Category Archives: vegetables

Quinoa tabbouleh topped with free range eggs

Posted in eggs, food, food is medicine, functional food, gluten free, healthy eating, meat free, superfood, Uncategorized, vegetables, vegetarian by

A simple one pan dish

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Ingredients:

1 cup of quinoa well rinsed, cooked and drained

1 red onion – chopped

2 peppers – roughly chopped

Handful of kale

Tamari (soy sauce if not needing gf)

1 – 2 tsp Garam masala

Coconut oil

2 free range eggs per person

Method

In a large frying pan, saute the onions and peppers in coconut oil. Add Garam Masala and the kale. Cook until the veg is the desired crunch. Add the cooked quinoa and generous splash of Tamari. Once heated through, crack the eggs in to small wells and cook until desired consistency.

 

 

Pea and feta fritter

Posted in eggs, food, gluten free, healthy eating, meat free, Uncategorized, vegetables, vegetarian by

Ingredients:

Cup full of frozen peas – cooked and cooled

1 red chilli – deseeded and finely chopped

3 spring onions finely chopped

Juice of half a lemon

100 ml of milk

Gluten free plain flour

3 eggs

1 tsp baking soda

Seasoning – salt, pepper, 1 tsp cayenne pepper

Small block of feta cheese cut in to small chunks

Method:

Put milk, eggs and lemon juice into a jug and mix well. Add onions, chilli, peas and seasoning and baking soda. Add a tbsp at a time of flour and mix well. Continue to add flour until a thick batter consistency achieved.

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Heat and lightly oil (coconut oil or olive oil) a frying pan or griddle and spoon mixture on to the heated surface. Cook for a couple of minutes on each side until golden.

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Serve with home-made dip of cucumber chopped in to small cubes and mixed with Greek yoghurt.

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Cauliflower, quinoa and chick pea bake

Posted in food, gluten free, healthy eating, meat free, superfood, Uncategorized, vegetables, vegetarian by

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Preheat oven to 180c / Gas 4

Ingredients:

1 cup of rinsed and cooked quinoa

1 cauliflower cut in to small florets

1 tin of chick peas – drained

Coconut oil

1 tsp turmeric

2 tsps cumin

1 teaspoon cayenne pepper

(or any combination of your favourite spices)

Method:

Arrange the cauliflower, chickpeas and quinoa on a baking tray and sprinkle with the spices. Dot the mixture with coconut oil. Place in oven. After 10 mins remove and gently turn the ingredients to ensure all coated with coconut oil. Return to oven and bake until cooked and  – about 30 mins.

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Perfect eaten on its own or served with a poached egg on top. Also a great alternative accompaniment for a curry. Delicious cold as well.

 

Vegetable curry

Posted in food, gluten free, healthy eating, meat free, Uncategorized, vegetables by

Preheat oven to 180c / gas mark 5

Ingredients:

Curry paste- 2tsp ginger puree, 2tsp garlic puree, tsp curry powder, 1tsp turmeric powder, 1tsp chilli powder and a splash of water.

1 onion chopped

1 pepper coarse chopped

1 potato diced into small cubes

3 carrots diced

1 courgette  cubed

Small cauliflower

Tin of chopped tomatoes

Method:

Sauté onion, pepper and potato cubes in a casserole dish. Add curry paste and tomatoes. Add carrots and courgettes and stir. Place cauliflower in the centre and bake in oven until vegetables are cooked.IMG_20160425_201046

Roasted vegetable and cauliflower cheese tart

Posted in food, gluten free, healthy eating, Uncategorized, vegetables by

Preheat oven to 200c / gas 6. Prepare a 20cm loose bottom tin.

Ingredients:

Shortcrust pastry:

80 g rice flour, 140 g buckwheat or chestnut flour, 70 g ground almonds, 2 pinches of salt, 2 tsps ground linseed, 1/4 tsp xanthum gum, 100 g salted butter – chilled and diced, 2 eggs 3-4 tbsps cold water.

Method:

Mix all dry ingredients, rub in the butter with your fingertips until  it resembles  coarse breadcrumbs.

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Stir in the beaten egg with a fork. Add small amounts of water as you toss the crumbs together. Continue until dough is formed. I find that a gluten free dough takes up more water than a wheat dough and is quite a sticky dough.Knead briefly to bring to a ball. Wrap

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in parchment and chill for at least an hour.

Roll out and place in the flan tin. Prick the base with a fork ( I trim of the excess pastry after cooking to allow for shrinkage).Line pastry with parchment and baking beans.  Bake blind for 10 – 15 mins.

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Filling

Ingredients:

Carrots, peppers, parsnips and sweet potatoes prepared and roasted in olive oil

Halved mushrooms  – sauteed

1 onion sliced in to rings – sauteed

Tomato sauce: chopped tomatoes, 1tsp of chilli, handful of chopped basil leaves and small carton of passata – simmered to reduce the water content

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Cheese sauce

Basil leaves

Assembly:

1. Lay roasted veg around the cooked cauliflower
2. Spoon the tomato sauce over the veg and arrange mushrooms, onions and basil on top
3. Drizzle cheese sauce over the cauliflower

Finally put back in oven to heat through – 15-20 minutes (moderate temperature).

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Roasted sprouts and butternut squash salad

Posted in food, vegetables by

Ingredients:

Sprouts – peeled

Butternut squash – deseeded and chopped into chunks

2 tsps Cayenne pepper

Olive oil

Green salad leaves – rocket, watercress, spinach

Pomegranate seeds

Avocado

Method:

Toss the sprouts and butternut squash chunks in olive oil and cayenne pepper. Bake in hot oven until roasted.

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Prepare the other ingredients and add the roasted vegetables.

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