Prep time: 30 minutes, Serves: 1 large bowl
Ingredients:
- 1 tbsp. olive oil
- 5 Shiitake mushrooms sliced
- 8 tofu nuggets quartered
- Handful of fresh corn and peas
- Handful of spinach
- 1 cup of brown rice
Dressing:
- 1 clove of garlic minced
- 2 tsp. fresh ginger grated
- 3 tbsp. cup gluten free soy sauce
- 1 tbspn. raw honey
- 1 tbspn. fish sauce
- 2 tbspn. olive oil
- Love
Directions:
1. Cook brown rice as per packet instructions
2. To make dressing put all ingredients in a small blender
3. Blend on high speed for 1 minute and set aside
4. Heat the olive oil in a large saucepan
5. In half of the pan heat the mushrooms and tofu for 3 minutes
​6. In the other half lightly heat the peas, corn & spinach
7. Place all of the ingredients in a bowl
8. Pour on as much dressign as you like and mix together.
9. Sprinkle in some salt & pepper and enjoy!
Buddah bowl with
ginger dressing
Prep time: 10 minutes, Serves: 2
Ingredients:
- 12 ripe cherry tomatoes
- 1 brown onion chopped
- 4 cloves chopped garlic
- Handful fresh basil
- 1/2 tsp celtic sea salt
- 1/2 tsp brown sugar or coconut sugar
- 2 tbspn olive oil
- Love
Directions:
-
Soften the onions and garlic in the olive oil
-
Using the back of a knife squish the cherry tomatos
-
Then chop them into quarters
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Add them to the pan, mix well and simmer
-
Add the fresh basil, salt and sugar
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Taste for liking
-
Pour on top of a bowl of gluten free pasta
-
Delizioso!
Homemade pasta sauce
Prep time: 20 minutes, Serves: 2
Ingredients:
- 250g grass fed/organic beef mince
- 1 tbsp coconut oil
- 1 brown onion chopped
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 cup bamboo shoots chopped
- 2 spring onions sliced
- Handul of coriander chopped
- 2 tbsp Soy sauce or Tamari sauce (gluten free if you prefer)
- 1 tbspn manuka/raw honey
- Iceberg lettuce washed
- Love
Directions:
-
Brown the onions, garlic and ginger in a pan with coconut oil
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Add the mince until lightly browned
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Add the chopped bamboo shoots
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Pour in the soy sauce and manuka honey
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Stir until well combined for a few minutes
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Add spring onions & coriander to pan for an extra 30 seconds
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Peel away the lettuce cups and fill with mixture
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Enjoy the deliciousness!
Healthy San Choy Bau
Prep time: 20 minutes, Serves: 2
Ingredients:
- Organic, gluten free penne (or pasta of your choice)
- 200ml can coconut milk or cream
- 8 brown button mushrooms
- 2 spring onions
- 2 tbsp Soy sauce or Tamari sauce (gluten free if you prefer)
- 1/2 tsp chili flakes (optional)
- 1 tsp coconut oil
- Sprinkle sea kelp flakes (optional)
- Nutritional yeast (this gives a cheesy flavour)
- Salt & Pepper
- Love
Directions:
-
Boil pasta until al dente then start making the sauce.
-
Heat the coconut oil in a saucepan.
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Slice the mushrooms and spring onions & cook until softened
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Add coconut cream followed by soy sauce
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Add chill flakes, sea kelp flakes and salt & pepper
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Drain pasta and add it to the saucepan. Mix well.
-
Transfer to a bowl and sprinkle with nutritional yeast.
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Enjoy the hearty goodness!
Creamy vegan carbonara
