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.

Pesto and Tomato Stuffed Mushrooms

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Pesto and Tomato Stuffed Mushrooms
Mushrooms are a great base to use as a filling with this tomato sauce and vegan pesto. The mushrooms are topped with olives, tomatoes, red peppers and roasted pine nuts. Alternatively, you can top these with your favourite veg or toppings. Serve with a salad for a delicious and nutrient dense lunch.
Instructions
  1. Make the pesto by placing all the ingredients into a blender and process until smooth, adding enough water to make a thick paste. season and set aside.
  2. Line an oven proof dish with parchment paper. Add the mushrooms and sprinkle over the oil.
  3. Place in the oven on 180C for 10 minutes. Remove and spoon the passata into each mushroom. Then top each mushroom with a large spoonful of pesto.
  4. Then scatter the chopped olives, pepper and tomato over the tops of all of the mushrooms. Season.
  5. Place back into the oven and cook for a further 20-25 minutes or until the mushrooms are cooked.
  6. Whilst the mushrooms are cooking, place the pine nuts in a skillet and cook on a low heat until they begin to brown. Remove,
  7. When cooked remove the mushrooms from the oven and scatter over the roasted brown pine nuts. Serve with salad.

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.

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.