Salad Ideas: Broccoli Rice Salad

The salad ideas do just that, give you ideas of combination of vegetables to put together. Change the vegetables for ones you prefer. I love the flavours and textures of this salad and mixed with the Lime & Tahini dressing it is just super yummy.

Salad Ideas: Broccoli Rice Salad
Prep Time
10 mins
Total Time
10 mins
 

The salad ideas do just that, give you ideas of combination of vegetables to put together. Change the vegetables for ones you prefer. I love the flavours and textures of this salad and mixed with the Lime & Tahini dressing it is just super yummy. 

Course: Salad
Servings: 6 people
Ingredients
  • Broccoli Rice( 1/2 head of broccoli blitzed in the food processor)
  • Sliced Red onions
  • Shredded Iceberg lettuce
  • Sliced Raw mushrooms
  • chopped Red Pepper
  • Sweetcorn
  • Toasted Pine nuts (dry roasted in a pan)
  • Red Kidney beans( tinned)
How to make
  1. Assemble the ingredients and toss in the Lime & Tahini Dressing(recipe on my blog). 

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Roasted Vegetable & Quinoa Salad with a Spicy Tomato Dressing

This dish is not what would expect from a salad. It has such robust flavours and lots of different textures, that it is a complete meal. However I do also serve this as a salad at BBQ’s or summer parties so once again a versatile dish to have in your repertoire. It can be made vegan by using tofu instead of chicken or you could make it vegetarian and use paneer or even halloumi.

Roasted Vegetable & Quinoa Salad with a Spicy Tomato Dressing
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This dish is not what would expect from a salad. It has such robust flavours and lots of different textures, that it is a complete meal. However I do also serve this as a salad at BBQ's or summer parties so once again a versatile dish to have in your repertoire. It can be made vegan by using tofu instead of chicken or you could make it vegetarian and use paneer or even halloumi. 

Course: Main Course
Servings: 8 people
Calories: 244 kcal
Ingredients
For the Quinoa
  • 375 g Quinoa
  • 2 large cloves Fresh garlic leave them whole
  • stock or water to cook
For the Roasted Vegetables & chicken
  • 120 g Courgettes thick slices
  • 150 g Squash peeled and chopped into big pieces
  • 120 g Red bell pepper chopped into big pieces
  • 120 g Green bell pepper chopped into big pieces
  • 120 g Aubergine chopped into big pieces
  • 4 large cloves Fresh Garlic
  • 10 g Fresh Basil torn into pieces
  • 350 g Broccoli cut into florest
  • 500 g Chicken pieces
  • 3 tsp Paprika
  • 2 tsp Mixed dried herbs
  • 1 tsp Black Pepper coarse
  • 250/300 ml Stock
For the Spicy Tomato Dressing
  • 275 g Baby cherry or plum tomatoes
  • 15 g Fresh basil Torn into pieces
  • 50 ml Stock
  • 1 tsp Paprika
  • 2 tsp Red chilli flakes add more if you like it hot
  • 1 tsp Salt
  • 1 tbs Balsamic Vinegar
  • 2 tbs Tomato puree
  • 2 tbs Organic Extra virgin olive oil
To Finish
  • Lamb's lettuce or any green leafy vegetable or salad
How to make
To Make the quinoa
  1. Cook the Quinoa according to the instructions, with the whole cloves of garlic in the pan. The will soften once the quinoa is cooked and can be squashed with a fork once cooked to mix into the quinoa. Leave it on one side until you are ready to assemble. 

To Make the Roasted Vegetables & Chicken
  1. Add all the chopped vegetables, chicken , herbs and spices into a large baking tray, along with the stock. 

  2. Mix thoroughly to ensure everything is coated.

  3. Cover with foil and bake for 20/25 minutes at 180C.

  4. Once cooked leave on one side until you are ready to assemble the dish.

To make the Dressing
  1. Place the all the ingredients, except the tomato puree, balsamic vinegar, salt and olive oil, into a pan and allow to simmer until the tomatoes begin to soften and create a sauce.

  2. Remove from the heat once cooked and then add the tomato puree, olive oil, salt and balsamic vinegar. Stir thoroughly.

To assemble the dish
  1. Use a large glass of clear salad bowl.

  2. Place the quinoa in first.

  3. Next place the roasted vegetables and chicken over the quinoa and make sure you pour over any juices.

  4. Spoon the dressing over the top.

  5. Finish with the Lamb's lettuce or your choice of green leaves. 

Nutrition Facts
Roasted Vegetable & Quinoa Salad with a Spicy Tomato Dressing
Amount Per Serving (100 G)
Calories 244 Calories from Fat 14
% Daily Value*
Fat 1.6g2%
Saturated Fat 0.26g2%
Sodium 88mg4%
Carbohydrates 4.96g2%
Sugar 2.05g2%
Protein 5.89g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Egg Curry

 

Egg Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

If you like eggs you will love this! The spices work so well with the eggs and the curry is warming and satisfying. Super quick supper for when you are short of time but also a great dish to serve friends. Serve with cauliflower rice, or rice, or quinoa.

Course: Main Course
Cuisine: Indian
Servings: 6
Ingredients
  • 12 Eggs Boiled and peeled.
  • 1 tbs Ghee or olive oil
  • 1 tsp Whole cumin
  • 1 Red Kashmiri Chilli
  • 1/2 Cinnamon stick
  • 110 g Onion Chopped
  • 25 g Fresh Ginger chopped
  • 15 g Fresh Garlic chopped
  • 50 g Pink Split daal
  • 4 tbs Tomato puree
  • 100 ml Pasatta
  • 400 ml Stock
  • 2 tsp Ground cumin & coriander mixed I made my own
  • 2 tsp Tandoori Masala I used homemade
  • 2 tsp Chaat masala I used homemade
  • 25 g Fresh Coriander chopped
How to make
  1. Place the ghee in a heavy based pan on a medium heat.

  2. Add the whole spices and allow them to cook.

  3. Add the onions, ginger and garlic. Cook for a few minutes. 

  4. Add the daal, the tomato puree, the ground spices, the pasatta, and cook for a few minutes. 

  5. Next add the stock and then the boiled peeled eggs.

  6. Bring to the boil, cover with a lid and simmer for 15 minutes until the lentils are cooked. 

  7. When you are ready to serve sprinkle the fresh coriander over the dish. 

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Sundried Tomato Pasta Sauce

 

Sundried Tomato Pasta Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This is a super quick, super simple recipe and the intense flavour means that you only need to use a small amount. It is thick enough to use as a pizza topping. It takes minutes to make. 

Course: Sauce
Servings: 10 servings
Calories: 194 kcal
Ingredients
  • 170 g Jar of Biona Sundried Tomatoes
  • 110 g Onion
  • 15 g Fresh Garlic
  • 15 g Fresh Basil
  • 2 tsp Dried Mixed Herbs
  • 1 Tsp Salt
  • Juice of 1/2 lemon
  • 50 ml Water, or enough to make a paste
How to make
  1. Add all the ingredients into a food processor or a Nutribullet and blend until you have a smooth paste.

  2. Pour this paste into a pan and warm through for 5 minutes.

  3. It's ready to use and will also keep in a sealed jar in the fridge for up to 3 days. 

Nutrition Facts
Sundried Tomato Pasta Sauce
Amount Per Serving (100 g)
Calories 194 Calories from Fat 155
% Daily Value*
Fat 17.26g27%
Saturated Fat 2.82g18%
Sodium 3015mg131%
Carbohydrates 7.51g3%
Sugar 4.12g5%
Protein 2.07g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Cauliflower & Sweet Potato Pizza Bases

 

Cauliflower & Sweet Potato Pizza Bases
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

You cannot imagine my delight when I experimented with this recipe and finally was able to come up with a pizza base which was not only healthy, but tasted good and was vegan. After many years of using shop bought 'plastic' alternatives or trying to create piazza bases that were as close to the 'pizza' taste as possible, I gave up with both those concepts and created my own. It is firm enough to also use as a quiche crust or base for a flan. This will be a definitely  be used this Christmas as the vegetarian option. 

Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 120 kcal
Ingredients
  • 750 g Sweet Potatoes Peeled and chopped into small pieces.
  • 750 g Cauliflower This is the weight of the whole cauliflower but you will only be using the florets.
  • 100 g Gluten free flour of your choice. I used Quinoa flour.
  • 150 g Ground Almonds
  • 20 g Fresh Basil
  • 1 tsp Salt
  • 1 tbs Dried Mixed Herbs
How to make
  1. The sweet potato and the cauliflower florets need to be cooked. I do this in a steamer; I place the sweet potatoes int he bottom with the water and place the cauliflower florets in the top part of the steamer, so that both vegetables are cooked at the same time. This takes about 10 minutes. Once they are cooked allow them to coll for a few minutes. 

  2. Place the Sweet potato in the large mixing bowl and mash them with a fork until smooth. 

  3. Use a food processor to make the cauliflower into the consistency or cauliflower rice; fine small pieces. Add the basil to the food processor at the same time so that it is finely chopped. 

  4. Add the cauliflower mix to the bowl with the mashed sweet potato. 

  5. Add the remaining ingredients and mix with your hands until everything is evenly combined. 

  6. Use some Olive oil to lightly grease some baking parchment ans place this on a shallow baking tray. Using your hands, take approximately 1/6 of the mixture, which will be a large handful, and place on o the tray. Use your hands to press the mixture down until it resembles a flat disk approximately 17cm across and  1.5 cm thick. You can make them any size you require, so even mini ones work well. 

  7. Place the tray in the oven, 190C, for 25 to 30 minutes. Keep checking as they may be cooked more quickly. 

  8. Use a spatula to gently un-stick the pizza base from the baking parchment. Allow to cool or just top with your tomato base; I use the sundried tomato sauce or some Protein Packed Pesto and then a selection of toppings. Place back in the oven for a few minutes and then eat and enjoy. 

Nutrition Facts
Cauliflower & Sweet Potato Pizza Bases
Amount Per Serving (100 g)
Calories 120 Calories from Fat 47
% Daily Value*
Fat 5.26g8%
Saturated Fat 0.51g3%
Sodium 132mg6%
Carbohydrates 13.86g5%
Sugar 4.03g4%
Protein 4.27g9%
* Percent Daily Values are based on a 2000 calorie diet.
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Laksa

 

Laksa
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This is one our family favourites and mine too, mainly because it takes 20 minutes to cook and can be made vegan or with chicken or prawns. We serve this at my Nursery too and all the children love it. It's great as a soup without the noodles or rice for a low-carb option. 

Course: Main Course
Cuisine: Malaysian
Servings: 8
Calories: 249 kcal
Ingredients
  • 1 tbs Coconut Oil You can use Sesame oil instead
  • 15 g Fresh Garlic Chopped
  • 25 g Fresh Ginger Chopped
  • 110 g Red Onion chopped
  • 1/2 tsp Ground Turmuric
  • 1 tsp Ground Coriander
  • 120 g Leek Chopped
  • 300 g Brocolli Chopped into small florets. You can use the stem too.
  • 100 g Mange Tout Chopped
  • 175 g Baby Corn Chopped
  • 110 g Pak Choi Chopped
  • 75 g Bell Pepper Chopped
  • 75 g Carrot
  • 400 ml Coconut Milk
  • 1 tsp Garam Masala
  • 1 tsp Salt
  • 250 g Frozen Prawns substitute for chicken or tofu.
  • 25 g Fresh Mint Chopped
  • 25 g Fresh Coriander Chopped
  • Juice of 1/2 Fresh Lime
  • 250 ml Stock or water
How to make
  1. Add the oil to a large saucepan, which is over a medium heat.

  2. Add the ginger, garlic and onion to the oil and cook for a few seconds.

  3. Add the turmeric and ground coriander and stir for a second.

  4. Next add all the vegetables, prawns and the stock, bring to the boil and allow to simmer for 10 minutes. 

  5. Add the coconut milk, fresh coriander and mint as well as the lime juice to the pan and mix thoroughly. Simmer for 1 minute and then serve with rice or noddles, or just as it is. 

Nutrition Facts
Laksa
Amount Per Serving (100 g)
Calories 249 Calories from Fat 27
% Daily Value*
Fat 3.03g5%
Saturated Fat 2.27g14%
Sodium 239mg10%
Carbohydrates 3.28g1%
Sugar 2.15g2%
Protein 4.75g10%
* Percent Daily Values are based on a 2000 calorie diet.
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Tandoori Chicken

 

Tandoori Chicken
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This is a delicious and healthy version of the classic Tandoori Chicken. Perfect as a shred dish, at a BBQ, or lunch or dinner. You can replace the chicken with Tofu for a vegan version or with Paneer. 

Course: Main Course
Cuisine: Indian
Servings: 8
Calories: 130 kcal
Ingredients
  • 1.5 kg Chicken thigh meat/breast meat cubed
For the Tandoori Paste
  • 1 Tbsp. Sunflower Oil if you have an allergy use melted coconut oil / Olive oil
  • 200 g Yogurt, preferably live and I used non-dairy
  • 40 g Ginger finely chopped
  • 6 cloves Garlic finely chopped
  • 2 Tbsp. Coriander powder homemade is best
  • 2 Tbsp. Cumin powder homemade is best
  • 1 Tsps. Salt
  • 1 Tbsp Paprika
  • 3 Tbsp. Tandoori masala homemade is best
  • ½ Lemon juice
  • red chilli flakes optional
  • 100 g Red Peppers chopped
  • 100 g Courgette chopped
How to make
  1. Make the Tandoori paste by combining all the ingredients in a bowl and mixing. 

  2. Add the chicken pieces, or Tofu or paneer of you are using these alternatives, to the bowl. At this stage you can cover the bowl with cling film and leave it int he fridge to marinate for 24 hours. However you can also use it straight away. 

  3. Once you are ready to cook the chicken, add the remaining vegetables, and place he pieces in a large baking tray and cover with foil.

  4. Place in the oven at 180C for 20 minutes, or until cooked. For Tofu and Paneer this time will be less. 

Nutrition Facts
Tandoori Chicken
Amount Per Serving (100 g)
Calories 130 Calories from Fat 80
% Daily Value*
Fat 8.85g14%
Saturated Fat 2.35g15%
Sodium 150mg7%
Carbohydrates 1.14g0%
Sugar 1.12g1%
Protein 11.28g23%
* Percent Daily Values are based on a 2000 calorie diet.
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Tamari Salmon

 

Tamari Salmon
Prep Time
5 mins
Cook Time
15 mins
Total Time
25 mins
 

Such an easy and tasty meal, which takes 20 minutes to make. To make it Vegan use Firm Tofu and cook for only 10 minutes in the oven. 

Course: Main Course
Cuisine: Japanese
Servings: 6
Calories: 101 kcal
Ingredients
  • 8 pieces Salmon 90-120g each
Marinade
  • 4 tbs Seasame oil
  • 4 tbs Tamari soya sauce
  • 1 tbs Mirin
  • 1 tsp Coconut sugar
  • 1 tsp Honey
  • 35 g Ginger shredded
  • 20 g Garlic finely chopped
  • 40 g Coriander fresh/chopped
  • Optional 2 chopped green/red chillies
How to make
  1. Make the marinade by combining the ingredients together in a bowl.
  2. If you have time you can marinate the salmon in advance, even up to 24 hours in the fridge. However this will work equally well if you don't have time to marinate it in advance. Just coat the salmon with the marinate and place in a baking tray. 

  3. Cover with foil and bake in the oven at 180C for 15 minutes or until the salmon is cooked.
  4. Serve with steamed Gai Lan, Pak Choi or a medley of stir fried green vegetables and steamed rice.

Nutrition Facts
Tamari Salmon
Amount Per Serving (100 g)
Calories 101 Calories from Fat 22
% Daily Value*
Fat 2.47g4%
Saturated Fat 0.37g2%
Sodium 80mg3%
Carbohydrates 14.34g5%
Sugar 2.42g3%
Protein 5.38g11%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegan Minestrone Soup

 

Vegan Minestrone Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This a delicious and satisfying meal all made in one pot. It has three different types of proteins from the lentils, black beans and the chickpeas. These can be replaced with other beans if you prefer, such as Haricot beans. I have not used any oil and it simply is as easy as putting everything in a large pan and simmering for 20 minutes. 

Course: Main Course
Cuisine: Italian
Servings: 8
Calories: 72 kcal
Ingredients
  • 100 g Pink split Lentils
  • 800 g Tinned Beans (Haricot, Black beans, Chickpeas) make sure they are in water rather than brine, because you will use the water in the recipe.
  • 2 tsp Paprika
  • 3 tsp Salt
  • 400 g Tin Chopped Tomatoes
  • 90g g Carrot chopped
  • 180 g Courgette chopeed
  • 200 g Leek chopped
  • 170 g Sweet Potato skin on and chopped
  • 120 g Onion chooped
  • 3 tbsp Tomato puree
  • 1 tbsp Nutritional yeast
  • 150 g Spaghetti(broken into small bits) or any small pieces of pasta
  • 6 g Fresh Garlic crushed
  • 1200 ml Water/Stock
How to make
  1. Add all the ingredients into a large deep, heavy based pan. 


  2. Pour the water over to ensure everything is covered.

  3. Bring the soup up to the boil and simmer until cooked, which should take about 15 to 20 minutes.

  4. Serve with some fresh homemade pesto or a dollop of sour cream. 

Nutrition Facts
Vegan Minestrone Soup
Amount Per Serving (100 g)
Calories 72 Calories from Fat 9
% Daily Value*
Fat 0.97g1%
Saturated Fat 0.28g2%
Sodium 219mg10%
Carbohydrates 11.59g4%
Sugar 1.96g2%
Protein 4.2g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Stuffed Portabello Mushrooms

Stuffed Portabello Mushrooms
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This vegan dish will even please those meat eaters amongst us. This works well as a main course with quinoa or a salad or as a starter. Packed with hidden vegetables and mixed with tofu, so it has great balance of protein, fibre, vitamins and minerals. 

Course: Main Course
Servings: 6
Ingredients
For the stuffing mixture
  • 2 tbs Olive oil or coconut oil
  • 10 g Fresh Garlic
  • 50 g Red onion
  • 100 g Bell pepper
  • 100 g Courgette
  • 200 g Carrots
  • 100 g Fresh Spinach
  • 10 g Fresh Sage
  • 500 g Firm Organic Tofu
  • 2 tsp Salt
  • 2 tsp Pepper
For the Mushrooms
  • 12 Large Portabello Mushrooms
  • 2 tbs Olive oil or coconut oil
How to make
To make the Mushrooms
  1. Remove the stalk from the mushrooms. They should twist off or you could cut them off. Save these for the stuffing mixture. Place the mushrooms in a large baking tray, or two if you need to. Drizzle them with 2 tablespoons of olive oil and place them in the oven at 200C for 7 to 10 minutes. They will become soft and may leave a bit of water. Take them out and leave them until you are ready to stuff them.

To make the stuffing
  1. Place all the vegetables, the mushroom stalks, garlic and the sage in a food processor and blitz until you have a finely chopped consistency. 

  2. Add the remaining oil into a wok or deep frying pan, over a medium heat.

  3. Add the finely chopped vegetable mix to the pan and stir.

  4. Next crumble in the tofu and stir well. Cook for a few minutes. Add slat and pepper to taste. 

  5. Spoon some of the stuffing mixture into each mushroom. You can be very generous with the stuffing.

  6. Place the stuffed mushrooms back in the oven for a further 5 to 7 minutes. 

  7. Serve with Quinoa or a salad. 

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