SIDES

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.

 

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!