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.

Thai Butternut Squash Soup

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Thai Butternut Squash Soup
Butternut squash soup is one of my favourite soups and combined with Thai spices in this recipe means that it makes a really smooth, aromatic and spicy soup.
Instructions
  1. In a large pan, heat the oil and add the onion, garlic, cumin, coriander, curry paste and seasoning. Cook for 10 minutes to soften and then add the squash. Cook for a further few minutes.
  2. Add the vegetable stock and bring to the boil. Simmer for 15 -20 minutes.
  3. Then add the coconut milk and cook for a further 5 minutes. Then remove from the heat.
  4. Place the soup in a blender. Blend until smooth. serve garnished with coriander.

Vegan Rogan Josh with Cauliflower Rice

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Vegan Rogan Josh with Cauliflower Rice
This curry is made with tempeh so that it provides good levels of protein. The cauliflower rice is also nutritious and low in carbohydrates. Cauliflower is a cruciferous vegetable and therefore aids in detoxification and balancing hormones.
Instructions
Vegan Rogan Josh
  1. Place into a food processor the chilli, tomato purée, ginger, garlic and 1 - 2 tbsp water. Blend to make a smooth paste. Set aside.
  2. Place 1 tbsp oil into a frying pan on a medium heat. Add the tempeh and cook for 2 mins on each side until slightly brown. Set aside.
  3. In the same pan add the aubergine, onion and red pepper with some extra oil and cook for 5-10mins until soft.
  4. Then add the cardamom, cinnamon, bay leaf and whole peppercorns and stir for 1-2 minutes. Add the xylitol and stir.
  5. Then add the ginger, chilli, garlic paste prepared earlier. Stir through. Add the coriander, cumin and garam masala and continue to mix for 1 minute. Season.
  6. Add the tempeh and coconut milk and stir. Bring to the boil and then simmer for 5 minutes covered.
Rice
  1. In a food processor, process the cauliflower florets until they are crumbly and about the same size as rice.
  2. In a frying pan add the oil and fry the onion until soft. Add the cauliflower rice, turmeric and cumin and stir thoroughly until everything is combined. Cook on a low heat for 10 minutes until the cauliflower is cooked through.
  3. Serve the cauliflower rice with the vegan Rogan Josh - scatter over some freshly cut coriander

Tofu Satay with Pineapple Salsa

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Tofu Satay with Pineapple Salsa
The satay sauce and pineapple salsa really compliment each other in this dish - its delicious! Served here with some brown rice.
Instructions
Tofu
  1. Slice the tofu into 8 equal sized slices. In a bowl , mix the ground spices, garlic, tamari and oil together. Add the tofu and allow to marinate for 30 minutes. Then place the tofu on a greased baking sheet and bake for 20 minutes, turning once halfway through.
Satay Sauce
  1. Heat oil in a large pan and add the onions, garlic, chilli and ginger. Fry for about 5 mins. Then add the ground spices and cook for a further minute.
  2. Then add the coconut milk, tamari, xylitol, lemongrass, and simmer for 20 minutes until reduced by half. Stir in the peanut butter and continue to simmer for another 10 minutes.
  3. Remove the lemongrass from the sauce and place in a blender. Blend until smooth.
Salsa
  1. In a bowl mix all the salsa ingredients together.
  2. Serve the baked tofu on some brown rice, with the satay sauce and pineapple salsa.

Chana Aloo Masala (Chickpea and Potato Masala)

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Chana Aloo Masala (Chickpea and Potato Masala)
This is an quick and easy meal to make - made with chickpeas, sweet potato and spinach in a curry sauce. Full of protein, fibre and nutrients. Serve with brown rice or some freshly steamed vegetables like kale or broccoli.
Instructions
  1. In a large pan, melt the oil. Add the onion, garlic, chilli and ginger and cook for 5 mins or until the onion is soft.
  2. Add spices and cook for further 2 mins.
  3. Add tomatoes, potato and chickpeas to the pan, stir and cook for 20 mins with lid on. Check that the potatoes are cooked, add spinach and cook for further few minutes until spinach is wilted.
  4. Pour curry into a serving dish and then top with fresh coriander.