Thick and creamy Butternut Squash soup with Red Lentils – GF, Vegan

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Thick and creamy Butternut Squash soup with Red Lentils – GF, Vegan
 
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A lovely thick and creamy soup. I wanted a small bite to this soup, so if left the red lentils un-pureed. You can of course puree them at the end, but if enjoy biting my soup sometimes….
Author:
Recipe type: Soups
Serves: 6

Ingredients
  • 2 Leek – roughly chopped
  • 2 Banana Shallots – sliced and diced
  • 1 Spanish onion – sliced and diced
  • 2 Garlic Cloves – sliced and diced
  • 1 sm piece Ginger – sliced and diced (size of your thumb nail)
  • 1 Green Chili – finely chopped (you can remove the seeds if you don’t want the soup too hot)
  • 2 Carrots – roughly chopped
  • 1 Butternut Squash – peeled and cut into 2cm cubes
  • 1 large Sweet Potato – peeled and cut into 2cm cubes
  • 1.5 cups Vegetable Stock
  • ¼ tsp Chili flakes
  • 1 tsp Masaman Curry
  • ½ tsp Cinnamon
  • Sea Salt
  • White Pepper
  • 100g Red Lentils – soaked for at least 1-2 hours
  • 170g plain non-diary yoghurt
  • 2 Tbs fresh Lemon Juice

Instructions
  1. In a saucepan, cook the leek, shallots, onions, garlic, chili and ginger in some filtered water on medium heat until soft and translucent
  2. Add the carrots and cook for a further 3 minutes
  3. Add the squash, potato, stock and spices
  4. Season
  5. Bring to boil then simmer for 20-30minutes with lid mostly on
  6. Once all the vegetables are soft, blend either in a food processor or with a stick blender
  7. Pour soup back into saucepan and add the lentils
  8. Put back on hob covered then simmer for 15-20 minutes or until lentils are cooked and have a small bite to them.
  9. Remove from heat, allow to cool with lid off for approx. 30min
  10. Add the yoghurt, stir well
  11. Add the lemon juice, stir well
  12. Enjoy!

 

Toasted Hazelnut, Pear and Chocolate Cake – GF, Vegan

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Toasted Hazelnut, Pear and Chocolate Cake – GF, Vegan
 
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A lovely spongy cake. You could easily use white chocolate vs plain chocolate or carob vs cacao nibs. Equally, this cake could also benefit from a chocolate icing topping.
Author:
Recipe type: Desserts
Serves: 10

Ingredients
  • DRY INGREDIENTS
  • 80g – ¾Cup Sorghum Flour
  • 100g – ¾Cup Brown Rice Flour
  • 80g ⅔Cup Tapioca Flour
  • ¾Cup Desiccated Coconut
  • ⅔ Cup brown Ethrytol
  • ¾ tsp Baking Soda
  • 2 tsps Baking Powder
  • 3 Tbs Physillium Husk or ½ tsp Xanthan Gum
  • ½ tsp ground Cinnamon
  • ½ tsp ground Nutmeg
  • ¼ tsp ground Ginger
  • 1 tsp Sea Salt
  • 1 Cup Hazelnuts (leave some aside for the topping)
  • 100g Chocolate (cocoa or carob nibs, white or dark chocolate – any will do) – crushed into nibs if using a block of chocolate
  • WET INGREDIENTS
  • 1 Cup grated Courgette (Zucchini)
  • 1 Cup grated Pear
  • 4 Tbs melted Coconut Oil
  • 1 tsp liquid Stevia
  • 1.5 Cups non-diary milk
  • 1 Tbs Apple cider Vinegar
  • 2 eggs – whisked
  • 1 Tbs Vanilla Bean Paste

Instructions
  1. Pre-heat the oven to 170 degrees Celsius
  2. First, lay out the hazelnuts on a non-stick baking tray and back for approx. 10-15minutes or until hazelnuts are lightly browned
  3. Crush the nuts either using a motor and pestle, or pulse in a food processor, put aside
  4. Remove, allow to cool then rub hazelnuts between palms to remove skin
  5. Place all the dry ingredients into a large bowl and whisk to combine well (except for the nuts and chocolate)
  6. Place all the wet ingredients into another bowl and using a large metal spoon, combine well and allow to sit for 5 minutes so the cider vinegar reacts with the non-diary milk
  7. Make a hole in the center of the dry ingredients and pour in the wet ingredients
  8. Combine well using a large metal spoon, but do not over mix
  9. Add most of the hazelnuts (leave some aside for the top) and all of the crushed chocolate
  10. Line a baking dish with baking/parchment paper
  11. Pour batter into baking dish and sprinkle the toasted hazelnuts over the top as well as some brown Ethrytol.
  12. Bake in the center of the oven for 1 hour 15min or until the knife comes out close to dry – semi dry
  13. Remove and turn over on a cooling rack. Allow to cool before cutting.
  14. I let mine cool overnight. Was really moist the next day.
  15. Enjoy!

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This post has been submitted to ‘Fat Tuesday: October 21, 2014′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #140′ @ Tessa the Domestic Diva and to ‘Gluten free Wednesdays’ @ http://glutenfreeeasily.com and to ‘GlutenFreeFridays #114′ @ Vegetarian Mamma

Roasemary Salt & Vinegar Kale Chips – GF, Vegan

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Roasemary Salt & Vinegar Kale Chips – GF, Vegan
 
These are very quick and easy to make. The house smells like vinegar for a while, but since its cider vinegar its quite subtle.
Author:
Recipe type: Raw, Snacks

Ingredients
  • 1 bag Kale
  • 2 Tbs Apple Cider Vinegar
  • 1 Tbs Extra Virgin Olive Oil
  • 2 Tbs Rosemary
  • Rock Salt

Instructions
  1. Soak and wash the kale very well
  2. Rip off the leaves and discard the stems
  3. Place in a colander and allow the kale to strain as much as possible
  4. You can also pat dry the kale with a clean tea towel to speed the process
  5. Pour the rest of the ingredients in a small bowl and whisk
  6. Pour over the kale and massage into the kale
  7. Transfer the kale to the dehydrator trays
  8. And dehydrate for approx. 8 – 10 hours on 45degrees Celsius or until crunchy
  9. Enjoy!

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This post has been submitted to ‘Fat Tuesday: October 21, 2014′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #140′ @ Tessa the Domestic Diva and to ‘Gluten free Wednesdays’ @ http://glutenfreeeasily.com and to ‘GlutenFreeFridays #114′ @ Vegetarian Mamma

Red Lentil and chunks of tomato Soup with Garlic Yoghurt – GF

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Red Lentil and chunks of tomato Soup with Garlic Yoghurt – GF
 
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What a lovely light soup. Very tasty and the garlic yoghurt really finishes it off beautifully. This recipe was loosley adapted from one of Annie Bell’s recipes in ‘Soups Glorious Soup’ Cookbook.
Author:
Recipe type: Soups
Serves: 4

Ingredients
  • 3 Garlic Cloves – sliced diced
  • 1 knob of ginger – sliced and diced
  • 1 very large leek – washed thoroughly, trimmed and very thinly sliced
  • 3 very large ripe plum tomatoes
  • 200g red lentils – thoroughly washed
  • 2 whole red chili peppers
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • ¼ tsp ground Turmeric
  • 1.5 litres of Vegetable Stock
  • 1½ tsp Sea Salt
  • ⅛ tsp ground White Pepper
  • Coriander – finely chopped (Garnish)
  • Chives – finely chopped (Garnish)
  • 200g Greek yoghurt – or plain non-diary yoghurt
  • 1 whole Garlic head
  • Fresh Lemon Juice

Instructions
  1. Pre-heat the oven to 200 degrees Celsius – fan forced
  2. Slice off the top of the garlic head and wrap it in foil
  3. Bake for approx. 30minutes
  4. If you cut any of the garlic off, use it for the soup – slice and dice it thinly
  5. In a saucepan, cook the garlic, ginger and leeks in some filtered water. Cook until soft – approx. 10min on med heat.
  6. Meanwhile cut a cross section on the bottom of each tomato and place them in a boil of boiling water for approx. 5-10 minutes. Then peel each tomato and cut them into small cubes.
  7. Add the lentils to the leek mixture along with the tomatoes, whole chilies, spices, salt, pepper and stock.
  8. Bring to boil then simmer for approx. 30-40min on the lowest heat with the lid on.
  9. Squeeze the cooked garlic into a bowl then mash well using a fork. Pour the yoghurt over the garlic and combine well.
  10. Serve the soup with a dollop of the garlic yoghurt, then sprinkle with some chives and coriander and a squeeze of freshly squeezed lemon juice.
  11. Enjoy!

P1040515 P1040517This post has been submitted to ‘Allergy Free Wednesday’ @ http://wholenewmom.com and to ‘Gluten Free Wednesday’s’ @ http://glutenfreeeasily.com and to ‘Gluten Free Fridays – #113′ @ Vegetarian Mamma and to ‘Fat Tuesday: October 21, 2014′ @ http://realfoodforager.com

Broccoli, Olive and Feta Frittata – GF

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Broccoli, Olive and Feta Frittata – GF
 
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I made this lovely frittata found in – (i made it more like an omelet) in Rena Patten’s ‘Superfoods’ Cookbook. She bakes it at the end, and i do it all on the hob. The end result was light, healthy and delicious.
Author:
Recipe type: Breakfast, Poultry
Serves: 4

Ingredients
  • 1 small Broccoli – cut into bite size pieces
  • 1 lrg Leek – finely sliced
  • 2 Garlic – finely chopped
  • 1 Tbs Extra Virgin Olive Oil
  • 8 eggs – beaten
  • 20 Olives
  • 150g Feta cheese – crumbled
  • Sea Salt
  • Cracked Pepper
  • 5 Tbs Chives – finely chopped

Instructions
  1. Steam the broccoli until there is a small bite to them
  2. Meanwhile in a large frying pan, sauté the garlic and leek until soft and translucent on med heat for approx. 10-15min stirring occasionally.
  3. Spread the broccoli over the pan, then crumble the feta over the top and the olives
  4. Season the eggs and whisk
  5. Pour the whisked eggs over the mixture
  6. Cover and on the lowest heat cook for approx. 30min or until eggs are cooked right through
  7. Serve with salad.

This post has been submitted to ‘GF & DIY Tuesday 10-14-2014′ @ Allergy Free Alaska and to ‘Fat Tuesday: October 14, 2014′ at Real Food Forager and to ‘Allergy Free Wednesday’ @ http://wholenewmom.com and to ‘Gluten Free Wednesday’s’ @ http://glutenfreeeasily.com and to ‘Gluten Free Fridays – #113′ @ Vegetarian Mamma

Baby Friendly ‘Chicken,Mushroom,Broccoli and Orzo Creamy Pie’

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Baby Friendly ‘Chicken,Mushroom,Broccoli and Orzo Creamy Pie’
 
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I’m a working mum, so i need to make things for my baby boy that will last longer than a couple of days. So i tend to make a few different types of oven bakes with different types of protein and vegetables. I cut them up into the right size pieces for his age and freeze them. This way i can have a selection of baked dishes for his lunch and dinner. So i only need to cook once or perhaps twice a fortnight, knowing he will get all the necessary food groups within a day. This dish is real easy to make and quick too if you multi task and cook them simultaneously. My partner loves this dish also, he always complains why the baby gets the best ‘gourmet’ food….. Its also the richest in fat I have to remind him….
Author:
Recipe type: Pasta, Baby
Serves: 20

Ingredients
  • 250g Orzo Pasta
  • 1 Broccoli – Cut into very small florets including trimmed stalk to be cut into very small squares
  • 1 – 2 Tbs Extra Virgin Olive Oil
  • 1 large Spanish Onion – sliced and diced
  • 3 Garlic Cloves – sliced and diced
  • 2 small Organic Chicken breasts – either cut up into very small pieces (nail size) or pureed with a high speed hand blender (bamix) or food processor
  • 1 tsp dried Oregano
  • 1 tsp dried Thyme
  • 2 med Carrots – peeled, sliced and diced into very small squares
  • 1 Courgette – sliced and diced into very small squares
  • 5 large or 10 small Button Mushrooms – thinly sliced and diced
  • 1 small can Corn
  • 200g Frozen Peas
  • 1 cup Chicken Stock
  • 1 tsp Sea Salt
  • ⅛ tsp Ground White Pepper
  • BECHAMEL SAUCE
  • 1 Liter non-diary milk
  • 2 heaped Tbs non-diary Butter
  • 2 heaped Tbs Brown Rice Flour
  • 1 Egg
  • 1-2 tsp Sea Salt
  • ⅛ tsp Ground White Pepper
  • 200g Mild Cheddar Cheese – grated (Optional)
  • ⅛ tsp ground Nutmeg

Instructions
  1. In a med saucepan, bring some salted water to boil, add the Orzo Pasta and cook until soft. A lot softer than al Dante.
  2. Steam the broccoli until soft. The knife will smoothly run through the stalks.
  3. Meanwhile, in a large saucepan, cook the onions and garlic in the olive oil on med heat until soft and translucent.
  4. Push the onion/garlic to the sides of the saucepan and add the chicken in the center.
  5. Cook the chicken on med heat until brown – approx. 5minutes then stir the onion/garlic through the chicken
  6. Meanwhile place the peas in a glass bowl with 1 Tbs of water, cover with cling film and place in the microwave oven for approx. 2 minutes.
  7. Add the herbs, carrots, courgette, mushroom, corn and peas to the chicken mixture
  8. Combine well
  9. Add the stock and bring to boil, season then simmer on the lowest heat for approx. 30min with lid off.
  10. Pre-heat the oven to 200 degrees Celsius – fan forced oven
  11. To make the Béchamel sauce, melt the butter in a saucepan on med to low heat. Once the butter has melted add the flour and instantly stir constantly using a large whisk. Continue to whisk until butter and flour has formed a roux i.e. paste like consistency. It’s important that you continue to cook and whisk the roux for another 3-5 minutes on med heat.
  12. Then very very gradually, pour some milk onto the roux whilst you’re still whisking. The roux will absorb the milk slowly, once the roux has disintegrated into the milk pour the rest of the milk.
  13. Continue stirring with the whisk now on the highest heat. Whisk/stir at a med pace.
  14. As soon as you see the milk start to smoke, and the very first signs of boiling commence. Move the saucepan off the heat, break the egg over the Béchamel and continue to stir, add the cheese, nutmeg then season, taste and season some more.
  15. Now to layer your bake
  16. Scatter the steamed broccoli first
  17. Then spread the Orzo over the broccoli
  18. Pour the chicken mixture over the Orzo
  19. Then lastly pour over the Béchamel sauce. If you have any cheese left over, you can sprinkle some cheese between layers if you like.
  20. Bake in the center of the oven for approx. 20-30minutes.
  21. You only want the Béchamel to very lightly brown. More like a very light beige colour.

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This post has been submitted ‘Fat Tuesday: October 14, 2014′ at Real Food Forager

Creamy Courgette (Zucchini) Soup with a drizzle of Bazil Oil – GF, Vegan

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Creamy Courgette (Zucchini) Soup with a drizzle of Bazil Oil – GF, Vegan
 
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This soup is definitely a winner, I was unsure what courgettes alone in a soup would taste like, but after making this soup I’ll definitely be making this again. Do not skimp out on the basil oil and lemon at the end, it lends a completely different dimension to this soup. It completes it. I used cottage cheese instead of plain non diary yoghurt. Only because that’s all I had in the fridge. But either one will work.
Author:
Recipe type: Soups
Serves: 6

Ingredients
  • 1 Leek – most of the green part discarded – sliced thinly
  • 1 lrge Spanish Onion- sliced and diced
  • 2 Garlic cloves – sliced and diced
  • 1.5kg Courgettes – sliced
  • 1 litre Vegetable Stock
  • Sea Salt
  • White Pepper
  • 30g Basil Leaves
  • 1 Tbs Extra Virgin Olive Oil
  • 300g non diary yoghurt
  • Lemon Juice

Instructions
  1. In a very large saucepan, cook the leeks, onions and garlic in some filtered water on med heat until soft and translucent
  2. Add the courgettes, stock and season
  3. Cover and bring to boil
  4. Simmer for 30min
  5. Meanwhile bled the basil leaves and oil until smooth – put aside
  6. Once the soup is ready, blend either in a food processor or using a stick blender
  7. Add the yoghurt and blend
  8. Serve with a drizzle of basil oil and some fresh lemon juice
  9. Enjoy!

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This post has been submitted to ‘Fat Tuesday: September 30, 2014′ @ http://realfoodforager.com and to ‘Gluten Free Wednesday’s’ @ http://glutenfreeeasily.com and to ‘Allergy Free Wednesday #137′ @ Tessa the Domestic Diva and to ‘GlutenFreeFridays #111′ @ Vegetarian Mamma and to ‘GF & DIY Tuesday 10-14-2014′ @ Allergy Free Alaska

Refried Bean Kale Chips – RAW, GF, Vegan

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Refried Bean Kale Chips – RAW, GF, Vegan
 
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YUM YUM!!
Author:
Recipe type: RAW, Snacks
Serves: 4

Ingredients
  • 1 lrge bag Kale – soaked and washed thoroughly
  • ½ can refried beans
  • 2 Garlic cloves
  • 1 Tbs Dijon Mustard
  • 1 Tbs Bragg Aminos
  • 2 lrge Gherkins
  • 1 tsp Horseradish
  • 1 tsp Tamarind Paste
  • 1 Tbs Tahini
  • 2 Tbs Nutritional Yeast
  • 3 Tbs filtered Water

Instructions
  1. Start by sliding off all the kale leaves from the stalk then place in 2 very large salad bowls
  2. Place the rest of the ingredients in a food processor and blend until smooth, or blend using a stick blender
  3. Pour the paste over the kale and massage in using your hands
  4. Layer kale over the dehydrator sheets on the dehydrator trays evenly
  5. Dehydrate for approx. 16 hours on 45 degrees Celsius or until kale is nice and crispy

This post has been submitted to ‘Pennywise Platter Thursday 9/25′ @ http://www.thenourishinggourmet.com and to ‘Allergy Free Wednesday’s’ @ http://wholenewmom.com and to ‘#glutenfreefridays #110 Check out the #glutenfree #recipes!’ @ Vegetarian Mamma and to ‘Gluten-Free & DIY Tuesday 9-30-2014′  @ Allergy Free Alaska and to ‘GlutenFreeFridays #111′ @ Vegetarian Mamma

Chargrilled Asparagus & Courgette with Quinoa, Couscous and Chestnuts – Vegan

Chargrilled Asparagus & Courgette with Quinoa, Couscous and Chestnuts – Vegan
 
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I made this salad for Christmas, I added leftover turkey to it on the following days. Yummy! You can omit the chestnuts and replace them with toasted pistachios.
Author:
Recipe type: Pasta & Grains, Salads
Serves: 6-8

Ingredients
  • 1 cup Wholegrain Couscous
  • 1 cup Quinoa
  • 1 cup Vegetable Stock
  • 30 Asparagus stalks – ends broken off
  • 3 Courgettes – sliced diagonally – ½ cm thick
  • 12 dates – pitted and chopped
  • 1 box vacuum sealed chestnuts – chopped
  • 10 Spring onions – finely sliced
  • 2 large shallots – halved and finely sliced
  • 30g flat leaf Parsley – finely chopped
  • 30g Coriander – finely chopped
  • Rock Salt
  • Cracked Pepper
  • DRESSING
  • Juice of 1 Lemon
  • 200ml Orange Juice
  • 4 Tbs Extra Virgin Olive Oil
  • 1 tsp Hot Paprika
  • 1 tsp ground Coriander
  • 1 tsp ground Cumin
  • ½ tsp ground Cinnamon

Instructions
  1. Fill a saucepan with water, add the quinoa. Cover and bring to boil, then simmer until cooked – approx. 10min
  2. Pre heat a cast iron griddle for approx. 5-10min
  3. Spray some olive oil on the asparagus and courgettes
  4. Cook the asparagus on the griddle approx. 5 min on each side or until those lovely black stripes appear. Do this until all the asparagus and courgettes are all griddled
  5. Put aside on a serving plate
  6. In a small frying pan, add the shallots with 1 tsp of olive oil and some filtered water and on med to high heat cook for approx. 10 min constantly tossing using two spoons – put aside
  7. Place the couscous in a bowl and add the boiling hot vegetable stock. Stir with a fork then cover with Clingfilm and leave for approx. 15min
  8. Uncover and stir using a fork
  9. To make the dressing, place all the ‘dressing’ ingredients into a bowl and whisk
  10. Pour the couscous and quinoa into a very large salad bowl
  11. Add the shallots, parsley, coriander and spring onions
  12. Season, toss, taste, season, toss, taste etc.
  13. Pour over the dressing and toss
  14. Add the chestnuts and dates and toss
  15. To serve first using a very large spoon, spoon some of the quinoa mixture onto the center of the plate then arrange some courgettes then asparagus on top
  16. Enjoy!!

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This post has been submitted to ‘Pennywise Platter Thursday 9/25′ @ http://www.thenourishinggourmet.com and to ‘Allergy Free Wednesday’s’ @ http://wholenewmom.com and to ‘#glutenfreefridays #110 Check out the #glutenfree #recipes!’ @ Vegetarian Mamma and to ‘Fat Tuesday: September 30, 2014′ @ http://realfoodforager.com and to ‘GlutenFreeFridays #111′ @ Vegetarian Mamma

 

Sweet Sticky Salmon with Steamed Vegetables – GF

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Sweet Sticky Salmon with Steamed Vegetables – GF
 
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I love Salmon and if came across one similar to this in a ‘Waitrose’ Magazine. It was very moorish! I made it 4 nights in a row, that’s how yummy it was. Very quick and easy to make too! Enjoy!
Author:
Recipe type: Seafood
Serves: 3

Ingredients
  • 2 Salmon fillets – washed and skin removed, cut into 3cm cubes
  • 2 Tbs Coconut Sugar or Agave Nectar (I’ve used both and both are excellent)
  • 1 Lemon grass stalk – outer layers discarded and sliced
  • 4cm piece Ginger – finely sliced into matchsticks
  • 1 small Red Chilli – finely sliced (you can deseed if you don’t want it too hot)
  • 2 Tbs Braggs Aminos
  • Juice of 1 Lime
  • Juice of 1 lemon
  • Extra Virgin Olive Oil
  • A selection of vegetables to steam, I used:-
  • Asparagus, carrots, cauliflower, broccoli, string beans, pak choi etc

Instructions
  1. Start steaming the vegetables in whatever steamer contraption you have
  2. I have a collapsible portable steamer that fits into a med size saucepan
  3. Steam all the veg until al Dante, do not over steam veg otherwise they will become mushy
  4. To make the Sweet Sticky marinade, first dissolve the sugar in 90ml of filtered water in a very small saucepan
  5. Add the Lemon grass, ginger and chilli
  6. Bring to boil then allow to bubble for approx. 3min or until mixture has reduced and become syrupy
  7. Remove from the heat and add the ½ the lime juice and the Braggs Amines
  8. Put aside
  9. Meanwhile, spray some Extra Virgin Olive oil in a pan and pre-heat for approx. 5min on med to high heat
  10. Add the Salmon cubes and cook on either side for approx. 30 seconds
  11. Add the Sweet Sticky marinade and allow it to bubble for approx. 1-2 minutes
  12. To serve, place a selection of the steam vegetables on a plate, then add the salmon on the other side, pour some of the marinade onto
  13. Pour the remainder of the lemon and lime juice over the vegetables
  14. I served also with this dish some wholegrain basmati rice
  15. I then finely sliced some red onion and sprinkled it on top
  16. Delicious!

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This post has been submitted to ‘Allergy Free Wednesday #136′ @ Tessa the domestic Diva and to ‘Pennywise Platter Thursday 9/25′ @ http://www.thenourishinggourmet.com and to ‘#glutenfreefridays #110 Check out the #glutenfree #recipes!’ @ Vegetarian Mamma and to ‘Gluten-Free & DIY Tuesday 9-30-2014′  @ Allergy Free Alaska