Buddha Bowl with Peanut Tofu and Tahini Turmeric Sauce

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Buddha Bowl with Peanut Tofu and Tahini Turmeric Dressing
The tofu in this dish is marinated in a peanut sauce and then baked - which makes it really delicious. The buddha bowl is then made up of steamed broccoli, roasted sweet potatoes, spinach, red cabbage, avocado, and roasted red peppers - but you can add whatever veg is to hand or your favourite vegetables. I've then added a tahini and turmeric dressing which is full of flavour and also protein.
Instructions
  1. Make the peanut sauce by placing all the ingredients into a blender and blend until smooth.
  2. Place the cubed tofu into a bowl and pour over the peanut sauce and ensure that it is all covered by the sauce.
  3. Place the tofu on a oiled baking sheet. Add extra sauce to each tofu cube. Put into oven on 180C for 25 minutes. Then remove from the oven and set aside.
  4. Place the sweet potato and a baking sheet and drizzle over olive oil and season. Bake for 20-25 minutes or until soft.
  5. Place the red pepper on a baking sheet and drizzle with olive oil. Bake for 10 minutes.
  6. To make the tahini turmeric sauce, combine all the ingredients into a blender and blend until smooth.
  7. In a large bowl, place at the bottom 100g of fresh spinach and then add on top in layers the tofu, steamed broccoli, chopped avocado, shredded cabbage, red pepper, and sweet potato. Serve with the sauce.

Mexican Bean Baked Potato

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Mexican Bean Baked Potato
This is a delicious baked sweet potato filled with spicy hot beans, corn, avocado, vegan cheese and chopped coriander. Served here with fresh spinach, cherry tomatoes with a squeeze of lime. This dish is full of protein, fibre, good fats and nutrients.
Instructions
  1. Wash sweet potatoes, prick with a fork and place in oven on 180C for 30 mins or until cooked.
  2. In a frying pan heat the oil and add the onion and spices. cook for 5 mins and then add water and passata and cook for further 2 mins. Add beans and cook for further 2 mins. Set aside.
  3. Take the avocado and mix with the lemon juice.
  4. Take the cooked sweet potatoes and cut them in half. Fill with the bean mixture, followed by the sweet corn. Top with the avocado and then sprinkle over the grated vegan cheese. Then sprinkle over the chopped coriander and sliced chilli. Season
  5. Serve with some fresh lime and salad.

Vegan Coconut Panna Cotta with Strawberry Compote

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Vegan Coconut Panna Cotta with Strawberry Compote
This is a quick and easy dessert - the panna cotta has only 3 ingredients. It's light and fresh and the recipe can easily be adjusted to add some of your favourite flavours like like chocolate or raspberries. Served here with strawberry compote which is delicious.
Prep Time 5 mins
Cook Time 15 mins
Servings
people
Ingredients
Panna Cotta
Strawberry compote
Prep Time 5 mins
Cook Time 15 mins
Servings
people
Ingredients
Panna Cotta
Strawberry compote
Instructions
Panna Cotta
  1. In a pan, place the coconut milk, maple syrup and agar and stir well until mixed.
  2. Place the pan on the heat and gently bring to the boil stirring frequently. Then simmer for 3 minutes.
  3. Remove from the heat and pour mixture into 4 ramekins. Allow to cool and place in the fridge for at least 2-3 hours to allow to set.
Compote
  1. Place all ingredients in a pan and gently heat to a simmer. Cover the pan and cook strawberries for 3-5 minutes until syrupy. cool and set aside.
  2. Turn the panna cotta out onto plates and serve with the strawberry compote.

Warm Lentil, Celery and Tomato Salad

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Warm Lentil, Celery and Tomato Salad
This is a quick and easy salad which is full of protein, good fats and nutrients like magnesium, potassium and iron. The salad has a tahini dressing and is served with rocket or spinach.
Instructions
  1. Heat oil in frying pan and add the cherry tomatoes, garlic, celery and onion and sauté gently for 5 minutes. Stir in the lentils and olives and heat through.
  2. Make the dressing by whisking all the ingredients together until combined - add 2 tablespoons of warm water to thin the dressing.
  3. Pour the dressing over the lentils in the pan and stir until warmed through.
  4. Put the rocket or spinach onto a plate and then pile the salad on top. Serve.

Mexican Bean Burger with a Spicy Dressing

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Mexican Bean Burger with a Spicy Dressing
These are spicy vegan burgers which goe well with the spicy dressing. The beans provide protein and good levels of fibre.
Instructions
Burger
  1. Place all the burger ingredients except the oats, sweetcorn and butterbeans in a food processor and mix until you have a thick paste. Add the rest of the ingredients and pulse briefly to ensure you keep some texture. Season
  2. Divide mixture into 4 and shape with you hands into burger shape.
  3. Place burgers in oiled ovenproof dish. Splash some olive oil over the top of the burgers and then place in oven 0n 180C. After 5-7 mins turn the burgers and place back in the oven for another 5-7 mins. Remove from the oven.
Dressing
  1. Place all ingredients into a blender and blend until smooth.
  2. Serve the burgers topped with the dressing and a side salad.