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.

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.

Cauliflower Curry

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Cauliflower Curry
Cauliflower may seem quite bland to many but here ithe cauliflower soaks up the spices to make a really delicious vegan and gluten free curry. Serve with some brown rice and steamed beans to make a complete meal.
Prep Time 25 Mins
Cook Time 45 Mins
Servings
People
Prep Time 25 Mins
Cook Time 45 Mins
Servings
People
Instructions
  1. In a large wok melt the oil and add the dried spices and cook on low for 2 mins .
  2. Then add the onions, garlic, chilli and ginger and cook for a further 10 mins
  3. Add the cauliflower and tomatoes and stir well, cooking for a further 5 mins.
  4. Add the coconut milk, bring to the boil and then simmer for 20 mins or until the cauliflower is cooked. Serve garnished with fresh chopped coriander.

Tofu Fajitas

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Tofu Fajitas
The tofu and beans adds protein and lots of fibre to these vegetarian fajitas - the filling can be used with sweet potato or gluten free wraps.
Instructions
  1. Place the oven proof dish with Tofu into the oven on 180C for 20 mins.
  2. Heat the oil in a large frying pan and add onions, peppers and chilli. Season and cook for 10-15 mins until veg is soft. Add the coriander stems and spices and cook for a further 5 mins.
  3. Add tofu, beans. xylitol and tomatoes and cook for further 5 mins.
  4. Warm the tortillas or wraps.
  5. Place the wraps onto 4 plates and divide the tofu and veg mix on top of each wrap. Serve with avocado, yoghurt, coriander leaves and wedges of lime.

Gram Flour Spicy Pancakes

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Gram Flour Spicy Pancakes
This is a quick, easy and delicious lunch to make. Gram flour is gluten free and makes great savoury pancakes.
Prep Time 25 Mins
Cook Time 20 Mins
Servings
People
Prep Time 25 Mins
Cook Time 20 Mins
Servings
People
Instructions
  1. Mix pancake ingredients together in a bowl and set aside.
  2. For the curry, melt the oil in a frying pan and add the vegetables and cook for 15 mins until soft. Add spices, passata, and coconut cream, stir and cook for 5 mins.
  3. Whilst curry is cooking, fry the pancakes in a separate frying pan. Make 4 separate pancakes.
  4. Place the pancakes on 4 separate plates and divide the curry mixture on top or to the side. Add the toppings to each pancake and serve.