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Vegan, Gluten Free Spinach Chickpea Crepes

Saturday, February 09, 2019

Spinach Chickpea crepes are a great vegan and gluten-free alternative to classic crepes and they’re so GOOD filled with heaps of shredded veggies and mushroom-pâté inspired by Tin and Thyme. You can serve this as an appetizer or with extra portion of salad or soup as a light lunch.

Crepes	To Serve
120 g Chickpea flour 60 g Potato starch 60 g Spinach leaves 1/2 tsp Garlic salt 270 ml Water	Mushroom pâté (recipe here by Tin and Thyme) Shredded black radish Shredded Carrot Shredded bell pepper

Place all the ingredients in a mixing bowl. Use an immersion blender to process everything until you have a smooth batter. Cover with plastic wrap. Set aside at room temperature for 30 mins to rest.
Heat a 22-cm non-stick skillet over medium flame. Brush the skillet with a bit of coconut oil. Pour about 1/3 cup of the batter into the hot skillet while quickly tilting the skillet in a circular motion to swirl batter to evenly cover the base.
Cook for 1- 2 minutes on medium heat, or until the crepe is dry on the surface and crisp around the edges. Flip the crepe and cook on the other side for a further 1 minute. Transfer to a plate. Cover loosely with foil to prevent the crepe drying out. Repeat with the remaining batter to make 8 crepes.
To serve, spread some mushroom pâté over the crepe, and top with shredded vegetables. Roll up firmly to enclose filling and enjoy!

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Stirfried Brussels Sprouts with Beluga Lentils

Thursday, November 01, 2018

Brussels sprouts flourish this time of year. Put this hearty winter veggie and beluga lentils together in this delicious and nutritious vegetarian meal tossed with a simple balsamic vinegar dressing.

180 g Beluga lentils
400 ml Water
500 g Brussels sprouts, trimmed and washed
Salt
50 g Sundried tomatoes, sliced
1 Shallot, diced
3 tbsp Ghee
20 g Raisins
50 ml Organic apple juice
50 ml Chicken broth
1 tbsp Maple syrup
2 tbsp Balsamic vinegar
Freshly ground peppers
Parsley leaves

Cover the lentils with water in a medium pot. Cook, covered, for 20 minutes until tender. At the meantime, bring a large pot of water to boil. Add salt to taste and brussels sprouts. Cook for 10 minutes. Drain and set aside.
Slice the sundried tomatoes and finely dice the shallot. Melt the ghee in a skillet. Add in diced shallot and stir until aromatic. Add in brussels sprouts and cook for 3 minutes. Now add in sliced tomatoes and raisins and cook 3 more minutes.
Pour in apple juice and chicken broth and cook 3 more minutes. Fold in lentils, season with maple syrup, balsamic vinegar, salt and pepper. Toss gently to combine. Garnish with parsley and serve.

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Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Thursday, August 16, 2018

Falafel gets a healthy makeover! These flavourful baked falafels are better than the real deal, because they are made with cauliflower, broccoli sprouts, white beans, almonds and einkorn flour! It makes a great lunch paired with salad greens, extra roasted cauliflowers, Feta and a refreshing yoghurt dressing.

Cauliflower Falafel	Cumin Roasted Cauliflower	Salad & Yoghurt Dressing
100 g White beans, cooked 150 g Cauliflower florets 1 clove Garlic, peeled 2 tbsp Broccoli seed sprouts 1 Egg, medium 30 g Almonds, ground 60 g Einkorn flour 1/4 tsp Baking powder 1/4 tsp Chilli flakes 1/2 tsp Cumin seed powder 1 tsp Salt 1 tsp Olive oil	500 g Cauliflower, cut into 5cm florets 1 tbsp Olive oil 1 tsp Cumin seeds Salt and black pepper	200 g Plain full fat yoghurt 1 clove, Garlic, minced 2 tbsp Freshly squeezed lemon juice 1 tsp Olive oil 2 tbsp Broccoli seed sprouts Salt and white pepper 80 g Salad greens 1 Onion, peeled and sliced 2-3 Cherry radishes, cut into wedges 50 g Feta, crumbled

Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with half of the olive oil.
Drain the white beans and place them in a processor together with cauliflower florets, garlic, broccoli seed sprouts and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
In a large bowl, toss the cauliflower, oil, and cumin to coat. Season to taste with salt and freshly ground black pepper and toss again to coat well. Arrange cauliflower in a single layer on a large, heavy baking tray and roast in 200C/400F hot oven for 30 mins, or until tender and golden brown.
Mix yoghurt, minced garlic, lemon juice, olive oil, and broccoli seed sprouts together. Season with salt and white pepper powder.
Place salad greens, sliced onions and cherry radishes on a serving platter. Crumble the feta over and top with cauliflower falafels. Serve with cumin cauliflowers and yoghurt dressing.

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Beluga Lentil Salad with Padrón Peppers and Sweet Potatoes

Wednesday, July 11, 2018

This feel-good salad with two of my favorite things, lentils and sweet potatoes, partnered with heirloom peppers and sundried tomatoes to create a dish that's filling, healthy and delicious. By providing both high fiber and protein, the lentils make this salad filling enough to be a meal by itself or a side dish with your favourite grilled chicken or salmon.

Salad	Dressing
250 g Beluga lentils 700 ml Water 600 g Sweet potatoes, peeled and cut into thick slices 250 g Padrón peppers 2 tbsp Olive oil 3 Sundried tomatoes, sliced 3 Cherry radishes, sliced 1 tbsp Chives, chopped Lollo Bianco	1 tbsp Sherry vinegar 1 tbsp Fresh lemon juice 5 tbsp Olive oil 1 clove Garlic, minced 1 tsp Fresh thyme leaves Sea salt and freshly ground black pepper

Rinse beluga lentils under running water. Drain and place them in a medium saucepan. Add the water and bring it to a simmer over medium-high heat. Continue to cook them over low heat, stirring occasionally and adding liquid if necessary, until the lentils are tender but not mushy, 25-30 minutes.
While lentils cook, preheat oven to 200C/400F. Toss the sweet potato slices with 1 tbsp of olive oil and season with salt and pepper. Arrange them in a single layer on a parchment-lined baking tray. Bake for 30 minutes until golden brown.
Toss padrón peppers with 1 tablespoon of olive oil until completely combined. Roast at 200C/400F for 10-15 minutes until the pepper skins start to blister and brown. Sprinkle them with a little sea salt.
To prepare the salad dressing, combine all of the ingredients and whisk until thoroughly blended.
Drain lentils and place them in a large bowl. Add in sliced dried tomatoes, cherry radishes and chopped chives. Pour in half of the dressing and toss until combined.
Arrange lollo bianco in two salad bowls or one large platter, then top with roasted sweet potatoes, beluga lentils and padrón peppers atop. Serve with the rest of dressing.

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Broccoli Mung Bean Falafel

Wednesday, May 09, 2018

There is nothing better than homemade falafel and these baked broccoli falafels with mung beans are super easy, healthy, and flavourful. Enjoy them for a meat free lunch or dinner with avocado sauce or garlicky-yoghurt dressing.

Falafel	Roasted Sweet Potato	Avocado Sauce
100 g Mung beans, cooked 150 g Broccoli florets 1 Large garlic clove 2 tbsp Parsley, chopped 1 Egg 30 g Pumpkin seeds, ground 60 g Whole einkorn flour 1/4 tsp Baking powder 1/2 tsp Coriander powder 1/2 tsp Smoked paprika powder 1 tsp Salt 1 tsp Olive oil	700 g Sweet potatoes, cut into bite sized pieces 1 large clove Garlic, sliced 1/2 tsp Coriander powder 1/2 tsp Cumin powder 1 1/2 tbsp Olive oil Sea salt and freshly ground black pepper, to taste	150 g Greek Yoghurt 1 Ripe avocado 2 Pickled green chillies 1 tbsp Freshly squeezed lime juice 1 handful Flat parsley Sea salt & pepper to taste

Preheat the oven to 200C/400F. Line a baking tray with baking paper. Brush the baking paper with 1/2 teaspoon of olive oil.
Drain the mung beans and place them in a processor together with broccoli florets, garlic, parsley and egg. Process all the ingredients until smooth. Add in ground almonds, einkorn flour, baking powder, chilli flakes, cumin powder, and salt. Process again until well combined.
Using 2 tablespoons to form 10 falafels and place them on the prepared baking tray. Brush the falafels with the remaining olive oil. Bake in the middle of hot oven for 30 minutes until lightly golden brown.
Place sweet potato cubes, garlic, cumin, coriander and oil in a large roasting pan. Toss to combine. Season and roast at 200C/400F for 30 minutes until tender.
Place yoghurt, avocado, pickled chillies, lime juice, and parsley for the sauce into a blender and whiz until smooth. Season with salt and pepper. Serve falafels with roasted sweet potato and avocado sauce.

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Heart-shaped Purple Cabbage Salad with Chickpea Tofu

Thursday, May 03, 2018

Add a burst of colour to your plate with this crunchy, healthful, and delicious Heart-shaped Purple Cabbage Salad with Chickpea Tofu.
Heart-shaped cabbage, also called conehead cabbage, or Filderkraut, is an ancient cabbage variety native to Filder, Germany. It offers a mild, sweet flavour and tender texture. It can be used to make coleslaw, added to fish tacos and lend texture to mixed green salads.

Balsamic Dressing	Salad
100 ml Olive oil 3 tbsp Balsamic vinegar 1 clove Garlic, minced Salt and pepper to taste	1/2 head Heart-shaped purple cabbage, thinly sliced 1 Red onion, peeled and sliced 3 Scallions, chopped 2 Pickled chilli peppers, thinly sliced A handful of salad greens Turmeric chickpea tofu, diced 50 g Honey roasted almonds, chopped

Combine together olive oil, balsamic vinegar and minced garlic. Taste and season with salt and pepper.
Place thinly sliced heart-shaped cabbage, red onion, scallions and sliced pickled chilli peppers in a salad bowl. Add in balsamic dressing and toss.
Arrange some salad greens on a serving platter and top with cabbage well tossed cabbage salad. Garnish with the turmeric chickpea tofu and honey roasted almonds.

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Turmeric Chickpea Tofu - Vegan, Gluten-free, Soya-free, Nut-free

Thursday, March 29, 2018

A soya-free alternative to traditional tofu, this Chickpea Tofu (here is the original recipe) has a creamy-firm texture similar to classic tofu and is easy to pull off at home with just a few basic ingredients and super tasty too. Chickpea tofu is a traditional food originally from Burma, and often referred to as Burmese tofu or Shan tofu. It's great as the party snack or salad topper.

100 g Chickpea flour
1 tsp Turmeric powder
1/4 tsp Freshly ground black pepper
1 tsp Sea salt
700 ml Water
2-3 tbsp Olive oil
Hot chilli sauce for serving
Sliced scallions for serving

Lightly oil an 8-9 inch baking dish or casserole dish, set aside. Whisk chickpea flour, turmeric powder, black pepper, salt, and 1/3 of water in a large saucepan. Let sit 10 minutes to hydrate, whisking occasionally to break up any lumps.
Whisk in the remaining water. Heat over medium-high, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon until very thick and beginning to stick to bottom of pot, 6–8 minutes. Chickpea tofu is ready if you see a thin film on the bottom of the saucepan.
Pour the thick mixture into the prepared baking dish and smooth top. Let cool until set at room temperature, about an hour.
Gently turn out tofu onto a cutting board and cut into about 15-18 rectangles. Heat half of the oil in a large nonstick skillet over medium-high. Carefully add half of tofu and cook until golden and crisp, 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tofu and oil.
Arrange tofu on a platter and top with scallions and serve with dipping sauce alongside.

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Thai Curry Roasted Cauliflower Salad with Chickpea and Pomegranate

Thursday, December 07, 2017

A Thai-inspired, Paleo friendly salad that's perfect for the holiday season because of its festive colours and wonderful flavours. It's mildly spicy, gluten-free, and makes a hearty vegetarian main course salad or the perfect side dish for grilled meat or seafood. You can also crumble in some feta, but it is very delicious just as it is.

1 head / 750 g Cauliflower, cut into large florets
1 tbsp Thai red curry paste
2 tbsp Olive oil
Sea salt
1 cup Pomegranate seeds
Crispy Moroccan spiced chickpeas
Parsley leaves, chopped

Preheat oven to 200C/400F. Combine cauliflower florets, red curry paste and olive oil in a large bowl.
Place the cauliflower in a large oven tray lined with baking paper and roast for 40 minutes or until cooked through and charred. Taste and season with sea salt.
Add in pomegranate seeds and crispy chickpeas. Scatter the chopped parsley over and serve.

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Sweet Potato Soup with Moroccan spiced Chickpeas

Thursday, November 16, 2017

A thick and smooth sweet potato soup with crisp Moroccan spiced chickpeas to make this vegetarian winter warmer extra delicious and flavourful. You can easily veganize this soup serving it with coconut or soya yoghurt instead of Greek yoghurt.

Soup	Moroccan Spiced Chickpeas
1 tbsp Extra virgin olive oil 1 tsp Cumin powder 2 Brown onions, finely chopped 2 Garlic cloves, crushed 1-2 tsp Harissa paste, to taste 800 g Sweet potatoes, peeled, cut into 5cm pieces 1000 ml Vegetable broth Greek yoghurt, to serve Coriander leaves, to serve (optional)	2 tsp Extra virgin olive oil 400 g Cooked chickpeas, rinsed, drained, patted dry 2 tsp Moroccan spice mix Sea salt and pepper to taste

Heat the oil in a large frying pan over medium heat. Add cumin. Cook, stirring, for 30 seconds or until aromatic. Add onion. Cook, stirring, for 3-4 minutes or until softened. Add garlic and harissa. Cook, stirring, for 2 minutes or until aromatic. Add in chopped sweet potatoes. Cook, stirring, for a minute. Season with salt and pepper.
Cover and bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until the sweet potato is tender.
Meanwhile, preheat oven to 220C/410F. Pat the chickpeas dry with paper towel. Line a large baking tray with non-stick baking paper.
Combine the oil and Moroccan spice mix in a small bowl. Toss the chickpeas with the spice and season with salt. Spread the chickpeas, in a single layer, on the prepared tray. Bake for 25 minutes or until golden and crisp.
Blend the soup with an immersion blender until smooth. Divide soup among bowls. Top with yoghurt and chickpea mixture and sprinkle with coriander, if using.

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Green Pea Einkorn Pancakes

Thursday, October 19, 2017

Create a healthy, filling and deliciously different vegetarian meal with these irresistible green pea pancakes. It can be whipped up in less than 30 minutes and are best served with Quark or ricotta and a side salad.

400 g Frozen green peas
750 ml Boiling water
120 ml Buttermilk
2 Eggs
100 g Einkorn flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
Freshly ground black pepper
20 g Coconut oil for cooking

Place frozen green peas in a bowl and pour in boiling water. Leave it aside for 5 minutes. Drain well.
Process green peas, buttermilk, eggs, einkorn flour, baking powder, salt and freshly milled black pepper to taste until incorporated and smooth.
Heat 1 teaspoon coconut oil in a non-stick skillet over medium heat. Add in 1 heaped tablespoon of batter and cook for 3 minutes each side or until golden. Transfer to a plate. Cover to keep warm. Repeat with remaining coconut oil and batter to make 12 pancakes.

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Baked Green Pea Falafel - Vegan, Gluten-Free

Thursday, August 03, 2017

This delicious traditional Middle Eastern favourite dish is vegan, gluten free and packed with flavour, perfect for a weeknight dinner. You can use them to fill pita pocket or tortilla, or enjoy them on a bed of seasonal salad with either yoghurt dressing or tahini sauce.

200 g Dried green peas, shelled
2 Shallots, chopped
2 clove Garlic, minced
1 bunch Flat leaf parsley
1 bunch Mint leaves
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
1 tsp Chilli powder
Sea salt to taste
1 tsp Baking soda
1-2 tbsp Coconut oil, melted

Place the shelled peas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
Preheat oven to 200C/400F. Place the drained peas, chopped shallots, minced garlic, parsley, mint leaves, spices and baking soda in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
Line a baking tray with non-stick baking paper. Divide the mixture into 18 to 20 portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and brush with melted coconut oil. Bake for 12-15 minutes or until light golden brown. Serve with yoghurt or tahini sauce.

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Spring Salad with Flaxseed Oil Vinaigrette

Thursday, May 25, 2017

Now that spring is in full swing and one of my favourite ways to enjoy all the spring produce is in fresh salads. This is a very simple yet delicious vegan springtime salad with tender lollo bionda, chickpeas, white asparagus tips, pine nuts and fresh berries tossed in a flaxseed oil dressing.

Salad	Flaxseed Oil Dressing
1/2 head Lollo bionda / leaf lettuce, chopped 150 g Chickpeas, cooked and drained 10 Strawberries, trimmed and halved 50 g Blueberries 50 g Raspberries 12 White asparagus tips A handful pine nuts, dry toasted Basil	60 ml Flaxseed oil Freshly pressed juice of 1 lemon 1 tbsp Maple syrup 1 clove Garlic, minced 1/2 tsp Dijon mustard Tri-colour peppercorns, freshly milled Sea salt

Place all the ingredients for the dressing in a glass jar, close the lid and shake vigorously to mix well. Either use immediately or store it in the fridge until ready to use. Keeps for up to 1 week. Shake well before using.
Place chopped lollo bionda leaves in two serving bowls. Add in cooked chickpeas and berries. Arrange the white asparagus tips on top and sprinkle the toasted pine nuts over. Garnish with basil leaves.
Drizzle enough of the dressing over and gently toss to combine. Serve!

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Vegan, Gluten Free Spinach Chickpea Crepes

Stirfried Brussels Sprouts with Beluga Lentils

Baked Cauliflower Falafel with Almonds and Broccoli Seed Sprouts

Beluga Lentil Salad with Padrón Peppers and Sweet Potatoes

Broccoli Mung Bean Falafel

Heart-shaped Purple Cabbage Salad with Chickpea Tofu

Turmeric Chickpea Tofu - Vegan, Gluten-free, Soya-free, Nut-free

Thai Curry Roasted Cauliflower Salad with Chickpea and Pomegranate

Sweet Potato Soup with Moroccan spiced Chickpeas

Green Pea Einkorn Pancakes

Baked Green Pea Falafel - Vegan, Gluten-Free

Spring Salad with Flaxseed Oil Vinaigrette

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