Vegan | Gluten Free Chocolate Brownies

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Our go to brownie recipe we use

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INGREDIENTS 

  • 5 tablespoons sunflower oil , plus extra for greasing

  • 200 g dairy-free dark chocolate

  • 170 g self-raising flour

  • 3 heaped teaspoons cocoa powder

  • 180 g golden caster sugar

  • sea salt

  • 1 vanilla pod

  • 230 ml unsweetened organic soya milk

  • 200g pecan nuts



    METHOD

  1. Preheat the oven to 180ºC/350ºF/gas 4. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.

  2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.

  3. Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the oil, soya milk and melted chocolate until combined.

  4. Roughly chop and stir in the remaining chocolate and most of the pecans, reserving a few for the top. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.

  5. Leave to cool for around 5 minutes, turn out onto a wire cooling rack, then serve warm with a scoop of vanilla ice cream, if you’re feeling extra indulgent.

Recipe:

https://www.jamieoliver.com/recipes/chocolate-recipes/vegan-chocolate-brownies/


 

Vegan | Gluten Free African Peanut Stew

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We absolutely love this recipe and use it weekly it’s a delicious and very filling meal recipe taken from Itv

African peanut stew

Rachel Ama’s Vegan Eats 

Serves: 4

INGREDIENTS

For the paste

  • 2 onions, roughly chopped 

  • 5 garlic cloves, roughly chopped 

  • Thumb-sized piece of fresh root ginger, peeled and roughly chopped 

  • 1 tbsp paprika 

  • 2 tsp ground coriander 

  • 1 tsp ground turmeric 

  • 2 tsp ground cumin 

  • 1 tsp ground fenugreek 

  • Pinch of salt 

For the peanut stew

  • 1-2 tbsp peanut oil 

  • 500g sweet potatoes, peeled and diced 

  • 1 x 400g tin of black-eyed peas, drained and rinsed 

  • ½ - 1 fresh red Scotch Bonnet chilli (to taste), deseeded kept in a whole piece. 

  • 3 tbsp tomato puree 

  • 1 x 400g tin chopped tomatoes 

  • 500 ml vegetable stock 

  • 125g natural smooth peanut butter (if you can’t eat peanut butter try almond or cashew butter) 

  • 200g spinach, chopped 

  • 1 tbsp lemon juice 

  • Handful of fresh coriander, chopped 

  • 2 spring onions, finely chopped 

  • 1 fresh red chilli, deseeded and finely sliced 

  • Salt and black pepper 

For the red cabbage slaw

  • ½ small red cabbage, shredded 

  • ½ small white cabbage, shredded 

  • 3 carrots, peeled and coarsely grated 

  • 4 spring onions, finely chopped 

  • 200ml vegan mayonnaise 

  • 1 tbsp fresh lemon juice 

  • Salt and black pepper 

  • Handful of parsley, finely chopped to garnish

METHOD

  • Place all the paste ingredients in a food processor and blitz into a coarse paste

  • Heat 1 tablespoon of the peanut oil in a large, heavy based saucepan or shallow frying pan. Add the paste and sauté over a medium–low heat for 10 minutes, stirring occasionally and adding a little more oil if the paste starts to stick to the pan.

  • Add the sweet potatoes, black-eyed peas, Scotch bonnet chilli (if using – see introduction) and tomato purée and mix to combine. Pour in the tinned tomatoes and vegetable stock, add the peanut butter, season with salt and pepper and stir in well. Cover the pan with a lid and bring to the boil, then reduce the heat and simmer for 25 minutes, stirring occasionally.

  • Remove from the heat and stir in the spinach, leaving it to wilt in the pan for 5 minutes. To finish, add the lemon juice, coriander, spring onions and sliced chillies and check the seasoning, adding more salt and pepper if needed.

  • For the red cabbage slaw: place the cabbage, carrots and spring onions in a large bowl. Add the mayonnaise and lemon juice and mix together well, seasoning to taste with salt and pepper. Transfer to a serving bowl and chill in the fridge for 30 minutes before serving garnishing with the parsley. 

  • Serve the peanut stew with the red cabbage slaw

Recipe:

https://www.itv.com/thismorning/articles/african-peanut-stew-rachel-ama-recipe

 

Vegan | Gluten Free Lentil & Vegetable Soup

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This is a great comforting lunch soup recipes for them cosy days. Recipe adapted from CenterCutCook

This soup goes perfect with out homemade bread recipe.

image from CenterCutCook

image from CenterCutCook

Ingredients 

  • Tablespoon of Olive oil

  • Teaspoon ofGarlic oil

  • 1 leak

  • 1 medium Potato

  • 1 carrot

  • 1/4 turnip

  • 2 sticks of celery

  • 1/2 cup of lentils

  • 1 pint of water

  • Vegetable Stock cube

  • Use what ever vegetables you have in

  • Salt and pepper to taste


Instructions 

  • Add a little olive oil and garlic oil to a large pan

  • Cut up leaks, celery, carrots, Turnip carrot, potato (any vegetables and amounts you have at home)

  • Sauté vegetables on medium heat for 5 minutes in the pan

  • Add vegan stock cube, cover with a pint of water add more if need be

  • At salt and pepper

  • Add 1/2 cup of red lentils

  • Bring to the boil then simmer

  • Cook for around 20 minutes

  • Then you can blend together or eat as it is

  • Add salt and pepper to taste before you serve

For more information Please see CenterCutCook

 

Vegan | Gluten Free Focaccia

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This is a great focaccia easy and quick to make we use Sarah Bakes G Free recipe all the time.

gluten-free-vegan-garlic-herb-focaccia-bread2-600x900.jpg

Image from SarahBakesGFree

INGREDIENTS 

  • 2 cups gluten free flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon sea salt

  • 1 1/2 cups sparkling water

  • 2 tablespoons olive oil

  • 1 tablespoons pure maple syrup or golden syrup

  • 2 tablespoons olive oil

  • 3 gloves minced garlic or 1 tsp of garlic oil

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/4 teaspoon crushed red pepper flakes {optional}

  • 1/4 teaspoon sea salt



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METHOD

  1. Preheat oven 450 degrees. Line large baking sheet with parchment paper.

  2. In small bowl, mix together 2 tablespoons olive oil, garlic, oregano, basil, red pepper flakes and 1/4 teaspoon salt. Set aside.

  3. Whisk together flour blend, baking powder and salt in large mixing bowl. Add sparkling water, 2 tablespoons olive oil and maple syrup. Mix until just blended.

  4. Pour batter into center of baking sheet. Using rubber spatula, smooth out dough to 12x9-inch rectangle, about 1/2-inch thick.

  5. Spread garlic herb oil over top of dough with pastry brush. Using finger, poke indents into dough, 1-inch apart.

  6. Bake bread 20-22 minutes or until golden brown, rotating pan after 10 minutes of baking.

  7. Allow to cool 10 minutes before serving. Slice warm focaccia bread. Best served served warm, right after baking.

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Adaptions 

Rosemary bread 

  • Add fresh rosemary wash and cut up pieces on top of the mixture before baking

Olive bread 

  • Cut up olives add them in the mixture before the prove and put some extra ontop of the bread

Roasted tomato & pepper

  • Cut up tomatoes and peppers and add them ontop of the mixture before cooking

For more information please go to the Sarah Bakes G Free website.

 

Vegan | Gluten Free Hummus

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A great easy versatile dip. We use this recipe from LovingItVegan

This dip is great with our Naan Bread

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INGREDIENTS

  • 2 Tbsp Lemon Juice (Freshly Squeezed)

  • 2 Cloves Garlic (Crushed) or a drizzle of garlic oil

  • 1 15oz (425g) Can Chickpeas (Drained)

  • 1/3 cup (80g) Tahini

  • 3/4 tsp Salt

  • 1/2 tsp Cumin

  • 2 Tbsp Extra Virgin Olive Oil

  • 4 Tbsp Cold Water add a little at a time to see how much you need

  • 1/4 – 1/2 tsp Cayenne Pepper (Optional)*

For Serving:

  • Sprinkle paprika

  • Olive oil For Drizzling)

  • Fresh Parsley (Chopped)

  • Pita Breads or these go great with out homemade naan breads

METHOD

  1. Soak the crushed garlic in the freshly squeezed lemon juice for 5 minutes. Or use a drizzle of garlic oil

  2. Then add the drained chickpeas to the food processor along with the garlic and lemon juice, tahini and 2 Tbsp of cold water and process until chunky.

  3. Then add in the salt, cumin, olive oil and remaining cold water and process until smooth.

  4. Add the cayenne pepper (optional) and process again until smooth. (You can also add these to a bowl and use a hand blender or hand masher.)

 

Vegan | Gluten Free Bread Recipe

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We love this bread recipe from Cotter Crunch it’s easily adapted and we make this weekly. 

Read the recipe here!

image from CotterCrunch

image from CotterCrunch

INGREDIENTS

  • 2/3 cup warm water 95-105F for proofing

  • 3 tsp sugar

  • 3 tsp dry active yeast

  • 3 cup of gluten free flour

  • 1 TBSP baking powder

  • 3 tsp xanthan gum

  • 1 1/2 tsp fine kosher salt

  • 2 Tbsp olive oil

  • 1 TBSP apple cider vinegar

  • 1/2 c to 2/3 cup warm water (extra as needed) *Note* Adjust water usage depending on flour. You want the consistency to be somewhat sticky but not runny. The more water you, the softer the bread.

INSTRUCTIONS

  1. Proof yeast. Place active dry yeast in 2/3 c warm water (95-105 F) and mix with sugar. Let is sit for 5 minutes. If it bubbles, it’s active. Set aside until ready to use.

  2. In a large mixing bowl or stand mixer bowl, whisk/sift together your dry ingredients. Add the yeast mixture together with dry ingredients, then add the oil and vinegar. Mix well, then add 1/2 c of warm water until you get soft sticky dough, similar to pizza dough. If the dough seems too dry (depending on the kind of flour you’re using), mix in any extra water only as needed (2 tbsp – 1/3 c should be enough ).

  3. Knead the dough for 5 minutes in the stand mixer with a dough hook.

  4. If your dough is sticky, that’s ok! Place the dough straight into a parchment lined bread pan – 8×4 or 9×5 pan. Spread dough in pan with wet hands.

  5. Cover pan with cotton towel and place in a warm place until doubled in size. The dough usually takes 70 minutes to 90 minutes to rise. Longer if your environment is cold or too dry.

  6. After dough has risen, gently score the top with serrated knife, dust with flour, then bake in a preheated oven at 350° for 35 to 55 minutes (internal temperature needs to reach 210-212). Brushing with 1 TBSP melted vegan butter 10 minutes before done (optional).

  7. Let bread cool on counter for 10 minutes to 15 minutes before slicing into it. This bread is freezer friendly!

For more information videos and images please go to Cotter Crunch for the main recipe videos and tips!

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ADAPTIONS


Rosemary bread 

  • Add fresh rosemary wash and cut up pieces on top of the dough before baking

Tiger bread 

INGREDIENTS

Doves recipe

  • 15g Rice flour

  • 1 tsp sugar

  • ½ tsp Quick yeast

  • 2 tbsp warm water

  • ½ tbsp oil

INSTRUCTION

Put all the ingredients into a mixing bowl and stir to combine.

  1. Cover and leave to stand in a warm place for at least an hour.

  2. Follow your favorite bread recipe until it is ready for the final proving.

  3. Brush the tiger topping mixture over your loaf.

  4. Leave the loaf to prove and bake as per your recipe.

Olive bread 

  • Cut up green olives add them in the mixture before the prove and put some extra ontop of the bread



Pumpkin seeds & oats

• Add pumpkin seeds and oats on the top of the bread before cooking

 

Vegan | Gluten Free BBQ Beans

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This is the perfect recipe for a quick lunch, very tasty goes amazing with our homemade bread recipe or a jacket potato.

image from BoshTV

image from BoshTV

INGREDIENTS

  • 1⁄2 onion or 1/4 tsp asafoetida

  • 2 garlic cloves or a drizzle garlic oil

  • 1 tbsp olive oil

  • 1 tbsp tomato purée

  • 1⁄4 tsp smoked paprika

  • 1⁄4 tsp chilli powder ( use how ever much you want to make it spicy )

  • 1⁄4 tsp dried thyme

  • 1 tbsp light brown sugar

  • 1 tbsp light soy sauce

  • 1 x 400g tin cannellini beans

  • 2 large or 4 small slices good-quality fresh bread

  • 100g passata or use

  • dairy-free butter, for spreading fresh parsley leaves, to garnish, optional

  • salt and black pepper

METHOD

1.Medium saucepan on a medium heat

2. Peel and finely chop the onion and garlic or use asafoetida and garlic oil

3.Add the olive oil to the pan

4. Add the onion and garlic and stir until the onion is translucent and soft, about 10 minutes

5. Add the tomato purée, smoked paprika, chilli powder, thyme, sugar and soy sauce and stir them into the onions

6. Cook for a further 2 minutes

7. Drain and rinse the cannellini beans, then add them to the pan

8. Stir them around so that they’re covered in the sauce

9. Cook for another 2–3 minutes

10. Put the bread in the toaster or under the grill

11. Pour the passata into the pan and let it simmer until the sauce has

thickened, about 5 minutes

12. Chop the parsley, if using

13. Taste the sauce and season it with pepper and a little salt

14. Take the toast out of the toaster or grill and spread it with dairy-free butter

15. Put the beans on top, sprinkle over the parsley, if using, and serve immediately

For more information look at the Bosh recipe!

These BBQ Beans go amazing with our homemade bread!

 

Vegan | Gluten Free Cucumber Raita Dip

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We make this every time we have a curry we adapted this recipe from JosKitchenLarder, its also a great accompaniment to our Vegetable Pakoras and Naan Bread

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INGREDIENTS

  • 150 g Plain Plant Based Yogurt of your choice, Unsweetened is best

  • 100 g cucumber (skin on, grated) see notes

  • 3 Tbsp chopped fresh coriander, mint or mixture of both

  • 1 tsp apple cider vinegar or lemon juice optional

  • salt to taste

  • toasted cumin seeds or cayenne pepper to garnish optional or a 1/4 tsp cumin, 1/4 tsp turmeric, 1/4 chilli flakes,

Instructions

  • In a medium bowl mix together plant based yogurt, grated cucumber and chopped coriander.

  • Add teaspoon of apple cider vinegar or lemon juice (if using) and give it all a good mix.

  • Season to taste with salt and serve garnished with fresh herbs, toasted cumin seeds or a sprinkle of cayenne pepper.

Notes

  • Nutritional information is approximate, per serving (based on 6 servings) and should be treated as a guideline only.

  • Plain, low sugar or unsweetened, plant based yogurt is the base and flavour carrier for our raita. Choose your favourite and the one that is most neutral in flavour (unless you don’t mind if it’s not).

  • I don't peel or de-seed the cucumber but squeeze as much water out of it as I can. Simply pop it on a sieve over the sink and squeeze with your hand. You can even sprinkle it with a bit of salt, leave it for a few minutes and then squeeze as salt will help to draw the moisture out.

  • If you like your raita really tangy then do not skip apple cider vinegar or lemon juice.

  • Store in a fridge, well covered for up to 3 days. If it thickens and separates simply give it a good mix with a spoon and it will be good to go.

 

Vegan | Gluten Free Vegetable Pakoras

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Our go to Vegetable Pakoras recipe is from ILovePotatoes quick and easy and goes perfect with curry also a tasty snack.

Image from ILovePotatoes

Image from ILovePotatoes

INGREDIENTS

  • 1/2 cup Terrific Trio Little Potatoes, boiled and sliced thin

  • 1 cup Chickpea flour

  • 1/3 cup Unbleached all-purpose flour

  • 1 tsp Ground turmeric

  • 3/4 tsp Salt

  • 1 Tbsp Vegan butter or olive oil, divided

  • 1Small white onion, sliced or 1/4 tsp asafoetida

  • 2 cloves Garlic, sliced or drizzle of garlic oil

  • 1 Tbsp Whole coriander seeds

  • 1 tsp Ground cumin

  • 2 tsp Red chili pepper flakes

  • 3/4 cup Water

  • 2 tsp Lemon juice

  • 1 handful Spinach

  • 1/4 cup Cilantro leaves, roughly chopped For frying

  • Neutral tasting vegetable oil

Creamy Cilantro Sauce:

  • 1 handful Cilantro

  • 1 handful Baby spinach

  • 1/3 cup Water

  • 2 Tbsp Nutritional yeast

  • 1 clove Garlic or garlic oil

  • 1 1/2 Tbsp Olive oil

  • 1 Big pinch of salt

METHOD

  1. In a small dish combine turmeric, cumin, and salt.

  2. Melt two-thirds of the vegan butter in a medium-sized skillet over medium-high heat. Evenly distribute the hot butter over the surface of your skillet.

  3. Add onion and garlic 0r asafoetida garlic oil to the skillet and cook for one minute. Add the potatoes and half of the mixed spices. Stir, and move the vegetables to one side of the skillet.

  4. Add the remaining vegan butter to the other side of the skillet and add the coriander seeds and red chili pepper flakes. Cook, stirring both sides often, while keeping the vegetables mostly separate from the spices. Cook until the onions are tender and translucent and the spices are fragrant. Do not overcook the spices (the potatoes don’t need to be fully cooked).

  5. In a deep, heavy bottomed saucepan, heat one inch of frying oil over medium-high heat. Allow plenty of time for the oil the get hot (between 325°F to 350°F). Or if you want to bake them put the oven on 200 prepare a tray with grease proof paper

  6. In a large bowl, mix together chickpea flour, remaining spices, lemon juice, and water to make a smooth batter.

  7. Gently fold the spinach, cilantro, potatoes, onions, and spices into the batter.

  8. Use a large tablespoon to drop loose spoonfuls of the pakora batter into the frying oil. Don’t compress the batter too much when you scoop it. Cook the first side until deeply golden and crispy, flip and cook the other side. Drain cooked pakoras on cooling rack. Or scoop onto small balls on a baking tray spray with oil and cook for 20 minutes.

  9. Serve with creamy cilantro sauce, chutney, or your favourite dipping sauce (like sweet chili sauce).

  10. Make the Creamy Cilantro Sauce:

  11. Combine all ingredients in a food processor or blender and pulse on high until well-blended with plenty of green flecks left intact.

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For more information please go to ILovePotatoes

 

Vegan | Gluten Free Naan Bread

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This is a great recipe for a quick and easy naan bread that goes perfect with curry’s, we use FreeFromFairy!

Image from FreeFromFairy

Image from FreeFromFairy

INGREDIENTS

  • 100 g Free From Fairy Gluten Free Flour Blend

  • 1 tsp Baking Powder gluten free

  • 1/4 tsp psyllium husk powder or xanthan gum ( we usually add a bit of both)

  • Approx. 100g dairy-free yoghurt the amount will vary depending upon the yoghurt and how thick it is

  • Optional salt

  • Oil coconut oil, dairy-free butter to fry with

METHOD

  1. Put a frying pan over a medium heat or put the oven on 200 degrees & prepare a tray with grease proof paper if you prefer to bake them

  2. Place the flour, baking powder and psyllium in a bowl and mix well to combine. Add the yoghurt until a slightly sticky dough forms. The amount you require will depend upon the thickness of the yoghurt

  3. Either divide the dough into two or keep it as one

  4. Shape the dough into a tear drop shape (or whatever shape you like!) about 1cm thick. This is best done on a non-stick piece of silicone paper

  5. Place a tsp of oil in the frying pan and make sure it coats the pan

  6. Pick the naan up on the paper, turn the paper upside down and drop the bread into the hot pan (be careful with oil splashing you) or place the mixture in a teardrop shape on the greaseproof paper on the tray

  7. Fry for around 3 minutes on each side until golden bake for around 20 mins until brown

  8. Serve with dairy free butter or coconut oil if you like

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For more information please see the recipe from FreeFromFairy!