Stuffed Aubergines (Serves 2)
- Slice 2 aubergines length ways, score the flesh with a knife and then carefully cut out the centre, dice and set aside. Lay the aubergines in a tray, spray some frylight in to the shell and season. Place in an oven at 200 degrees C.
- Finely dice a red onion, a courgette and a yellow pepper. In a large pan, fry off all the chopped vegetables in a little frylight with a tsp crushed garlic until soft.
- Stir in 200ml tomato passata. Add a tsp smoked paprika, oregano and basil and season. Sprinkle in 1/2 tsp chilli flakes and allow to simmer for 5-10 minutes on a low heat.
- Carefully fill the par baked aubergine shells with the vegetable mixture, sprinkle some yeast extract flakes across the top and put back in the oven for 20-30 minutes until cooked through.
Aubergine, Courgette and Lentil Bake with trimmings (Serves 4)
- Using a mandoline, thinly slice one aubergine and 2 courgettes length ways. In a frying pan, use a little frylight and lightly brown off the vegetable slices to soften, season and set aside.
- Dry fry a diced red onion with a tsp crushed garlic until soft. Add a tsp tomato puree and a tbsp water. Pour in a can of cooked green lentils (drained and washed)
- Finely chop a handful of sundried tomatoes and add to the mix.
- In an oven proof dish, layer your vegetables and lentil mix alternating until the dish is full.
- Place in a preheated oven at 220 degrees C for 25 minutes.
- Toast two slices of gluten free, brown bread and blend in a mixer to make breadcrumbs. Mix in 2 tsp garlic granules and 2 tbsp yeast extract flakes. Sprinkle evenly across the top of your vegetable bake and return to the oven for 5-10 minutes until browned.
Roast Potatoes
- Peel and quarter 4 medium potatoes and place in a pan of cold water. Bring to the boil and then simmer for 10 minutes.
- Drain and shake about in a colander to fluff up the edges of the potatoes. Return to the pan.
- In an oven proof dish, measure out 3 tbsp vegetable oil and heat in the oven for about five minutes.
- Whilst this heats up, sprinkle 2 tbsp gluten free plain flour in to the pan of potatoes and season. Shake the potatoes around to ensure they all get a covering.
- Carefully take the preheated dish out of the oven, add your potatoes and return to cook for 20 minutes.
- Every so often, turn the potatoes to ensure all sides brown nicely.
Green and broad beans
- Heat a non-stick pan and pour in frozen green and broad beans-Enough to serve four.
- Season and scatter across a tsp garlic granules, oregano and basil.
- Stir regularly until the beans gain colour and are al dente to taste.
Spicy and Sweet Vegetable Curry (Serves 3)
- Dice the following vegetables in to even sized cubes/pieces; 1 large red onion, 1 yellow pepper, 1 green pepper, 2 courgettes, 1 head of broccoli.
- Heat a tbsp vegetable oil in a large, heavy set pan. Saute the onion with a tsp crushed garlic until soft.
- Add to the pan; 1 tbsp medium curry powder, 1 tsp cumin, 1 tsp paprika, 1 tsp chilli flakes, and a tsp of crushed ginger. Mix through for the spices to release their flavour.
- Add 1/2 tbsp tomato puree and a splash of water to stop the spices browning.
- Pour in all the chopped vegetables and mix through the spice mix. Cook the vegetables for 5-7 minutes, regularly stirring until softened.
- Pour in a tin of chopped tomatoes. Fill the empty can 3/4 full with water and pour in, season the dish and bring to the boil.
- Reduce to a simmer, cover the pan and allow to cook for 10 minutes.
- Serve with fluffy pilau rice or fresh spinach.
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