There are recipies all over the internet for anything which takes your fancy, and i'm sure all you crafty people out there, have libraries full of juicily delicious cookbooks - it's the rules for crafty creative people. So here, I will only post recipies that will do for people with so called "special diets" that is to say, wheat free, gluten free, yeast free, meat free etc., No that doesnt equal boiled rice and lettuce, it just means, no meat, no yeast, no wheat, no gluten, perhaps not even any heat ... so here goes with the first.
Black Bean Chilli:
Soak one cup beans in water for 1 hour, then pressure cook in 2 or 3 times their volume of water for 20 mins (or until cooked). If you don't have a pressure cooker, soak the beans over night, and cook them for an hour and a half with the rest of the ingredients plus extra water.
Sweat one onion in olive oil, and when translucent, add 2 crushed cloves garlic, keeping the heat down so that it doesnt' burn. After swirling that around for a minute or two, add 4 chopped tomatoes, 2 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp chilli powder, 2 tsp stock powder (I use Marigold vegan bouillion), and the black beans with enough black bean cooking liquid to cover. Simmer until everything is nicely cooked and the liquid has reduced to a thick sauce. Add tamari (salty) and fresh lime juice to taste.
Avocado Guacamole
To one chopped (or mashed) avocado, add 1 tbs lime or lemon juice and 1 tbs chopped coriander. Mix together until combined in a texture to your liking.
Tomato Salsa
To 2 chopped fresh tomatoes add one chopped chilli (or to taste), half a finely chopped red onion (or to taste), one tbsp lemon juice and 2 tbs fresh chopped coriander.
Wheat free tortilla's / tortillia chips - you can buy these or make them with or without wheat flour. It is easier with, but not impossible without. Whichever way, it is easiest if you roll them out between 2 layers of cling film.
Combine 1 cup plain flour with 1.5 cup maizemeal, 1 cup warm water, 1 tsp salt and a tbs olive or sunflower oil. Mix into a soft dough. Knead until smooth and then divide into golf ball size portions. Roll out each portion into a circle shape (between the 2 layers of cling film), i find this easiest if I use a thin rolling pin, and turn the dough with each roll but if you cant get a nice round shape then roll it out as best as you can then use a plate to cut round ... Dry fry each round in a dry frying pan on both sides, until the edges begin to curl slightly. Stack the cooked tortillias on a plate covered with a clean tea towel. They will soften as they sit and can be eaten as tortillias. If you want tortillia chips, then divide these rounds into triangles and deep fry until golden brown then drain on scrunched up kitchen towel. Serve immediately.
This recipie, without the sour cream (as pictured) and without the wheat flour which is optional, is therefore, vegan and gluten free. Otherwise, it is vegetarian.
Sweat one onion in olive oil, and when translucent, add 2 crushed cloves garlic, keeping the heat down so that it doesnt' burn. After swirling that around for a minute or two, add 4 chopped tomatoes, 2 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp chilli powder, 2 tsp stock powder (I use Marigold vegan bouillion), and the black beans with enough black bean cooking liquid to cover. Simmer until everything is nicely cooked and the liquid has reduced to a thick sauce. Add tamari (salty) and fresh lime juice to taste.
Avocado Guacamole
To one chopped (or mashed) avocado, add 1 tbs lime or lemon juice and 1 tbs chopped coriander. Mix together until combined in a texture to your liking.
Tomato Salsa
To 2 chopped fresh tomatoes add one chopped chilli (or to taste), half a finely chopped red onion (or to taste), one tbsp lemon juice and 2 tbs fresh chopped coriander.
Wheat free tortilla's / tortillia chips - you can buy these or make them with or without wheat flour. It is easier with, but not impossible without. Whichever way, it is easiest if you roll them out between 2 layers of cling film.
Combine 1 cup plain flour with 1.5 cup maizemeal, 1 cup warm water, 1 tsp salt and a tbs olive or sunflower oil. Mix into a soft dough. Knead until smooth and then divide into golf ball size portions. Roll out each portion into a circle shape (between the 2 layers of cling film), i find this easiest if I use a thin rolling pin, and turn the dough with each roll but if you cant get a nice round shape then roll it out as best as you can then use a plate to cut round ... Dry fry each round in a dry frying pan on both sides, until the edges begin to curl slightly. Stack the cooked tortillias on a plate covered with a clean tea towel. They will soften as they sit and can be eaten as tortillias. If you want tortillia chips, then divide these rounds into triangles and deep fry until golden brown then drain on scrunched up kitchen towel. Serve immediately.
This recipie, without the sour cream (as pictured) and without the wheat flour which is optional, is therefore, vegan and gluten free. Otherwise, it is vegetarian.
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