Simple, healthy gluten free vegetarian soup. As pictured, you can take it anywhere in a flask, even for a picnic in the snow!
You will need:
Decent slab of butter (or olive oil if making it vegan)
1 sliced onion
2 medium sized potatoes peeled and chopped small
4 sliced leeks
Veg stock (around 2 pints, I use bouillon or you can use any GF stock cube)
Ground rock salt and black pepper
Fry up the onions in your heated oil or butter, add the potatoes and leeks. Stir and cook for around 4 mins until everything is starting to get softer. Then add the veg stock, bring to the boil, add salt & pepper and simmer until the veggies are cooked. Whizz it all up and it’s ready to eat, or be put in a flask for later!
Start the rice with 1 cup of brown rice to 2 cups of water, bring to boil then leave to simmer until the rice has cooked.
Boil the potatoes. Put the spices in hot coconut/olive oil in a wok and add onions, cook until onions are soft. Add in the chopped greens, crushed garlic and potatoes. Stir for about 10 mins or so until the potatoes start to brown on the outside and the greens are cooked through.
Toast the seeds in a dry frying pan for about 5 – 10 mins stirring with a wooden spoon and adding tamari sauce to taste.
This is a delicious recipe which doesn’t take long to make and is bursting with flavour. I like it because it’s something a bit different to what I usually eat.
First I used Deliciously Ella‘s recipe for cashew nut pesto. I love her recipes because they’re all nutritional, gluten & dairy free and always very tasty. She recommends using:
100g cashews for pesto, 1 avocado, 1 and 1/2 squeezed lemons, 25g fresh basil, 4 tablespoons of olive oil, 3 tablespoons of water, 1 clove of garlic and a sprinkle of salt. Just whizz up all the ingredients in your food processor and hey presto you have your pesto!
To go with it I cooked some garlic mushrooms by frying off some chopped mushrooms and allowing them to cook slowly in their own juice (in a frying pan, stirring frequently) before adding a dash of oil and plenty of crushed garlic.
I also fried (can grill if you prefer less oil) some cubes of halloumi and plum tomatoes (whole) in some olive oil and served it all up together with the pesto pasta.
I just landed in Paris after living out in the tropical paradise of Réunion Island. I met a best friend from childhood, called Scout, who came to meet me here from London and the first thing we did after putting down our rucksacks was pop to the local shops and stock up on food.
The great thing about sharing cooking and meal planning with others is there’s lots to exchange and you both come away with new ideas.
We put our heads together to make this deliciously simple Thai dish.
So you will need:
(These quantities serve about 3 people)
A packet of rice noodles
Grated zest of 1 lime
Grated fresh ginger (about a thumb sized chunk)
Half a head of Broccoli
1 big pepper
1 finely chopped chilli (if you can handle the heat!)
Chop the onion into thin slices and start frying it in oil. Put the chilli, ginger and garlic in when the onions are starting to soften. You can add a hint of honey to sweeten it also.
Chuck in the veg, all chopped into thin strips. Once the veg has been stir fried but is still a bit hard, add the coconut milk with the lime zest. Leave it to cook on the hob to simmer for about 10 or 15 minutes.
Cook rice noodles in a seperate pan of boiling water. When ready, drain off the water and mix in with the coconut curry. Add freshly chopped coriander to season.
Arrived home this evening, after a day on an organic farm, feeling absolutely in love with the land here in Réunion island but also a bit homesick. So, I put together a bit of a mix of a meal from what I could find in my cupboards here to remind me of home.
These burgers are kind of like savory pancakes. I had some leftover cooked buckwheat (from a salad I’d made yesterday with roast pumpkin). I mixed the buckwheat up in a bowl with farine de manioc which is kind of like tapioca flour, you can use any type of GF flour to make this recipe work, then I put in an egg, chopped onion, garlic and some spices (mustard seed, cumin, turmeric) and of course salt and pepper. Next I just fried it all up in some olive oil and voila, we have a makeshift burger!
I served it up with broccoli (gotta get your greens in!), and mashed potato – the ultimate comfort food from home.