INDIAN

Vegan | Gluten Free Cucumber Raita Dip

in , ,
 

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

Cucumber-Raita-1200x1200-1.jpg

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

in , , ,
 

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.

IMG_0475.jpeg

For more information please go to ILovePotatoes

 

Vegan | Gluten Free Naan Bread

in , , ,
 

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

IMG_0477.jpeg

For more information please see the recipe from FreeFromFairy!