by Sally | Jun 12, 2014 | Recipes
egg, gluten, nut and dairy free
Ideal for summer picnics and lazy afternoon snacks in your garden, this is another great recipe from Alice Sherwood’s ‘Allergy-free Cookbook’. Serve with new potatoes, cherry tomatoes, oatcakes, rice cakes or crudites.
To serve 4 you will need:
200g plain, natural soya or coconut yoghurt
225g cream cheese or silken tofu for dairy-free option. Use 1 tbsp olive oil if using silken tofu.
1-2 tbsp olive oil
zest and juice of 1/2 lemon
1 small garlic clove, skinned & crushed
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh chervil
4 spring onions, finely chopped
ground black pepper to taste
Place all the ingredients in a food processer or blender and whizz until blended. Season to taste. The dip can be stored covered in a fridge for up to 24hrs.
by Sally | Jun 12, 2014 | foods, Recipes
egg, gluten, dairy and nut free
This colourful tasty dip is ideal for parties or make a smaller version for your own vibrant light lunch! The recipe is from Alice Sherwood’s ‘Allergy-free Cookbook’ which has a wealth of ideas for gluten, dairy, egg and nut free meals, snacks and desserts.
For a party sized dish you will need:
3 avocadoes
juice of 1 lemon or lime
450g can refried beans (or use a mixed bean salad and crush the mixture up)
500ml dairy-free soured cream or plain soya yoghurt
1/4 tsp chilli powder
2 green peppers, chopped
340g drained, pitted and halved black olives
8 tomatoes, chopped
1/2 red onion, chopped
750g dairy-free cheese, coarsely grated
chopped coriander and spring onions to garnish
Peel and mash the avocadoes with the lemon or lime juice. In a glass bowl, layer the ingredients starting with the beans as the base, then the avocadoes, soured cream or yoghurt, green peppers, olives, tomatoes and red onion. Top it all with cheese, coriander and spring onions.
by Sally | Jan 16, 2012 | Recipes
The perfect homemade houmous to share with friends
gluten-free, dairy-free, vegan, nut-free
This houmous recipe is from my good friend Gina; an all-round lovely person, artist, gardener, and excellent vegetarian cook.
It makes a generous amount of houmous so it’s ideal for a hungry family or sharing with friends.
Ingredients
400g tin chickpeas – drain and save the liquid
2 tablespoons lemon juice
crushed garlic (as much or as little as you like, depending on how garlicky you want to be)
2 tablespoons light tahini
2 tablespoons extra virgin olive oil
salt & pepper to taste
Liquidize the chickpeas with 4 tablespoons of liquid from the tin.
Add remaining ingredients and liquidize until smooth, adding more water if necessary.
The houmous will keep for 2-3 days in the refrigerator. Enjoy with oatcakes, crispbreads, celery and carrot sticks, or smashed avocado.
You might also enjoy
Chicken Nuggets
Lemon, Feta, and Rosemary Buckwheat Muffins
Flaxseed Flatbread
by Sally | Dec 6, 2011 | Recipes
gluten-free, vegan, dairy-free, nut-free
Millet Salad
Not just for budgies, millet is tasty and nutritious for humans too. It’s a good source of fibre, magnesium, and B-vitamins, and is completely gluten-free.
If you’re stuck in a pasta rut try this colourful millet salad instead. And make a big batch so you’ve got plenty for leftovers the next day.
Ingredients
1 cup millet, rinsed & drained
½ a butternut squash, diced
1 handful of Swiss chard or kale
1 cup green beans, chopped
1tspn minced garlic
1 dessertspoon coconut oil
1 tablespoon of good-quality virgin olive oil or avocado oil
1 handful chopped tomatoes
1 handful chopped parsley
Coat the diced butternut squash in melted coconut oil and roast in a 180* oven.
Bring 1.5 cups water to the boil then simmer the millet till all the water is absorbed.
Gently heat the olive or avocado oil in a shallow frying pan, then add the garlic, chard, and green beans, and lightly sauté until soft.
Toss all the ingredients in a large bowl, and garnish with parsley and tomatoes. Enjoy!
You might also enjoy…
Houmous
Flaxseed Flatbread
Green Bean Soup
To serve 4 you will need: