LEEK AND LENTIL BAKE

(This recipe is free from added gluten,sugar, yeast, dairy product, meat)

Serves 4

Ingredients:

-1 medium onion                                                   -1tps grated fresh ginger

-1 garlic clove                                                      -1tsp garam masala

-2tsp olive oil                                                       -1/2tsp paprika

-1 cup of split red lentils                                       -1/2tsp turmeric

-600ml water                                                       -600g leek,white steams only

-1 bayleaf                                                            -2tbsp chopped nuts to sprinkle

-salt and black pepper                                         -1/2tsp thyme

Finely dice the onion and crush the garlic. Place in a saucepan with the olive oil and sweat them until the onion begins to soften.

Add the lentils, water, herbs and seasoning. Bring to boil and simmer until the lentils are soft and the water has been absorbed. Remove the bayleaf, process the mixture or mash until smooth.

Cut the leek steams into 2.5 cm lengths ans steam until the leeks are almost cooked.

Place the leeks into an oven proof dish, pour the lentil mixture on top. sprinkle the surface with chopped nuts.

Bake in preheated 200 degrees oven for approx. 25 minutes or until the topping is brown.

Serve it with rice, salad and hummus.

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Enjoy:)

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VEGGIE HOTPOT

                                                                

Serves 2

(Vegan recipe, free from added gluten, sugar, yeast, dairy products)

Ingredients:

-500g  potato                                                             -1tsp dried thyme
-600g selection of veg (e.g.onion,leeks, parsnips,        -1tsp dried rosemary
carrots, broccoli,courgettes, cabbage, beans)              -2tsp paprika
-2 garlic cloves                                                           -1tsp mustard
-olive oil                                                                     -1tbsp tomato paste
-chopped fresh parsley                                               -1tsp vegeta
-400ml water                                                             -salt and black pepper
-3tbsp rice flour

Boiled the potatoes with the skin on until is almost cooked. Leave it to cool, peel the skin and cut into 1cm slices.
Cut the selected vegetables into even chunks. Crush the garlic cloves and place in a saucepan with olive oil and sweat the vegetables for approximately 5 minutes.
Add the spices, mustard, tomato paste, water and the rice  flour. Bring to boil and stir constantly. Season it with salt and black pepper. Transfer to an oven proof dish.

Place the potato in a bowl with 2 tablespoon  of olive oil and toss until well coated. Season it with salt. Pile the potato on top of the vegatables.
Bake near to the top of a preheated 200 degrees oven for 45 minutes. Place under the grill for 5 minutes to get the potatoes brown on top.

Enjoy :)

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WINTER VEGETABLE AND PUMPKIN CURRY

Serves 4

(This recipe is free from added gluten, sugar, yeast, dairy products, saturated fat)

Ingredients:

-1 butternut squash flesh                                          -300ml water

-800 g selection vegetable                                       -1/2 tsp ground cumin

(e.g. parsnips, carrots, celeriac, swede,                   -1/2tsp ground cinnamon

mushroom)                                                             -1/2tsp paprika

-1 big onion                                                            -1/2tsp ground ginger

-1 garlic clove                                                         -1/2tps garam masala

-60g creamed coconut                                            -Salt

-olive oil                                                                 -black pepper

Cube the pumpkin flesh. Dice the onion and garlic. Place them in a saucepan with olive oil and sweat the vegetable until begin to soften. Add a bit of water if needed to prevent it from burning. Cover it and continue to sweat until the pumpkin is soft. Process or mash the mixture to a smooth pure.

In the mean time, cut the selection of vegetables into pieces that will cook in an equal amount of time. Place in a bigger saucepan with olive oil and sweat the vegetalbes until they begin to soften and brown.
Add the spices and cook for 2 minutes.

Dissolve the creamed coconut in 300ml of hot water and add to the pan. Bring to boil and simmer until the vegetables are just cooked.

Add the puréed pumpkin, mix well and continue to cook for few more minutes to allow the flavours to blend.
Season it with salt and black pepper.

Serve with rice and/or nan bread.

Enjoy :)

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PARSNIPS AND MUSHROOM PASTA

Serves 4

(vegan/vegetarian)

Ingredients:

 

 

-1onion                                                                       -salt

-3parsnips                                                                   -black pepper

-150g mushroom                                                         -thyme

-50g strimmed beans                                                   -200g pasta of your choice(e.g.Gluten free)

-single cream or soya cream (to make it vegan)                                      -olive oil

 

 

Finely chop the onion, peel and slice the mushroom and beans. Peel and grate the parsnips.

 

Sweat the onion in the olive oil for couple of minutes then add the beans and mushroom and sweat it for further  few minutes.

Add the grated parsnips, herbs and a bit of water and simmer it for about 10-15 minutes. Stir occasionally. 

 

When the time is over add the cream and stir it well in.

 

In the mean time cook the pasta according to the instruction then mix everything together.

 

 

Serve it with freshly sprouted seeds.

 

 

Enjoy :)

 

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NUT ROAST AND VEGGIE RICE WITH DAHL

Serves 2

(Veggie rice with dahl and nut roast from the shop. Home made nut roast recipe coming soon.)

Ingredients dahl:

-1 cup dahl
-1/2 tsp ginger
-1 garlic clove
-1/2tsp turmeric
-1/2tsp cumin
-1/2tsp Indian spicy mix
-salt and pepper

For the rice:
-1 cup of rice
 1/2 onion
-salt

-trimmed fine beans or sugar snap peas

-water
olive oil

For the nut roast:

-pack of granosa mixed nut roast mix( readily available in health and food stores)


Soak  the dahl for few hours so it cooks quicker. Place in a saucepan with water.
Bring to boil and after half hour add the ginger, crushed garlic and spices.
Simmer gentle until the dahl is cooked, thick and smooth. Salt it to taste.


Prepare and bake the nut roast mix according to the packet instruction.


In the meantime cook the rice. 1 cup of rice 2 cups of water.
Use a bit more water if you cook brown or wild rice. Season it with salt.

Finely dice the onion  and cut the beans or peas.
Place in a larger saucepan with olive oil and sweat them for about 10 minutes.
Add the cooked rice and mix it together.






Please check back soon for the home made nut roast recipe.

Enjoy :)

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VEGETABLE LASAGNE

Serves 4

( Vegetarian dish, vegan if cooked without cheese)

Ingredients:

-1 onion

-1 garlic clove

-1 aubergine

-2 small courgettes
-200g mushroom
-6 wholewheat lasagne sheets
-half pack (180g) chopped tomato with basil&onion
-olive oil
-salt & pepper
-oregano
-grated cheese or 3tbsp chopped nuts to garnish




Ingredients for the white sauce:

-1 pack single cream (soya)
-1tbsp rice flour
-1tsp mustard
-1/4tsp grated nutmeg
-salt & pepper

Peal and cut the aubergine and courgettes and grill them in a pan with a little olive oil until almost cooked.

Remove from the the heat, sprinkle with salt and leave it to stand for a little, then pat gently to remove excess moisture.

Finely dice the onion and crush the garlic.Peal and cut the mushrooms.
Sweat the onion and garlic in olive oil for few minutes then add the mushroom and sweat them for further 5 minutes.
Add the chopped tomato and oregano and cooked it for about 10 minutes.


Now prepare the white sauce. Put the ingredients to a pan bring to boil and simmer for few minutes on low heat. Add a bit of water if the sauce is too tick.


Assemble the lasagne. Place 2 lasagne sheets into the baking pan cover it with half of the vegetable  mix and mushroom. Cover it with a layer of lasagne then pour over about half of the white sauce. Repeat the layer and use the remaining white sauce to cover the top.

Sprinkle it with either grated cheese or chopped nuts if you want it to be vegan.
Bake it in a preheated 200 degrees oven for about 40 minutes or until the cheese beginning to brown.

Serve it with fresh salad.
Enjoy :)

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FALAFEL WITH HOME MADE HUMMUS AND CARROT PATE

Serves 4

( this is a delicious vegan recipe)

Ingredients for the falafel:

-1 1/2 cups of cooked chick peas                           -salt

-1 garlic clove                                                        -black pepper

-1 tsp ground cumin                                               -rice flour for coating

-1 tsp turmeric                                                       -olive oil for brushing

-handful of fresh coriander                                     - 1/2 tsp chilli powder

-3 tbsp tahini

-50ml water

Soak the chickpeas overnight. Drain, rinse and cook in water until the peas are just cooked but not too soft.

(alternatively you can use canned chick peas in water, free from added salt and sugar)

Crush the garlic clove and place in the food processor with the cooked chick peas, cumin, turmeric,chilli powder and fresh coriander.

Process until the chick peas are finely chopped but not puréed.

Remove half the mixture and place in a bowl. Process the remaining half with the tahini  and water until the mixture is smooth and creamy.

Combine the two mixture and season to taste with salt and freshly ground black pepper.

With floured hand roll walnut size balls and place on a well greased baking tray. Brush the surface of each falafel with olive oil.

Bake in a preheated 200 degrees oven until they begin to brown. Alternatively the falafels could be fried. 

While the falafels are cooking, prepare the hummus.

Ingredients for the hummus:

-1 big carrot

-1/2 cup cooked chick peas

-2 tbsp lemon juice

-2 tbsp tahini

-2 spring onion

-olive oil

-fresh herbs or nuts to garnish

Finely grate the carrot. Place the chick peas, lemon juice, tahini, chopped onion, olive oil in the food processor, and process until smooth pate is obtained. Use little water if necessary.

Add the grated carrot and process for further 20 seconds.

Garnish it with fresh herbs. 

Serve the falafels with the hummus, pitta bread and fresh salad.

Enjoy :)

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CHOLOLATE COATED PEACH CAKE

Serves 4-6

(This recipe is free from egg and dairy products)

Ingredients:

- 25dkg wholemeal flour

-10dkg brown sugar 

-10dkg dairy free butter

-1/2 tsp bicarbonate soda

-egg replacement= 1 egg 

-1 tin peach or (6-7 medium grated apple )

 -180g dark chocolate or carob for coating

If you decide to use apple instead of peach then after grating the apples, flavour it with ground cinnamon, no extra sugar needed)

Prepare the egg replacement as stated on the packed.

Place the flour, sugar, bicarbonate soda, egg replacement into a bowl and rub the butter into the ingredients.

Add 1 or 2 tbsp water only if you feel the mixture is too dry.

Divide into two ball.  Roll the first ball out with the rolling pin and place into a greased baking pan. ( the one i use is approx 6.5 inch by 8.5 inch )

Add the fruit evenly then roll out the second ball and cover the fruit with it.

Tips: Use a little flour on the rolling pin and on the board to prevent the pastry from sticking. That makes it easier to roll and also easier to transfer.

Bake in a preheated 170-180 degrees oven for 45-50 minutes. Let it cool. 

Take the whole cake out of the pan by putting a plate on top, turn the pan upside down. If the cake does not fall out of the pan easy, cut it around the edges first then try again. 

Now that you have the cake out , put a serving plate on top and turn it again. Now you have the cake the right way up :)

Finally, break the chocolate or carob into small pieces. Heat a small saucepan full of water over low heat until it just begins to simmer.

Place the chocolate into a glass bowl or a bit bigger saucepan to fit on top of the water. Let the chocolate begin to melt and stir it gently. 

When its all melted pour it evenly over the cake and let it settle.

Ready to serve in one hour. Enjoy :)

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Baked Banana and Creamy Coconut Cake

                                                                          Serves 4

(This recipe is free from Dairy products, added gluten and sugar)

Ingredients:

Base: 

• !/4 chopped dates
• 90 ml water
• 30 g rice cake
• 1/2 cup shredded coconut
• 2tsp olive oil

Topping:

• 125g creamed coconut
• 250 g silken tofu
• 250 g banana flesh
• 1/2 tsp lemon rid
• 1/2 tsp vanilla extract

-Prepare the base. Stew the dates in water until soft and thick.
Break the rice cake into small pieces and process in the food processor or crush with a rolling pin until finely ground.

-Add the shredded coconut, rice cake and oil to the dates and mix. Press into the base of 20cm flab dish.

-Prepare the topping. Cut up the coconut block and place into the food processor with the silken tofu, banana flesh, lemon rid and vanilla extract. (you can do this without food processor. Just melt the coconut over a gentle heat, mash the banana and silken tofu, then mix all the ingredients together.)

-Pour the cake mixture onto the base and bake in a preheated oven (170 degrees) for about 40 minutes. The mixture will still be quite soft so do not overcook. It will set firmer on cooling.

Enjoy :)

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Raw Raspberry cheesecake

 ( Dairy free raw cheesecake )

Ingredients:

For the crust:

• 2 cups of raw macadamia nuts 
• 1/2 cup of (pitted) dates
• !/4 dried coconut 

For the "cheese":

• 3 cups of chopped cashenuts, soaked for at least 1 hour
• 1/2 cup of lemon or lime juice
• 1/2 cup of honey
• 1 tsp vanilla
• 1/2 cup of coconut oil

For raspberry sauce:

• 1 bag of raspberries
• 1/2 cup of dates

To make the crust process the macademia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8-9 inch pan. Press crust onto the coconut. ( that will prevent it from sticking.

To make the cheese, blend the cashewnut, lemon honey, warmed coconut oil, vanilla and a bit of water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust then Place into the freezer until firm.

Remove it until its frozen and place it to a serving plate.

To make the raspberry sauce, process the raspberries and dates in the food processor until well blend. Por the sauce onto the cake.

Ready to serve, Enjoy :)

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SPICED CHICK PEAS STEW

                                                                            Serves 2
           
                        (This recipe is free from added gluten, sugar, yeast, dairy products and meat)

       Ingredients:

• 1 onion                                                            -olive oil

• 1 garlic glove                                                   - paprika

• 1-2 tsp grated fresh  ginger                              -turmeric

• small aubergine or croquette                            -ground cumin

• 1 cup of cooked chick peas                            -cayenne pepper

• 4 handful of spinach                                        -black pepper

• 2 cups of boiling water                                    -salt

• 50g creamed coconut                                     -chopped fresh mint to garnish

Dice the aubergine and onion and crush the garlic.

Sweat the onion in the olive oil  first then add the garlic and aubergine and live it until beginning to soften. Take off the heat for a minute to add spices.

In a meanwhile,
you can preaper some hot water to make the coconut cream.

Add the dissolved coconut cream to the pan along with tomato paste, lemon juice, chick peace. Bring it to boil, cover and simmer for 10 minutes.

Add the chopped spinach to the pan .Either transfer it to a casserole dish and cook it for about 45 minutes or continue simmer on the top of the cooker until the aubergine is soft.

Leave it to stand for few minutes then garnish it with the chopped fresh mint and serve with rice, milett or cous cous and salad.

Enjoy :)

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