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.

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.

Spicy Cauliflower

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Spicy Cauliflower
This is a really quick and easy dish to make - they can be served as a snack or can be part of a main meal. They are also delicious with salad. They are crunchy on the outside - with the spicy batter and sriracha sauce and soft on the inside. Cauliflower is a cruciferous vegetable and is great in helping the body to detoxify.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 190C. Line a baking tray with grease proof paper.
  2. In a bowl add all the ingredients other than the sriracha sauce. Whisk the batter until thick and creamy.
  3. Coat the cauliflower florets in the batter and then place on the baking tray. Bake for 20 minutes.
  4. Then remove from the oven and drizzle over the sriracha sauce and place back in the oven for another 10-15 minutes,
  5. Remove from the oven and serve,

Vegan BLT

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Vegan BLT
This is the vegan version of BLT but using tempeh rather than bacon so it’s really much healthier. The toast is gluten free with mashed avocado on top followed by lettuce and then some tomato - the tempeh is cooked with spices to give it a really smoky taste - great for breakfast or lunch since the tempeh provides plenty of protein and the avocado provides good fats.
Instructions
  1. Combine the spices (paprika and cumin) into a separate bowl together with the salt and pepper.
  2. Oil with a brush one side of the sliced tempeh and then sprinkle onto the oiled side the mixed spices.
  3. In a frying pan pour in the remaining oil and put the tempeh into the pan with the spiced side facing down. Then sprinkle the remaining spices on the tempeh so that both sides are covered. Cook on each side for 4-5 minutes. Then remove from the heat and set aside.
  4. Toast the bread and spread over the mashed avocado. Place a layer of lettuce on top followed by slices of tomato. Then lay 2 slices of the cooked tempeh on top with 1 teaspoon of mayonnaise. Serve.