins
Cook Time 30 mins
Servings
peoples
Ingredients
Instructions
  1. Place tofu into a baking dish and pour over 1 tbsp. of olive oil and 1 tbsp of tamari. Bake for 20- 25 mins and then remove from oven and set aside. Put oil into a large wok and add spring onions, mushrooms, peppers, chilli, courgette, and broccoli and cook for 5 mins.
  2. Add the curry paste, stir and cook for a further 2 mins.
  3. Pour vegetable stock into the wok together with the coconut milk and bring to the boil. simmer and add the tamari.
  4. Add the noodles and cook for a further 5-10 mins until soft. Add the baked tofu.
  5. Add the lime juice and scatter over the coriander. Serve.

Coconut Rice Pudding with Caramalised Pineapple

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 Coconut Rice Pudding with Caramalised Pineapple
This is a creamy rice pudding with delicious and warm caramelised pineapple topped with pistachio nuts. Pineapple has a number of health benefits including aiding digestion. It is also full of fibre, phytonutrients and has good levels of vitamin C.
Prep Time 15 mins
Cook Time 30 mins
Servings
people
Ingredients
Prep Time 15 mins
Cook Time 30 mins
Servings
people
Ingredients
Instructions
  1. In a saucepan add the milk, cardomon pods, xylitol and rice. Bring to the boil and simmer until rice is soft and creamy. Remove from heat and remove the shells of the cardamoms.
  2. In the meantime take a frying pan and heat the coconut oil, add the maple syrup, cinnamon and cook until the pineapple starts to cook and caramelise.
  3. Serve the rice into bowls and spoon the pineapple on top. Sprinkle over the nuts and serve