Cauliflowers ‘Steak’ with Chimichurri

Cauliflower can be transformed into something totally different to the vegetables you may be used to, it can be replaced for meat. “No” it doesn’t taste the same the best accompaniment for this is herby garlic chimichurri sauce which originates Argentina.


2 large cauliflowers

1 tbsp olive oil

Chimichurri Sauce

2 shallots, peeled and


6 garlic cloves, peeled

And chopped

½ fresh red chilli, deseeded

And chopped

1 bunch of fresh parsley, leaves


1 bunch of fresh coriander, leaves


125ml (1/2 cup)

Extra-virgin olive oil

4 tsp dried oregano

4 tbsp Apple cider vinegar

Juice of 1 lime

Pink Himalayan salt and freshly ground black pepper


1.Preheat the oven to 180°C/350°F/gas 4.

2.To make the chimichurri sauce, simply place all the ingredients in a blender and blitz to a rough paste, adding extra oil or water if needed.

3.Remove the outer leaves of the cauliflower and slice lengthways into 1cm thick slices. Try to cut at least four whole steaks from each cauliflower, enough for two each.

4.Heat the oil in a large frying pan over a high heat. Once hot, fry the cauliflower steaks for 1 minute on each side- you will need to do this in batches.

5.Transfer onto a baking tray and rub about 8 tablespoons of the chimichurri sauce over all the slices on each side. Cook in the hot oven for 25 minuets, or until cooked through, turning halfway.

6.Serve with the remaining chimichurri sauce on top.

Spicy Asian Tofu Salad


½ x 400g block firm tofu

100g buckwheats noodles

1 tsp coconut oil

1 carrot, peeled

¼ red cabbage, thinly sliced

A handful of beansprouts

A large bunch of fresh coriander,

Chopped, with a few leaves

Reserved to serve

2 tsp unsalted raw peanuts, (optional) chopped to


1 tsp sesame seeds, (optional) to serve


Juice of 1 lime

2 tsp tamari

1 tsp Apple cider vinegar

1 tsp linseed oil

1 tsp tahini

½ fresh red chilli, deseeded and sliced


1.Put the tofu on a chopping board, place another chopping board on top and place a heavy pan or plate on top to press the tofu down to remove excess water. Leave it for about 20 minutes.

2.Cook the buckwheat noodles in a pan of boiling water over a medium heat for 12 minutes or according to the packet instructions. Drain, rinse under cold water to separate the noodles and set aside.

3.Once the tofu has been weighed down for 20 minutes, drain any liquid, pat the tofu dry with kitchen paper and cut in cubes.

4.Heat the coconut oil in a frying pan and fry the tofu for 7-10 minutes, stirring until golden on all sides.

5.Use a vegetable peeler to peel the carrot into long strips, like ribbons, then mix all the veg and coriander together in a large bowl with the cooled noodles.

6.make the dressing by combining the lime juice, tamari,vinegar, linseed oil, tahini and chilli in a small bowl. Use a fork to whisk it all together.

7.Add the dressing to the salad and stir to coat. Serve topped with the tofu and sprinkled with chopped peanuts if using sesame seeds if using and coriander leaves.

Thai Chicken Salad


Vegetable oil spray

115 g/4 oz non-meat-free chicken, cut lengthways horizontally

25 g/1 oz rice vermicelli

Shop bought low-fat spicy dressing of your choice

3 limes, halved, for squeegeeing over

For the Salad:

50 g/1 ¾ oz deseeded mixed peppers, finely sliced into strips

50 g 1 ¾ oz, peeled weight, carrot, finely sliced into strips

50 g/1 ¾ oz courgette, finely sliced into strips

50 g/1 ¾ oz mangetout, finely sliced into strips

50 g/1 ¾ oz baby corn cobs, finely sliced into strips

50 g/1 ¾ oz broccoli florets, cut into 5-mm/1/4-inch pieces

50 g/1 ¾ oz pak Choi shredded

60 ml/4 tbsp roughly chopped fresh coriander leaves


Heat the griddle pan over a high heat and spray lightly with oil, add the non-meat-free chicken and cook through for 2 minutes on each side, or until throughly cooked through. Remove the chicken from the pan and shred.

Cook the vermicelli according to the packet instructions.

To make the salad, put all the packet salad ingredients with the chicken into a large bowl. Pour over the dressing and toss together, making sure that all the ingredients are well coated.

Cover and refrigerate for at least 2 hours before serving. Serve on large plates, squeezing the juice from a lime each portion.

Thai Brussels Sprouts Curry

Use A Mixture Of Asian Mushrooms Such As Oyster, Shimeji And Straw Mushrooms.


2 cups (500ml coconut milk

1 ½ cups (375ml) vegetable stock

2 fresh kaffir lime leaves, torn

300g (9 ½ ounces) baby Brussels sprout, halved

1 tablespoon lime juice

2 teaspoon coconut sugar

150g (4 ½ ounces) green beans, halved diagonally

400g (12 ½ ounces) mixed Asian Mushrooms

¼ cup fresh coriander (cilantro) leaves

Green Curry Paste:

1 teaspoon ground coriander

1 teaspoon ground cumin

8 fresh long chillies,

Chopped coarsely

1 clove garlic, quartered

2 green onions (escallion)

Chopped coarsely

10cm (4-inch) stalk lemon grass, white part only, sliced thinly

5cm (2-inch) piece fresh ginger, chopped finely

1 tablespoon coarsely chopped fresh coriander (cilantro) root and stem mixture

2 tablespoons rice bran oil


1.Make green curry paste

2. Place paste in a large saucepan over a low medium heat; cook stirring for 2 minutes or until fragrant. Add coconut milk, stock and lime leaves; bring to the boil. Reduce the heat; simmer stirring, for 5 minutes.

3.Stir in the Brussels sprouts, juice and sugar; simmer, covered, for 10 minutes or until sprouts are almost tender. Add beans and mushrooms; cook covered, stirring occasionally, until vegetables are just tender. Season to taste.

4. Serve curry sprinkled with basil and coriander (cilantro).

Roast chilli Jam Vegetables with Thai Cucumber Salad


½ (150g) Thai chilli jam paste

½ cup (50g) coconut oil, melted

800g (1 ½ pounds) Kent pumpkin,

Cut into wedges

400g (12 ½ ounces) baby carrots, trimmed

2 Lebanese cucumbers (260g), seeded, sliced on the diagonal

2 green onions (scallions), sliced thinly

2 cups (160g) beans sprouts

½ cup loosely packed fresh Thai basil leaves

½ cup loosely packed fresh round mint leaves

1 fresh red chilli sliced thinly

¼ cup (60ml) lime juice

2 tablespoons brown sugar

1 teaspoon sesame oil

1 tablespoon coarsely chopped salted peanuts


1.Preheat the oven to 180°C/350°F. Line two oven trays with baking paper.

2.Combine chilli jam and coconut oil into a small bowl. Rub over pumpkin and carrots, place on a trays. Roast vegetables for 30 minutes or until just tender.

3.Meanwhile, combine cucumber, green onions sprouts, herbs and chilli in a medium bowl.

4.To make dressing, place juice, sugar and sesame oil in a screw-top jar, shake well, season to taste. Pour over cucumber mixture, toss to combine.

5.Serve roast vegetables topped with cucumber and peanuts.

If you have nuts allergies, try roasting some chickpeas for in exchange of peanuts nuts. And instead of coconut oil, use olive oil and as for sesame try flaxseed oil.

Sweet Potato & Coconut


2 tablespoons olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 teaspoon grated, fresh ginger

Grated rind and juice of 1 lime

1 red chilli, deseeded and chopped

600 ml (1 pint vegetable stock

400 g (13 oz) can Coconut or soy single cream

150 g (5 oz) baby spinach leaves

Salt and black pepper


Heat the oil in a saucepan, add the onion, garlic, ginger, lime rind and chilli and cook over a low heat, stirring frequently, for 5 minutes until the onion is softened add sweet potatoes and cook, stirring frequently, for 5 minutes.

Stir in the stock, coconut milk, lime juice and salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes, or until the potatoes are tender.

Transfer half the soup to a food processor or blender and process until smooth. Return to the pan, stir in the spinach and cook until just wilted. Adjust the seasoning and serve immediately.

Courgette tempura with crushed new potatoes and lime and chilli salsa



2 limes, quartered, then each

Quarter cut into three chunks

1 large red pepper, diced

1 tsp olive oil

1 ½ tsp mild chilli powder

1 tsp salt

1 tin of chopped tomatoes

2 tbsp tomato purée

130g (4 ½ oz) unrefined sugar

2 tbsp golden syrup


3 small courgettes, cut in quarters lengthways, then

Quarters, halved

300g (10 ½ oz) gram flour, 100g (3 ½ oz) of which is for dusting the courgettes

300ml (10 ½ fl oz) cold water

1 tbsp salt

4 ice cubes

enough oil, for deep frying


1kg (2lb 3oz) baby new potatoes, cooked until tender, then cooled

2 tbsp olive oil

1 tbsp freshly thyme leaves

Salt to taste


1.For the salsa, heat the olive oil in a small saucepan and then sauté the limes and peppers for 5 minutes. Stirring occasionally. Add the chilli powder, salt and tomato purée, then mix in. Add the tomatoes, sugar and syrup and bring to the boil. Simmer on a low heat for 30 minutes, stirring occasionally, until you have a thick and sweet sauce.

2.While this cooking, put the courgette in the bowl of cold water to soak, then whisk 200g (7oz) gram flour with the 300ml (10 ½ fl oz) cold water and salt. Once a batter is formed, add the ice cubes. Put the remaining flour, and then the batter.

3.For the potatoes, heat the olive oil in a frying pan and put in the new potatoes. While they’re cooking, use either a fork or a masher to break up the potatoes a little, so that they’re in small crushed chunks. Don’t over-mash the. Add the thyme leaves and season with salt. Fry for 7 or 8 minutes, stirring occasionally, until the potatoes brown slightly.

4.Heat the deep-frying oil in a medium-size pan. Don’t fill the more than half full with the oil, as it will rise when you put in the tempura. Test the oil is hot enough by dropping a small amount of the batter into it. The oil will bubble and the batter will rise to the surface when it is ready.

5. Take 6-8 courgette chunks from the water and toss them in the gram flour until fully coated. Take the batter to the frying oil and put the battered courgettes, one at a time,into the oil. Deep fry for 5 minutes or until the batter is golden, then remove with a slotted spoon and set on some kitchen paper to drain. Repeat until all the chunks are cooked.

6.To Serve, Place a spoonful of the potatoes in a centre of a plate, stack 2-3 courgettes on top of the potatoes and spoon salsa on the side.