Roasted Cauliflower, kale and Chickpea Bowl

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Roasted Cauliflower, kale and Chickpeas
This bowl is highly nutritious and packed with cauliflower, red onion, kale, chickpeas, nuts, vegan cheese and spices. It’s great as a light lunch and can be served with a salad. Kale and cauliflower are criciferous vegetables that help with detoxification and may balance hormones. The vegetables are roasted in spices including turmeric. Curcumin is thought to be the main health promoting compound in turmeric and studies have shown that it is also a powerful antioxidant and anti-inflammatory.
Prep Time 20 Mins
Cook Time 40 Mins
Servings
People
Prep Time 20 Mins
Cook Time 40 Mins
Servings
People
Instructions
  1. Preheat oven to 180C
  2. Dry fry the turmeric, mustard seeds, cumin seeds, ginger, coriander and cinnamon for 2 minutes.
  3. Place the cauliflower florets, chickpeas and onions in a large roasting tin. Sprinkle with the spices and toss well together. Drizzle over 2 tbsp of oil and toss again.
  4. Roast in the oven for 20 minutes.
  5. Then stir in the kale with the roasted vegetables and drizzle over 1 tbsp oil. Roast for a further 10 minutes.
  6. Mix the breadcrumbs, nuts and cheese together and sprinkle over the vegetables. Roast for a further 5-8 minutes and then serve.

Leek and Pea Flatbread

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Leek and Pea Flatbread
This is a savoury gram flour pancake or flatbread that contains chopped leeks and peas. It can be eaten with soups or salad but is equally delicious on its own. It is gluten free and has both protein and fibre which means that this pancake/flatbread will keep you fuller for longer.
Prep Time 10 mins
Cook Time 20 mins
Servings
people
Prep Time 10 mins
Cook Time 20 mins
Servings
people
Instructions
  1. In a food processor add the gram flour, baking powder, spices, salt, pepper and water. Process into a thick batter.
  2. Then stir in the chopped coriander and spring onions.
  3. Heat some of the oil in a small frying pan/skillet and add a small handful of leeks and peas and fry for a few minutes.
  4. Then pour some of the batter mixture over the leeks and peas. Cook for 4/5 minutes and then turn it over and cook the other side for a few minutes or until golden underneath.
  5. Set aside pancake/flatbread and then repeat above process with the leeks, peas and batter. Serve immediately.

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.

Roasted Tumeric Cauliflower with Dhal

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Roasted Tumeric Cauliflower with Dhal
This is an easy dish to prepare and is satisfyingly filling as well as delivering great flavours. Lentils are a great plant based source of protein as well as being packed with fibre.
Instructions
  1. Heat the oven to 180C. Place the cauliflower steaks and any remaining florets into a large roasting tin and sprinkle over the olive oil.
  2. Roast the cauliflower for 15 minutes and then remove from the oven and scatter over the turmeric and garlic. Return to the oven for a further 15 minutes or until they start to brown.
  3. Meanwhile heat the coconut oil in a large saucepan and gently fry the onion and chilli for 5 minutes.
  4. Add the cumin, garlic and curry powder and cook for a further 2 minutes before stirring in the lentils, followed by the coconut milk and stock. Cover the pan and gently cook for 15 minutes or until the lentils are soft.
  5. In the meantime, place the tomatoes in a roasting tin and place in the oven with a drizzle of olive oil for 15 minutes.
  6. Add the spinach to the lentils together with the coriander and cook until the spinach has wilted. Season.
  7. Serve the cauliflower onto a large serving dish and top it with the dhal, flaked almonds, tomatoes, and some freshly chopped coriander.

Leek and Lentil Soup

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Leek and Lentil Soup
This is a tasty, aromatic soup packed with fibre and protein.
Instructions
  1. Toast the coriander and cumin seeds in a large saucepan over a low heat for 2-3 minutes, until they become fragrant. Remove from the pan.
  2. Heat the oil in the same pan and sauté the leeks and garlic for 5 minutes - adding plenty of ground black pepper.
  3. Stir in the toasted seeds and lentils and cook for 1 minute before pouring in the coconut milk and stock. Bring to the boil and then simmer for 25 minutes or until the lentils are tender.
  4. Place the soup in a blender. Blend until smooth. Serve with freshly chopped coriander and a few roasted pumpkin seeds.