Print Leek, fennel, apple and turmeric soup Before you start telling yourself “this is just a weird ass combination of ingredients” just give it a try and I promise you won’t regret it. It is healthy, full of vitamin C thanks to the fennel, […]
Print Vegan creamy cauliflower garlic soup A yummy, thick and creamy soup that will warm up your heart. Course Soup Cuisine gluten free, vegan Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 2 Author Amandine Ingredients 1/2 head cauliflower […]
Vegan and Gluten-Free Tabbouleh
This is a very popular summer dish in France which is originally a middle eastern salad. It is accidentally vegan so will make things easier when you'll take it to your next family lunch or BBQ with friends. It's refreshing, very tasteful and I still haven't met anyone who doesn't love it !
It is suppose to be made with bulgur, in France we do it with couscous, but in order to make in gluten-free I am using quinoa, you can also use amaranth.
- 1 cup uncooked quinoa
- 1/2 cup green onions finely chopped
- 1/2 cup cilantro* finely chopped
- 1/2 cup mint* finely chopped
- 1/2 cup cucumber in very small cubes
- 1/2 cup tomatoes* in very small cubes
- 1/4 cup celery in very small cubes
- 2 Tbsp olive oil
- 1 juice of a lemon
- Salt and pepper to taste
Cook your quinoa according to the instructions on your packaging. Once cooked let it sit for 5 min and run cold water over it to cool it down.
Chopped and cut all the other ingredients from green onions to celery and put them in a large bowl.
Add the cold quinoa.
Add the oil, the lemon juice and salt & pepper and mix gently.
Allow to sit for at least 1h in the fridge before eating so that all the different flavours can reveal themselves.
* cilantro and mint : I love my tabbouleh to be very flavorsome so I use a loose (not packed ) 1/2 cup of each but feel free to adjust this.
*tomatoes: use your favourite ones, I use cherry tomatoes.
Print Vegan “tuna” chickpea Use to make sandwiches, tartines or just to add to your Buddha bowl, it’s delicious, easy and so filling. Course lunch, Main Course, Salad Cuisine gluten free, vegan Prep Time 10 minutes Servings 2 people Author Amandine Ingredients 1 can […]
Vegan and Gluten-Free Stuffed Vegetables
Filling, hearty, delicious stuffed vegetables full of good thing and low fat.
You don't need big tomatoes and peppers, only wide enough to be able to fill them up. You can either use a normal size courgettes and stuff it or like I did, a very small one that you'll use just for the stuffing.
- 1 1/2 cup cooked rice
- 2 red peppers
- 2 tomatoes
- 1 small courgette finely chopped
- 1 Tbsp olive oil
- 1 onion finely sliced
- 2 garlic cloves very finely chopped
- 1 celeri stalk finely chopped
- 2 Tbsp tomato paste
- 1 Tbsp nutritional yeast or more to taste
- 1/4 tsp of each, dried oregano and basil
- 1/4 tsp of each paprika and cumin optional
- salt and pepper to taste
Preheat your oven at 200 degrees C. Cook your rice.
Cut the tops of the peppers and tomatoes, these will be the lids. Scoop out the pepper seeds and discard. Scoop out the flesh of the tomatoes and save in a small bowl, try to keep as much juice as possible.
Diced and chopped all your vegetables, tomato flesh, onions and garlic, the smallest possible.
In a frying pan, heat up the olive oil and saute the onion and garlic for a couple of minutes. Then add celeri, courgette and tomato flesh. Cook for 3min then add the tomato paste. Cook for another couple of minutes. You only want them just soften and well mix together.
In a bowl, add the cooked rice, the mixed vegetables and the remaining ingredients and mix.
Put the tomatoes and red peppers in an oven dish. Fill them up with the mixture.
Then close them back with their lids.
Cover the dish with foil and put in the oven for 30 min. Remove the foil and cook for another 15 min or until peppers are cooked through.
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Bbq Pulled Jackfruit Burger and Sweet Potatoes Fries
Move away Bbq pulled jackfruit coming through ! OH. MY GOD. !!! I've read about people using jackfruit as a mock meat soon after turning vegan but wasn't really sure about it... I'm a bit weird with food texture and I was scared it would disgusts me. Especially since I used to LOOOVE BBQ pulled pork, I would prefer not to try imitating it rather than cooking something very far from what it is supposed to taste like.
Though one day, we finally decided to try it at the first ever vegan restaurant we went to, and we absolutely loved it! It is tender, meaty, very BBQuey and taste exactly like BBQ pulled pork.
So I decided I was going to try it home, combine a couple of recipes I found on internet to make it my own way and... not to brag, but it's even better than at the restaurant ! My partner couldn't believe it, she is convinced that you can give that to a meat eater and they wouldn't know it's not meat!
For this meal, I've cooked everything from scratch except from the buns, I haven't found the right recipe yet, so if you are gluten intolerant just get some GF free buns from the store, everything else can be cooked by yourself. I love my burgers to be full of different flavours, so this one has caramelised red onions and sweet gherkins, and obviously sweet potatoes fries.
One can of young green jackfruit will make 3 burgers, so what I did was that we had one burger each and the leftover went in our lunch buddha bowl for the following day.
Less talking more cooking, let's blow your mind with this delicious vegan burger !
Vegan Sliced Cheese
- 1/4 cup chickpea flour
- 1 small garlic clove
- 1/4 tsp each of garlic powder, onion powder and mustard powder
- 1 pinch cumin
- 2 Tbsp roasted red pepper
- 1/4 tsp each of salt and pepper
- 1/4 tsp smoked paprika
- 1 Tbsp nutritional yeast
- 3/4 tsp lemon juice
- 1/4 tsp apple cider vinegar
- 1/2 cup water
Sweet potato fries
- 2 sweet potatoes cut in fries
- 1 Tbsp olive oil
- 1/2 tsp of each paprika, garlic powder, onion powder and dried rosemary
Bbq Pulled Jacfruit
- 1 Tbsp olive oil
- 1 can young green jackfruit in water (not in syrup!)
- 2 Tbsp Bbq spices (1 Tbsp brown suger + 1tsp paprika + 1tsp garlic powder + 1/2 tsp sal + 1/2 tsp pepper + 1/2 tsp chili powder -optional-)
- 1/2 onion sliced
- 2 garlic cloves minced
- 1/4 cup vegetable broth
- 1/2 cup BBQ sauce
- 1 Tbsp olive oil
- 1 red onion sliced
- 1 Tbsp maple syrup or agave syrup
- salt and pepper
Preheat you oven at 200 degrees C
Start with the cheese as it needs to cool down for you to use it later. Put all the ingredients in a blender and blend until smooth and fully combined.
Add to a pan on medium-low and keep stirring until it thicken. It will get lumpy, just keep stirring until it becomes a custard like thick mixture. You want to cook the flour well otherwise it will give a bitter taste to your cheese.
Transfer to a greased large flat baking pan or parchment. Place another baking sheet on top and flatten as thin as you want your slices to be. Let chill on the side.
Cut the sweet potatoes into fries and add to a mixing bowl.
Mix all the fries's spices together and add to the potatoes, toss to coat them all and cook in oven for around 30 min, turning them over half way through.
Rinse and drain well the jackfruit and cut them from core to outer edge (small triangle) to breaks up the tougher core as much as possible, don't cut out the core !
Add olive oil to a large frying pan and saute garlic and onions until translucent and soft. Then add the jackfruit and the spices and stir well to coat all the fruits pieces. Add the broth and simmer for 10 min or until the jackfruit is tender enough to be mashed with a fork or a potato masher.
Once you've mashed the jackfruit, spread it evenly in an oven dish and put in oven for 15 min. Remove from the oven and add the BBQ sauce the put back in the oven for 10 min. You can finish it off with a few minutes under the grill to make it a bit crispy if you like it like that.
For the caramelised onions, add the olive oil to a frying pan and when it's hot, the slice onions. Cook it for 8 min without letting it burn. Add the syrup and continue cooking until desired texture is reached (around 8/10 min).