paprika

Spanish Sweet Potato Omelette (Gluten Free, Soy Free, Dairy Free)

The magic of plants. Is it just me or is everyone else in love with chick pea flour, or besan, gram or whatever? I cannot get enough of this stuff and there’s so much more to this amazing flour than socca,¬†although that really does rock my world ūüėČ Loaded with fibre, protein and a great source of iron this creamy flour needs a little more recognition. It’s great for anyone on a restrictive diet and is really easy to bake with. Oh and makes a great omelette base too……

Spanish Sweet Potato Omelette

This is super simple Spanish sweet potato omelette is free from most aggravating food stuffs. What I mean by that is, there’s absolutely:

NO SOY
NO DAIRY
NO GLUTEN

Spanish Sweet Potato Omelette

Anything is possible. You could probably say this one is an omelette for everyone. An omelette to please all.

This can easily be adjusted according to what you have in your cupboard. I mean potato starch is just something I have but corn starch would be great or at a push just leave it out. I just used potato starch to thicken the mixture slightly but this would be fine without as long as you add the liquid part conservatively.

Spanish Sweet Potato Omelette

This contains over 25 grams of protein, yep that is more than your average pork chop or even a 4 egg omelette. Plants are so cool. This is a complete meal and an ideal lunch, especially when served with wholegrain wraps and salad. Just an idea.

Spanish Sweet Potato Omelette

Spanish Sweet Potato Omelette with Paprika

(serves 1-2)

1 small sweet potato, peeled and chopped into small squares
1/2 red onion, chopped finely
1/2 green pepper, chopped finely
handful spinach, torn roughly

batter:
1 cup chickpea flour
1 tablespoon potato starch
1 tablespoon flaxmeal
1 tablespoon nutritional yeast
sprinkle thyme, salt + pepper
1/2 teaspoon smoked paprika
1 cup almond milk + 1/4 cup water

Method:

  1. Preheat oven to 175 ¬ļ Celsius + place a greased 10 inch pan in the oven.¬†Combine the batter ingredients, whisk thoroughly until no lumps remain. Set aside to thicken for a couple of minutes.
  2. Prepare all veggies + add to the batter. Fold through so the veggies are evenly distributed.
  3. Remove the pan from the oven + add the mixture. Top with tomato + bake for 45-50 minutes.
  4. Remove + serve warm but also great as a cold snack.

Aduki Paprika Stew with Sweet Potato Apricot Dumplings (GF + Vegan)

Because food ruts happens to us all!

Russ and I can get a little stale with our vegan stews. You know how it is, if it aint broke don’t fix it and if it’s your favourite then of course you wanna eat that and not experiment with other stuff. But there’s only so much black bean squash stew and spanish chick peas you can eat before looking at each other and laugh. It’s like a food rut that you choose to be in!

Anyway, this recipe is the result of a Saturday late morning dabble, a rummage through the cupboards and fridge and this stew happened.

Vegan Aduki Bean Stew

Aduki beans, sweet potato, kale, gluten free, zero dairy. Let’s do this.

It is what it is. A healthful, superfood packed stew suitable for vegetarians, vegans, gluten free guys, lactose free kids and hell bent carnivores.

Food for EVERYONE.

aduki bean stew

The beans and mushrooms provide substance, the dumplings give good comfort and the smokey spice of the paprika and apricots give a sweet warmth. It is delicious! I still love my black bean squash stew and Spanish chick peas, I always will!

aduki bean stew

I have no more words. See you soon.

Aduki bean stew vegan

Aduki Paprika stew with sweet potato apricot dumplings

(serves me + Russ)

1 tablespoon olive oil
1 small onion, diced
1 garlic clove, minced
2 celery stalks, chopped finely
1 carrot, chopped into small pieces
10 mushrooms, chopped
2 handfuls kale, torn
1 can aduki beans, drained (240 grams)
1 can chopped tomatoes + 1 of water
1 teaspoon dried thyme
1 teaspoon smoked paprika
seasoning

dumplings:
1/2 cup GF flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
3 apricots, chopped finely
1 small cooked sweet potato, flesh only
1/4 cup water
1 tablespoon soya yoghurt
1 teaspoon chopped dill or parsley
seasoning

method:
1. Heat olive oil over a low heat + add the first 4 ingredients until softened.
2. Add the remaining ingredients + simmer on low for 15 minutes. Add more water if necessary.
3. Combine the dumpling ingredients to form a cookie dough consistency. Form 6 small dumplings or spoon the mixture straight into the pot. Cook, cover for a further 15 minutes.
4. Serve with a sprinkle of herb + crusty bread. Why not?

 

Easy vegan smokey fennel sausages

Smoked fennel vegan sausage

Easy & meat-free!

Supermarkets are chock a block with nicely packaged veggie sausages, both fresh and frozen, so why bother making them yourself? Well, in my opinion the flavours are usually pretty dull, the majority are over processed and I just don’t think shop bought sausages are that good. Anyway, this recipe is really easy, with a professional looking end result so I had to give it a shot. Oh and I’ve been looking for a tasty filler for my lunch rolls and these looked like they could be a contender.

Apparently, the key to homemade sausages is the vital wheat gluten which binds the recipe and is the main ingredient in seitan. I purchased the powder from Ebay, 100 grams at first because new ingredients scare me! When it arrived I noticed it was sold by a fishing bait company‚Ķ‚Ķ..ummmm slight confusion and worry. After sending an email to the company my mind was put at ease – apparently they buy this stuff to sell on as bait! I’m no fisherman so who am I to question?

I used the Post Punk Kitchen’s recipe for inspiration but being short on vital wheat gluten and lacking nutritional yeast and soy sauce there’s quite a deviation. I also formed 6 sausages rather than 4 as the mixture went quite far. I would have preferred to use white beans but completely forgot to buy them so subbed these for kidney beans which were ok. So after confirmation that the key ingredient is meant for human consumption I got to work on this ridiculously easy recipe (pretty much a throw it all in and mix it up). I had no idea what to expect from the vital wheat gluten but it really is quite‚Ķ‚Ķ..well weirdly wonderful I guess. It’s stretchy, glutenous and snaps into any shape formed pre-steaming! During the mixing stage it starts off pretty sticky and then becomes stretchier, ¬†forming a workable sausage ‘meat’. These don’t look the most appetising in the formation stage but once steamed they take on a smoother, ¬†sausage like appearance.

Vegan sausage collage

Vital wheat gluten is fantastic for carrying strong flavours and is pretty robust stuff so it can take a beating in the pan or steamer. These are also a great base for adding other flavours instead of the paprika and fennel. Apricot, apple and sage would work really well in these.

The end product is quite chewy but not in an unpleasant way, I’d make them again!¬†These were enjoyed sliced in a chunky roll with salad, mustard and pickles.

DSC_5020

Smokey Fennel Vegan Sausages

(makes 6-8 sausages)

1/2 cup beans, pre-cooked (cannelini, haricot, kidney)
1/2 cup vegetable stock
1 tablespoon tomato paste
1 garlic clove, grated
100 grams Vital Wheat Gluten
1 teaspoon chilli flakes
1 teaspoon crushed fennel seeds
1 teaspoon sweet paprika
1 teaspoon oregano
1/2 teaspoon of thyme
A healthy twist of cracked black pepper

Method:

  1. Cut out 4-6 square tin foil sheets to set aside. Meanwhile get steaming apparatus ready.
  2. Mash the beans in a bowl so that no whole ones are left. Then add the rest of the ingredients in the order listed.
  3. Divide the dough into 6 pieces and roll into sausage shapes and roll into the foil squares. Be sure to secure them at each end by twisting.
  4. Place in the steamer for 40 minutes.
  5. Unwrap and enjoy straight away or chill for later use.