Cauliflower and Chilli Soup

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Cauliflower and Chilli Soup
This vegan soup is beautifully smooth but has a real kick with the addition of chilli and garlic. This soup is packed full of antioxidant and anti-inflammatory veggies - cauliflower is a cruciferous vegetable which are known for their anti inflammatory and antioxidant properties, as is chilli, garlic and turmeric. Coconut milk is used to give the soup a really creamy consistency as well as providing good fats.
Instructions
  1. In a large pan melt the oil and gently fry the onion, garlic, chilli and turmeric for 5 minutes.
  2. Add the cauliflower florets, coconut milk, stock and tamari. Bring to the boil and simmer for 15 minutes or until the cauliflower is soft.
  3. Blend the soup until creamy. Serve with freshly chopped coriander.

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.

Tofu Satay with Pineapple Salsa

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Tofu Satay with Pineapple Salsa
The satay sauce and pineapple salsa really compliment each other in this dish - its delicious! Served here with some brown rice.
Instructions
Tofu
  1. Slice the tofu into 8 equal sized slices. In a bowl , mix the ground spices, garlic, tamari and oil together. Add the tofu and allow to marinate for 30 minutes. Then place the tofu on a greased baking sheet and bake for 20 minutes, turning once halfway through.
Satay Sauce
  1. Heat oil in a large pan and add the onions, garlic, chilli and ginger. Fry for about 5 mins. Then add the ground spices and cook for a further minute.
  2. Then add the coconut milk, tamari, xylitol, lemongrass, and simmer for 20 minutes until reduced by half. Stir in the peanut butter and continue to simmer for another 10 minutes.
  3. Remove the lemongrass from the sauce and place in a blender. Blend until smooth.
Salsa
  1. In a bowl mix all the salsa ingredients together.
  2. Serve the baked tofu on some brown rice, with the satay sauce and pineapple salsa.

Gram Flour Spicy Pancakes

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Gram Flour Spicy Pancakes
This is a quick, easy and delicious lunch to make. Gram flour is gluten free and makes great savoury pancakes.
Prep Time 25 Mins
Cook Time 20 Mins
Servings
People
Prep Time 25 Mins
Cook Time 20 Mins
Servings
People
Instructions
  1. Mix pancake ingredients together in a bowl and set aside.
  2. For the curry, melt the oil in a frying pan and add the vegetables and cook for 15 mins until soft. Add spices, passata, and coconut cream, stir and cook for 5 mins.
  3. Whilst curry is cooking, fry the pancakes in a separate frying pan. Make 4 separate pancakes.
  4. Place the pancakes on 4 separate plates and divide the curry mixture on top or to the side. Add the toppings to each pancake and serve.

Chana Aloo Masala (Chickpea and Potato Masala)

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Chana Aloo Masala (Chickpea and Potato Masala)
This is an quick and easy meal to make - made with chickpeas, sweet potato and spinach in a curry sauce. Full of protein, fibre and nutrients. Serve with brown rice or some freshly steamed vegetables like kale or broccoli.
Instructions
  1. In a large pan, melt the oil. Add the onion, garlic, chilli and ginger and cook for 5 mins or until the onion is soft.
  2. Add spices and cook for further 2 mins.
  3. Add tomatoes, potato and chickpeas to the pan, stir and cook for 20 mins with lid on. Check that the potatoes are cooked, add spinach and cook for further few minutes until spinach is wilted.
  4. Pour curry into a serving dish and then top with fresh coriander.