gluten-free, dairy-free option, vegan option, vegetarian
Perfect for fending off colds as the weather turns damp and cold. Makes enough for 4-5 servings.
500g carrots, peeled and diced
500g butternut squash, peeled and diced
Generous size piece of root ginger (about the size of the end of your thumb) peeled and grated
1 large onion peeled and chopped
1 teaspoon paprika
1 teaspoon ground cumin
Ground black pepper – to taste
1-2 teaspoons ghee / coconut oil
1.5-2l vegetable stock
Optional: soya or cashew cream to drizzle
Melt the ghee or coconut oil in a large pan. Once warmed, add the onion and cook gently for 5 minutes. Add the spices and ginger and stir well.
Add all the vegetables and passatta, stir well, and cook for 2 minutes. Add the stock, bring to the boil, then simmer until vegetables are soft.
Allow to cool, then blend till smooth.
Serve with an extra dash of black pepper and drizzle of soya or cashew cream.
vegan, gluten-free, dairy-free
This recipe comes from Elena Holmes, a fellow nutrition consultant and superb vegan cook! Based on a traditional dish from northern Italy, Elena has added more vegetables and spices to increase the taste, colour and nutritional quality.
200g Gram flour (also sold as chickpea flour)
approximately 400ml water
1 medium leek
1 red onion
1 red pepper
1 large courgette
4-5 medium tomatoes
1 bunch fresh (or dried) sage
Optional spices: crushed chillies, turmeric, curry, smoked paprika – select according to taste
Olive oil to grease the tray and drizzle over the farinata
Pinch of salt
Carefully mix the flour, water and salt until it has the consistency of cream or gravy – use a whisk to avoid lumps. Leave this mixture to rest for 40-60mins.
Preheat the oven to 200°C.
Dice the vegetables and sage. Oil a standard sized baking tray and scatter the veg and sage evenly over it. Add your chosen spices. Pour the flour mixture over the vegetables, drizzle sparingly with olive oil and bake for 25-30mins until the vegetables are cooked andthe farinata has the consistency of soft flat bread. Allow to cool for a few minutes then cut into pieces and serve. Leftovers can be eaten cold the next day.