Name: Crispy Sesame Tofu with stir Fry noodles
Prep time: 30 min
Cook time: 45 min
Yield: 4 people
Ingredients: 400 g firm tofu (wrap in kitchen towel and squeeze out as much moisture as possible); 3-4 tbsp Cornflour; 2 tbsp Extra virgin olive oil; 2 tbsp Sesame Seeds; Sea salt and black pepper for seasoning; 1 tbsp Sesame Oil; 400 g mixed vegetable (choose from a selection of : Tenderstem broccoli, peppers, beansprouts, carrots, mangetout, mushrooms); 3 Spring onions; 1/2 Red chilli; 300 g Brown rice noodles (cooked according to instructions); 2 tbsp Sesame Oil; 3 tbsp tamari sauce; 1 tbsp maple syrup; 1 tbsp Chinese rice wine or mirin; 3 cloves of garlic crushed; 1 tsp ginger grated; 1 tsp chilli flakes; 1 large handful chopped coriander; 1/2 tsp Sesame Seeds; 2 Spring onions finely chopped

Crispy Sesame Tofu with stir Fry noodles

Crispy Sesame Tofu with stir Fry noodles

This tofu is delicious and crispy and goes well with the noodles and stir fry.

Prep Time

30 minutes

Cook Time

45 minutes

Servings

people

Ingredients

Tofu

400 g firm tofu wrap in kitchen towel and squeeze out as much moisture as possible
3-4 tbsp Cornflour
2 tbsp Extra virgin olive oil
2 tbsp Sesame Seeds
Sea salt and black pepper for seasoning

Stir fry

1 tbsp Sesame Oil
400 g mixed vegetable choose from a selection of : Tenderstem broccoli, peppers, beansprouts, carrots, mangetout, mushrooms
3 Spring onions
1/2 Red chilli
300 g Brown rice noodles cooked according to instructions

Stir fry sauce

Garnish

Prep Time

30 minutes

Cook Time

45 minutes

Servings

people

Ingredients

Tofu

400 g firm tofu wrap in kitchen towel and squeeze out as much moisture as possible
3-4 tbsp Cornflour
2 tbsp Extra virgin olive oil
2 tbsp Sesame Seeds
Sea salt and black pepper for seasoning

Stir fry

1 tbsp Sesame Oil
400 g mixed vegetable choose from a selection of : Tenderstem broccoli, peppers, beansprouts, carrots, mangetout, mushrooms
3 Spring onions
1/2 Red chilli
300 g Brown rice noodles cooked according to instructions

Stir fry sauce

Garnish

Instructions

Heat the oven to 180C. Cut the tofu into long rectangles. Place the pieces of tofu in a bowl and sift over the cornflour and then season. Shake the pieces so that they get evenly coated.
Oil an oven proof dish and then add the slices of tofu. Pour the olive oil evenly over the tofu and then sprinkle over the sesame seeds. Place in the oven for 30-40 minutes - turn half way through.
Mix the sauce, adding all the ingredients together
Remove the tofu from the oven and pour over half of the sauce and leave to stand.
Heat the sesame oil in a wok and add the vegetables and stir fry for 3-5 minutes. Add the cooked noodles - then add the sauce and thoroughly stir. Season to taste with extra tamari if required.
Finally add the crispy tofu pieces and cook until heated through.
To serve, sprinkle with chilli flakes, sesame seeds, chopped spring onions and chopped coriander.

Moroccan Stew with Spicy Chickpea Pancakes

Moroccan Stew with Spicy Gram Pancakes

Gram flour is made from chickpeas and is a great protein option as well as being full of fibre. These pancakes are spicy and go well with this hearty moroccan stew which is made with eggplant, chickpeas, spices and tomatoes. Its served here with some freshly chopped coriander and avocado which provides freshness to the dish.

Prep Time

20 Mins

Cook Time

50 mins

Servings

People

Ingredients

Moroccan Stew

1 large Eggplant cut into bite size pieces
4 tbsp Extra virgin olive oil
1 large white onion diced
3 cloves of garlic crushed
1 tbsp Ground cumin
1 tbsp smoked paprika
2 cans chopped tomoatoes
1/2 cup Water
1 Can chick peas
1 tbsp maple syrup
2 tbsp harissa paste
Sea salt and black pepper for seasoning
handful chopped coriander

Spicy Chickpea Pancakes

Prep Time

20 Mins

Cook Time

50 mins

Servings

People

Ingredients

Moroccan Stew

1 large Eggplant cut into bite size pieces
4 tbsp Extra virgin olive oil
1 large white onion diced
3 cloves of garlic crushed
1 tbsp Ground cumin
1 tbsp smoked paprika
2 cans chopped tomoatoes
1/2 cup Water
1 Can chick peas
1 tbsp maple syrup
2 tbsp harissa paste
Sea salt and black pepper for seasoning
handful chopped coriander

Spicy Chickpea Pancakes

Instructions

Stew

Place eggplant on a baking sheet and drizzle with 2 tbsp of olive oil and sprinkle with salt. Roast for 30-35 minutes at 180C.
In the meantime, heat a large pan, add 2 tbsp oil and sauté onions for 4-5 minutes until soft. Then add garlic, cumin and paprika and stir for 1 minute.
Add tomatoes and water and stir thoroughly. Simmer for 5 minutes.
Add chickpeas, maple syrup, and harissa paste and stir well. Add the roasted eggplant and then continue simmering for another 10 minutes. Season.

Pancakes

In a food processor add all the ingredients and combine until you create a smooth batter, the consistency of double cream.
Place a frying pam over a medium heat. Drizzle a few drops of oil into the pan. Pour a large spoonful of the batter into the pan and swirl it around to make a small pancake. Cook until the edges of the pancake begin to turn lightly golden. After 2-3 minutes flip over and cook the other side. Repeat with the remaining batter.
Serve the pancakes with some sliced avocado, freshly chopped coriander and the Moroccan stew.

Indian Vegetable Rice

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.

Prep Time

20 mins

Cook Time

25 mins

Servings

people

Ingredients

Prep Time

20 mins

Cook Time

25 mins

Servings

people

Ingredients

Instructions

Wash and rinse the rice. Then place in water and bring to the boil and simmer for 20-25 mins or until soft.
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.
Then add the onions, green chilli and cashew nuts and cook for 5-7 minutes until onions are soft.
Add the ginger and garlic and cook for a further minute.
Then add the red pepper, courgette and mushrooms. Cook for another 5-7 minutes.
Add the coriander, garam masala, smoked paprika, peas and seasoning. Stir and cook for a few more minutes.
Add the cooked drained rice and thoroughly mix. Serve garnished with some fresh coriander.

Aubergine and Spinach Salad

Aubergine and Spinach Salad

This salad has a great mix of flavours with the spinach, aubergine, red onion, sun dried tomatoes and pine nuts. Some of the spinach has been wilted to add to the flavour. I usually serve this with some roasted sweet potato and hummus on the side. Spinach is an excellent source of plant based iron, it is low in calories and virtually fat free. It is also a rich source of phytonutrients. It is also a powerful antioxidant.

Prep Time

25 Mins

Cook Time

15 Mins

Servings

People

Ingredients

Salad

2 Tbsp Extra virgin olive oil
1 Large Aubergine cut into 1/4 inch rounds
1 red onion finely chopped
300 g Spinach
150 g sun dried tomatoes sliced
50 g pine nuts

Dressing

Prep Time

25 Mins

Cook Time

15 Mins

Servings

People

Ingredients

Salad

2 Tbsp Extra virgin olive oil
1 Large Aubergine cut into 1/4 inch rounds
1 red onion finely chopped
300 g Spinach
150 g sun dried tomatoes sliced
50 g pine nuts

Dressing

Instructions

Place the sliced aubergine on a baking tray and drizzle with 1 tbsp of olive oil. Place in oven on 180C for 20-25 mins until cooked. Remove and set aside - slicing into quarters the rounds of aubergine.
Make the salad dressing by combining all the ingredients into a blender - blend until smooth. Set aside.
Place the pine nuts into a dry pan and heat slowly for 2-4 mins on a low heat to slightly brown the nuts. Stir continuously. Set aside.
Place the sliced onion into a frying pan with 1 tbsp oil and fry for 10 mins or until the onion is soft. Add the sun dried tomatoes, and 100g of spinach. Cook until the spinach wilts. Add the aubergine and stir thoroughly.
On a large serving dish, place the remaining 200g of fresh spinach. Then add the onion, tomato and aubergine mixture to the fresh spinach. Pour over the dressing and toss everything together. Scatter over the pine nuts and serve.

Garlic Mushrooms with Avocado Toast

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.

Prep Time

10 mins

Cook Time

15 mins

Servings

slices

Ingredients

Prep Time

10 mins

Cook Time

15 mins

Servings

slices

Ingredients

Instructions

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.
Meanwhile, drizzle the lemon juice on the avocado and mix.
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.
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.