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.

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.

Chinese Street Style Stir Fry

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Chinese Street Style Stir Fry
This is a quick, easy , nutrient dense and healthy lunch or dinner. It’s packed with veggies - you can use your own favourite vegetables in this dish and also add tofu instead of egg for a vegan option.
Instructions
  1. In a wok melt 1 tbsp coconut oil or extra virgin olive oil. Add all the chopped vegetables and cook on a medium heat for 10-15 minutes stirring frequently.
  2. In a a small bowl add the Chinese five spice, tamari, honey or maple syrup and ginger. Mix and then pour over the vegetables and stir well. Continue cooking the vegetables.
  3. Divide the stir fried vegetables between 4 bowls. Then add the cooked rice noodles to each bowl. Place on top a poached egg.
  4. Garnish each bowl with chopped spring onions, chilli flakes and coriander. Serve.

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.
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.

Creamy Mushroom Soup

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Creamy Mushroom Soup
Instructions
  1. Place porcini mushrooms in a bowl and cover with boiling water and leave to stand for 10 mins until soft.
  2. Heat the oil in a large pan and add the onions, garlic and thyme for 10 mins until softened. Drain the porcini mushrooms (reserving the water) and add to the pan together with the mushrooms. Cook for a further 5 mins.
  3. Pour in the stock and reserved water, bring to the boil and simmer for 20 mins.
  4. Then stir in the coconut cream and cook for a 5 mins. Taste and season as necessary.
  5. Place soup in food processor and blend until smooth. Serve - topped with chopped chives