Tempeh Salad Buddha Bowl

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Tempeh Salad Buddha Bowl
This salad is full of protein and fibre - Tempeh is a great source of plant based protein as are the mixed beans. It also has good fats with the avocado dressing and olive oil. finally there are plenty of phytonutrients with all of the salad ingredients including spinach, coriander, tomatoes, red onion and corn.
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Prep Time 15 mins
Cook Time 10 mins
Servings
people
Instructions
  1. In a medium frying pan add the oil and cook the tempeh for 6-8 minutes until golden brown.
  2. Then add the tamari, garlic powder, cumin, and chilli powder and cook for another 5 minutes. Remove from the heat.
  3. For the dressing add all the ingredients to a blender and blend until smooth.
  4. Arrange the spinach, tomatoes, beans, corn, coriander and tempeh in a large bowl and serve with the avocado dressing.

Moroccan Stew with Spicy Chickpea Pancakes

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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.

Indian Vegetable Rice

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Indian Vegetable Rice
This is a fragrant Indian rice dish cooked with whole spices, herbs and vegetables like mushrooms, red pepper, peas, mushrooms and coriander. It's vegan and gluten free. It also contains cashew nuts which means that not only is it full of fibre and phytonutrients but it also contains protein and good fats. Serve as a light lunch on its own or with some salad.
Instructions
  1. Wash and rinse the rice. Then place in water and bring to the boil and simmer for 20-25 mins or until soft.
  2. In the meantime, in a large wok, add the oil and add the bay leaf, whole cloves, black peppercorns and cumin seeds and sauté for 1 minute.
  3. Then add the onions, green chilli and cashew nuts and cook for 5-7 minutes until onions are soft.
  4. Add the ginger and garlic and cook for a further minute.
  5. Then add the red pepper, courgette and mushrooms. Cook for another 5-7 minutes.
  6. Add the coriander, garam masala, smoked paprika, peas and seasoning. Stir and cook for a few more minutes.
  7. Add the cooked drained rice and thoroughly mix. Serve garnished with some fresh coriander.

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.

Warm Roasted Squash and Puy Lentil Salad

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Warm Roasted Squash and Puy Lentil Salad
This is a warm salad of puy lentils, roasted butternut squash, tomatoes, onion and spinach, in a vinegar and mustard dressing. It makes a delicious and healthy light lunch. The lentil provide good levels of plant based protein and fibre.
Instructions
  1. Place the cubed butternut squash in an ovenproof dish and toss in 1 tbsp of oil. Scatter the thyme onto the squash and season. Bake in the oven for 25-30 minutes.
  2. Mix together the balsamic vinegar, 1 tbsp oil, mustard, garlic and 1 tbsp water.
  3. Drain the puy lentils and toss in the dressing together with the onion, and cherry tomatoes.
  4. Divide the spinach between 4 plates. Top with the lentils, followed by the squash. Sprinkle over the grated cheese and pumpkin seeds. Serve.