Beetroot Hummus // Vegan + GF + RSF
21 / 03 / 2020
I know you can buy it in a tub, and it's a pretty generic recipe that exists in countless forms all over the internet - but this one genuinely is exactly what you want it to be, as well as being dead easy. Win! The flavour is like the best store-bought variety except far fresher and creamier. Yes please! A great recipe to include in your meal prep every now and then.
Makes approx. 4 cups
- 1 heaped cup (250g) dried chickpeas
- 1 tsp bicarbonate of soda
- 1/2 cup hulled tahini
- 1/4 cup thoroughly chilled water
- Juice of 3 lemons
- 2 tsp minced garlic (or 2 cloves)
- 2 tsp salt
- 1 tsp ground cumin
- 1 pack of pre-cooked vac-packed beets (about 5 small peeled & cooked beetroot)
- 1 tbsp cold water
- Get your chickpeas soaking for at least a day before you intend to start eating this recipe, by placing the chickpeas in a bowl (or jug to save space) and cover with water, leaving enough room for them to double in size. Pop them in the fridge (unless you live in a very chilly climate/time of year) and let them do their thing for 1-3 days.
- When ready to make your hummus, drain the chickpeas and transfer to a pot, add the bicarb and cover with water. Bring to the boil and then turn the heat down to a simmer, letting them bubble away for 20-25 minutes. Yes, the chickpeas will become incredibly mushy, but this will also cook out the bitter-ness, so it's important to let them keep bubbling away. Scrape off and discard any foam that forms on the top during the cooking process.
- Meanwhile pop the tahini into a bowl, along with the 1/4 cup of cold water. Whisk to emulsify the tahini and thicken into a creamy paste.
- Add the tahini paste into a food processor/blender, along with the lemon juice, garlic, salt, pepper, cumin and beets. Once the chickpeas are cooked, drain and leave to dry off for about 5 minutes. Then add the chickpeas to the food processor/blender and blend until incredibly smooth. Add the 1 tbsp of cold water, if not more (as it will thicken up when chilled) and continue blending into a delicious creamy dip. Taste and adjust seasonings, if needed. Transfer to a container and pop in the fridge to chill. Once cold, devour however you please!
Simple Stress-Free Fruit Tart // Vegan + GF + RSF
01 / 03 / 2020
This tart might look unassuming, but it's flavours are next level! The shell, although crumbly (however, I argue this works in the tarts favor, as you can mop up the crunchy crumbs with the creamy interior - yum), has a caramely note to it, the interior is sweet, vanillary and with a lemony-twang (YUM!) and the fruit provides a refreshing note that marries everything together. Need a simple dessert at your next dinner party or birthday, look no further!
Makes 1 x 24cm (or 9 1/2 inch) fruit cake
- 250g approx. plain sweet vegan biscuits (GF or not), e.g. arrowroot or scotch fingers
- 1/4 cup vegan butter/margarine
- 115g vegan cream cheese (half a tub of Tofutti cream cheese, which is what I recommend)
- 1 1/2 cups natural COYO yogurt
- juice & zest of 1 lemon
- 1 tsp vanilla
- 2 tbsp maple syrup
- fresh fruit to top of your choice
- Pre-heat your oven to 180C, popping the vegan butter/margarine in a heat-proof bowl and into the oven to melt.
- Place the biscuits in the bowl of a food processor (or alternatively bash inside a bag with a rolling pin), and blitz to the texture of fine sand. Add the melted butter and blitz into the texture of wet sand...hmmm.
- Tip into a 24cm/9 1/2 inch (approx.) pie, tart or cake tin, and press the crumbs up the sides (only halfway if using a cake tin) firmly with the back of a spoon, your hands or the damp outside of a glass. Bake in the pre-heated oven for 10 minutes, or until slightly golden & smelling sensational.
- Meanwhile make your filling, by beating the COYO in the bowl of a mix master (or with electric beaters) until thickened. Add in the cream cheese and beat until thoroughly combined. Add the lemon juice & zest, vanilla and maple syrup, beat once more to combine. Transfer the mixture to the fridge to chill and thicken slightly before serving.
- Once the tart shell has cooled, add the creamy filling to it's center and pile on fresh (seasonal even) fruit of your choice. Slice & serve, yes it has a slight crumble to it, but you can mop it up with the creamy filling. Plus, the taste will shut everyone up so don't stress about it's imperfect presentation!
Mushroom & Cannellini Bean Cassoulet // Vegan + GF + RSF
01 / 03 / 2020
Say hello to my new favourite stew!! It's full of herbs, fennel, leek, mushrooms and creamy lil' cannellini beans, making this hella comforting, yet not too rich or heavy. Usually stews have red wine in them, yet you won't find that here – however, it's equally delicious in it's own way, without it. The garlic breadcrumb topping is gloriously delicious, and also incredibly convenient as it means you don't need to make a side of mashed potatoes to mop up the gravy.
I've fed this to a few different people who were poorly at the time, and they all reported back it well & truly hit the spot!
- olive oil
- vegan butter/margarine
- 2 leeks
- 1 large carrot
- 4 large stalks celery
- 1 fennel
- 6 cloves garlic (or 1 tbsp minced garlic)
- 18 button mushrooms
- 2 tsp smoked paprika
- 2 tsp mixed herbs
- 2 x 400g tins cannellini beans, drained & rinsed
- 2 tsp chopped fresh sage leaves
- 2 bay leaves
- 4 sprigs thyme (or 1 tsp dried)
- 1/4 cup plain (GF or not)
- 1/2 cup passata
- 3 cups "chicken" or vegetable stock
- 1 handful parsley, chopped
- salt & pepper
- 4-8 slices bread (GF or not, amount depends on size of slices), preferably slightly stale
- garlic oil
- Pre-heat your oven to 180C and prep your veg, by rinsing the leeks then chopping into thick half moon slices, dicing your carrot & celery, thinly slicing your fennel into half moons and crushing, peeling & chopping your garlic.
- In a large fry-pan or large pot add a couple of tablespoons of olive oil, along with a generous knob of butter. Add the leek, carrot, fennel and garlic to the pan, sautéing until beginning to soften.
- Meanwhile, chop your mushrooms into quarters. Add the mushrooms to the pan, along with the paprika and mixed herbs. Stir to combine, then sauté for a few more minutes until the mushrooms begin to brown & soften.
- Add the drained beans, sage, bay leaves and thyme to the pan and gently stir to combine. Add the plain flour and stir to coat everything. Add the stock, deglazing the bottom of the pan and stir everything together once more. Let bubble away for 5-10 minutes, while you make your topping.
- Add your bread slices to a food processor (don't stress about the quantity, you can't really have to many, only so little that your dish will look a little forlorn). Blitz into breadcrumbs, remove the blade and drizzle over a tbsp or two of garlic oil. Toss with your hands to combine. Season with a sprinkle of salt & toss once more.
- Add the parsley to the stew, and season to finish. Pour the stew into a large baking dish (or a couple of dishes, or keep in the pan if an oven safe dish), then sprinkle over the breadcrumbs. Bake in the pre-heated oven for 30 minutes, until looking golden brown and like a savoury crumble. Dig in - yum.
Fudgy Chocolate Sauce // Vegan + GF
01 / 03 / 2020
A recipe for wickedly good chocolate sauce is long overdue - my apologies! But heavens-to-Betsy, move over red-rover - this is the stuff!! Lusciously thick, sweet, malty, chocolaty goodness that's has no pesky head-ache inducing side-effects, nor lingering coconutty flavor. Just versatile, dead-easy chocolate sauce that you can whip up in moments. Hope you like it as much as I do. Pop it on ice cream, brownies, porridge or your finger. Which ever way, make it!
Makes nearly approx. 400ml (1 1/2 cups)
- 1 x 270ml tin coconut cream
- 1 tbsp golden syrup
- 2 tbsp castor sugar
- 1/4 cup cocoa powder
- 1 tbsp nut butter (almond, or almond blend works well)
- 1 x 100g block vegan dark chocolate (70% or more)
- In a small pot or saucepan, combine the coconut cream, golden syrup, castor sugar and nut butter. Pop over low heat & whisk to combine. Stir occasionally for a minute or two, until warm, smooth & the sugar has dissolved.
- Meanwhile, chop your chocolate into small pieces.
- Take your pot off the heat, then add the chocolate, stirring to melt & incorporate. Give it a minute or two to do its work. Whisk again to form a silky sauce (you can thin it out with a little hot water if need be) & use it on what-ever you like. Store in the fridge, yet know it will set hard, so warm through on a VERY low heat before using.
Comforting Corn Congee Soup // Vegan + GF + RSF
01 / 03 / 2020
If you've never had congee, think of it as a star-anise studded, gingery broth, with spring onions and broken jasmine rice dotted throughout - yum! I concede that this is a stretch, but think of it (if you’ve never and it before) as a sort of Asian-third cousin of chicken noodle soup, except there’s obviously no chicken and instead of noodles, there’s rice. Making it perfect for GF folks who really miss chicken noodle soup, and want a dish that isn’t full of ‘GF-replacements’ that more often than not completely miss the mark. Rather it is its own dish that’s equally as delicious.
This is comfort in a bowl!
- 2 tbsp vegetable oil (e.g. grapeseed)
- 1 bunch spring onions, thinly sliced
- 2 garlic cloves, peeled & chopped (or 2 tsp minced ginger)
- 1 heaped tbsp freshly minced ginger
- 1 star anise
- pinch chilli flakes
- 1 x 420g tin creamed corn
- 3/4 cup jasmine rice
- 2 tbsp white wine
- 1 tbsp soy sauce/tamari (the latter to make GF)
- 2 tsp rice wine vinegar
- 6 cups vegan "chicken" or vegetable stock
- 1 bunch of choi sum/pak choi/bok choi/chinese broccoli, any will do, shredded
- drizzle sesame oil
- Add the vegetable oil to a large pot over medium heat. Add the spring onions, garlic, onion and minced ginger, sauté until the onion has started to soften & everything is heavenly fragrant.
- Add the star anise and chilli flakes. Stir to combine. Add the creamed corn, stirring everything together, then add the rice. Let soak up some of the moisture in the pan for a minute or two, then add the white wine, soy/tamari, rice wine vinegar and stock. Stir everything together. Yes, it will be quite liquidy, but the rice really does soak up a lot of the stock.
- Bring to the boil, turn the heat down to a gentle simmer, then cover with a lid and cook for 30-40 minutes, stirring occasionally. The rice will become tender and then fall apart which is what you want.
- Once the soup is looking thick and creamy, turn off the heat. Season with pepper, add in the shredded greenery and a drizzle of sesame oil. Stir to combine and to wilt/partially cook the greens. Serve & enjoy. If you have leftovers, you'll need to add some more water before re-heating as the starch will thicken it as it cools.