Category Archives: Gluten-Free

Sweet Potato & Coconut Curry

Gluten-Free, Main Meal, Recipes, Vegan, , , ,

This delicious curry is full of flavour and takes only 30 minutes to prepare! It is my favourite curry and I often take the leftovers into work to have for lunch the next day! It is vegan and gluten-free! I like to cook the rice in with the sauce to save on washing up!

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Serves 4

1tbsp               Coconut Oil

1                      Leek

1tsp                 Nigella Seeds

2cm                 Root Ginger

1tsp                 Mustard Seeds

1tsp                 Fennel Seeds

1tsp                 Poppy Seeds

1tsp                 Ground Cumin

1tsp                 Ground Coriander

½ tsp               Ground Cinnamon

½ tsp               Ground Cloves

600ml              Filtered Water

75g                  Frozen Peas

2                      Small Sweet Potatoes

150g                Basmati Rice

75g                  Creamed Coconut

¼ tsp               Pink Crystal Salt

¼ tsp               Black Pepper

Melt the coconut oil in a large saucepan over a low heat. Chop up the leek and add to the pan. Finely chop the 2cm piece of ginger and add to the pan followed by the seeds. Leave to cook for 5 minutes.

Now quickly add in the spices so they don’t burn. Slowly add in the filtered water. Wash and chop up the sweet potatoes into chunks. Add to the pan with the peas. Rinse the rice in cold water and add to the pan followed by the creamed coconut.

Bring to the boil, then simmer for 12 minutes. Stir occasionally and add in extra water if necessary. Season with salt and pepper.

Scoop into a bowl and serve immediately.

Store any leftovers in a container in the fridge and eat within 3 days.

Vegan Chocolate Muffins

Cakes, Gluten-Free, Recipes, Snacks, Vegan, , , , , , , ,

Treat yourself to these delicious yet healthy gluten-free, vegan chocolate muffins! They are perfect to have as an afternoon snack and will satisfy your sweet tooth! The quinoa and brown rice make them high in vegan protein!

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Makes 12

90g                 Quinoa

90g                 Brown Rice

1tbsp              Coconut Oil

2tbsp              Ground Flaxseed

3tbsp              Cacao Powder

4tbsp              Agave Nectar

1tsp                Apple Cider Vinegar

2tsp                Baking Soda

1/4tsp             Pink crystal salt

300ml              Almond Milk

Preheat the oven to 180C.

Grease each section of a muffin tray with coconut oil.

Add all the ingredients into a Vitamix blender. Blend for 30 seconds until well mixed.

Next spoon the mixture into the 12 sections of the muffin tray. Fill up each section to about ¾ full.

Bake in the middle of the oven for 25 minutes.

When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool.

Store in a cool, dry place and eat within 5 days.

 

My Vegan Chocolate Muffins recipe is featured in the ChefChili app!

ChefChili

Red Lentil and Kidney Bean Curry

Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , ,

Now that it’s Autumn, it’s a great time to start cooking curries again! The warming, spicy flavours of this delicious red lentil and kidney bean curry are perfect to warm up on a chilly day!

Red Lentil and Kidney Bean Curry

Serves 4

Ingredients

1tbsp                          Coconut Oil

1                                 Red Onion

1                                 Garlic Clove

½ tbsp                        Ground Cumin

½ tbsp                        Ground Coriander

½ tsp                          Ground Turmeric

½ tsp                          Cayenne Pepper

½ tsp                          Ground Ginger

½ 500g can                Passata

400g can                    Coconut Milk

125g                           Red Lentils

400g can                    Red Kidney Beans

600ml                         Filtered Water

300g (75g/serving)      Brown Rice

¼ tsp                          Pink Crystal Salt

¼ tsp                          Black Pepper

Instructions

Pour the brown rice into a pan of filtered water at the ratio 1:2 brown rice:water. Bring to the boil and then simmer for 40 minutes on a low heat. Do not stir.

Melt the coconut oil in a medium pan. Add the chopped onion and stir. When the onions start to brown, add in the chopped garlic. Next add the spices and stir to mix in.

Now add the passata, coconut milk and red lentils. Simmer on a low heat for 20 minutes stirring regularly. Add in extra water if necessary. Finally stir in the red kidney beans and heat for another 5 minutes. Season with salt and black pepper.

Serve the curry with the brown rice. Enjoy![amd-zlrecipe-recipe:29]

Green Pea & Mung Bean Soup

Gluten-Free, Recipes, Soups, Vegan, , , , , , , ,

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Out of the blue yesterday evening, I had the idea to make green pea soup! I forgot to write it down. Then today at work my colleague had pea soup for lunch and I remembered! When I got home I put a sweet potato in the oven for dinner and then remembered my plan to make the soup! So I thought I could add the sweet potato into the soup to give it a thicker consistency. Then I noticed a jar of sprouted mung beans on the kitchen window seal waiting to be used! So I thought I would add these in too!

So in the end I had a tasty, green soup with an interesting, smoky flavour! I discovered that no-one has put a green pea and mung bean soup on the internet yet, so this is a truly unique recipe! Peas and mung beans seem to go well together and are a good source of vegan protein.

As you may have noticed, I have gone mad lately blogging everyday! I keep coming up with good ideas! I’m on a roll (a blogroll) ha ha! Plus it’s fun!

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Serves 2

1tbsp              Coconut Oil

1                     Red Onion

1                     Garlic Clove

500ml             Filtered Water

250g               Frozen peas

200g               Sprouted Mung Beans

1                     Medium Sweet Potato

1tsp                Thyme

1/4tsp             Pink Crystal Salt

1/4tsp             Black Pepper

Soak the mung beans in filtered water in a sprouting jar overnight. Drain the water in the morning and leave to sprout.

Preheat the oven to 200C. Bake the sweet potato for 45 minutes.

Melt the coconut oil in a sauce pan on a medium heat. Finely chop the onion and add to the hot pan. Stir occasionally. Cook until the onions start to brown then add the finely chopped garlic which cooks quickly.

Now pour in the water and add the frozen peas, mung beans and sweet potato cut into chunks. Add the thyme and season with salt and pepper. Now bring to the boil and simmer for 5 minutes.

Leave the soup to cool slightly. Pour it into a blender (I use a Vitamix) and blend on full power for 30 seconds.

Now pour into a serving bowl. Season with salt and pepper and serve immediately with a slice of bread.

Store any leftovers in the fridge.

Red Lentil Dhal

Gluten-Free, Main Meal, Recipes, Vegan, , , , , ,

As the days get colder, we need to cook warm, spicy, comforting meals to stay warm. Try this tasty and filling red lentil dhal recipe to warm your heart! This is one of my favourite winter recipes as it is quick to make and rich in protein.

Red Lentil Dhal

Serves 2

Ingredients

1tbsp               Coconut Oil

½                     Onion

1tsp                 Mustard Seeds

1tsp                 Ground Coriander

1tsp                 Ground Turmeric

500ml              Filtered Water

400g can         Chopped Tomatoes

½ 400g can     Coconut milk

125g                Red Split Lentils

1/4tsp              Pink Crystal Salt

1/4tsp              Black Pepper

Instructions

Melt the coconut oil in a sauce pan. Chop the onion finely and add to the hot oil. Add the mustard seeds. When the onion has started to brown, add the ground coriander and turmeric. Stir in the spices.

Pour in the filtered water. Add the can of chopped tomatoes, coconut milk and red split lentils. Bring to the boil and simmer for 20 minutes.

Season with the salt and pepper and serve warm with a slice of bread. Store in a container in the fridge.

[amd-zlrecipe-recipe:28]

Vegan Quinoa Special Fried Rice

Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , ,

This high protein combination looks to me like a vegan version of special fried rice! The pinkish haricot beans look suspiciously like prawns, the golden quinoa like fried rice and the avocado like egg! It is my new favourite main meal as it is so delicious! I always go back for seconds!

You could try the recipe with rice, but I prefer quinoa as it is a higher source of protein and quicker to cook. Peas and beans are also great sources of vegan protein.

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Serves 2

150g                           Quinoa

100g                           Frozen Peas

1 can (250g)               Haricot Beans

½                                Ripe Avocado

1/4tsp                         Pink Crystal Salt

1/4tsp                         Black Pepper

1                                 Small carrot finely chopped (optional)

Cook the quinoa and peas in boiling water for 10 minutes, until all the water has been absorbed.

Rinse the beans in a colander. Cut the avocado in half, cut slices into the flesh and peel off the skin.

Add the avocado slices and beans to the cooked quinoa and peas. Season with salt and pepper. Mix well.

Serve warm. Store the leftovers in a container in the fridge.

Spicy Sweet Potato Wedges

Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , ,

These divine spicy sweet potato wedges were inspired by the fact that I noticed that I had 4 bags of sweet potatoes in the bottom of the fridge that were rapidly going out of date! So I decided to make the spicy wedges for dinner to use up one of the bags. It is a simple and easy to make recipe, and the spicy flavours of the crisp sweet potato wedges make a tasty dish!

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Serves 2

4                      Sweet Potatoes

4tbsp               Olive Oil or Coconut Oil

1tsp                 Ground Coriander

1tsp                 Ground Cumin

1tsp                 Ground Cardamom

1/4tsp              Pink Crystal Salt

1/4tsp              Black Pepper

Preheat the oven to 200C.

Wash the sweet potatoes and chop them into quarters lengthways. Place the wedges in a baking dish and drizzle with the oil. Sprinkle over the spices, salt and pepper and toss to mix.

Place in the oven and roast for 30 minutes, until lightly browned and crisp.

Once cooked, transfer the wedges to a plate. Drizzle over the oil left in the baking dish and serve warm, with hummus as a dip.

Raw Mango Cheesecake

Desserts, Gluten-Free, Recipes, Snacks, Vegan, , , , , , ,

Treat yourself to this tasty raw mango cheesecake!

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Makes 1

Base:

150g               Walnuts

150g               Dates

1tbsp              Desiccated Coconut

1tbsp              Flaxseed

Topping:

2                     Ripe Mangoes

150g               Cashew Nuts

3tbsp              Agave Nectar

1tbsp              Peanut Butter

1tbsp              Coconut Oil

Soak the walnuts in water overnight.

Add all the base ingredients into a food processor and blend until the mixture starts to stick together. Scoop out of the food processor and spread evenly in the bottom of a cake dish with a spoon.

Blend the cashew nuts until fine. Add in the other ingredients and blend until a smooth paste has formed. Pour into the cake dish over the base and spread evenly with a spoon. Put in the fridge to set for a few hours. Serve and enjoy!

Store in the fridge. Eat within a week.

Quinoa and Lentil Burgers

Gluten-Free, Lunch, Main Meal, Recipes, Vegan, , , , , , , , ,

This is my favourite meal and I eat it several times a week during the summer. These delicious quinoa and lentil burgers can be stored for 3-4 days and are quick to make for lunch or dinner. They are delicious served on my Avocado & Artichoke Salad with 3 tsp of hummus and a handful of bean sprouts.

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Makes 4 Burgers

Ingredients

125g               Red Split Lentils

100g               Quinoa

500ml             Filtered water

1                          Carrot

2tbsp               Pumpkins Seeds

Handful           Fresh Parsley

1/2tsp             Ground coriander

1/4tsp             Pink Crystal Salt

1tsp                Coconut Oil

Instructions

Soak the pumpkin seeds overnight.

Cook the quinoa and lentils in the filtered water for about 10 minutes or until all the water has been absorbed. Once cool, pour into the blender.

Cut up the carrot and add to a blender with the pumpkins seeds, parsley, coriander and salt. Blend for 1 minute.

Pour out onto a sheet of baking paper and roll out to about 1/2inch thick. Cut into 4 segments with a knife. Shape into round burgers.

Melt the coconut oil in a small non-stick pan. Place a burger in the hot pan and cook each side for 5 minutes on a low heat until golden and crisp.

Serve the quinoa and lentil burgers with your favourite salad.

Store in an airtight container in the fridge and eat within 3-4 days.

[amd-zlrecipe-recipe:16]

Amaranth Gingernut Biscuits

Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , , ,

The flavours of amaranth and ginger combine well to make a tasty tea-time treat!

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Makes 10

150g               Amaranth

3tbsp              Agave Nectar

4tbsp              Melted Coconut Oil

50ml               Filtered Water

½ tbsp            Ground Ginger

¼ tsp               Pink Crystal Salt

Preheat the oven to 200C.

Pour the amaranth into a Vitamix blender and blend on full power for 30 seconds.

Add all the other ingredients and blend until the dough is well mixed.

Put a sheet of baking paper on a baking tray. Spoon the mixture onto the baking paper using one dessertspoon full per biscuit. Press down with the back of the spoon.

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Bake for 15 minutes.

Leave to cool, then store in an airtight container. Eat within a week.