Mushroom Bourguignon

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Mushroom Bourguignon
If you like mushrooms then you will really enjoy this dish. It's a tasty vegan stew loaded with a variety of mushrooms, onions and carrots - with a tin of mixed beans to increase the level of protein. Served here with some mashed sweet potato and steamed broccoli.
Instructions
  1. Heat the 1 tablespoon of oil in a large saucepan and cook onions for 5 minutes. then add the carrot and cook for a further 5 minutes.
  2. Stir in the garlic, and tomato paste - cook for a further minute. Add 2 tablespoons of water to the corn flour and add to the pan and stir.
  3. Pour over the wine and stir well. Leave to simmer for a couple of minutes until the wine has reduced by half. Then add the stock and thyme and cook for a further 10 minutes.
  4. Meanwhile heat 1 tablespoon of oil in a frying pan and add the mushrooms and cook for 5 minutes stirring regularly. Season.
  5. Add to the pan, together with the juices and simmer for a further 5 minutes. serve.

Spicy Roasted Vegetable Salad with Cashew Cheese Sauce.

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Spicy Roasted Vegetable Salad with Cashew Cheese Sauce.
This is delicious warm salad perfect for a cold winters day. The puy lentils and the cashews in the sauce provide good levels of protein and fat. The roasted salad contains, sweet potato, celeriac, carrot, red onions, and red pepper are tossed in a hot spicy sauce. The cashew nut sauce combines well with the roasted vegetables.
Instructions
Cashew cheese sauce
  1. Soak cashew nuts for at least 2 hours in water.
  2. Drain nuts and place in high speed blender together with all the other ingredients. Blend and set aside.
Roasted vegetables
  1. Put all the vegetables on a baking tray with the oil and vinegar. Season. Roast in the oven for approximately 40 mins until cooked. Ten minutes before the end of cooking time add the cooked lentils and toss through the vegetables,
Dressing
  1. Whisk together all the dressing ingredients.
  2. When the vegetables have finished cooking remove from the oven and pour over the dressing. Toss until all the veg are covered with the dressing.
  3. Place the salad greens on a large plate or platter and top with the roasted vegetables and lentils.
  4. Por over the cheese sauce and top with some chopped coriander. Serve

Spicy Carrot and Coconut Soup

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Spicy Carrot and Coconut Soup
This is a delicately spiced and smooth soup which is really delicious. The coconut milk in this recipe makes it rich and satisfying.
Instructions
  1. Heat the oil in a large pan.
  2. Add garlic, onion, ginger and chilli. Cook for 5 mins.
  3. Add the carrots, lemon grass, and cook for further 2-3 mins.
  4. Add coconut milk and stock. Bring to the boil, simmer and cook for 15-20 mins or until carrots are soft.
  5. Remove the lemon grass. Pour soup into a food processor and blend until smooth. Serve with some roasted pumpkin seeds,

Rainbow Detox Salad with Toasted Cashews and Carrot and Ginger Dressing

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Detox Salad with Toasted Cashews and Carrot and Ginger Dressing
This is a fast and easy to make salad with a fresh tasting dressing. It's called a rainbow detox salad because it is full of different colours as well as having kale, broccoli and cabbage which are great in assisting the body to detoxify. The salad is full of antioxidants and is also anti-inflammatory. The cashew nuts provide protein and good fats. The avocado also provides good fats - so its a really healthy and balanced salad.
Prep Time 30 Mins
Servings
People
Prep Time 30 Mins
Servings
People
Instructions
Salad
  1. Add all the ingredients in a large bowl and toss to combine. Season. In a heavy pan, place cashew nuts and cook on a low heat until they start to brown, stirring occasionally to ensure they do not burn. Remove from heat, cool and throw over salad.
Dressing
  1. Add all ingredients to a blender or food processor and process until smooth. Season. Toss salad with the dressing.