Orange and Poppy Seed Muffins

Ingredients

1 medium orange

1 Tsp chia seeds

3 Tsp cold water

2 medium bananas

120g SR gluten-free flour (1 cup)

200g sugar (1cup)

120ml oil (1/2 cup)

Method

Place the orange in a pan of boiling water. Reduce to a simmer, and simmer the orange for 20 minutes. Let the orange cool.

Pre-heat the oven to 200C.

Put the chia seeds into the water, and leave for a few minutes. The seeds will swell and produce a gelatinous goop.

Place the orange and the bananas into a blender, and blend until smooth. Add the oil and chia seeds. Then add the sugar, flour and poppy seeds. Mix well.

Line a muffin tin, and add the batter to the muffin liners.

Bake for 18 minutes until the top is golden brown, and the muffins are risen and bounce back when gently depressed.

Notes
The original recipe called for an un-simmered. Unfortunately, this can result in a bitter muffin. By cooking the orange the bitterness is removed.

If you don't want to use chia seeds, replace the chia seeds and water with one egg.

The gluten-free flour could be substituted for white SR flour.

The quantities make nine large muffins.

Plain Bonnag

Ingredients

450g gluten-free SR flour

50g butter or butter substitute

1tsp salt

1 egg

oat milk 

Method

Preheat oven to 190C.

Rub the fat into the flour.

Into a measuring jug, crack the egg, and add the salt. Mix. Then add enough oat milk to take it up to 300ml.

Mix the wet with the dry, and spoon into two loaf tins. Flatten the top of the dough with a wet hand.

Bake for 35 minutes.

Notes

Traditional bonnag is not made in loaf tins. However, gluten-free flour requires more liquid. The dough doesn't hold up well enough to form it into a ball, and put on a baking sheet. 

Spiced Lentil Soup

Ingredients

25ml oil

2 medium onions, chopped finely

2 medium carrots, grated

1 can of green lentils (450g)

200g dried red lentils

1.5 litres  stock

1 tsp ground coriander

1 tsp turmeric

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

2 tsp fresh ginger

2 tsp curry powder

Method

In a large pan, add the oil and onion. Saute the onions until they are cooked and are a light golden-brown.

Add the other ingredients and bring to the boil. Then reduce to a simmer, and cook for 15-20 minutes. Check seasoning, and serve. 

Notes

An option is to add 50g of finely diced pancetta at the same time as the onion is being sauteed. 

Savoury Pancakes

Ingredients

2 cups of SR flour ( I use Dove Farm gluten-free flour)

1 egg (or 1 Tsp of chia seeds soaked in 3 Tsp of water)

water

Method

Mix the flour and egg together in a bowl. Gradually add in water until a good thick pancake batter is created. 

Put the pancake pan on at gentle heat, and then pour in a quarter of the batter. To one side, add the toppings of your choice. 

When the batter starts to bubble, flip one half of the pancake over the over, and lightly press. Allow both sides of the pancake to cook to a golden brown.

Serve immediately.

Suggested fillings

• Stilton and prosciutto
• mozzarella and ham
• tuna and diced red onion
• sun dried tomatoes, spinach, roasted peppers and pesto
• peanut butter and jelly
• chocolate spread and banana

Notes

Oooh, these are good. At some point, I'd like to try freezing one, and then defrosting, and cooking in the air fryer. As yet, I've not had a chance.

Pickled Ginger

Ingredients

200 g ginger

2 tsp salt

boiling water - to cover the ginger

60g caster sugar

120ml rice vinegar

60ml water 

Method

Using a teaspoon, scrape the skin off the ginger. Then using either a mandoline, or a vegetable peeler, finely slice the ginger.

In a small heat-proof bowl, add the slice ginger and sprinkle the salt over the top. Stir and allow to sit for 5 minutes.

Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.

Drain the water, and squeeze any excess liquid from the ginger. Set the ginger aside to drain further on a paper towel. 

On a medium heat, stir together the water, rice wine vinegar and sugar until the sugar has dissolved.  Boil for 30 seconds. 

Place the ginger pieces into the jar, and then carefully pouring the hot pickling liquid over the ginger.

Allow to cool to room temperature, and then place in the fridge. Wait 24 hours before using.

The pickled ginger will last for 2 weeks in the fridge.

Pickled Red Cabbage

Ingredients
500ml apple cider vinegar
500ml water
2tsp garlic (diced)
4Tsp sugar 4tsp salt
2 red onions
1/2 large red cabbage

Method
Put the water, garlic, sugar and salt into a saucepan. Bring it to simmering point, and hold it there for 1 minute until the sugar and salt have dissolved. 

Add the apple cider. Then remove from the heat.

Slice the onions finely, and the cabbage into strips. Mix together, and put into the container. 

Pour the pickling liquid over the cabbage. Ensure the cabbage is all submerged. 

Store in the fridge for up to 2 weeks.

Notes
The pickling liquid can be used up to 3 times before being discarded.

Carrot Cake Muffins

Ingredients

2 medium carrots (grated)

4 Tsp maple syrup

2 Tsp oil

100ml plant milk or apple juice

1/2 tsp vanilla extract

130g SR flour

1 tsp cinnamon

Glaze

6 Tsp icing sugar

2 tsp lemon juice

Method

Mix together all of the muffin ingredients. Divide into 6 muffin cases and bake at 175C for 15-20 minutes.

Mix the glaze ingredients together until smooth. Whilst the muffins are still warm, brush the over with the glaze.

Notes

Very lightly adapted from a recipe by Fit Green Mind.

They were rather too moist. I've reduced the apple juice a little. It would also be good to include some chopped walnuts into the mix too.

Cauliflower, Butter Bean and Spinach Curry

Ingredients

2 Tsp oil

1 large onion, finely chopped

700g cauliflower florettes

3 cloves of garlic

1Tsp ginger, grated

1 lemon, zested

2 Tsp curry powder

1 tsp ground cinnamon

400g coconut milk

200ml vegetable stock

400g butter beans

300g spinach

300g cherry tomatoes

Method

Heat the oil in a skillet. Add the onion.

Break the cauliflower into small florettes, and add to the skillet.

Grate the ginger, and zest the lemon. Add to the skillet, along with the chopped garlic, curry powder and cinnamon. Stir well, then add the coconut milk and  stock. cook for 20 minutes.

Add the butter beans, Cook for 10 minutes, then add the spinach and halved cherry tomatoes.

Serve with rice.

Notes

The original recipe used sweet potatoes, black beans and green beans. I saw a recipe using cauliflower, butter beans and spinach, and thought I'd swap them into my Sweet Potato Curry recipe as I liked the flavours in the sauce. 

Recipes: BBQ Jackfruit with Coleslaw

Ingredients

BBQ Sauce

2 Tsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

½ tsp ground cumin

1 Tsp curry powder

2 Tsp soy sauce

1 tsp liquid smoke

100ml tomato ketchup

1 Tsp soft dark brown sugar

1 Tsp maple syrup

1 Tsp balsamic vinegar

400g tin cherry tomatoes

Mustard Coleslaw

120g red cabbage, very finely sliced

2 carrots, grated

4 spring onions, finely sliced 

100ml vegan mayonnaise

2 Tsp apple cider vinegar

4Tsp Dijon mustard

Other ingredients

2 Tsp rapeseed or olive oil

2 x 410g tins green jackfruit, drained, washed, and squeezed to release some moisture,

12 small burger buns, halved and toasted

mayonnaise

Method

To make the BBQ sauce, heat the oil in a pan over a medium heat, then fry the onion for a few minutes until it begins to turn translucent. Add the garlic and fry for a minute more. Add all the remaining sauce ingredients and stir to combine. Cover, reduce the heat to a simmer and cook for 7-10 minutes or until all the tomatoes have burst and the sauce has reduced. Remove from the heat and allow to cool fully before blending in a food processor to a smooth, glossy sauce.

Mix all the ingredients for the coleslaw a pinch of salt and good grind of black pepper in a large bowl.

Heat the oil and fry the prepared jackfruit for 5 minutes. Reduce the heat, and pull apart the jackfruit. Add in half of the BBQ sauce and simmer for 5 minutes.

To assemble, spread a little mayonnaise on the halved burger bun Add a spoonful of the pulled jackfruit, top with BBQ and some coleslaw.

Review

The BBQ sauce was good. It was tasty and not too sweet. Sadly the jackfruit was rather meh. It's not something we would choose to eat again. The coleslaw had far too much mustard in it, and I'd already reduce it by half from the quantities listed above.

In all, I'll use the sauce again, but won't bother with the rest.

Red Lentil Tofu

Ingredients

¾ cup red lentils

1.5 cups boiling water

1.5 cups room temperature water

½ tsp salt

Method

Add your lentils and boiling water to a blender and let that sit for 10-15 minutes for the lentils to cook slightly.

Blend until smooth, adding salt and any spices of your choice.

Transfer the mixture to a small saucepan along with the room temperature water and cook over medium heat, stirring continuously until the mixture thickens. It should take about 5-7 minutes.

Transfer the mixture into a container of your choice; this will be your mould.

Let that sit in the fridge for 3-4 hours to set. 

Slice your red lentil tofu into cubes, drizzle on some olive oil and spices, and bake or air-fry until crispy.

Note

The red lentil tofu can also be pan fried, but it will not be as crispy as fried soya-tofu.

Vegetable Curry

Ingredients

olive oil

1 medium onion, diced

3 cloves garlic, diced

1 Tsp freshly grated ginger

1/4 tsp ground cinnamon

900g diced vegetables

240ml natural yogurt
1 Tsp lemon juice

2 Tsp medium curry powder

2 tsp ground turmeric

1 tsp ground cumin

200g diced tomatoes, canned 

120ml coconut cream

2 Tsp gluten-free flour

Method

Prepare the vegetables. 

Heat the oil in a large pan over medium heat. Cook the onion until translucent. Add in garlic, ginger, and cinnamon. Continue to cook until onions are browned, stirring frequently. Transfer to a dish.

Add a bit more oil and gently fry  the vegetables. 

Add in the onions.

Mix the yogurt, lemon juice, curry powder, turmeric and cumin. Add to the vegetables, along with the can of diced tomatoes. Cooking for about 10 minutes. 

Add in the chicken with the yogurt marinade into the pan. Cook 5 minutes. Pour in stock and bring the mixture to a boil. Then lower the heat, and simmer for 15 minutes.

Add the coconut cream. Mix well.

Mix the gluten-free flour with a little water, and use to thicken the sauce. Season to taste.

Notes

Serves 6.

Serve with rice, mango chutney, and a side salad.

This recipe is based on the one for Butter Chicken, but without the butter, and without the chicken.

Sweet and Sour Sauce

Ingredients

1 tbsp vegetable oil

1 large onion - peeled and chopped into large chunks

2 cloves of garlic - peeled and chopped/crushed

1 tsp minced ginger

150ml tomato ketchup

2 tbsp malt vinegar

6 tbsp dark brown muscovado sugar

canned of pineapple chunks in juice

Method

Add the oil to a large frying pan/skillet, heat it up on a medium-to-high heat and add in the onions. Cook for 3 minutes, stirring every now and then, until the onions start to go translucent.

Add in the garlic and ginger and cook for another minute. 

Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple (including the juice)and stir. Bring to the boil, and then turn down the heat and let it bubble. Stir every so often until the sauce has thickened.

Serve with the chicken or tofu, and boiled rice.

Breakfast Banana Bars

This recipe is from Healthy Living James.

Ingredients

6 ripe bananas

400 g gluten free oats

1 tsp cinnamon

2 Tsp water

Method

Pre-heat your oven to 200C.

To a large mixing bowl add the peeled bananas and mash with a fork

Now add in the oats, cinnamon and water and mix together.

Line a baking tin and pour in the mix. Press down firmly with the back of a fork to compact it into the tin.

Bake in the oven for 20-25 minutes at 200C.

Remove from the oven, allow to cool for 10 minutes before slicing into bars.

Notes

Store in a sealed container at room temperature for a few days. These bars can also be frozen.  Additional fruit, or nuts could be added. 

Oat and Chocolate Cookies

This recipe is loosely based on Loving It Vegan's Oatmeal Cookies. 

Ingredients
150g rolled oats
125g Dove Farm SR flour

115g vegan butter
100g (200g) light brown  sugar
3 Tsp maple syrup
1 tsp vanilla extract
1 Tsp oat milk

90g vegan chocolate (I used Cadbury's Plant Bar Chocolate with Almonds)

Method

Preheat the oven to 180C.

Cream the vegan butter and brown sugar together. Then add the syrup, vanilla and oat milk. Mix well. 

Add the flour in batches, then the oats. Lastly, add the chopped chocolate, and mix.

Roll the dough into around 20 balls. Place on a lined baking sheet. Give the dough lots of space to spread.

Bake for 12 minutes. The edges should be firm and the tops lightly browned. They will be soft but will firm up while cooling. Remove from the oven and allow to cool and firm up directly on the tray.

Notes

1. Americans use 'oatmeal' to mean 'rolled oats'. Strange, but strange.

2. There was too much sugar in this recipe. It meant the cookies when cooked and cooled had a distinct snap to them. Not the sort of cookies I was after. Next time I'm going to reduce it by 50%.

3. However, I'm going to tweak this recipe with the 200g of sugar and make Florentines. To the mix, I'll add flaked almonds, candied peel, and cranberries. The chocolate will be melted and drizzled over the top.

4. The original recipe said they will keep in a sealed box for 1 week, or 3 months in the freezer. It would be interesting to be able to test either of those claims!

Carrot and Ginger Soup

Ingredients

4 Tsp olive oil

2 tsp ground coriander

1 tsp ground cumin

0.5 tsp ground turmeric

2 large onions, cut into chunks

8 large carrots, cut to chunks

4 parsnips, cut into chunks

1 Tsp chopped garlic

2 Tsp shredded ginger

2 litres vegetable stock

1 tsp dijon mustard

2 Tsp lemon juice

salt and pepper

Method

Heat the oven to 220C.

In a large bowl, mix together the oil, coriander, cumin, and turmeric  Add the onion, parsnips and carrots. Mix well. Spread over a heavy baking sheet, then roast for 30 mins. Add the garlic and ginger. Cook for 5 more minutes.

Put the veggies, stock, mustard and lemon juice into a blender and process until smooth. This will need to be done in batches. 

Bring the soup to a simmer, and check seasoning.

Notes

This soup freezes beautifully. 

It is wonderful with croutons, or a sprinkling of mixed seeds.

Sweet Potato and Black Bean Curry

Ingredients
2 Tsp oil

1 large onion, finely chopped
3 cloves of garlic

1Tsp ginger, grated

700g sweet potato, cubed

1.5 Tsp curry powder

1 tsp ground cinnamon

400g coconut milk

200ml vegetable stock

300g cherry tomatoes

400g black beans

300g green beans

Method

Heat the oven to 200C.

Heat the oil, and par- cook the onion and sweet potato. The idea is to get a bit of colour onto the veggies.  Add the chopped garlic and ginger. Then add the coconut milk, stock, curry powder, lemon zest  and cinnamon. Transfer into an oven-proof dish and cook for 30 minutes.

Add the green beans and black beans, stir, and top with the tomatoes. Cook for another 20 minutes.

Serve with rice.

Notes

The original recipe used lemongrass instead of lemon zest, but I really don't like lemongrass. It also called for 400ml of stock, but this made the dish very, very runny.  

We are not a fan of HOT, so I cut the curry powder down from 3 Tsps to 2. Next time I make it, I'm going to try 1 and a half.

Update - eating curry on a regular basis increases ones tolerance for curry powder. We're back up to 2 tablespoons.

Chocolate Chip Cookies

Ingredients
200g (7 oz) margarine, cold

125g soft light brown sugar
100g caster sugar
1 tsp vanilla extract
250g plain flour (Dove Farm gluten-free)
½ tsp baking powder
½ tsp sodium bicarbonate
200g dark chocolate chips
1 Tbsp non-dairy milk

Method

Preheat the oven to 180C.

Cream the margarine, sugars and vanilla extract. Sift in the flour, baking powder and sodium bicarbonate. Mix until well combined. Add the milk, and then the chocolate chips.

Roll the dough into balls, and place on the baking tray. Leave lots of space as these cookies will spread during cooking.

Bake for around 10 minutes, or until golden brown. Leave to cool on the baking trays.

Asparagus and Basil Pasta

Ingredients

300g penne

300g asparagus

150g cherry tomatoes

40g pine nuts

4 Tsp olive oil

black pepper

50g basil, plus a few sprigs for garnish

Method

Cook the penne until al dente. Drain. 

Peel the bottom third of the asparagus and cut on the diagonal into about 2cm pieces. Rinse and halve the tomatoes. Toast the pine nuts in a dry pan until golden brown and set aside.

Heat the oil in a pan and gently sauté the asparagus pieces for about 5 minutes. Season. Add a little water. When the asparagus is tender add the tomatoes just until warm, about 1 to 2 minutes. Add the drained penne, the pine nuts, and the basil. Toss to combine.

Transfer to plates and serve garnished with basil leaves.

Tofu Tacos

Ingredients

1 Tbsp oil

100g extra firm tofu, drained

3 Tbsp soy sauce

400ml  passata (or can of tomatoes, blended)

1/2 tsp medium curry powder

2 tsp garlic powder

1 tsp cumin

1/2 tsp black pepper

1 can of red kidney beans (~450g)

Method

Crumble the drained tofu into a bowl.

Mix the soy sauce, passata, curry powder, garlic powder, cumin and black pepper.

Heat the oil in a skillet over a medium high heat. Then add the tofu and cook for about 5 minutes. Whilst this is cooking, drain and rinse the kidney beans. Add the kidney beans, and tomato sauce mixture to the tofu and cook for around 10 minutes, stirring occasionally. The mixture will become brown and fragrant.

Serve with tortillas, lettuce, tomato, vegan cheese, and mayo.

Lightly Spiced Chickpeas with Feta

Ingredients

1 can of chickpeas (about 450g) 

1tsp garlic granules 

1tsp cumin 

1/2tsp medium curry powder 

1tsp dried coriander 

3Tsp lemon juice 

3Tsp orange juice 

3 Tsp oil 

50g cranberries 

Method

Heat the chickpeas according to the instructions on the can. Whilst that is happening, mix all of the other ingredients in a bowl. Drain the chickpeas and add to the bowl. Mix well, and put in the fridge, for a few hours, preferably overnight.

Serve with a mix of basmati and wild rice, salad leaves, and small cubes of feta. 

Notes

I used vegan feta. For someone who doesn't like hot, spicy foods, it hit the mark rather nicely. For people who like HOT, you'd need to add a shed-load of chilli powder.