Place 1 sliced red onion in a saucepan with 2 crushed garlic cloves and 1 tbsp hemp oil or olive oil.
Sweat over a low heat until onion is soft.
Stir in one red diced pepper, 1 sliced courgette, 1 trimmed and sliced leek,
1 (400g) can rinsed no salt, no sugar chickpeas and 625ml/ 1.2 cup cold water. Add two teaspoons wheat free vegetable biuollon stock powder and bring to the boil.
Reduce the heat and simmer for 6-8 minutes until the vegetables are just tender. Serve with freshly cooked brown rice.
Wednesday, August 10, 2011
Tuesday, August 9, 2011
Carrot slaw
Ingredients
¼ of a white cabbage, finely shredded
2-3 carrots, grated
sunflower seeds
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp tamari
1 handful of freshly chopped parsley
Method
Combine the cabbage, carrots, parsley and sunflower seeds in a bowl.
Mix up the dressing ingredients in a jar and shake well.
Pour on the dressing and mix well.
¼ of a white cabbage, finely shredded
2-3 carrots, grated
sunflower seeds
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp tamari
1 handful of freshly chopped parsley
Method
Combine the cabbage, carrots, parsley and sunflower seeds in a bowl.
Mix up the dressing ingredients in a jar and shake well.
Pour on the dressing and mix well.
Monday, August 8, 2011
Chickpea and parsley soup
Ingredients
Serves 4
1 ½ cups of dry chickpeas, soaked, or 2 tins of unsalted chickpeas
2 medium onions, finely chopped
3 garlic cloves, finely chopped
2 bay leaves
1 tsp black mustard seeds
1 tsp cumin seeds
1 tbsp of olive oil
1 tsp miso paste
2 tbsp fresh parsley, chopped
Method
Cook the chickpeas until soft (not necessary if using tinned).
Dry fry the mustard seeds and cumin seeds until they start to pop. Grind them with a pestle and mortar.
Sauté the onions with the bay leaves until soft. When nearly cooked add the chopped garlic and ground mustard seeds and cumin seeds and cook for a few more minutes.
Drain the chickpeas and blend with the onion and spice mixture after removing the bay leaves and miso paste, adding enough water to create the desired consistency.
Add some fresh chopped parsley and serve.
Serves 4
1 ½ cups of dry chickpeas, soaked, or 2 tins of unsalted chickpeas
2 medium onions, finely chopped
3 garlic cloves, finely chopped
2 bay leaves
1 tsp black mustard seeds
1 tsp cumin seeds
1 tbsp of olive oil
1 tsp miso paste
2 tbsp fresh parsley, chopped
Method
Cook the chickpeas until soft (not necessary if using tinned).
Dry fry the mustard seeds and cumin seeds until they start to pop. Grind them with a pestle and mortar.
Sauté the onions with the bay leaves until soft. When nearly cooked add the chopped garlic and ground mustard seeds and cumin seeds and cook for a few more minutes.
Drain the chickpeas and blend with the onion and spice mixture after removing the bay leaves and miso paste, adding enough water to create the desired consistency.
Add some fresh chopped parsley and serve.
Sunday, August 7, 2011
Carrot and pumpkin seed salad
Ingredients
Serves 2
2-3 carrots, grated
pumpkin seeds, soaked
freshly chopped coriander
olive oil and lemon juice for dressing
Method
Combine the carrots, seeds and coriander. Sprinkle over the dressing.
Serves 2
2-3 carrots, grated
pumpkin seeds, soaked
freshly chopped coriander
olive oil and lemon juice for dressing
Method
Combine the carrots, seeds and coriander. Sprinkle over the dressing.
Saturday, August 6, 2011
Butternut squash and sweet potato soup
Ingredients
Serves 4
1 butternut squash, peeled, deseeded and diced
1 sweet potato, peeled and diced
2 carrots, trimmed, peeled and sliced
1 fennel bulb, trimmed and chopped
6 shallots, peeled and finely sliced
1 wheat-free vegetable stock cube
1 garlic clove, peeled and chopped
4 tbsp chopped fresh parsley
1 bunch radishes, trimmed and chopped
4-6 tbsp pumpkin seeds (optional)
Method
Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, fennel, shallots and stock cube. Bring to the boil, then lower the heat and simmer for 10-12 minutes.
Remove from the heat and add the garlic. Allow to cool, then strain the vegetables into a large bowl and keep the stock.
Add half the stock to the vegetables and blend in a food processor or with a hand-held blender.
Serves 4
1 butternut squash, peeled, deseeded and diced
1 sweet potato, peeled and diced
2 carrots, trimmed, peeled and sliced
1 fennel bulb, trimmed and chopped
6 shallots, peeled and finely sliced
1 wheat-free vegetable stock cube
1 garlic clove, peeled and chopped
4 tbsp chopped fresh parsley
1 bunch radishes, trimmed and chopped
4-6 tbsp pumpkin seeds (optional)
Method
Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, fennel, shallots and stock cube. Bring to the boil, then lower the heat and simmer for 10-12 minutes.
Remove from the heat and add the garlic. Allow to cool, then strain the vegetables into a large bowl and keep the stock.
Add half the stock to the vegetables and blend in a food processor or with a hand-held blender.
Friday, August 5, 2011
Chickpea korma with brown rice
Ingredients
Serves 2
1 tbsp coconut oil
1 large onion, finely chopped
1 garlic clove, finely chopped
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 tsp ginger
1 tsp garam masala
50g creamed coconut
1 tin of chickpeas
2 carrots, sliced
half a cauliflower, cut into florets
1 tbsp arrowroot dissolved in 1 tbsp water
1 tbsp chopped coriander
2 cups of brown rice
Method
Rinse the rice and put in a pan with twice the amount of water. Bring to the boil, turn down the heat and simmer with the lid on until all the water is absorbed (about 40 minutes).
Heat the coconut oil in a large saucepan and add the onion and garlic. Cook them until they soften. Add the spices, except the garam masala, and cook for a few more minutes.
Add the carrots and cauliflower and cook for a few minutes, coating them in the spices. Dissolve the creamed coconut in 2 cups of boiling water and add it to the pan with the drained and rinsed chickpeas. Cook for 20 minutes until the vegetables are cooked through.
Add the arrowroot mixture and cook until the mixture thickens. Add the fresh coriander just before serving.
Serves 2
1 tbsp coconut oil
1 large onion, finely chopped
1 garlic clove, finely chopped
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 tsp ginger
1 tsp garam masala
50g creamed coconut
1 tin of chickpeas
2 carrots, sliced
half a cauliflower, cut into florets
1 tbsp arrowroot dissolved in 1 tbsp water
1 tbsp chopped coriander
2 cups of brown rice
Method
Rinse the rice and put in a pan with twice the amount of water. Bring to the boil, turn down the heat and simmer with the lid on until all the water is absorbed (about 40 minutes).
Heat the coconut oil in a large saucepan and add the onion and garlic. Cook them until they soften. Add the spices, except the garam masala, and cook for a few more minutes.
Add the carrots and cauliflower and cook for a few minutes, coating them in the spices. Dissolve the creamed coconut in 2 cups of boiling water and add it to the pan with the drained and rinsed chickpeas. Cook for 20 minutes until the vegetables are cooked through.
Add the arrowroot mixture and cook until the mixture thickens. Add the fresh coriander just before serving.
Thursday, August 4, 2011
Buckwheat, lemon and ginger porridge
Ingredients
Serves 2-4
250g buckwheat groats (can be found at a health food store)
juice and zest of 1 lemon
2cm piece fresh root ginger, peeled and grated
1 pinch dried mixed herbal seasoning
1 handful of shelled hemp seeds
Method
Place the buckwheat, lemon juice and zest, ginger, herbal seasoning and 1 litre water in a medium-sized pan. Bring to the boil, then lower the heat and simmer for 20 minutes.
Top with the hemp seeds and serve immediately.
Serves 2-4
250g buckwheat groats (can be found at a health food store)
juice and zest of 1 lemon
2cm piece fresh root ginger, peeled and grated
1 pinch dried mixed herbal seasoning
1 handful of shelled hemp seeds
Method
Place the buckwheat, lemon juice and zest, ginger, herbal seasoning and 1 litre water in a medium-sized pan. Bring to the boil, then lower the heat and simmer for 20 minutes.
Top with the hemp seeds and serve immediately.
Wednesday, August 3, 2011
Chickpea burgers
Ingredients
Makes 20
410g tin chickpeas, drained and rinsed
410g tin red kidney beans, drained and rinsed
1 carrot, trimmed, peeled and finely grated
1 small onion, peeled and finely grated
50g sunflower seeds
2 tbsp tahini, drained of any excess oil before measuring
1 garlic clove, peeled and chopped
1 handful chopped fresh coriander
1 tbsp wheat-free vegetable bouillon powder
Method
Preheat oven to 220°C/Gas 7.
Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). Push the mixture down with a spatula and blend for a further 10 seconds.
Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.
Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon.
Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice.
Makes 20
410g tin chickpeas, drained and rinsed
410g tin red kidney beans, drained and rinsed
1 carrot, trimmed, peeled and finely grated
1 small onion, peeled and finely grated
50g sunflower seeds
2 tbsp tahini, drained of any excess oil before measuring
1 garlic clove, peeled and chopped
1 handful chopped fresh coriander
1 tbsp wheat-free vegetable bouillon powder
Method
Preheat oven to 220°C/Gas 7.
Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). Push the mixture down with a spatula and blend for a further 10 seconds.
Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.
Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon.
Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice.
Tuesday, August 2, 2011
Celeriac and carrot salad
Ingredients
Serves 2
half a celeriac
2 carrots
2 tbsp sesame seeds
2 tbsp parsley, chopped
1 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp tamari
Method
Grate the carrots and celeriac and combine with the sesame seeds and parsley in a bowl.
Mix the olive oil, vinegar and tamari together in a jar and shake or stir. Pour onto the salad and mix.
Serves 2
half a celeriac
2 carrots
2 tbsp sesame seeds
2 tbsp parsley, chopped
1 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp tamari
Method
Grate the carrots and celeriac and combine with the sesame seeds and parsley in a bowl.
Mix the olive oil, vinegar and tamari together in a jar and shake or stir. Pour onto the salad and mix.
Monday, August 1, 2011
Cauliflower soup
Ingredients
Serves 4
2 tbsp olive oil
2 garlic cloves, peeled and crushed
2 onions, peeled and chopped
3 leeks, washed trimmed and sliced
half a celeriac, scrubbed trimmed and chopped
1 cauliflower, trimmed and cut into small florets
1 tsp ground cumin (optional)
3 tbsp chopped fresh parsley
Method
Heat the oil in a large saucepan or flameproof casserole dish with 1 tablespoon of water over a low heat. Add the garlic, onions, leeks and celeriac and cook very gently for 20 minutes until softened, stirring occasionally.
Add the cauliflower florets, 1 litre of cold water and the cumin. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cauliflower is tender when pierced with a knife.
Leave to cool for 5 minutes then blend in a food processor or with a hand-held blender until smooth. Return to the pan and reheat gently. If necessary add more water (or vegetable stock).
Serve in warmed bowls and garnish with chopped fresh parsley.
Serves 4
2 tbsp olive oil
2 garlic cloves, peeled and crushed
2 onions, peeled and chopped
3 leeks, washed trimmed and sliced
half a celeriac, scrubbed trimmed and chopped
1 cauliflower, trimmed and cut into small florets
1 tsp ground cumin (optional)
3 tbsp chopped fresh parsley
Method
Heat the oil in a large saucepan or flameproof casserole dish with 1 tablespoon of water over a low heat. Add the garlic, onions, leeks and celeriac and cook very gently for 20 minutes until softened, stirring occasionally.
Add the cauliflower florets, 1 litre of cold water and the cumin. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cauliflower is tender when pierced with a knife.
Leave to cool for 5 minutes then blend in a food processor or with a hand-held blender until smooth. Return to the pan and reheat gently. If necessary add more water (or vegetable stock).
Serve in warmed bowls and garnish with chopped fresh parsley.
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