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.

Garlic Mushrooms with Avocado Toast

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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.
Instructions
  1. 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.
  2. Meanwhile, drizzle the lemon juice on the avocado and mix.
  3. 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.
  4. 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.

Mixed Sprouted Seed Salad with Tahini Dressing

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Mixed Sprouted Seed Salad with Tahini Dressing
This is a really powerful, superfood salad packed with phytonutrients, antioxidants, minerals and vitamins. The tahini dressing provides protein and good fats too. Sprouting seeds tend to increase the nutrient levels of the seeds and sprouted seeds also contain lower levels of anti-nutrients.
Instructions
  1. Place spinach at the bottom of a large serving dish. Combine the grated and diced vegetables on top together with the sprouted seeds.
  2. Mix dressing ingredients together and then pour over the top of the vegetables. Mix well.
  3. Sprinkle over the sunflower seeds and herbs, and then serve.

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.

Spiced Buckwheat and Roasted Veg Buddha Bowl

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Spiced Buckwheat and Roasted Veg Buddha Bowl
This dish is full of flavour and high in fibre.The combination of the spiced buckwheat with onion, spinach and spices goes well with the roasted butternut squash, cauliflower and tofu. Buckwheat is very versatile and picks up flavours easily. It is actually a seed and not a grain and is gluten free. Buckwheat is high in fibre and protein and a great source of manganese and magnesium making it a great energising food. High in fibre it has been shown to help heart health and control blood sugar levels.
Prep Time 40 mins
Cook Time 35 mins
Servings
people
Prep Time 40 mins
Cook Time 35 mins
Servings
people
Instructions
Spiced Buckwheat
  1. In a pot, bring the vegetable stock, water and buckwheat to the boil. Reduce heat and simmer for 20 mins. Drain and set aside.
  2. Place oil in large frying pan and melt. Add onion and cook until soft. Add spices and spinach. Saute until spinach leaves are wilted. Add buckwheat and stir. Set aside.
Roasted veg
  1. Place butternut squash, cauliflower and tofu into a roasting tin. Pour over olive oil, tamari and smoked paprika and mix well, Season. Cook for 25-30 mins until vegetables are soft. Set aside
Tahini sauce
  1. Place all sauce ingredients into a food processor and blend until smooth - set aside
Buddha bowl
  1. Divide lettuce, avocado, and cherry tomatoes between the individual bowls.
  2. Add the spiced buckwheat, and roasted vegetables to the bowl. Pour over the tahini sauce and serve.