Roast Vege & Spicy 'Chicken' (not-chicken) with Lemon Aioli dressing (DF, EF, V)

Ingredients:

• 1 cup couscous
• 1 tbsp Olivani
• Crushed garlic glove
• Vegetable stock
• Water
• Diced carrot, beetroot, potato (or pumpkin)
• Sliced red onion, spring onion
• Lemon
• Baby spinach leaves
• Vegan garlic aioli

Method:

1. In a saucepan, melt butter.  Add garlic and sautē until golden.  Add vegetable stock and 1.5 cups water.  Put lid on and bring to boil.
2. Turn element off, add couscous and stir.  Put lid back on and leave until remainder of dish is ready.  The couscous will absorb the water.
3. Dice potato (or pumpkin), beetroot, carrot.  Sprinkle with olive oil, salt & pepper and cook in air fryer for approx 20 minutes.  Alternatively, back in 180c oven for approx 30 minutes, until golden brown.  
4. Whilst vegetables are cooking ... In a frypan, add a dash of olive oil and cook red onion.  
5. While onion is cooking, chop spring onion, zest lemon and rip baby spinach leaves and combine in a bowl. Add red onion.
6. In a bowl, combine protein (e.g. diced firm tofu, meat alternative), a dash of olive oil, a sprinkle of mixed spice, paprika, salt & pepper.  Stir to coat. 
7. Wipe pan clean and cook protein.  I used Fry's Chicken Strips.  
8. In a glass, mixed a large spoon of vegan garlic aioli and a generous squirt of lemon juice.  Stir to combine.
9. Combine couscous, greens, onion and roast veges in a bowl.
10. Serve couscous salad, top with protein and dress with lemon aioli dressing.  Serve warm.

Crumbed Banana Blossom Poke Bowl (V, EF, DF)

Ingredients:

• Jasmine rice
• Garlic
• 1 tbsp Olivani
• Ginger & lemongrass paste
• 1 red onion
• 1 carrot
• 1/2 telegraph cucumber
• Rice wine vinegar
• 1 tspn white sugar
• Long green beans
• Asian greens (bok choy)
• Vegan teriyaki sauce
• Panko bread crumbs
• 1 tin Banana Blossom
• Olive oil
• Salt & pepper
• Chopped peanuts

Method:

1. In a saucepan, melt butter.  Add garlic and sautē until golden. Add rice and water and bring to boil. Simmer for 5 mins and then turn element off, leaving lid on.  Rice will absorb water whilst you prepare the remainder of the dish.
2. In a small bowl, add a generous dash of Rice Wine Vinegar, white sugar and stir.  Slice red onion thinly and add to vinegar mix.  Top up with enough water to cover the onion.  Stir and leave to 'pickle' whilst you are preparing remainder of dish.
3. Slice the carrot thinly, cut the ends of the beans off, wash and slice the Asian greens.
4. In a fry pan heat a dash of olive oil and lightly cook vegetables.  Add the lemongrass and ginger paste and stir through thoroughly.  Set aside.
5. Open the tin of Banana Blossom and drain using a sieve.
6. Dust the Banana Blossom in flour, then spray lightly with cooking oil and dip into panko breadcrumbs. 
7. Wipe frypan and heat a generous amount of Olive Oil.  Fry crumbed Banana Blossom, until golden on each side.  Drain on a paper towel/oven rack to absorb excess oil.
8. Drain vinegar mixture from onion.
9. Pack a small dish with the rice and turn over into a mound on the plate.
10. Top with lemongrass and ginger vegetables and Banana Blossom.  
11. Garnish with chopped peanuts and season with salt and pepper.