Chocolate Avocado Mousse

This dessert feels decadent, with it's thick and creamy texture and rich, chocolate flavour, it's surprising to see that it only contains 4 ingredients and none of them involve dairy!

This vegan dessert is low in sugar and the measurements can easily increased be to serve more guests at your dinner table.

                                                 
Chocolate Avocado Mousse (V, GF) Serves 2

Ingredients

Flesh of 1 ripe avocado
1 heaped tbsp organic cacao powder
2 1/2 tbsp organic agave nectar
250ml unsweetened almond milk

Method

1. Put the avocado flesh, cacao powder and agave into a food processor or nutri-bullet. 
2. Pour in 150ml of the almond milk and blend the mixture until smooth. 
3. Slowly add in more milk in intervals between blending to reach the desired consistency. It should be thick, but smooth.
4. Spoon in to two ramekins and leave in the fridge for 8 hours or overnight before serving. 

Tips: 

This basic recipe can be adapted to include additional flavours. You could add a dash of vanilla essence or a sprinkle of cinnamon for added sweetness. 

I would recommend a few pieces of finely chopped stem ginger to add a little heat or a couple of teaspoons of amaretto or cherry kirsch. If you are going to add alcohol, reduce the amount of milk and make sure the mousse has long enough to set before serving to your guests.

Vegetable Crust Pizza (GF, VE, LF)

Gluten free pizzas feature in many Italian restaurant menus and supermarket free from aisles these days which is great option for most.

However, if you still struggle with the ingredients included in these alternatives like potato starch, or would like a low carb/low calorie option, this vegetable crust could work for you.
                                      

(Serves 1) 

Ingredients

2 large handfuls of fresh kale
1 head of broccoli, chopped into florets
1 vegetable stock cube, crumbled
1 egg, beaten
1 tsp oregano
1 tsp basil
Frylight

Method

1. Preheat the oven to 180 Degrees C.
2. Using a food processor, finely chop the kale and broccoli. You're looking for the texture of broccoli rice. 
3. Add the remainder of the ingredients and several sprays of frylight to the processor. 
4. Gently pulse until the mixture is well combined and comes together. 
5. Line an oven tray with baking paper and grease with a little frylight. 
6. Using a spatula, scrape the mixture on the prepared tray and gentle press into an even pizza shape, about 1cm in depth. 
7. Bake in the oven for about 20 minutes, until the centre of the base holds to the touch, cool for 5-10 minutes. 
8. Use passata or some tomato puree as your pizza sauce. I used some leftover Sicilian sauce from my previous recipe.
9. Cover with your favourite toppings and a sprinkle of dairy free cheese. I used a lactose free mild cheddar. However, you may prefer a soya or coconut based alternative.
10. Bake in the preheated oven for a further 10 minutes until the pizza browns along the crust and the cheese is melted. 
11. Carefully transfer the pizza to a plate using a large, flat spatula.

You can use other vegetables as substitutes; like cauliflower or sweet potato if you prefer something less green!

Marinaded Salmon - In tandoori spiced yogurt

I love Indian food, but sadly whenever I've been to restaurants or wanted a good Indian takeaway, I have struggled to find options that don't include dairy or gluten. 

I used a lactose free, plain, Greek yoghurt for this universal marinade that would work well on fish, meat or tofu depending on your tastes. You could also use plain, unsweetened soya yogurt if you are allergic to dairy. 

(Serves 2) GF, DF

Ingredients

2 raw salmon steaks, cut into large chunks
2 tbsp dairy free yogurt
1 tsp crushed garlic
1 tsp crushed ginger
1 tsp paprika
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp cayenne pepper
1 tsp agave nectar

Method

1. Mix all the marinade ingredients together well.
2. Gently coat each of the salmon pieces in the marinade to cover all sides and place in an oven proof dish. 

   

3. Cover and place in the fridge for 30 minutes. 

4. Preheat the oven to 180 degrees C and cook the salmon in the dish, uncovered for 25 minutes. 

Alternatively, you could grill the salmon, which would be a quicker option, but also a messy one!

I served mine with slim rice and stir fried vegetables, with plenty of ginger, chilli and garlic. There was some marinade left over which I used as a yogurt dip on the side. 

Sicilian Sauce

This sauce is halfway between a Pepperonata; tomato based sauce with thinly sliced peppers and onions, and a Caponata; Aubergine and tomato sauce with capers.

It's a great accompaniment to meat and fish dishes, especially if you're following a low carbohydrate diet, but still want to feel satisfied by your evening meal.

It's really versatile and can be used as an alternative to passata to go with your gluten free pasta or pizza base.

Tips: Chop the vegetables in to 1cm sized pieces so that they all cook at the same speed. The sauce freezes really well too.

                                  

Sicilian Sauce (Serves 4-6)

Ingredients

1 large aubergine, cubed
1 red pepper, cubed
1/2 yellow pepper. cubed
1 red onion, diced
1 can chopped tomatoes
250g tomato passata
2 garlic cloves, crushed
1.5 tbsp capers
1 tbsp olive oil
1 tbsp dried chilli flakes
1 heaped tsp paprika
1 heaped tsp oregano
1 heaped tsp basil
Seasoning

Method

1. Heat the olive oil in a deep sauce pan, sweat down all of the chopped, fresh vegetables and garlic, stirring regularly until softened. Season and stir; the vegetables should cook for about 10 minutes. 
2. Pour in the passata and tinned tomatoes and mix. 
3. Add all of the herbs and spices and bring to the boil. 
4. Reduce to a low simmer, add the capers and cover. 
5. Allow to slowly cook for 30 minutes, stirring occasionally to avoid it sticking. Season to taste.

I served mine with turkey steaks which had been lightly marinaded in olive oil, lemon juice, rosemary, salt and pepper and then quickly dry fried. Over the next couple of days, the sauce was used in a variety of dishes. 

Vegan Lemon and Honey Posset

I accidentally bought a couple of cartons of silken tofu instead of firm and then struggled to think how I could use them. After a bit of research, it seems that people use this all the time as a dairy alternative for desserts, great for the lactose and dairy free friends or vegans in your life.

I played around with the measurements a little to get the right balance of sweet and tart flavours, but overall was pleasantly surprised by this yummy and low fat pudding!

Serves 6-8 (GF, DF, V)

Ingredients
22oz silken tofu, drained
2/3 cup runny honey
1/2 cup lemon juice, freshly squeezed
2 tbsp lemon zest

Method

1. Place all ingredients in to a blender (I used a Nutribullet).
2. Blend until  all ingredients are combined to a smooth texture.
3. Taste and add more lemon juice or honey to achieve desired flavour. 
4. Spoon into ramekins (size of your choice). I lined mine with a few blueberries before pouring on the mixture. 
5. Refrigerate for 6 hours, or longer if you want a thicker texture. 
6.  Top with berries and lemon zest before serving. 

                             

Butternut Squash, Sweet Potato, Chilli and Coconut Soup

This soup has a creamy texture and is packed full of Asian flavours. I served it with roasted, cumin cauliflower florets and crispy kale for added texture.

You could use a tin of reduced fat coconut milk to reduce the calories if you want to make it more diet friendly.

Serves 4 (GF, DF, V)

Ingredients 

1 large butternut squash, peeled and diced
3 medium sweet potatoes, peeled and cubed
1 large white onion, diced
2 carrots, peeled and chopped
400ml coconut milk
2 garlic cloves, crushed
2 tbsp medium curry powder
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1 tsp dried chilli flakes
1 tsp ginger puree
1 tsp chilli puree
1 tbsp tomato puree
500ml vegetable stock
seasoning
Frylight

To serve

2 cups of cauliflower florets
2 tsp cumin
3 cups dry kale
seasoning

Method

1. In a roasting tray, put the soup vegetables and dried spices in with a little frylight and mix to cover. 
2. Preheat the oven to 200 degrees C and put the vegetables in to cook for 30-40 minutes until soft and slightly browned. 
3. Transfer the vegetables to a large pot, add the 3 purees, vegetable stock, coconut milk and season.
4. Cover with a lid and bring to the boil, reduce to a simmer and cook for 5-10 minutes. 
5. Using a hand blender, pulse the mixture until smooth, season to taste before you serve. 

Cumin cauliflower and crispy kale

1. In a roasting tray, place the cauliflower and sprinkle the cumin, season and spray with a little frylight, mix to cover. 
2. Put the kale in a separate dish, spray with a little frylight and season. 
3. Place the vegetables in the preheated oven at 200 degrees C for 10 minutes. (Ideal to do this whilst the soup mixture is simmering. 

Spanish Chicken

In keeping with the recent sunny weather, this dish has a Mediterranean feel and is ideal for anyone slimming down for the summer too.

It is free from: Gluten, Dairy and Soya.

Spanish Chicken and baby potatoes (Serves 2)

Ingredients

2 large chicken breasts, diced
1 large red onion, thinly sliced
1 large courgette, diced
1 red pepper, diced
1 yellow pepper, diced
2 garlic cloves crushed
400g tomato passata
2 tsp oregano
2 tsp paprika
2 tsp basil
1 tsp chilli puree
Salt and Pepper
Frylight

2 handfuls of baby potatoes

Method

1. Sprinkle half the paprika, oregano and basil over the raw chicken and season, mix to cover.
2. In a large, deep pan, heat a little frylight, add the chicken and brown to cook all sides of the pieces, then set aside. 
3. Add all the chopped vegetables to the pan with the garlic and cook on a high heat, stirring regularly until softened. 
4. Pour in the passata, water, chilli puree, remainder of herbs and season. 
5. Bring to the boil, reduce slightly and cook for 10 minutes for the sauce to reduce and thicken. 
6. Bring a pan of water to the boil and cook the baby potatoes for 15 minutes. 
7. Put the chicken pieces into the sauce, reduce the heat a little and allow the chicken pieces to cook through and absorb the flavours. Simmer for 5 minutes. 
8. Pierce the potatoes to check they are slightly soft, then drain. 
9. Spoon the chicken and sauce on to plates and serve with the baby potatoes.