Shepherd’s Pie – with a twist

gluten-free, dairy free

A slight twist on the original classic, this dish packs in more plant protein and immune boosting beta carotene making it a great winter warmer…

1 onion, chopped

1 celery stick, chopped,

2 cloves of garlic, crushed

2 large carrots, finely chopped

250g minced lamb

400g tinned brown lentils OR dried brown lentils (you may need slightly less in weight of the dried as they plump up when cooked)

150ml beef or vegetable stock

1 tablespoon flour – this can be plain flour or a gluten-free flour

1 tablespoon tomato puree

1tablespoon gluten-free Worcester sauce

1 sprig of fresh rosemary or 1/2 teaspoon of dried

1 large sweet potato

2 large regular potatoes (or equivalent in smaller sized potatoes)

2 teaspoons coconut oil

Peel and chop the regular potatoes and sweet potatoes.  Put in a large pan with boiling water and cook until soft.  In another pan gently heat the coconut oil and cook the onion, celery and garlic until soft.  Add the mince and fry until browned.  Add the flour; stir until combined then add the remaining vegetables and lentils and cook for 3-4 mins.  Add the stock, Worcester sauce, rosemary and tomato puree and cook until thickened.  If using dry lentils, you may need to add more stock, just keep checking as it cooks.  Once the mixture has cooked (about 30 mins) spoon into a shallow ovenproof dish.  Drain and mash the potatoes adding butter or soya spread and seasoning as desired.  Spoon the mash over the meat mixture and bake in the oven at 180* / Gas 4 for 30-40 mins until the potatoes are lightly browned.  Serve with steamed broccoli or peas.

 

Green Bean soup

gluten free option, dairy free option, vegan option, yeast-free option

A fantastic zingy soup packed with protein, magnesium and zinc.  Great for using up all the green beans from the allotment!

60g organic butter OR 1 dessertspoon of coconut oil

2 onions, chopped

30g plain flour OR gluten-free equivalent (buckwheat, potato or gram)

1l vegetable stock

2 cloves of crushed garlic

400g fresh green beans; topped, tailed and chopped.  If fresh beans are unavailable, use frozen.

2 teaspoons grated lemon rind

Juice of 1 lemon

Pumpkin seeds and pine nuts to sprinkle on top

Melt the fat in a large pan.  Add the onions and garlic and cook gently for 2-3mins.  Add the flour, stirring to combine it all together, then gradually add the stock.  Once the liquid has thickened slightly add in the rest of the ingredients and simmer ubntil the beans are cooked.  Blend until smooth and serve topped with pumpkin seeds and pine nuts.

 

Flaxseed Flatbread

gluten free, vegan, dairy free

2 cups ground flax seeds

1 tablespoon baking powder

1 teaspoon salt

1-2 tablespoons Agave syrup (or Xylitol sugar alternative)

5 beaten eggs (or Egg Replacer or 50ml soya milk if avoiding eggs)

½ cup water

1/3 cup olive oil

Preheat oven to 200*C, prepare a 10” X 15” baking pan with oiled greaseproof paper.

Mix the dry ingredients together well.  Add wet ingredients and mix thoroughly.  Let it set for 2-3 minutes to thicken slightly then pour into the pan.  Bread will rise slightly in the centre so spread out more towards the sides to allow for this.  Bake for 20mins until it springs back when you touch the top and/or is visibly browning.  Allow to cool then cut into slices.

Gina’s Houmous

gluten free, dairy free, vegan, nut free

An excellent houmous recipe from my good friend Gina….

400g tin chickpeas

2tblspns lemon juice

crushed garlic (as much or as little as you like!)

2tblspns light tahini

2tblspns olive oil

salt & pepper to taste

Liquidize the chickpeas with 4tblaspns of liquid from the tin.  Add remaining ingredients and liquidize until smooth, adding more water if necessary.

Houmous will keep for 2-3 days in the refridgerator.  Enjoy with oatcakes, crispbreads, celery and carrot sticks, mashed avocado…..

Millet salad

 gluten free, vegan, dairy free, nut free

1 cup millet, rinsed & drained

½ a butternut squash, cubed

1 handful Swiss chard or kale

1 cup green beans, chopped

1tspn minced garlic

3tblspns olive oil

1 handful chopped tomatoes

1 handful chopped parsley

Toss the butternut squash in 2tblspn olive oil and roast in 200* oven.  Bring 1.5cups water to the boil then simmer the millet till all the water is absorbed.  Gently heat remaining olive oil, add garlic, chard & green beans, lightly sauté until just soft.  Toss all the ingredients together in a large bowl, garnish with parsley & tomatoes.  Enjoy!

 

 

 

Chicken Nuggets

gluten free option, dairy free, nut free option

3 x 6oz chicken breasts (for 4 people)

Dry ingredients:  mix a total of 10 tablespoons of any of the following:

oatbran

wheatgerm

ground flaxseeds

ground almonds

polenta

Pinch of garlic powder

1 egg beaten (or egg replacer if avoiding egg)

Preheat oven to 200*C.  Brush a baking sheet with olive oil or coconut oil.  Dice the chicken breasts into cubes.   Put all the dry ingredients’ together in a bowl and mix well.   Dip the chicken into the egg then coat well in the dry mixture.  Place on baking sheet.  Bake for 10-15mins.

Serve with dips, salad, baked beans, oven chips, vegetables, baked potatoes…..whatever you fancy!  Enjoy!