Category: Gluten free

We tend to have a lot of cooked beets in knocking around in the fridge. Last night I was thinking about what to eat for dinner and rustled up this beauty.

The beets will turn the cauliflower pink! So it’s like a totally pink bowl. It’s so pretty.

If you don’t have any leftover beets, you can boil them in water for 45 minutes until fork tender.

INGREDIENTS

For the vegetables:

  • 1 tbsp olive oil
  • 1 red onion, cut into strips
  • 200g cauliflower, cut into thin slices
  • 2 cooked small beets, peeled and cut into slices
  • 100g baby spinach
  • 3 tsp capers (or sub chopped green olives)
  • Salt & pepper

For the millet:

  • 1 cup millet
  • 2 cups water
  • 1 vegetable stock cube
  • 1 bay leaf

To serve:

  • 1 tsp hulled hemp seeds
  • 1 tsp olive oil

  1. In a cast iron skillet add the 1 tablespoon of oil and heat on a medium heat. Add the sliced onion. Cook for 2-3 minutes until the onions soften.
  2. Start the millet, in a saucepan add the millet, water, stock cube and bay leaf. Heat the pan on a high heat until the water begins to boil. Once the water boils, turn the heat down to low and cover. Set a timer for 15 minutes.
  3. Add the sliced cauliflower to the skillet and cook for 4 minutes until the cauliflower takes on some colour.
  4. Add the spinach. Stir until the spinach is wilted.
  5. Add the capers and stir well. Season with salt and pepper.
  6. Once the millet has cooked, fluff it with a fork. Discard the bay leaf.
  7. Add the millet to a bowl, top with the cauliflower and beets. Drizzle with the teaspoon of olive oil and top with the hemp seeds.

 

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Happy World Vegan Day!

What better way to celebrate than with treats? These are almost raw besides the dark chocolate layer. No bake and done in about 20 minutes.

You may notice a couple new little banners on the side of the blog…I’ll be making a post about that soon! Stay tuned.

INGREDIENTS

For the base

  • 1 cup pecans
  • 10 soft pitted dates

For the date caramel

  • 20 soft pitted dates
  • 1 vanilla bean pod, scraped
  • 1/4-1/2 tsp salt (depending on how salty you like it)
  • 2-3 tbsp water

For the dark chocolate layer

  • 200g dark chocolate
  • 1 tbsp coconut oil

  1. Line a 10 inch x 8 inch pan with parchment paper. Set aside.
  2. In a food processor, add the pecans and pulse until they resemble a coarse soil. Add the pitted dates and pulse again until the mixture comes together.
  3. Press the dough into the pan in a thin layer and place in the fridge to chill.
  4. Make the caramel, add the dates, vanilla and salt to the food processor. Add 2 tbsp of water. Pulse until smooth. Add some more water if the caramel needs thinning.
  5. Set the caramel aside. Over a double boiler, melt the chocolate and coconut oil.
  6. Spread the caramel over the cooled base in a smooth layer. Pour over the melted chocolate mixture.
  7. Place back in the fridge to chill until the chocolate is solid.
  8. Remove from the fridge, using the parchment paper to lift the bars out of the tin. Using a sharp knife cut the bars into squares.
  9. Store in an airtight container in the fridge.

 

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I had a whole bunch of pumpkin puree leftover from making my cinnamon rolls and didn’t want to let it go to waste. This was my dinner. It tasted so delicious I decided I had to share it with you guys!

I’ve eaten this with toasted bread and rice and both taste equally as good!

INGREDIENTS

  • 1 yellow onion, diced
  • 2 cloves of garlic, pressed or diced
  • 1 1/2 cups pumpkin puree
  • 165ml/5.5fl oz  full fat coconut milk
  • 165ml/5.5fl oz water
  • 2 tbsp tomato ketchup
  • 400g can of chickpeas, drained
  • 100g cauliflower, cut into chunks
  • 1 red pepper, de-seeded and diced
  • 200g spinach
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tbsp olive oil

  1. Add the olive oil to a large pan and heat on medium until the oil begins to shimmer. Add the onions, cook for 3 minutes until beginning to turn translucent then add the garlic. Cook for 2 minutes then add the spices.
  2. Cook for 2 minutes then add the cauliflower and peppers, stirring well to make sure the spices are well incorporated. Cook for about 5 minutes, until the cauliflower takes on some colour. Add the chickpeas.
  3. Next add the pumpkin puree, water, ketchup and coconut milk. Stir well until everything is combined. Increase the heat to high until the curry begins to boil then reduce the heat to low and simmer.
  4. Simmer for 15-25 minutes or until the cauliflower is tender. Add the spinach and stir in until wilted.
  5. Serve with the grain of your choice and a little coconut yogurt on the side.

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I’ve had an entire jar of sesame seeds since well, forever. The other day one of my good friends asked me if I had ever tried sesame milk…when someone asks me something like that I definitely have to try it (providing it’s vegan of course!).

So this one is for you my nut-free friends! I’m a bit of a freak for vanilla so I’ve used quite a bit of vanilla powder here – feel free to reduce it if you’re not so much of a fan!

The beautiful cups in the photos are made by Jono Smart.

INGREDIENTS

For the milk

  • 1 cup sesame seeds, soaked for 2-4 hours
  • 3 cups water
  • 1/4 tsp vanilla powder
  • 1 tsp maple syrup
  • Pinch of sea salt

For the latte

  • 1 shot espresso (I used this blend by Squaremile Coffee Roasters)
  • Sweetener to taste

  1. Drain and rinse the soaked sesame seeds. Add them to the blender.
  2. Add the 3 cups of water. Blend on high until smooth.
  3. Strain the milk through a nut milk bag into a large jug. Discard the sesame pulp. Rinse the blender.
  4. Pour the sesame milk back into the blender, add the vanilla powder, salt and maple syrup.
  5. Blend on high until everything is incorporated.
  6. Pour into a sealed container and store in the fridge.
  7. To make the latte, brew your espresso in your normal fashion. I use an Aeropress.
  8. If you do not own a milk steamer, add the milk to a saucepan and heat on medium until hot. You can either whisk or add the hot milk to a blender and blend for 30 seconds until frothy.
  9. Add the frothed milk to the espresso. Sweeten to taste!

 

 

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I don’t eat gluten-free very often. I happen to be quite a big fan of it (hello seitan) but I understand that it can make some people pretty ill!

These breakfast cookies take about 20 minutes to make. Sweetened with maple syrup and golden raisins! Because of the quinoa flour these cookies have the bonus of having protein – so you can shove one of these cookies in the mouth of the next person that asks you where you get your protein from!

(The beautiful walnut scoop and pinch pot I’m using in these photos is from Luke of Hope in the Woods)

INGREDIENTS

  • 1 cup Quinoa flour
  • 1/2 cup Gluten-free oats
  • 1/2 cup Grade B Maple syrup
  • 1/3 cup Coconut oil
  • 1/2 cup Almond butter
  • 1/4 tsp Cinnamon
  • 2 tsp Vanilla extract
  • 1/4 tsp Sea salt
  • 1/4 cup Golden Raisins

  1. Preheat the oven to 350f. In a saucepan add the coconut oil, almond butter, maple syrup, cinnamon, salt and vanilla. Heat on a medium heat until all the ingredients are melted together. Whisk until smooth.
  2. In a bowl add the quinoa flour and oats. Pour in the melted mixture and stir together. Add the golden raisins and mix to combine.
  3. Scoop out  two teaspoon amounts of mixture and roll into a ball using your hands. Place on a silpat or baking parchment lined tray and then press them down using a fork.
  4. Bake the cookies for 12-15 minutes, rotating half way until they are golden and firm to the touch.
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Ever since Rowena served us up the cauliflower rice in that amazing Italian food she made I was thinking all about it! Who knew it was so easy?

I whipped up this recipe when I was tasked with dinner whilst my mum made a pilgrimage to the supermarket! It’s a room temp salad but if you wanted to you could also eat it cold.

Also how great is it that I can come home after work, make and shoot a dish without it looking like I shot the photos in a dungeon! Yay, summer!

INGREDIENTS

For the cauliflower rice salad

  • 400g cauliflower
  • 2 tbsp olive oil
  • 1 medium onion, halved and thinly sliced
  • Pinch of brown sugar
  • 100g oil packed sundried tomatoes, excess oil drained off
  • 1 tsp dried basil
  • 50g slivered almonds
  • Salt and pepper to taste

For the Green tahini dressing

  • 3 tsp brown tahini
  • 3 tsp vegan green pesto, either homemade or store bought
  • 2 tbsp olive oil

  1. Start by preheating the oven to 400f. Chop the cauliflower into florets, discarding any excess hard stems.  Pulse the cauliflower in a food processor for 1 minute until it resembles a small grained rice.
  2. In a bowl mix the pulsed cauliflower, olive oil, salt and pepper. Spread on a baking tray and bake for 12 minutes. Stirring half way through.
  3. Whilst the cauliflower is roasting prepare the onions, halve and slice the onion then in a small frying pan lightly saute on a low heat for 5-10 minutes until the onions turn translucent. Add the pinch of brown sugar and cook for a further 5 minutes until completely soft.
  4. Make the green tahini dressing. In the food processor, pulse together all the ingredients. Pour into a jug and set aside.
  5. Once the cauliflower is done, remove it from the oven and add it to a large salad bowl. Using scissors, chop the sundried tomatoes into small bite size pieces and add them to the bowl. Add the dried basil and salt and pepper and the onions.
  6. On a smaller tray, add the slivered almonds and roast for 3-5 minutes or until golden brown. Remove from the oven and toss with the rest of the ingredients.
  7. Drizzle the green tahini dressing over the salad and serve with a few shredded basil leaves .

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Breakfast is always a constant battle for me. I love to eat it but I lack the time in the morning – in reality I have about 10 minutes to make it. I tend to go with the easy option of toast more often than not. Sometimes if I’m organised the night before I’ll make oatmeal and stick it in my trusty Thermos flask so it’s still warm in the morning.

Recently I was thinking about muesli – I love it but I find the store bought stuff so boring! Dusty oats with hard dry raisins…no thanks. So I decided to make my own.
This muesli is packed with all the goodies I enjoy. It’s also naturally gluten-free and refined sugar free!

 I’m using dehydrated strawberries but if you don’t own a dehydrator feel free to sub with freeze dried or store bought!

INGREDIENTS

  • 3 cups rolled oats or gluten-free oats
  • 1 cup puffed quinoa (you can find it online here)
  • 1/2 cup sprouted buckwheat
  • 1/2 cup dehydrated strawberries (cut into chunks, dehydrated for 18 hours at 45c)
  • 1 cup dried white mulberries (find them online here)
  • 1/2 cup flaked almonds
  • 1/2 cup hemp hearts

  1. In a large bowl combine all the ingredients. Mix with a spoon or your hands until everything is well combined. Store in an airtight container or jar. Serve with cold non-dairy milk or yogurt.
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Fresh turmeric is sort of hard to come by here but I went on a special pilgrimage to Wholefoods for this recipe. You might want to wear gloves if you’re using the fresh stuff as it turns your hands yellow! Feel free to sub with the dry stuff if you don’t want to go on a pilgrimage like me!

These are perfect picnic food!

INGREDIENTS

  • 240g chickpeas, drained and rinsed
  • 4cm piece of fresh turmeric, peeled and grated or 1 tbsp dried turmeric
  • 25g bunch of parsley, roughly chopped
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 cloves of garlic
  • Zest and juice of half a lemon
  • Salt and pepper to taste

  1. Preheat the oven to 375f. Line a baking tray with silpat or parchment paper and set aside.
  2. In a food processor combine all the ingredients and process until a dough forms. Using a teaspoon spoon scoop out the falafel dough and roll into balls using your hands.
  3. Place the falafels on the baking tray and repeat until all the mixture is used up. I ended up with 16.
  4. Bake the falafels for 20 minutes, turning once or until crispy. Serve with hummus in wraps or with salad!

 

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Since the dawn of aquafaba and the vegan meringue bandwagon I’ve been using a lot of cans of chickpeas. Usually, I’m more bothered about the liquid than the chickpeas themselves. This weekend, I was doing some recipe testing using aquafaba as an egg replacer and ended up with a can of chickpeas that I had no use for.

Normally I would make Isa’s chickpea of the sea faux tuna salad but I had been thinking about protein rich work snacks and so the spiced roasted chickpea was born. You can use these as a salad topping (hello, protein crouton) or just eat them as a snack!

INGREDIENTS

  • 1 can of chickpeas, drained and rinsed
  • 1 tbsp coconut oil, melted
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

  1. Preheat your oven to 350f. Melt the coconut oil in a small saucepan and set aside.
  2. In a bowl, add the chickpeas and spices. Pour over the coconut oil and stir thoroughly until the chickpeas are well coated in spices and oil.
  3. Bake on a non-stick baking tray for 20 minutes or until golden and crispy, turning half way.
  4. Once cooled, store in an airtight container in the fridge.
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I’m definitely trying to up my grains game. This is using the millet I got in my March LifeBox! I made this dish for my family’s Easter Sunday lunch which also doubled up as my family birthday celebration! The millet makes a wonderful creamy addition to a dish traditionally made with bulgar wheat. By using quinoa you’re giving this side dish a big protein kick! It’s a win-win situation.

INGREDIENTS

For the Tabbouleh

  • 1 cup quinoa, rinsed
  • 1/2 cup millet, rinsed
  • 1 cucumber, cut into chunks
  • 200g baby vine tomatoes cut in half
  • 2 vegetable stock cubes
  • 4 Spring onions, sliced thinly into rounds
  • 1/2 bunch of flat leaf parsley, chopped
  • 1/2 bunch of mint,  leaves removed and chopped
  • 1/4 cup walnuts, broken into smaller pieces

For the dressing

  • Zest of one lemon
  • Juice of one lemon
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste

  1. Cook the quinoa and millet.  Rinse the grains thoroughly and then prepare two separate saucepans, in one add the quinoa and a stock cube and in the other the millet and the other stock cube. Add 2 cups of water to the quinoa and 1 1/2 cups of water to the millet.
  2. Heat the pans on a medium heat until the water begins to boil and the stock cube is fully incorporated. Turn the heat down to low and cover both pots. Cook the quinoa for 15-20 minutes or until all the liquid as been absorbed. Cook the millet for 10 to 15 minutes or until all the liquid is absorbed.
  3. In a big bowl mix together the millet and quinoa and set aside to cool.
  4. Prepare the dressing, whisk together the olive oil, lemon juice, lemon zest, garlic clove, salt and pepper.
  5. Chop the cucumber into small chunks, halve the baby tomatoes and slice the spring onions. Toss with the quinoa and millet. Break the walnuts into smaller pieces and add to the tabbouleh.
  6. Add the chopped herbs and pour over the dressing, give the tabbouleh a big stir to make sure everything is properly combined before serving.
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