Category: Vegetarian
Pumpkin gratin
Deb
We have already used pumpkin as a topping for cottage pie, but it also makes a nice dish on its own. This side dish can go with meat or vegetarian meal such as nut roast or oat loaf. A small pumpkin, or half a large one A generous lump of butter Sea salt About 100g feta A large handful of grated cheddar cheese Cut the pumpkin in half and scrape out the seeds. Place both […]
Stuffed mushrooms
Deb
Serves 2 as a main dish, with a salad. Or serves up to 6 as a side dish. 1 red onion 6 large flat mushrooms 125g (4 oz) feta cheese extra virgin olive oil Peel and chop the onion. Saute gently in 1 Tbs of olive oil (or butter) for 5-10 mins till tender. Wipe the mushrooms, and remove the stalks. Brush caps lightly with olive oil, then place gill side down on a tray […]
Gluten-free Carrot cake muffins
Deb
Mix together in a big bowl: 1 cup ground almonds, or ground up crispy almonds or macadamias ¾ cup coconut flour ¼ cup arrowroot (or can use other white GF flours like rice, potato or tapioca) 1 tsp cinnamon 1 tsp mixed spice Beat together in a blender or food processor: 3 eggs 4oz melted coconut oil (or palm oil, or butter) 1 ½ tsp baking soda 1 tsp vanilla essence 4 Tbs rapadura, muscavado […]
Coconut Almond Cookies
Deb
Try these when you feel like Anzac or Krispie biscuits. Makes 18. 1 cup (about 150gm) crispy almonds 1 cup dessicated coconut 2 Tbs arrowroot (for SF, replace with 1 Tbs coconut flour) ½ tsp baking soda ¼ tsp sea salt 1 egg 2 oz melted butter or coconut oil (or a mixture) 1 tsp vanilla essence 6 Tbs maple syrup or rapadura extra arrowroot, if needed Grind the almonds as fine as you can […]
Peanut brownies
Deb
Adapted from Raisin Nut cookies in Nourishing Traditions. If you can tolerate gluten, you can use that recipe, but reduce the flour by 4 Tbs. Then add 4 Tbs cocoa to the second stage. 4 oz butter ½ cup whole yoghurt 1 cup gluten free whole grain flour (eg. Amaranth, buckwheat, brown rice or a combination) ¾ cup rapadura (aim to reduce this to ½ cup over time) 4 Tbs cocoa, sifted 1 tsp vanilla […]
Ginger Crunch
Deb
This recipe is inspired by the Edmonds Ginger Crunch recipe that is found at many Kiwi cake shops or parties, though the base isn’t as crisp. 200g crispy almonds (1.5 cups) or crispy cashews (1.75 cups) * 100gm (4 oz) unrefined sugar (to reduce sugar: 4 Tbs sugar, 1/16 tsp stevia powder) 1 cup arrowroot (to make starch free, replace with ½ cup coconut flour, for a fully SCD legal recipe, see the GF appendix) […]
Almond Macaroons
Deb
1 ½ cups crispy almonds 100gm (about 2 cakes) palm sugar 2 egg whites ½ tsp almond essence Process the almonds and sugar together in the food processor, just till smooth. Immediately add the egg whites and pulse about 10 times. Add the essence and pulse 2-3 more times. The batter should be thick and sticky. The size of the eggs used and the amount of oil in the almonds determines the consistency, so you […]
Low Carb Chocolate Afghans
Deb
Mix together: 100g (4 oz) finely ground almonds 1-2 Tbs unsweetened coconut 1 Tbs cocoa In a separate bowl, partly beat up: 2 egg whites Add, then beat till firm but not dry: 5ml (1 tsp) vanilla essence 5ml (1 tsp) orange essence pinch of salt 1 Tbs glycerine pinch of stevia extract (the white powder) Note: be very careful with the amount, it’s VERY concentrated Fold gently together. Grease a baking tray with butter […]
Kamut scones
Deb
75gm butter, softened 1 1/2 cups kamut (or spelt) flour 125ml plain whole yoghurt 1 egg 2 Tbs rapadura or maple syrup ½ tsp cream of tartar ¼ tsp baking soda 1 tsp vanilla essence pinch sea salt ½ – ¾ cup dried fruit – eg. sultanas, currants or dates approx ½ cup ground almonds, or arrowroot Rub the butter into the flour with your fingertips or in a food processor, till it looks like […]
Low Carb raspberry cupcakes
Deb
Adapted from Breaking The Vicious Cycle, by Elaine Gottschall 2 cups ground crispy almonds ½ cup dried coconut, ground to a powder ¼ cup (4 Tbs) melted butter, coconut oil, coconut cream, yoghurt or kefir 4 tbs liquid or slightly melted honey* ½ teaspoon baking soda pinch sea salt 3 eggs ½ cup fresh or frozen raspberries * This can be reduced, or try a combination of stevia and glycerine. 2 Tbs honey and 1 […]
Chocolate Macadamia Muffins (Makes 10 muffins)
Deb
Mix together thoroughly in a large bowl: 1 cup “crispy” macadamias, ground as fine as you can get them OR ground “crispy” almonds, or ground almonds ½ cup fine dessicated coconut, ground up even finer in food processor ½ cup arrowroot 4 Tbs cocoa, sifted 1 tsp baking soda, sifted 1/2 tsp cream of tartar, sifted pinch of sea salt Beat together: 4 oz butter or coconut oil, melted 4 Tbs rapadura or maple syrup * […]
Gluten Free Fruit Loaf
Deb
1 1/2 cups whole grain, GF flour (eg. Amaranth, buckwheat, brown rice or a combination) 1 ½ cups kefir –OR- 1 cup yoghurt PLUS ½ cup water –OR- 3 Tbs whey or lemon juice PLUS enough warm water to make total liquid = 1 1/2 cups ~3 eggs 125gms (4.5 oz) melted butter or palm or coconut oil 3 Tbs rapadura or maple syrup (optional) ~200gm packet (1 1/2 cups) arrowroot 1 1/2 cup ground crispy almonds […]
Gluten-free, sugar-free Carrot cake
Deb
No added sugar in this recipe. Thanks to Katja for this recipe. Mix together in a big bowl: ¾ cup ground almonds, or ground up crispy almonds ¾ cup fine dessicated coconut, ground up more finely in a food processor 1 teaspoon cinnamon ½ cup of raisins Beat together in a blender or food processor: 2 eggs ½ cup (4oz) melted butter or coconut oil ½ cup applesauce (made from just apples, with no sugar) […]
Karen’s Carrot cake
Deb
Mix together and leave in a warm place overnight: 1 1/2 cups wholemeal flour 3/4 cup Kefir Beat in: 1 small egg 1/4 cup coconut oil or melted butter Then add: 1 cup Shakkar 2 tsp treacle 2 cups grated carrot 1/2 cup raisins 1 cup crispy walnuts (optional) 2 tsp cinnamon 2 tsp mixed spice 1 tsp Baking Powder 1 tsp Baking Soda, dissolved in 1 tbsp hot milk Mix until well combined. Pour […]
Chocolate Cake
Deb
Mix together and leave in warm place overnight: 3 cups wholemeal flour 2 cups Kefir Melt together: 2 tbsp treacle 6 oz butter Add to soaked flour. Then add: 1 cup Shakkar 1/4 cup cocoa 2 tsp Baking Powder 1 small egg, lightly beaten Finally add: 2 tsp Baking Soda, dissolved in 1 tbsp hot milk. Mix until well combined. Bake in greased tin at 175C (350F) for about 40 minutes. Variations: Add ¾ cup […]
Grain Free Tropical Xmas Cake
Deb
Although this is grain free, it’s very high in fruit, so very high carb. So keep it for Christmas or other special occasions and serve with whipped cream, brandy butter or some other form of fat. Day 1 Mix these together thoroughly. Marinate in the fridge for about 24 hours. Stir well several times throughout the day. All the liquid should soak into the fruit. Juice of 1 lemon (save the skins for Day 2) […]
Dark Gluten Free Xmas Cake
Deb
For those that prefer a dark cake, this is beautiful, but because it’s a boiled cake, you don’t need to mature it for a month. It will improve with maturing, but can be eaten the same day, and still be delicious. Again, this is a high carb cake. Take a large pan, and melt together: 1/2 cup water 1/4 cup brandy, rum or extra water Juice of one orange Rind of the orange, plus rind […]
Basic Salad Dressing
Deb
Juice 1-2 lemons and place into a jar or mini blender. For each Tbs of juice, add : 2 Tbs extra virgin olive oil a little sea salt Shake or blend well together. Store in the fridge, but take out 10 mins or so before using, as it will have solidified a bit. Garlic dressing: Add one clove crushed garlic Herb dressing: Add some fresh or dried herbs. Preferably make a bit ahead of time, […]
“Mix & Match” Big Leafy Lunch Salad
Deb
Tear up enough leafy greens to 3/4 fill a large bowl or container. Wash and dry if necessary. Choose from: mesclun greens, lettuce, mizuna, rocket, baby spinach, watercress If you’ve got some fresh herbs, include a little of one, eg: parsley, basil, oregano Pour on 1-2 tsp of basic salad dressing & mix till leaves are well coated. If you’ve run out, squeeze on some lemon juice or balsamic vinegar, pour on a little olive […]
Ceci (spiced chickpeas) & pumpkin salad
Deb
This salad takes a little more prep, but is worth it. It’s better with the pumpkin and ceci hot, so make it at the weekend, or for dinner to go with a steak or roast chicken. First prepare the baked pumpkin: Get a small piece of pumpkin (750g or so), peel the skin off and cut into small cubes, roughly 1.5 to 2 cm. Mix in a bowl with some melted butter or olive oil […]
Coleslaw
Deb
This is a lighter coleslaw than usual, with a simple oil and lemon dressing ¼ of a cabbage, finely chopped 1 medium carrot, grated a slice of red onion finely chopped OR a radish or baby turnip or two, grated basic salad dressing with paprika added Mix together well. At lunchtime, serve with cold meat or chicken and maybe a slice of homemade bread and butter. At dinner, serve with hot meat and potatoes or […]
Chunky bean salad
Deb
Serves 2 as a one-dish vegetarian salad. Or serves 4 as a side dish. Step 1 (Optional) – Cook the eggs If you want hard boiled eggs with the salad, set them to boil now. By the time the rest of the salad is done, they should be ready. Step 2 – Make the dressing In the food processor or blender, zizz up a tin of tomatoes (including the juice). Add a slosh of olive […]
Quinoa “tabbouleh”
Deb
Serves 4-8 First, a recap on cooking the quinoa. Measure out a cup of quinoa and rinse well. Soak for 12 hours in ¾ cup of warm water, plus 2 Tbs whey. Add another ¾ cup and bring to the boil. Simmer, stirring often, till the water is all absorbed and the quinoa is soft. Fluff up with a fork to seperate the grains. This will make about 2 ½ cups. Mix about ½ cup […]
Vegetable stock
Deb
Makes about 1-1 1/4 litres 25 gm/1 oz butter or olive oil About 1kg (2 lbs) mixed vegetables eg. 2 onions, 3 sticks of celery, 2 carrots, 2 broccoli stalks 5 garlic cloves – don’t need to peel them, just cut up 12 peppercorns 2 bay leaves bunch of parsley, or just the stalks a few sprigs of thyme, or 1 tsp dried Scrub and roughly chop the vegetables. Melt the butter in a large […]
Bean & vege soup/stew
Deb
This is a basic winter vege soup. It can be varied in lots of ways, by choosing different veges or different herbs, or by serving it in different ways. Experiment and enjoy. One hint though, it’s best to decide what variation you want to make before you start! Variation 1: Chunky soup with toast Serve as is with a dollop of cream of some kind (optional), and hot buttered toast Variation 2: Thick soup with […]