Warm Mushroom Salad

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Warm Mushroom Salad
This is a warm salad with cooked mushrooms poured over spinach and tomatoes. Mushrooms are low in carbohydrates and calories, but a great source of B vitamins, trace minerals, fiber and even protein. They are also an anti-inflammatory food, containing high levels of beta glucans compounds that keep the the immune cells alert, plus a powerful antioxidant called ergothioneine that helps lower body-wide inflammation. The medicinal use of mushrooms has a very long tradition in Asian countries that goes back thousands of years.
Instructions
  1. In a bowl toss the mushrooms with the lemon juice. Then in a large pan heat the olive oil and coconut oil. Add the mush rooms and season. cook for about 10 minutes until the mushrooms are soft and brown. Then add the tamari sauce and spring onions and cook for a further 2 minutes.
  2. In the meantime whisk together the dressing ingredients and set aside.
  3. In a bowl, add the spinach and tomatoes and toss with the dressing. Add the mushrooms and onions and sprinkle with the cheese. Serve.

Tempeh Salad Buddha Bowl

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Tempeh Salad Buddha Bowl
This salad is full of protein and fibre - Tempeh is a great source of plant based protein as are the mixed beans. It also has good fats with the avocado dressing and olive oil. finally there are plenty of phytonutrients with all of the salad ingredients including spinach, coriander, tomatoes, red onion and corn.
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Instructions
  1. In a medium frying pan add the oil and cook the tempeh for 6-8 minutes until golden brown.
  2. Then add the tamari, garlic powder, cumin, and chilli powder and cook for another 5 minutes. Remove from the heat.
  3. For the dressing add all the ingredients to a blender and blend until smooth.
  4. Arrange the spinach, tomatoes, beans, corn, coriander and tempeh in a large bowl and serve with the avocado dressing.

Warm Roasted Squash and Puy Lentil Salad

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Warm Roasted Squash and Puy Lentil Salad
This is a warm salad of puy lentils, roasted butternut squash, tomatoes, onion and spinach, in a vinegar and mustard dressing. It makes a delicious and healthy light lunch. The lentil provide good levels of plant based protein and fibre.
Instructions
  1. Place the cubed butternut squash in an ovenproof dish and toss in 1 tbsp of oil. Scatter the thyme onto the squash and season. Bake in the oven for 25-30 minutes.
  2. Mix together the balsamic vinegar, 1 tbsp oil, mustard, garlic and 1 tbsp water.
  3. Drain the puy lentils and toss in the dressing together with the onion, and cherry tomatoes.
  4. Divide the spinach between 4 plates. Top with the lentils, followed by the squash. Sprinkle over the grated cheese and pumpkin seeds. Serve.

Roasted Beetroot, Leek and Carrot Salad

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Roasted Beetroot, Leek and Carrot Salad
This makes a filling and delicious salad with the nuts providing good fats and protein. For extra protein add a can of mixed beans.
Instructions
  1. Line a large baking tray with foil and place beetroot, leeks, carrots and thyme on the foil. Drizzle over the oil and season. Toss and fold the foil to make a loose parcel.
  2. Place in oven and bake for 50 -60 mins or until all the veg is soft. Remove from the oven and cool.
  3. Whisk all the dressing ingredients together.
  4. Place the spinach, cucumber and tomatoe in a large bowl. Top with the roasted vegetables. Sprinkle over the crushed roasted nuts. Drizzle over the dressing and serve.

Garlic Mushrooms with Avocado Toast

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Garlic Mushrooms with Avocado Toast
A crispy gluten free toast with creamy avocado and garlic mushrooms served with some roasted tomatoes and watercress. Add some nut and seeds or a poached egg to increase the protein and good fat levels.
Instructions
  1. Heat oil in a large pan and lightly fry the mushrooms for about 5 minutes. Then add the chopped onion and garlic and cook for further 3-5 minutes. Then add tamari and fry for a further 1 minute.
  2. Meanwhile, drizzle the lemon juice on the avocado and mix.
  3. Place the tomatoes in a roasting tin and drizzle some olive oil over them. Place in the oven on 180C for 15 mins. Remove from the oven and set aside.
  4. Toast the bread and then spread the avocado over the top. Then place the mushrooms on top and season. Then garnish with watercress and roasted tomatoes.