Roasted Cauliflower Salad with Tahini Dressing

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Roasted Cauliflower Salad with Tahini Dressing
this is a great light lunch - roasting cauliflower really enriches the flavour especially when tossed with spices. The tahini dressing is rich and creamy and a perfect accompaniment to this dish. Tahini is a good source of healthy fats, calcium, iron, zinc, copper and selenium.
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Salad
Prep Time 15 mins
Cook Time 40 mins
Servings
people
Ingredients
Roasted Cauliflower
Salad
Instructions
  1. Preheat oven to 200C
  2. In a large bowl toss the florets with the olive oil, spices, salt and pepper until coated.
  3. Place cauliflower into an oven proof dish and place in oven and cook for approx 40 minutes stirring occasionally.
  4. Meanwhile make the tahini sauce - simply mix all the ingredients together and season to taste - if too thick then add extra water.
  5. serve the cauliflower with the salad and tahini dressing.

Sweet Potato, Shallots and Tofu Kebabs with Satay Sauce

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Sweet Potato, Shallots and Tofu Kebabs with Satay Sauce
The tofu and vegetables in this dish are marinated in a ginger before being baked. The tofu combines well with the sweet flavours of the shallots and sweet potato together with the peanut satay.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
satay sauce
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
satay sauce
Instructions
  1. Place the cubed sweet potato in a saucepan with water and bring to the boil. Cook for 5 minutes and then remove from the heat and drain.
  2. Cut the tofu into cubes and place them in a large dish with the cubed sweet potato and shallots.
  3. Whisk together the tamari sauce, tomato puree, water and ginger. Pour this over the tofu and vegetables. Season and leave to marinate for at least an hour but preferably longer.
  4. Blend the lemon, ginger, garlic, chilli, coconut milk, peanut butter and tamari in a food processor. Pour the sauce into a pan , bring to the boil and simmer for 5 minutes stirring frequently until it thickens. Set aside.
  5. Put a shallot on a skewer, followed by sweet potato and then a cube of tofu and then repeat again. Continue until you use up all the tofu and vegetables on the skewers.
  6. Place the kebabs in an ovenproof dish and brush with the marinade. Cook for 20 -25 minutes on 180C or until all the vegetables are cooked. Turn the kebabs whilst cooking.
  7. Serve with the satay sauce together with freshly chopped coriander.

Spicy Roasted Vegetable Salad with Cashew Cheese Sauce.

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Spicy Roasted Vegetable Salad with Cashew Cheese Sauce.
This is delicious warm salad perfect for a cold winters day. The puy lentils and the cashews in the sauce provide good levels of protein and fat. The roasted salad contains, sweet potato, celeriac, carrot, red onions, and red pepper are tossed in a hot spicy sauce. The cashew nut sauce combines well with the roasted vegetables.
Instructions
Cashew cheese sauce
  1. Soak cashew nuts for at least 2 hours in water.
  2. Drain nuts and place in high speed blender together with all the other ingredients. Blend and set aside.
Roasted vegetables
  1. Put all the vegetables on a baking tray with the oil and vinegar. Season. Roast in the oven for approximately 40 mins until cooked. Ten minutes before the end of cooking time add the cooked lentils and toss through the vegetables,
Dressing
  1. Whisk together all the dressing ingredients.
  2. When the vegetables have finished cooking remove from the oven and pour over the dressing. Toss until all the veg are covered with the dressing.
  3. Place the salad greens on a large plate or platter and top with the roasted vegetables and lentils.
  4. Por over the cheese sauce and top with some chopped coriander. Serve

Mediteranean Buddha Bowl with Roasted Red Pepper Sauce.

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Mediteranean Buddha Bowl with Roasted Red Pepper Sauce.
A typical Mediterranean diet includes lots of vegetables, fruits, beans, cereals and cereal products, for example wholegrain bread, pasta and brown rice. It also contains moderate amounts of fish, white meat and some dairy produce. It’s the combination of all these elements that seems to bring health benefits, but one of the key aspects is the inclusion of healthy fats. Olive oil, which is monounsaturated fat, is most commonly associated with the Mediterranean diet but polyunsaturated fats are also present in nuts, seeds and oily fish. Research into the traditional Mediterranean diet has shown it may reduce our risk of developing conditions like type 2 diabetes, high blood pressure and raised cholesterol, which are all risk factors for heart disease. Researchers have also found that people who closely follow a Mediterranean diet may live a longer life and be less likely to put on weight.
Prep Time 20 mins
Cook Time 10 mins
Servings
people
Ingredients
Buddha Bowl
Prep Time 20 mins
Cook Time 10 mins
Servings
people
Ingredients
Buddha Bowl
Instructions
Sauce
  1. Place all ingredients into a blender and blend until smooth. Set aside to be served with buddha bowl.
Buddha Bowl
  1. Cook quinoa according to instructions.
  2. In a bowl place butterbeans, olive oil and garlic. Stir and season.
  3. Assemble Buddha bowl. Put layer of spinach or rocket at the bottom of the serving dish and then add the quinoa, followed by cucumber, followed by tomato, followed by beans, followed by olives, followed by avocado, and topped with hummus. (See photo)
  4. Pour over lemon juice and sprinkle over fresh basil. Serve with the roasted Red pepper sauce.