Tag Archives: gluten free

lentil walnut roast – gluten free

nutroastThis recipe is delicious, nutrient dense and slices very well cold the next day for sandwiches too. Quantities are for a large loaf serving four generous roast dinner portions with leftovers:

ingredients:

a cupful of lentils. For some reason the organic ones from goodness direct cook much faster and just seem generally nicer. Buying the 3kg bags makes them cost about the same as the harder darker orange supermarket ones.
4 sticks of celery, finely diced
1 red and 1 green pepper, also diced
a 200g bag of walnuts, blitzed in blender or food processor
half a pack of Orgran Rice Crumbs (so 150g)
a tablespoon of fresh chopped herbs, I used rosemary and sage
2 tablespoons of gluten-free flour
small handful of sunflower seeds and some for sprinkling on top
seasalt to taste

Place lentils in a pan, cover with water and bring to boil. Turn down to a simmer and add the vegetables until everything is cooked. Mix in the walnuts and crumbs, add more water if the mixture is too stiff but you don’t want it runny at all. Add the  herbs, flour, seeds and salt and mix well. Press the mixture into a greased loaf tin, sprinkle more seeds on top and bake in the oven at 200C/400F for about an hour.

For more roast recipes, see Vegan Christmas or Yule


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paprika pumpkin soup

pumpkinsoup

This made a LOT of soup (serving at least 6), but quantity all depends on the size of the pumpkin.

Ingredients:
flesh of one pumpkin
3 red peppers
4 carrots
water and soya milk to cook up in (does not have to cover veg, will be too runny)
handful of cashew nuts
seasalt and paprika to taste

Peel and de-seed the pumpkin and chop into chunks. Place in a pan with chopped peppers, carrots and liquids. Bring to boil and simmer until veg is tender. Add salt and paprika – I used about a teaspoon for a big pan but you could go hotter. Blend up with the cashews, check for seasoning and serve with paprika sprinkle.


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banana raisin teabread (gluten and sugar free)

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Ingredients:
250g of Doves Farm Gluten free Self Raising flour
1/4 teaspoon of xanthan gum (flour already contains some)
1/2 teaspoon bicarbonate of soda
4 mashed bananas
2 generous tablespoons of coconut oil (melted)
300g of raisins
juice of one lemon
2 teaspoons of vanilla extract
unsweetened soya milk to mix (quite a lot, flour is very absorbent)

Mix dry ingredients and then beat in the wet ones and fruit. Bake at 200C/400F for at least half an hour or until a skewer comes out clean.

Lovely with Booja Booja Vanilla ice cream or just with a bit of marg and a cup of tea.

Chocolate variation!! Add 50g of cocoa powder to the flour and liquidise 100g of pitted dates into some soya milk instead of raisins… delish 🙂


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gluten free broccoli and sweetcorn quiche

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This is a dish we enjoy so much we’ve had it twice in the last week. Using Orgran’s pastry mix instead of flour, it really is delicious.

I mainly ignored the packet instructions and just made the pastry how I normally do, probably using a bit more fat (Pure marg) and water than recommended. One pack makes enough pastry for two 10 inch quiches. Roll out to fit your greased dishes.

For the tofu topping (again I am listing amounts for two family size pies, adjust as required) blend two packs of silken tofu with a little black salt (Kala Namak), several sprigs of fresh rosemary and a half teaspoon of turmeric and then mix in a tin of drained sweetcorn. Place a par boiled, sliced head of broccoli evenly over the pastry bases and pour the tofu mix over. Top with sliced tomatoes and bake at 200C for half to three quarters of an hour.

On a sidenote, I bought the silken tofu from Approved Food, in date, for 50p a pack, making it much more affordable than usual. It’s probably not in stock now, stuff like that sells out fast, but it’s worth checking for vegan goodies regularly.

Current read, because lets face it, I’m unlikely to write another post devoted to books anytime soon: The Death of Eli Gold, it’s very good.

gourmet raw brownies and crisps

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But first to the crisps: completely guilt free, dried raw squares of tastiness. The three flavours are Beetroot, Spicy Thai and Red Pepper and they’re all very good…

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…but the absolute winner for us was the red pepper. Reminiscent of pizza, these would be very nice little crackers too. Topped with a small slice of tomato, a basil leaf and maybe half an olive… but before these musings could be made real and captured on camera they were all scoffed by other people.

The brownies are satisfyingly sticky, soft and rich, remarkably like a cooked cake but you still feel great after eating them. No sugar rush/up/down thing going on at all.

And just look at this cacao mint brownie coming towards you:

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Excuse the food porn 🙂 Other varieties are cacoa cashew which is pleasantly cinnamony, carob hazelnut and carob orange. The carob ones are nice, they got gobbled down fast, but chocolate is always preferred here.

All these delicious, healthy products are raw, organic, vegan and free from wheat and gluten 😀 You can read more about them and purchase on  Gourmet Raw’s website Use code GR003 for a 10% discount.

a blackcurrant smoothie

blackcurrant smoothie

Very blackcurranty and lovely, makes a big jug (about 3 and a half pints, good for 4 people, quantities very adjustable):

lots of blackcurrants, about a quarter blender jugful

lots of borage flowers (optional)

huge bunch of parsley

a handful of brazil nuts

1 banana

1 avocado

1 apple

1 litre of orange juice

Blitz it all in a blender…

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More blender recipes here

Scottish macaroons

If you’re looking for a Scottish dish to make for Burns night other than haggis*, these are very good – nothing like the English item of the same name and containing the somewhat surprising ingredient of potato (undetectable, is lovely fondant).

Basically you boil a small peeled potato, mash it and mix in as much icing sugar as it can take, which will be a lot. Roll out the fondant, cut into rectangles and leave to dry out for a few hours. Coat in melted chocolate, dip in dessicated coconut, toasted or not, and let set. There is a more detailed write up by Cat over on Modern Housewife

*note: do not serve the macaroons with neeps and tatties 😉

Scottish coconut macaroons