Tag Archives: soy free

RAW Sunkissed Tomato Kale Chips – GF, Vegan

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RAW Sunkissed Tomato Kale Chips – GF, Vegan
 
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There’s something delicious when you coat Kale Chips with tomotoes, whether it be sundried, sunkissed or fresh. Pure bliss! I used Green Kale but you can always use Purple.
Author:
Recipe type: RAW, Snacks
Serves: 6

Ingredients
  • 1 large bunch of Green Kale – Approx 4 heads
  • ¼ Cup Sunflower Seeds
  • ¼ Cup mixed seeds i.e Pumpkin, flax and sesame
  • ¼ Nutritional Yeast
  • 600g Sunkissed Tomatoes + 1 Tbs oil from this jar
  • 2 Tbs Lemon Juice
  • 5 Tbs filtered Water
  • 1 Tbs Bragg Aminos
  • ¼ tsp Sea Salt

Instructions
  1. Soak the kale for min 2 hours in very cold water
  2. Strain and tear off all the leaves, dispose of the stalks
  3. Place in a very large bowl
  4. Meanwhile, place all the other ingredients in a food processor and blend for approx 3-5 minutes, scraping down the sides
  5. Pour the mixture over the kale leaves
  6. And massage/coat the leaves with the marinade
  7. Don’t be afraid to be vigorous with the massage, as kale is quite durable
  8. Place on a dehydrator sheet over one layer – I used three levels of my dehydrator to spread them out
  9. Dehydrate for 14-15 hours on 43 degrees Celsius
  10. Kale should come out shrunken and crispy
  11. Enjoy!

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This post has been submitted to ‘Fat Tuesday: June 18, 2013′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #72′ @ Tessa the Domestic Diva

Roast Sweet Potatoes, Parsnips & Red Onions with a Maple, Mustard dressing – GF, Vegan

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Roast Sweet Potatoes, Parsnips & Red Onions with a Maple, Mustard dressing – GF, Vegan
 
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A great accompaniment to a protein or just eaten alone.
Author:
Recipe type: Vegetables
Serves: 4

Ingredients
  • 3 red Onions – each half cut into 3 wedges
  • 2 Sweet potatoes – each half cut into 4 wedges
  • 4 Turnips – each half cut into 2 – 3 wedges
  • 1 Garlic head – cut in half horizontally
  • 1 punnet small plum tomatoes – cut in half
  • Fresh Thyme
  • Fresh Rosemary
  • Rock Salt
  • Cracked Pepper
  • DRESSING
  • Juice of 1 Lemon
  • 1 Tbs Maple Syrup or Agave
  • 1 tsp Dijon Mustard (Wholegrain mustard works just as well)
  • 2 Tbs Capes
  • Herbamare Salt
  • 1 Tbs Sesame seeds

Instructions
  1. Preheat the oven to 180 degrees Celsius
  2. Place the vegetables, except for the tomatoes in a large bowl
  3. Spray with Olive oil, and lay out on a non stick baking tray
  4. Crumble some thyme and rosemary over the veg, and lay some sprigs over them
  5. Season
  6. Bake for 1hour
  7. Spray some olive oil over the tomatoes
  8. Add the tomatoes to the roast vegetables in the oven and bake for a further 10-15min
  9. meanwhile, place all the dressing ingredients (except for the sesame seeds) in a bowl and whisk
  10. Once the veg are ready, pour the dressing over the veg and stir to combine
  11. Sprinkle over the sesame seeds
  12. And Serve
  13. Enjoy!

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This post has been submitted to ‘Fat Tuesday: June 11, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 06/11/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesday Week 71: June 12, 2013′ @ http://www.thetastyalternative.com and to ‘#glutenfreefridays #44‘ @ http://vegetarianmamma.com and to ‘healthy vegan friday #47′ @ http://veggienook.com

African Chicken Breyani – GF

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African Chicken Breyani – GF
 
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My friend Sigrun, had a recipe book sitting on her kitchen counter called ‘taste of Africa’ by Justice Kamanga. I started flicking thru it and realised how many amazing recipes there were inside. Needless to say, I borrowed it and this was the first that came out of it. I only realised part way thru that this recipe makes quite a very large portion. I’d ½ it to make it for 4 or 5 portions. Otherwise, it turned out quite delicious. I did make some changes to the method and to the ingredient list. Breyani dishes are traditionally Indian or Pakistani, but many from this culture settled in Africa.
Author:
Recipe type: thefussiesteater.com
Cuisine: African
Serves: 8

Ingredients
  • 1.5kg Skinless chicken pieces
  • 1 cup brown Lentils
  • 2 cups basmati rice – I used wholegrain
  • 1 tsp Turmeric
  • 2 Cinnamon sticks
  • 4 Cardamom pods
  • 1 cup hot filtered water
  • 2 Spanish onions – sliced
  • 4 Potatoes – peeled and cut into bite size chunks
  • 1 red Pepper
  • 1 yellow Pepper
  • 1 cup vegetable or chicken stock
  • 100g Spinach leaves
  • MARINADE
  • 1 cup non-diary milk + 1 TBS vinegar (makes non-diary buttermilk)
  • 2 Tbs Olive oil
  • 2 Tbs gram Masala powder
  • 1 Tbs Turmeric
  • 1 tsp Cinnamon
  • 1 Tbs ground Cumin
  • 1 Tbs ground Coriander
  • 3 fresh green chillies – finely chopped
  • 1 Tbs fresh ginger – grated
  • 1½ tsp Herbamare Salt
  • 1 can chopped tomatoes or 400g fresh tomatoes – peeled

Instructions
  1. In a small glass bowl, place the non-diary milk and vinegar and allow to sit for approx 15min
  2. Meanwhile wash/cut all your veg and wash/cut the chicken in large bite size pieces i.e if using breast pieces – I used a combination of thighs and breast pieces.
  3. Place the milk mixture in a large bowl with the rest of the marinade ingredients. Whisk to combine.
  4. Add the chicken pieces to the marinade
  5. Cover with cling film and refrigerate for min 2hours.
  6. In 2 large saucepans, simultaneously cook both the lentils and rice.
  7. In the rice saucepan add the turmeric, cinnamon and cardamom.
  8. Cook both the lentils and rice until just undercooked.
  9. Remove from heat, strain and place in two separate bowls. Remember to remove cardamom pods and cinnamon sticks from rice mixture before straining.
  10. Cover both with cling film and put aside.
  11. Once a minimum of 2 hours have passed, transfer the chicken and marinade to a very large saucepan
  12. Bring to boil, then simmer for 10min – stirring occasionally
  13. Add the potatoes, onions, peppers & stock – simmer for a further 10min or until potatoes are cooked right thru
  14. Uncover and add the rice, lentils and spinach
  15. Using a wooden spoon, fold in ingredients to combine well
  16. Cook for a further 5 min or until rice and lentils are cooked. Which they probably are already.
  17. Turn off the heat
  18. And serve
  19. Delicious!!!!

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This recipe has been submitted to ‘#glutenfreefridays #42′ @ Vegetarian Mamma and to ‘Allergy Friendly Friday 5/31/13‘ @ http://cybelepascal.com/

Middle Eastern Couscous with Butternut Squash and dried Apricots – Vegan

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Middle Eastern Couscous with Butternut Squash and dried Apricots – Ottolenghi – The Cookbook – Vegan
 
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This recipe comes from Ottolenghi’s ‘The Cookbook’. A lovely combination of sweet and savoury. The dried apricots give this dish another dimension. Definitely worth the effort in making this special dish.
Author:
Recipe type: Pasta & Grains
Cuisine: Middle Eastern
Serves: 6

Ingredients
  • 1 lrg Spanish Onion – sliced thinly
  • 6 Tbs Olive Oil
  • 50g dried Apricots
  • 1 Butternut Squash – peeled, and cut into 2cm cubed pieces
  • 250g Couscous
  • 400ml Vegetable Stock
  • Pinch of Saffron Strands
  • 3 Tbs Tarragon – roughly chopped
  • 3 Tbs Mint – roughly chopped
  • 3 Tbs flat leaf parsley – roughly chopped
  • 1.5 tsp ground Cinnamon
  • zest of ½ a lemon
  • Rock Salt
  • Cracked Pepper

Instructions
  1. Pre heat the oven to 180 degrees Celsius
  2. Place the onions into a non stick frying pan with 2 Tbs of oil and a pinch of salt. Cook on high heat for approx 10 minutes or until browned, stirring continuously.
  3. Pour hot water over the apricots to just cover for 5 minutes. Chopped into small 5mm pieces
  4. Toss 1 Tbs olive oil and salt and pepper onto the Squash and bake for approx 35-45 minutes or until lightly browned and soft
  5. Meanwhile bring the stock to boil with the saffron
  6. Place the couscous in a large heatproof – preferably glass bowl.
  7. Pour the stock over the couscous, stir it once and cover with cling film
  8. Leave for 10min.
  9. The stock should be completely absorbed.
  10. Use a fork to fluff up the couscous.
  11. Add the onions, squash, apricots, herbs, cinnamon and lemon zest.
  12. Combine well but do not mash the squash.
  13. Taste and season.
  14. Can be served warm or at room temperature.

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This post has been submitted to ‘Fat Tuesday: May 28, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 05/28/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy Free Wednesday #69′ @ http://www.tessadomesticdiva.com and to ‘Healthy Vegan Friday Recipes’ @ http://www.carrieonvegan.com/ and to ‘Allergy Friendly Friday 5/31/13‘ @ http://cybelepascal.com/

Delectable Chocolate Sponge Cake with Avocado Cacao Frosting – GF, Vegan

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Delectable Chocolate Sponge Cake with Avocado Cacao Frosting – GF, Vegan
 
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This recipe was adapted from ‘The Tasty Alternative’s – Vegan Double Chocolate Cake. It really is a deliciously moist chocolate cake. Spongy and chocolaty. A great combination of gluten free flours to produce a winner! Weighing the flours is recommended. As with all gluten free cakes, they are best eaten on the day that they are made. Otherwise portion off, wrap in cling film and freeze.
Author:
Recipe type: Dessert
Serves: 10

Ingredients
  • DRY INGREDIENTS
  • ½ cup/70g Sorghum flour
  • ½ cup/70g Chickpea flour
  • ⅓ cup/40g Tapioca starch
  • ½ cup/40g raw Cacao powder
  • 1 tsp Baking Soda
  • 1 Tbs + 1 tsp Baking Powder
  • ¼ tsp Xantham gum
  • ¼ tsp Sea salt
  • WET INGREDIENTS
  • ½ cup/125g Maple Syrup
  • ⅔ cup/150g Apple sauce
  • ½ cup/90g Coconut Oil
  • ⅔ cup/130g hot water
  • 1 Tbs Vanilla Extract
  • ½ tsp liquid Stevia
  • FROSTING
  • 2 ripe Avocados
  • ¾ cup raw Cacao powder
  • ½ cup Maple Syrup
  • 10 drops liquid Stevia
  • 2 Tbs Coconut Oil

Instructions
  1. Preheat a fan forced oven to 175degrees Celsius
  2. In a large bowl, sift all the dry ingredients
  3. In another large bowl combine all the wet ingredients and whisk to combine well
  4. Add the dry to the wet and with a large metal spoon, mix to combine. Do not over mix
  5. Pour into a round 9inch cake tin lined with baking/parchment paper
  6. Bake for 20min exactly
  7. Remove and allow to cool completely on a cooling rack
  8. TO MAKE FROSTING
  9. Add all ingredients to a food processor and blend until smooth and creamy
  10. Spread frosting liberally over the cake including the edges
  11. A true crowd winner!

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This post has been submitted to ‘Slightly Indulgent Tuesday; 05/21/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesdays Week 68: May 22, 2013 ‘ @ http://www.thetastyalternative.com and to ‘#glutenfreefridays #41′ @ Vegetarian Mamma and to ‘healthy vegan friday #44′ @ http://veggienook.com

 

 

 

RAW Pizza base or burger bun or open face sandwich bread! – GF, Vegan

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RAW Pizza base or burger bun or open face sandwich bread! – GF, Vegan
 
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I was aiming at making raw dehydrated crackers with this recipe but instead this wonderful pizza base / burger buns emerged much to my delight! I thought I could even have open face sandwiches on it as well!
Author:
Recipe type: Snacks, Raw
Serves: 2 pizza bases

Ingredients
  • 4 Tbs Buckwheat flour
  • 300g Beetroot – already cooked and soft – roughly chopped
  • 50g Carrots – roughly chopped
  • 2 Tbs Linseed
  • 2 Tbs Sunflower Seeds
  • 1 Tbs Psyllium Husk
  • ¼ tsp Zatar
  • ½ tsp Sea Salt
  • 2 tsp Bragg aminos (soy sauce alternative)
  • bunch of fresh Parsley – stems and leaves
  • 2 Tbs or Sundried tomato paste OR 4 Tbs Sundried tomatoes in oil

Instructions
  1. Grind the Linseed and Sunflower seeds
  2. Place all ingredients in a food processor and blend for approx 5min
  3. Spread thickly on a non-stick Teflon sheet – approx ½ cm thick
  4. Dehydrate on 43 degrees Celsius for 6 hrs
  5. Turn mixture over onto the bare mesh tray
  6. Dehydrate for a further 4 hrs
  7. Use as a pizza base or cut up in pieces and use as bread to replace an open face sandwich or better yet a the bread in raw burgers!
  8. Makes 2 pizza bases or at least 8 pieces for open face sandwiches or 4 sets for burger buns.
  9. Delicious!

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This post has been submitted to ‘Slightly Indulgent Tuesday; 05/21/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesdays Week 68: May 22, 2013′ and to ‘#glutenfreefridays #41′ @ Vegetarian Mamma and to ‘healthy vegan friday #44′ @ http://veggienook.com and to ‘Raw Foods Thursdays 5/23/13′ @ http://www.glutenfreecat.com

Lean Beef Patties – GF

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5.0 from 1 reviews

Lean Beef Patties
 
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Since I’ve fallen pregnant I’ve been having cravings for mincemeat + I’m low in Iron. The beef patties are great served with a slice of cheese and an egg ontop, accompanied by a fresh salad.
Author:
Recipe type: Meat
Serves: 5

Ingredients
  • 400g Lean mince beef
  • 1 egg – free range or Organic
  • 1 small bunch parsley – finely chopped
  • 1 Spanish onion – sliced and diced
  • 2 Garlic cloves – sliced and diced
  • 2 tsp Dijon mustard
  • 1 T Braggs Amino or Worcester sauce
  • 1 large gherkin – sliced and diced
  • Paprika
  • Cayenne Pepper
  • Rock salt
  • Cracked pepper

Instructions
  1. Place all the ingredients in a large bowl and using your hands, combine very well.
  2. Cover with cling film and place in the fridge for a minimum of 1 hour. Longer or even overnight is better but not essential.
  3. Pre-heat a cast iron griddle on med heat for approx 5-10minutes.
  4. Meanwhile, separate the meat mixture in equal size balls – flick a bit of water on your palms to avoid the meat sticking to your hands
  5. Then flatten the balls between the palms of your hand
  6. Lay patties on a flat plate
  7. Do this to all the balls
  8. Spray each side of the patties with Olive oil
  9. Cook each side for approx 3-4 min
  10. Enjoy!

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This post has been submitted to ‘Pennywise Platter Thursday 5/16′ @ http://www.thenourishinggourmet.com

Rustic Chickpea Soup – GF, Vegan

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Rustic Chickpea Soup – GF, Vegan
 
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A lovely comforting soup for those cold winter nights. Real easy and quick to make. Serve with thick lightly toasted ciabatta bread or sprinkle it with feta cheese if you’re not lactose intolerant or vegan.
Author:
Recipe type: Soups
Serves: 4

Ingredients
  • 1 Spanish Onion- sliced thinly
  • 4 Garlic gloves – sliced and diced
  • 4 Celery sticks including leaves – cut into ½ cm pieces
  • 1 Tbs Olive oil
  • 2 med Carrots – peeled and sliced into ½cm pieces
  • 2 Tbs Tomato puree
  • 1 can chopped tomatoes
  • 1 can chickpeas – washed thoroughly
  • 1 Tbs dried Oregano
  • 2 Tbs fresh Parsley – finely chopped
  • 1 Tbs dried thyme
  • 10g fresh Basil leaves – roughly cut
  • 2 bay leaves
  • ½ tsp Stevia
  • 500ml Vegetable Stock
  • Herbamere salt
  • White Pepper

Instructions
  1. In a large saucepan, cook the onion and garlic in Olive oil, adding some filtered water. Cook until onion is soft and translucent. Approx 5-10 min on low-med heat.
  2. Add the celery and carrots, cook for a further 5-10min
  3. Add the tomato paste, cook for 1 min
  4. Add the can chopped tomatoes, all the herbs except for the basil, add Stevia, stock and season.
  5. Bring to boil then simmer on the lowest heat for approx 30min.
  6. Turn off the hob and add the basil leaves.
  7. Serve with as is or with some bread or cheese.
  8. Delicious!
  9. Enjoy

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This post was submitted to ‘Fat Tuesday: May 14, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 05/14/13 ‘ @ http://simplysugarandglutenfree.com

Raw White Chocolate & Cranberry Crispies – GF, Vegan

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Raw White Chocolate & Cranberry Crispies – GF, Vegan
 
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This is a recipe that I found and slightly changed from ‘Jessica’s raw chocolate recipes’ Cookbook by Jessica Fenton. The recipe I slightly adapted was called ‘White Chocolate + Raisin Snaps’. It’s quite rich, sweet and moorish. It’s one of my partner’s favourites!
Author:
Recipe type: RAW, Dessert, Snacks
Serves: 30

Ingredients
  • 100g raw Cacao butter
  • 75g raw Cashew nuts
  • 3 Tbs Xylitol Crystals (Sugar)
  • 1 tsp Vanilla Bean paste or seeds from 3 vanilla pods
  • 2 Tbs Lucuma
  • 150g dried Cranberries
  • 100g Buckwheaties (I used the ones found under ‘Snacks/Fig & Goji Berry Buckwheaties’

Instructions
  1. Melt the Cacao butter gently as you would melting chocolate i.e preferably in a glass bowl that’s sitting over water in a saucepan. The glass bowl should NOT touch the water. Melting should be done just above the lowest setting. The water should not boil but gently simmer.
  2. In a high speed blender, blend the Cashew nuts. If you don’t have a high speed blender like me, then use a food processor. Blend until flour like.
  3. Add all the ingredients except the buckwheaties, cranberries and cacao butter into the food processor and blend.
  4. As the processor is on, slowly pour in the melted cacao butter and blend for 1-2 minutes.
  5. On a baking tray, spread the crushed buckwheaties and cranberries
  6. Pour the mixture over the buckwheaties and cranberries. If your mixture isn’t very runny then you’ll need to combine everything using a metal spoon
  7. Once all is combined, spread flat using the back of the metal spoon
  8. Try to make it one large square or rectangle
  9. Should be approx 1 – 1.5 cm deep
  10. Place in the refrigerator until hard – Overnight would be good, otherwise it should be ready in a few hours
  11. Once its hardened, slide/turn over mixture onto a chopping board
  12. Cut into either bite size pieces or finger length pieces
  13. Store in an airtight container in the fridge
  14. Will last for months… if they last that long

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This post has been submitted to ‘Fat Tuesday: May 7, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 05/07/13‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesday Week 65: May 7, 2013′ @ http://www.thetastyalternative.com and to ‘#glutenfreefridays #39‘ @ Vegetarian Mamma and to ‘Allergy Friendly Mother’s Day‘ @ http://cybelepascal.com and to ‘Raw Foods Thursdays: 5/9/13′ @ http://www.glutenfreecat.com

Roasted Sweet Potato with Maple Syrup and Pecans – GF, Vegan

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Roasted Sweet Potato with Maple Syrup and Pecans – GF, Vegan
 
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Another delicious recipe that I found in Ottolenghi’s cookbook. An amazing taste explosion!
Author:
Recipe type: Salads, Vegetables
Serves: 6

Ingredients
  • 5 med Sweet Potatoes – scrubbed clean (unpeeled) and diced into 1-2cm cubes (approx 1kg)
  • 40g Pecan Nuts – broken up into pieces
  • 6 Spring Onions – finely chopped
  • 6 Tbs Parsley – finely chopped
  • 6 Tbs Coriander – finely chopped
  • ⅓ tsp dried Chilli flakes
  • 30g Sultanas or Raisins
  • Cracked Pepper
  • Rock Salt
  • DRESSING
  • 2 Tbs Extra virgin Olive Oil
  • 2 Tbs Maple Syrup
  • 1 Tbs Sherry vinegar or Red wine vinegar
  • 1 Tbs Lemon juice
  • 2 Tbs Orange juice
  • 2 tsp grated Ginger
  • ½ tsp ground cinnamon

Instructions
  1. Pre-heat the oven to 180 degrees Celsius
  2. Place the Sweet potatoes in a large bowl, spray with Olive oil and season
  3. Lay on a non-stick baking tray, on one layer
  4. Roast for approx. 45min in the centre of the oven
  5. In a separate baking tray, spread the pecans and roast in the same oven for approx. 5-7min or until lightly browned.
  6. Remove and put aside
  7. Meanwhile place all the dressing ingredients in a bowl and whisk
  8. Once the Sweet potatoes are cooked, remove and transfer to a very large bowl
  9. Add the parsley, coriander, spring onions, chilli, pecans and sultanas
  10. Toss to combine well
  11. Add the dressing and stir thru using a large plastic spoon
  12. Taste and season
  13. Divine!

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This post has been submitted to ‘Slightly Indulgent Tuesday; 04/30/13‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesday Week 64: May 1, 2013′ @ http://www.thetastyalternative.com and to vegetarian mamma and the Nourishing Goument and to ‘Healthy Vegan Friday’ @ http://www.carrieonvegan.com