DIPS

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 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.