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.

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,

Mexican Bean Baked Potato

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Mexican Bean Baked Potato
This is a delicious baked sweet potato filled with spicy hot beans, corn, avocado, vegan cheese and chopped coriander. Served here with fresh spinach, cherry tomatoes with a squeeze of lime. This dish is full of protein, fibre, good fats and nutrients.
Instructions
  1. Wash sweet potatoes, prick with a fork and place in oven on 180C for 30 mins or until cooked.
  2. In a frying pan heat the oil and add the onion and spices. cook for 5 mins and then add water and passata and cook for further 2 mins. Add beans and cook for further 2 mins. Set aside.
  3. Take the avocado and mix with the lemon juice.
  4. Take the cooked sweet potatoes and cut them in half. Fill with the bean mixture, followed by the sweet corn. Top with the avocado and then sprinkle over the grated vegan cheese. Then sprinkle over the chopped coriander and sliced chilli. Season
  5. Serve with some fresh lime and salad.

Sweet Potato Rosti with Spinach Masala and Spiced Tofu

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Sweet Potato Rosti with Spinach Masala and Spiced Tofu.
This is a smooth and subtle curry made with spinach, tomatoes, onions and spices. The sweet potato rosti is spicy and delicious and goes well with the curry and spiced tofu.
Instructions
  1. Squeeze the grated raw potato in a clean teacloth or kitchen towel to remove most of the water.
  2. Mix all the ingredients together in a bowl to combine.
  3. Heat 1 tbsp of olive oil or coconut oil in a pan over a medium heat
  4. Shape spoonfuls of the sweet potato mixture into patties.
  5. Place the patties into the hot pan and cook until golden brown on both sides - about 7/8 minutes on each side.
  6. Remove from heat and serve.
Masala
  1. Heat 2 tablespoons of olive oil in a pan and gently fry the onion for 5 minutes until softened.
  2. Whilst cooking, place spinach in a steamer and steam until wilted. Then place spinach in a food processor with half tablespoon of oil. Season. Blend until you have a coarse puree. Set aside.
  3. Add the spices to the onions in the pan and cook for a further few minutes.
  4. Add the chilli, ginger and garlic and cook for a further 2-3 minutes.
  5. Then add the spinach puree and the tinned tomatoes and chopped tomatoes and cook for a further 5 minutes. Season.
Tofu
  1. Place tofu in an oven proof dish. Mix the oil, tamari, and spices in a separate bowl and then pour over the tofu. Season.
  2. Put tofu into oven on 180C and cook for 25 minutes.
  3. To serve, place some sweet potato rosti, spinach masala and spiced tofu onto each plate and garnish with fresh chopped coriander.

Spicy Roasted Vegetable Salad with Cashew Cheese Sauce.

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Spicy Roasted Vegetable Salad with Cashew Cheese Sauce.
This is delicious warm salad perfect for a cold winters day. The puy lentils and the cashews in the sauce provide good levels of protein and fat. The roasted salad contains, sweet potato, celeriac, carrot, red onions, and red pepper are tossed in a hot spicy sauce. The cashew nut sauce combines well with the roasted vegetables.
Instructions
Cashew cheese sauce
  1. Soak cashew nuts for at least 2 hours in water.
  2. Drain nuts and place in high speed blender together with all the other ingredients. Blend and set aside.
Roasted vegetables
  1. Put all the vegetables on a baking tray with the oil and vinegar. Season. Roast in the oven for approximately 40 mins until cooked. Ten minutes before the end of cooking time add the cooked lentils and toss through the vegetables,
Dressing
  1. Whisk together all the dressing ingredients.
  2. When the vegetables have finished cooking remove from the oven and pour over the dressing. Toss until all the veg are covered with the dressing.
  3. Place the salad greens on a large plate or platter and top with the roasted vegetables and lentils.
  4. Por over the cheese sauce and top with some chopped coriander. Serve