GLUTEN FREE, LUNCH ZARAMIA AVA GLUTEN FREE, LUNCH ZARAMIA AVA

Vegan | Gluten Free Lentil & Vegetable Soup

 

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

 
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LUNCH, SIDES, DIPS ZARAMIA AVA LUNCH, SIDES, DIPS ZARAMIA AVA

Vegan | Gluten Free Hummus

 

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

This dip is great with our Naan Bread

Vegan-Hummus-7.jpg

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.)

 
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SIDES, LUNCH, GLUTEN FREE, DIPS ZARAMIA AVA SIDES, LUNCH, GLUTEN FREE, DIPS ZARAMIA AVA

Vegan | Gluten Free BBQ Beans

 

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!

 
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GLUTEN FREE, SIDES, INDIAN, LUNCH ZARAMIA AVA GLUTEN FREE, SIDES, INDIAN, LUNCH ZARAMIA AVA

Vegan | Gluten Free Vegetable Pakoras

 

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

 
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