Roasted Veg Buddha Bowl with Stir Fry Tofu and Tahini Dressing

Print Recipe
Roasted Veg Buddha Bowl with Stir Fry Tofu and Tahini Dressing
This recipe is full of deep flavours with turmeric cauliflower, red peppers, garlic mushrooms, courgettes, spicy seeds combined with stir fry tofu on a bed of mixed lettuce leaves and spinach.
Instructions
Stir fry tofu
  1. Drain the tofu and wrap the block in a double layer of kitchen towel and pat dry as much as possible. Keep doing this until the tofu is as very dry. Cut the tofu into 3/4 inch cubes.
  2. In a large frying pan/wok - heat the oil and then add the tofu and drizzle with 1 tbsp of tamari sauce. Add the chopped onion to the pan.
  3. Saute for about 10 minutes, stirring regularly. Then add the garlic, sriracha and remaining 2 tbsp of tamari sauce. Stir and cook for another minute. Remove from the heat and set aside.
Buddha bowl
  1. Whilst the tofu is cooking, preheat the oven to 180C and line 2 trays with parchment paper.
  2. Place the cauliflower in a bowl. Melt the coconut oil in a small saucepan and add the spices. Remove from the heat and pour over the cauliflower - toss until covered and then season. Spread out evenly on a tray and place in the oven and cook for 20-25 minutes,
  3. On the other tray, place the red pepper, courgettes, and mushrooms. Drizzle with the olive oil and season. Place the crushed garlic over the mushrooms. Then place in the oven and cook for about 20-25 minutes.
  4. Place the seeds in a separate small bowl and pour over 1 tsp of olive oil and 1 tsp tamari. Mix. Place the seeds on a lined tray. spread out and cook in the oven for 10 minutes
  5. In the meantime in a large serving bowl, mix the lettuce leaves and spinach. Add the roasted veg on top together with the Stir fry tofu. Sprinkle over the seeds and serve with the sauce,
Sauce
  1. Place all the ingredients in a bowl and whisk until completely combined. Serve with the Buddha bowl

Roasted Cauliflower, kale and Chickpea Bowl

Print Recipe
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.

Moroccan Stew with Spicy Chickpea Pancakes

Print Recipe
Moroccan Stew with Spicy Gram Pancakes
Gram flour is made from chickpeas and is a great protein option as well as being full of fibre. These pancakes are spicy and go well with this hearty moroccan stew which is made with eggplant, chickpeas, spices and tomatoes. Its served here with some freshly chopped coriander and avocado which provides freshness to the dish.
Instructions
Stew
  1. Place eggplant on a baking sheet and drizzle with 2 tbsp of olive oil and sprinkle with salt. Roast for 30-35 minutes at 180C.
  2. In the meantime, heat a large pan, add 2 tbsp oil and sauté onions for 4-5 minutes until soft. Then add garlic, cumin and paprika and stir for 1 minute.
  3. Add tomatoes and water and stir thoroughly. Simmer for 5 minutes.
  4. Add chickpeas, maple syrup, and harissa paste and stir well. Add the roasted eggplant and then continue simmering for another 10 minutes. Season.
Pancakes
  1. In a food processor add all the ingredients and combine until you create a smooth batter, the consistency of double cream.
  2. Place a frying pam over a medium heat. Drizzle a few drops of oil into the pan. Pour a large spoonful of the batter into the pan and swirl it around to make a small pancake. Cook until the edges of the pancake begin to turn lightly golden. After 2-3 minutes flip over and cook the other side. Repeat with the remaining batter.
  3. Serve the pancakes with some sliced avocado, freshly chopped coriander and the Moroccan stew.

Masala Chickpea and Butternut Squash Curry

Print Recipe
Masala Chickpea and Butternut Squash Curry
This is a delicately flavoured curry. Although this curry is quite subtle, it has a great flavour and the butternut squash goes well with the chickpeas and beans. This curry is full of fibre, phytonutrients and protein. Serve with brown or cauliflower rice.
Instructions
  1. Put the herbs, chillies, garlic, ginger and coconut milk into a blender and blend until smooth and green.
  2. Pour mixture into a saucepan and add the spices and season. Add the squash and bring to a simmer. Cook squash until soft - about 25 mins.
  3. In the meantime steam the beans and broccoli until cooked.
  4. Add to the chick peas, broccoli and beans to the curry just before serving to blend everything together and to warm the chick peas. Serve garnished with fresh coriander.

Roasted Tumeric Cauliflower with Dhal

Print Recipe
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.