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 Coleslaw

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Asian Coleslaw
This is a fresh slant on the classic recipe of coleslaw. All the basic ingredients are in this like cabbage, carrot and coleslaw - but there is the asian twist with ginger, tamari, chilli and coriander. It's a refreshing and light salad and can be combine with other dishes like spicy cauliflower or frittata.
Instructions
  1. In a large bowl add the red and white cabbage, carrots, onions, ginger, chilli, and coriander. Season. Toss so that everything is combined well.
  2. Add the vegan mayonnaise and tamari and stir until all the ingredients are covered in mayonnaise, Garnish with some fresh coriander and 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.

Pea and Spinach Soup

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Pea and Spinach Soup
This is a healthy, wholesome,filling soup, full of antioxidants, fibre and nutrients. The peas also provide protein to this soup.
Instructions
  1. Heat oil in a pan and add onions, leeks, celery and potato. Cover and sweat for 10-15 mins.
  2. Pour in the stock and the rest of the ingredients. Bring to the boil and cook for 20 minutes or until all the vegetables are cooked.
  3. Place soup into a blender. Blend until smooth and then serve,

Tofu Fajitas

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Tofu Fajitas
The tofu and beans adds protein and lots of fibre to these vegetarian fajitas - the filling can be used with sweet potato or gluten free wraps.
Instructions
  1. Place the oven proof dish with Tofu into the oven on 180C for 20 mins.
  2. Heat the oil in a large frying pan and add onions, peppers and chilli. Season and cook for 10-15 mins until veg is soft. Add the coriander stems and spices and cook for a further 5 mins.
  3. Add tofu, beans. xylitol and tomatoes and cook for further 5 mins.
  4. Warm the tortillas or wraps.
  5. Place the wraps onto 4 plates and divide the tofu and veg mix on top of each wrap. Serve with avocado, yoghurt, coriander leaves and wedges of lime.