Warm Mushroom Salad

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Warm Mushroom Salad
This is a warm salad with cooked mushrooms poured over spinach and tomatoes. Mushrooms are low in carbohydrates and calories, but a great source of B vitamins, trace minerals, fiber and even protein. They are also an anti-inflammatory food, containing high levels of beta glucans compounds that keep the the immune cells alert, plus a powerful antioxidant called ergothioneine that helps lower body-wide inflammation. The medicinal use of mushrooms has a very long tradition in Asian countries that goes back thousands of years.
Instructions
  1. In a bowl toss the mushrooms with the lemon juice. Then in a large pan heat the olive oil and coconut oil. Add the mush rooms and season. cook for about 10 minutes until the mushrooms are soft and brown. Then add the tamari sauce and spring onions and cook for a further 2 minutes.
  2. In the meantime whisk together the dressing ingredients and set aside.
  3. In a bowl, add the spinach and tomatoes and toss with the dressing. Add the mushrooms and onions and sprinkle with the cheese. Serve.

Asian Cabbage Salad with Roasted Cashews

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Asian Cabbage Salad
This has the same vegetables as the recipe for coleslaw but without the mayonnaise. Instead it has a hot and spicy dressing which makes this salad light and refreshing. Cabbage contains powerful anti-cancer compounds known as glucosinates. Studies demonstrate more anti-cancer activity with the cabbage family than any other vegetable and therefore this is a good reason to include them as often as possible in your diet.
Instructions
  1. Put all of the prepared vegetables into a large bowl and toss so that they are all combined.
  2. Toast the cashew nuts in a pan for 5 minutes.
  3. Place the sauce ingredients into a small blender and blend until smooth.
  4. Pour the dressing over the vegetables and toss so that they are all covered.
  5. Add the cashew nuts and garnish with fresh coriander and slice red chilli. Serve.

Teriyaki Tempeh and Asian Salad

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Teriyaki Tempeh and Asian Salad
Tempeh makes a delicious protein addition to any meal. Tempeh is fermented soya beans that are formed into a sort of cake or loaf. Tempeh actually contains more fibre and protein than tofu because it is less processed. It is also a good source of potassium, magnesium, B6 and iron. This is a fresh, delicious and nutritious light lunch, full of flavour.
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Instructions
Teriyaki Tempeh
  1. Prepare the tempeh first. Cut tempeh into triangles and steam for 10 minutes.
  2. Add all the ingredients for the marinade into a bowl and mix.
  3. Place tempeh in a dish and pour over marinade and ensure that it is all covered. Set aside for 20 minutes to marinate.
  4. In a frying pan, melt the coconut oil. Fry the tempeh for 5-7 minutes on each side until crispy.
  5. Mix the teriyaki sauce ingredients
  6. Once the tempeh has been fried, pour the teriyaki sauce into the frying pan and cover the tempeh. Continue cooking for 2 minutes, and then set aside.
Asian salad
  1. Whisk all the dressing ingredients together and set aside.
  2. Place all vegetables and herbs in a large bowl and mix.
  3. Drizzle the dressing over the salad and then top with the Teriyaki Tempeh. Serve immediately.

Asian Tofu Skewers with Spicy Cucumber Salad

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Asian Tofu Skewers with Spicy Cucumber Salad
This is a really quick, easy and tasty meal. The spicy cucumber salad is really refreshing and hot. Add some brown rice or cauliflower rice together with some steamed vegetables for a complete meal.
Instructions
  1. Whisk all the ingredients for the marinade together in a bowl and set aside.
  2. Put the tofu, peppers, courgettes, tomatoes and mushrooms into the bowl with the marinade and leave to marinate for an hour.
  3. To make the salad, cut the cucumber in cubes and place in a bowl. Add remaining ingredients and set aside in the fridge.
  4. Thread the tofu and vegetables onto each skewer. Brush with any remaining marinade.
  5. Put oil into an ovenproof dish. Place the skewers into the dish and cook for 15-20 mins on 180C.
  6. Remove from the oven and serve with the spicy cucumber salad.

Aubergine Masala

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Aubergine Masala
Aubergines have a really smooth and earthy taste and soak up the flavours in this curry which is warming and filling. Served here with dahl which provides both protein and fibre. Add some steamed green vegetables to make a complete meal.
Instructions
  1. Put the aubergines, onions and green pepper in a large pan over a medium heat and add the oil, the spices, salt and xylitol. Add more oil if necessary.
  2. Cook covered for 20-25 minutes, stirring frequently or until the vegetables are soft. Drain off any excess oil before serving.