I’ve been fascinated by uttapam for a long time. Uttapam is a Southern Indian gluten free fermented pizza made from urad dal and rice. The last time I ate this it got me thinking… Could I make an Italian type pizza base using red lentils and oats – a Vegan Lentil Pizza? Was it possible?
Until this post I’ve never made proper falafel before! There I’ve said it! It seemed crazy trying to come up with my own falafel recipe if I hadn’t actually made anyone else’s ever. As we follow an oil-free vegan diet I searched for great oil free falafel recipes, which only used traditional ingredients and they seemed quite difficult to find.
So I decided to try converting two popular falafel recipes to baked to find what I was looking for….
I am seriously addicted to Ethiopian Red Lentil Stew and have been looking at different ways I could use the Berbere spice blend which is the base of this stew in new ways. That’s how these burgers were born. They are spicy, rich and bitey, and provide a massive flavour punch.
I’ve been vegan a couple of years now and one of my favourite meals before I went vegan was meatballs with spaghetti. I loved how the herbs in the meatballs melded with the sauce and pasta. Three parts imperfect by themselves but together sheer bliss! So I set out to recreate what I loved in a vegan meatball.
I was watching my friend’s awesome YT channel – Greek Vegan – and she made an amazing orange cake her grandmother used to make. That got me thinking… how would this come up as a breakfast muffin which was oil and gluten free and low in sugar (you can leave the sugar out if you want).
I’m really getting into Ethiopian food and this Spicy Red Lentil Stew ticks all the boxes for me. Quick and easy to make, complex spicing and super healthy. This has become a regular fixture in our house and I hope it does in yours too!
This week Ian from Chef Vegan and I created a video showing 3 delicious and easy ways to cook rice to add some delicious flavours. We made Cumin Rice, Lemon Rice and Nasi Kuning (recipe inspired by Daily Cooking Quest).
Simple ingredients and quick and easy – let’s make boiled rice tasty!!
Sweet and sour is one of those tastes that can be associated with unhealthy takeaway and not whole foods. This sweet and sour is different. Using only a few ingredients and simple to make you can have sweet and sour anytime you like.
These gluten free, low fat alternatives to traditional stuffing maintain the juiciness and taste of normal bread based stuffings, thanks to the addition of apple sauce and chestnuts. Delicious on their own or with a nut or seitan roast these are a great additions to any Christmas or celebratory table.
Inspired by Finnish potato flatbread this gluten free version is the business. Using oat flour and mashed potatoes these are easy to make and delicious served with a dip. Once you try it I guarantee you’ll want to make this over and over again!
It’s worth noting that these are denser than normal flatbreads because they are unleavened and gluten free.
Prep time: 15 minutes
Cooking time: 20 minutes
300g oat flour
400g mashed potatoes
200ml plant mylk
Salt & pepper to taste
1 tsp thyme
1tsp garlic powder
1tbsp chia seeds combined with 3 tbsp of hot water (chia egg)
15g sesame seeds
240g white bean
2 carrots chopped into slices and cooked
Juice of 1 lemon
1 tsp Ras El Hanout spice blend
1 tsp garlic powder
Salt & pepper to taste
Preheat your oven 180°c fan / 200°c / 400°f
In a mug make chia egg – mix thoroughly and leave to stand
In a large bowl add the mashed potatoes and plant mylk and mix thoroughly
Add salt, thyme, pepper, garlic powder and sesame seeds
Mix in oat flour in two batches until a sticky dough is starting to form
Knead the dough gently with your hands until it forms into a dough ball
Split dough ball into 8 pieces and spread out into 3mm thick flatbreads using your hands or a rolling pin
Bake for 20 – 25 minutes
Wrap flatbreads in a towel straight out of the oven to keep them soft and pliable
In a food processor or blender blend white beans, cooked carrots, tahini, lemon juice, Ras El Hanout spice, garlic powder, salt and pepper until smooth