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

Roasted Cauliflower, kale and Chickpea Bowl

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Roasted Cauliflower, kale and Chickpeas
This bowl is highly nutritious and packed with cauliflower, red onion, kale, chickpeas, nuts, vegan cheese and spices. It’s great as a light lunch and can be served with a salad. Kale and cauliflower are criciferous vegetables that help with detoxification and may balance hormones. The vegetables are roasted in spices including turmeric. Curcumin is thought to be the main health promoting compound in turmeric and studies have shown that it is also a powerful antioxidant and anti-inflammatory.
Prep Time 20 Mins
Cook Time 40 Mins
Servings
People
Prep Time 20 Mins
Cook Time 40 Mins
Servings
People
Instructions
  1. Preheat oven to 180C
  2. Dry fry the turmeric, mustard seeds, cumin seeds, ginger, coriander and cinnamon for 2 minutes.
  3. Place the cauliflower florets, chickpeas and onions in a large roasting tin. Sprinkle with the spices and toss well together. Drizzle over 2 tbsp of oil and toss again.
  4. Roast in the oven for 20 minutes.
  5. Then stir in the kale with the roasted vegetables and drizzle over 1 tbsp oil. Roast for a further 10 minutes.
  6. Mix the breadcrumbs, nuts and cheese together and sprinkle over the vegetables. Roast for a further 5-8 minutes and then serve.

Cauliflower and Chilli Soup

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Cauliflower and Chilli Soup
This vegan soup is beautifully smooth but has a real kick with the addition of chilli and garlic. This soup is packed full of antioxidant and anti-inflammatory veggies - cauliflower is a cruciferous vegetable which are known for their anti inflammatory and antioxidant properties, as is chilli, garlic and turmeric. Coconut milk is used to give the soup a really creamy consistency as well as providing good fats.
Instructions
  1. In a large pan melt the oil and gently fry the onion, garlic, chilli and turmeric for 5 minutes.
  2. Add the cauliflower florets, coconut milk, stock and tamari. Bring to the boil and simmer for 15 minutes or until the cauliflower is soft.
  3. Blend the soup until creamy. Serve with freshly chopped coriander.

Spicy Cauliflower

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Spicy Cauliflower
This is a really quick and easy dish to make - they can be served as a snack or can be part of a main meal. They are also delicious with salad. They are crunchy on the outside - with the spicy batter and sriracha sauce and soft on the inside. Cauliflower is a cruciferous vegetable and is great in helping the body to detoxify.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 190C. Line a baking tray with grease proof paper.
  2. In a bowl add all the ingredients other than the sriracha sauce. Whisk the batter until thick and creamy.
  3. Coat the cauliflower florets in the batter and then place on the baking tray. Bake for 20 minutes.
  4. Then remove from the oven and drizzle over the sriracha sauce and place back in the oven for another 10-15 minutes,
  5. Remove from the oven and serve,

Fermented Vegetables

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Fermented Vegetables
Homemade sauerkraut and fermented cauliflower and carrot flavoured with ginger and garlic. These are both easy and cheap to make with just a few ingredients. There are numerous benefits to fermenting food including making the food more digestible, glucosinloate in the cabbage is increased - this is the narural compound that may help to fight cancer, they help to support the absorption of nutrients like iron, magnesium, and calcium, they creat probiotics (friendly bacteria), they support the immune system (reduce inflammation, autoimmunity and allergies), they produce short chain fatty acids, butyrate which provides energy for cells in the gut lining. So in summary they are pretty amazing for your health and worth including in your diet.
Instructions
Fermented Cauliflower and Carrot
  1. Place the ginger and garlic at the bottom of a clean killer jar with an air tight lid. Then put a layer of cauliflower over the top, followed by the carrots and then finally another layer of cauliflower. Leave enough space to be able to ensure that all the vegetables can be submerged in water.
  2. Put the salt into a glass measuring jug. Fill it with just sufficient filtered boiling water to dissolve the salt. Then fill the measuring jug up with cold filtered water so that you have 1 litre.
  3. Fill the kilner jar up with the salt water virtually to the top - leaving enough space to be able to fit either a glass ramekin to push down the contents or the thick top part of a cabbage. The point is that all the vegetables need to stay submerged since otherwise they may start rotting and ruin the fermented vegetables.
  4. Once the ramekin or head of cabbage is pushed down on top of the vegetables, so that none are exposed to the air, seal the jar with the lid.
  5. Leave at room temperature for about 2 weeks. If the water levels starts to drop during that time make the mix of salt water again and continue to keep the jar full so that the vegetables are submerged and not exposed to the air. After 2 weeks you can then start eating the veg - I use them to dip into hummus or some other dip or as part of a salad. Once you start using the fermented vegetables, then store in the fridge for up to 3 months.
Sauerkraut
  1. Place the chopped cabbage in a large bowl with the salt. Massage the salt into the cabbage with your hands for at least 5 minutes. You will notice that the cabbage starts to get very wet and a liquid from the cabbage appears.Then leave it to stand for 10 minutes. Then massage the cabbage with your hands for a further 5 minutes.
  2. Take a jar and spoon the sauerkraut into it, ensuring that you push the cabbage down tight. Pour any remaining juice into the jar so that the cabbage is completely covered with fluid. Add extra water if necessary to cover the cabbage. Leave 1.5 -2 cm space at the top.
  3. You can then use a glass ramekin or head of cabbage to keep the cabbage submerged. Then seal the jar with the lid. Place the sealed jars on a plate to catch any overflow. Keep them at room temperature out of direct sunlight.
  4. For the first few days, open the jars daily and press down the contents, to release the bubbles formed by the sauerkraut. Then repeat this process every few weeks for 1-2 weeks until it is fermented to your taste.
  5. Then store the jars in the fridge for 2-3 months.