Salmon with roasted capsicum sauce
Ingredients
-Salmon fillet
-1 red capsicum
-1 clove garlic
-1 teaspoon paprika
-2 tablespoons of water
-Greens of your choice
Method
-Cook salmon fillet. You can either place the salmon in foil and bake in the oven with lemon juice drizzled over it or heat up a fry pan and fry with a tablespoon of olive oil
-Dice capsicum and roast until brown and crispy
-In a blender combine roasted capsicum with, garlic, paprika and 2 tablespoons of water.
-When salmon is cooked, place on a bed of greens of your choice and drizzle capsicum sauce over it
Enjoy!
Chicken Stirfry
Ingredients
-1 red capsicum, cut into strips
-2-3 large field mushrooms, cut finely
-1 chopped brown onion
-1 carrot, cut into thin strips
-1 cup of chopped broccoli
-1 zuchini, cut into thin strips
- 2 chicken breasts, cut into small stirfry pieces
- 1 clove of garlic
-1 tablespoon of grated ginger
-1 teaspoon of turmeric
-1 tablespoon of coconut or olive oil
Method
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heat up wok or stirfry pan with oil
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add onions and garlic and cook for a couple of minutes
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add chicken and stirfry until brown
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add all other veggies and cook for a few minutes, stirring as they cook
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add grated ginger and turmeric and cook for a further 2-3 minutes
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serve onto plates
You can also add on serving of brown rice (one cupped hand) if you would like to
Lentil and sweet potato soup
Ingredients:
-1 can of lentils
-1 sweet potato
-1/4 head of cauliflower
-2 large mushrooms diced
-1 onion
-2 tablespoons nutritional yeast
-1/2 cup of cashews
-1 teaspoon turmeric
-1 teaspoon smoked paprika
-2 cloves garlic
-1 teaspoon ground coriander
-1 tablespoon coconut oil
-1 cube vegetable stock
-2 cups water or plant based milk
Method
- Boil sweet potato and cauliflower until soft
-heat a saucepan, add coconut oil and fry onion and mushrooms
-Drain and rinse lentils
-Add cooked sweet potato and cauliflower to garlic and mushrooms and then add all other ingredients and cook until it starts to boil
-Place the soup in the blender in batches and return tp saucepan
-Cook for a further 5 mins and serve
Enjoy!
Turmeric Tofu
Ingredients:
-150grams tofu
-1 teaspoon turmeric
-1 Tablespoon nutritional yeast
-1 cup boiled broccoli
-tablespoon olive oil
Method:
-Preheat oven to 180 degrees celsius
-Cut tofu into cubes and combine in a bowl with turmeric and oil
-Bake tofu for 20 mins or until crispy
-While tofu is baking, boil broccoli until soft
-Combine tofu and broccoli in a bowl and sprinkle with nutritional yeast
Enjoy!
Black bean salad bowl
Ingredients:
-1/4 can rinsed black beans
-1/2 cup boiled broccoli
-1/2 cup chopped capsicum
-1/4 cup diced beetroot
-1/2 avocado chopped
-1/2 cup cooked brown rice
Method:
-Combine all ingredients in a bowl and add any garnish of your choice.
I enjoy a tablespoon of salsa on this salad and cracked black pepper
Dairy free potato bake
Ingredients:
-2 peeled potatoes
-1 peeled sweet potato
-1/2 cup raw cashews
-3 tablespoons nutritional yeast
-1/2 onion diced
-1 clove garlic
-1 teaspoon salt
-1 carrot roughly chopped
-1 cup water
-1 cup vegan cheese grated
Method:
-slice potatoes and sweet potato and layer in an oven proof dish on baking paper
- In a blender, combine cashews, nutritional yeast, onion, carrot, salt, garlic and water and blend until smooth
-Pour the blended mixture over the potatoes until covered
-sprinkle grated vegan cheese over and bake for 45 minutes at 180 degrees or until potatoes are soft
Leftover blended sauce can be used on pasta the next day!
Honey-soy stirfry
Ingredients:
-Your choice of lean protein (eg. chicken, beef, tofu)
-1 diced carrot
-5 medium sized diced mushrooms
-1 broccoli head chopped
-1 diced onion
-1 clove garlic
-2 tablespoons soy sauce
-1 tablespoon tahini
-1 tablespoon honey
-1 teaspoon sweet paprika
-1 tablespoon olive oil
Method:
-Combine soy sauce, honey, tahini, paprika and garlic in a bowl and set aside
-heat olive oil on a pan and cook onions for a few minutes
-Add your choice of protein and stirfry until browned
-add the rest of the veggies and stirfry until soft
-Pour the sauce mixture over the veggies and combine
-Serve over some brown, white or cauliflower rice and enjoy!
Roasted chickpeas and veggies with peanut sauce
Ingredients:
-Sweet potato diced
-Capsicum cut into strips
-1head of broccoli chopped
-Can of chickpeas chickpeas
-3 tablespoons peanut butter
-3 tablespoons soy sauce
-1 tablespoon coconut sugar or maple syrup
-1 tablespoon lemon juice
-1/4 cup water
Method:
-Place sweet potato, capsicum, broccoli and chickpeas in the oven and baked until crispy
-Combine peanut butter, soy sauce, coconut sugar , lemon juice and water in a bowl and mix together to create peanut sauce
Drizzle sauce over roasted chickpeas and veggies and enjoy!
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