Vegan Poke Bowl

The pineapple salsa is also a game-changer in this taco bowl. It adds a lovely sweetness to the dish.

INGREDIENTS

Vegan Cauliflower Taco Bowl;

1/2 cauliflower

1 red pepper

drizzle of vegetable oil

salt & pepper

For the salsa:

100g / 3.5oz tinned pineapple

1/2 red onion

150g / 5.3oz cherry tomatoes

1 green chilli

1 lime

To serve

2/3 cup basmati rice ( use a basmati wild rice mix)

400g / 14oz tinned black beans

200g / 7oz tinned sweetcorn

handful mint leaves

some green red and yellow tomatoes

2 dates

lime wedges

For the taco seasoning if making from scratch:

1 tsp paprika

1/2 tsp cumin powder

1/2 tsp garlic powder

pinch of chilli powder

1/4 tsp onion granules

1/4 tsp cinnamon powder

Ranch dressing (optional)

1/2 cup vegan mayonnaise

1 or 2 tbsp oat milk

1/2 tsp apple cider vinegar

1 garlic clove, crushed

1/2 tsp dry dill

1/4 tsp onion powder

pinches of salt & pepper

INSTRUCTIONS

Preheat the oven to 200°C / 390°F fan-assisted.

Slice the cauliflower into bite-sized pieces and cut the pepper into thin strips, removing the seeds as you go. Transfer both to a baking tray and drizzle with oil, and season with salt and pepper. If you’re making the taco seasoning from scratch, combine all the ingredients in a bowl, then sprinkle the seasoning all over the veggies and combine with your hands. Roast for 20 minutes.

Meanwhile cook the rice as per packet instructions.

To prepare the salsa, dice the pineapple, red onion, cherry tomatoes and green chilli, and transfer to a mixing bowl. Squeeze in the juice of the lime and season with salt and pepper. Stir to combine, then set to one side for later.

Heat a little oil in a frying pan on a medium heat. Drain the sweetcorn and add to the frying pan. Fry for 5-10 minutes until charred, stirring occasionally.

Once the rice is ready, drain and rinse the black beans and add them to the rice along with a pinch of salt. Stir to combine.

Prepare the toppings by making a side salad as you like ( mine was green yellow and red tomatoes with red onion, dates and chopped mint leaves ) next to a lime on top ( just cut the lime into wedges.)

To build the cauliflower taco bowl, spoon half of the rice mixture into each bowl, followed by half the roasted red peppers, cauliflower, the side salad , salsa.

Prepare the ranch dressing by combining all of the ingredients in a small mixing bowl.

To finish, drizzle the ranch dressing over the cauliflower taco bowls and voila!

Winter Spicy Lemonade

To make this lemonade 🍋 👇🏻;

300 ml Freshly squeezed lemon juice

200 g Sugar

300 ml Water

2 Cinnamon sticks

Large piece of ginger root

5 Cardamon pods

Some mint leaves ( optional )

Instructions;

In a pan add all the ingredients and bring to the boil. Boil until sugar has fully dissolved. Remove from the heat and leave to infuse and cool fully for about 2 hours.

Pour into a bottle and top off with more water to your preferred strength. Store in the fridge adding some mint leaves ( optional ).

Maple Roasted Peaches

ingredients :

2 Peaches, halved with pit removed

1/2 teaspoon Honey or Maple , plus more for drizzling at the beginning and end of recipe

1/4 cup Greek Yogurt ( sub with plant based for vegan )

1/4 cup Mascarpone Cheese ( sub with plant based mascarpone )

1/4 teaspoon Cinnamon

1/4 cup Almonds, roughly chopped

Pinch of Salt

Rosemary

instructions :

Position baking rack to the top of the oven for broiling. Preheat oven to Broil (500ºF) ( 260°C) . Place peaches cut side up on a foil lined baking sheet, bake for 15 min . Drizzle honey or maple on each peach half so it’s evenly coated and broil for 7 minutes While peaches broil, mix together 1/2 teaspoon of honey, greek yogurt, mascarpone cheese, and cinnamon in a small bowl.Let peaches cool at room temperature for about 15 minutes, then top each peach half with a dollop of the cinnamon mascarpone mix, chopped almonds, pinch of salt, and a final honey drizzle.