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.
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:
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.
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…..
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!