Courgette and tomato casserole with Sumac – GF & Vegan

Courgette and tomato casserole with Sumac – GF & Vegan
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Nothing short of delicious! Can either have this as a side dish or a main meal. Me, i like eating this as a main meal. Can be served with couscous, rice or quinoa or all on its own! Sumac is a spice found in Middle Eastern stores. Here’s what wikipedia says – ‘The fruits (drupes) of the genus Rhus are ground into a deep-red or purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat’.
Recipe type: Vegetables
Serves: 2

  • 3 Courgettes, diced into 1cm pieces
  • 1 can chopped tomatoes
  • 3 cloves garlic, sliced
  • 1 Lrge Spanish onion, diced
  • 2.5 carrots chopped into ½cm rounds
  • Small cinnamon stick (or ¼ – ½ a normal sized one)
  • 1½ tsp hot paprika
  • 1½ tsp sumac
  • 1 tsp olive oil
  • 2 Bay leaves
  • 2 tsp dried mint
  • ½ – 1 tsp chilli pepper flakes
  • ½ Cup filtered water

  1. Fry onion and garlic in enough filtered water to cover in a large saucepan.
  2. Fry for approx 5min on low to med heat.
  3. Add carrots and fry for a further 5-10min.
  4. Turn up the heat to med – high.
  5. Add can of tomatoes and cook for 5min stirring occasionally.
  6. Add courgettes, filtered water, herbs and spices
  7. Season
  8. Cook for a further 40min on the lowest heat or until courgettes are soft and tender

This post was submitted to ‘Allergy Friendly Friday 12/2/11′ @ and to ‘Fat Tuesday: December 6, 2011′ @

Fig, date and cranberry balls – GF & Vegan

Fig, date and cranberry balls – GF & Vegn
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Quick and easy to make, lovely sweet snacks.
Recipe type: dessert
Serves: 20 balls

  • 100g Almond flour
  • 20 dates – chopped
  • 10 figss – chopped
  • 85g ground flax
  • 50g cranberries
  • 60g desiccated coconut or coconut flour
  • 1 tsp vanilla
  • 2 tsp macca
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp ginger
  • ⅛ tsp allspice
  • 4 Tbs filtered water (more or less depending on consistency)

  1. Place all items in a food processor and blend.
  2. (If you can’t find Almond flour, grind whole almonds in your food processor. Make sure you don’t blend for too long as the heat from the motor may make your almonds more like mush rather than flour. You may have to scrap down the sides regularly as well)
  3. Take a heaped teaspoon out at a time and roll into balls between palms.
  4. If the balls stick to your palms, flick some water on your hands

This post was submitted to the following sites:-


Traditional Tuesdays – Nutritious and Delicious ~ November 15, 2011 @

Slightly Indulgent Tuesday 11/14/11 @

Roast Walnut & Lemon Pesto – G/F, Vegan

Roast Walnut & Lemon Pesto – G/F, Vegan
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A low fat pesto which i use on my pasta or roast vegetables
Recipe type: Condiments

  • ½ Cup walnuts – lightly roasted
  • 2 Cups (140g) basil
  • ¼ Cup parsley (optional)
  • 5 garlic
  • 4 Tbs lemon juice
  • Zest of 1 lemon
  • 1 Tbs Olive oil
  • 1-2 Tbs Filtered water (depending on consistancy desired)
  • 2 Tbs Nutritional yeast
  • Salt
  • Pepper

  1. Preheat oven to 180 degrees Celsius
  2. Lightly roast the walnuts for approx 10min
  3. Put all ingredients into a small food processor and blend
  4. Half way thru, taste and season, add more water if necessary
  5. Bottle and freeze leftover

Raw avocado & cacao Pudding – G/F, Vegan

Raw Avocado,Coconut & Cacao Pudding – G/F, Vegan
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Recipe type: Dessert
Serves: 4

  • 3 Frozen bananas
  • 1 Avocado
  • 1 Coconut Meat – scooped out from a young Thai coconut
  • 5 Tbs Cacao powder
  • ½ Tbs Coconut oil
  • 16 frozen raspberries
  • ¼ Cup filtered water or Coconut water
  • Pinch of salt
  • 25g or 20 soaked hazelnuts (soak for 6hours)
  • ½ tsp vanilla
  • 3 tsp Mesquite
  • 1 Tbs Yacon Syrup (or Agave, Maple or Honey
  • 1-2 Tbs Irish Moss (Optional)

  1. Place all ingredients in a blender or food processor.
  2. Blend until smooth
  3. Portion into ramekin dishes
  4. Cover with cling film
  5. Refrigerate
  6. Best eaten after a few hours in the refrigerator
  7. Will keep for at least 5 days in the refrigerator

Roast Pumpkin, sweet potato and ginger soup – G/F & Vegan

Roast Pumpkin, sweet potato and ginger soup – G/F & Vegan
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If you love ginger and pumpkin, then you’ll love this soup. The hint of ginger is delicious.
Recipe type: Soup
Serves: 4

  • ½ Butternut Squash – cut into 2cm slices
  • 250g Sweet Potatoes – cut into 2cm slices
  • ½ small pumpkin (I used Crown Prince) – approx 20-25cm in diameter – cut into 2cm slices
  • 8 large cherry tomatoes
  • 2 red peppers – cut into strips
  • 4 garlic (skins still on)
  • Knob of ginger
  • 1 sm green chilli
  • 2 carrots – chopped into 1cm slices
  • 2 leeks – chopped into 5cm lengths
  • 1 Cup rice milk (or any other non diary milk)
  • 4 Cups vegetable stock (I used boiling water)
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • Sea salt
  • Black pepper
  • Shallots – sliced thinly for garnish

  1. Pre-heat oven to 180 degrees Celsius
  2. Place all the vegetables including ginger and chilli on non stick oven proof baking sheets. Spread vegetables out evenly with space in-between.
  3. Roast until all vegetables are soft. Approx 30min. Check with a fork. Should slide thru veg easily.
  4. Peel garlic
  5. Pop all vegetables in 2 batches in a food processor add half the milk, stock, spices and season. Then blend for at least 3-5min until smooth. Combine both batches, and bring to boil.
  6. Turn off heat.
  7. Garnish with shallots