veganuary

Vegan | Gluten Free Lentil & Vegetable Soup

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This is a great comforting lunch soup recipes for them cosy days. Recipe adapted from CenterCutCook

This soup goes perfect with out homemade bread recipe.

image from CenterCutCook

image from CenterCutCook

Ingredients 

  • Tablespoon of Olive oil

  • Teaspoon ofGarlic oil

  • 1 leak

  • 1 medium Potato

  • 1 carrot

  • 1/4 turnip

  • 2 sticks of celery

  • 1/2 cup of lentils

  • 1 pint of water

  • Vegetable Stock cube

  • Use what ever vegetables you have in

  • Salt and pepper to taste


Instructions 

  • Add a little olive oil and garlic oil to a large pan

  • Cut up leaks, celery, carrots, Turnip carrot, potato (any vegetables and amounts you have at home)

  • Sauté vegetables on medium heat for 5 minutes in the pan

  • Add vegan stock cube, cover with a pint of water add more if need be

  • At salt and pepper

  • Add 1/2 cup of red lentils

  • Bring to the boil then simmer

  • Cook for around 20 minutes

  • Then you can blend together or eat as it is

  • Add salt and pepper to taste before you serve

For more information Please see CenterCutCook

 

Vegan | Gluten Free Focaccia

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This is a great focaccia easy and quick to make we use Sarah Bakes G Free recipe all the time.

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Image from SarahBakesGFree

INGREDIENTS 

  • 2 cups gluten free flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon sea salt

  • 1 1/2 cups sparkling water

  • 2 tablespoons olive oil

  • 1 tablespoons pure maple syrup or golden syrup

  • 2 tablespoons olive oil

  • 3 gloves minced garlic or 1 tsp of garlic oil

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 1/4 teaspoon crushed red pepper flakes {optional}

  • 1/4 teaspoon sea salt



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METHOD

  1. Preheat oven 450 degrees. Line large baking sheet with parchment paper.

  2. In small bowl, mix together 2 tablespoons olive oil, garlic, oregano, basil, red pepper flakes and 1/4 teaspoon salt. Set aside.

  3. Whisk together flour blend, baking powder and salt in large mixing bowl. Add sparkling water, 2 tablespoons olive oil and maple syrup. Mix until just blended.

  4. Pour batter into center of baking sheet. Using rubber spatula, smooth out dough to 12x9-inch rectangle, about 1/2-inch thick.

  5. Spread garlic herb oil over top of dough with pastry brush. Using finger, poke indents into dough, 1-inch apart.

  6. Bake bread 20-22 minutes or until golden brown, rotating pan after 10 minutes of baking.

  7. Allow to cool 10 minutes before serving. Slice warm focaccia bread. Best served served warm, right after baking.

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Adaptions 

Rosemary bread 

  • Add fresh rosemary wash and cut up pieces on top of the mixture before baking

Olive bread 

  • Cut up olives add them in the mixture before the prove and put some extra ontop of the bread

Roasted tomato & pepper

  • Cut up tomatoes and peppers and add them ontop of the mixture before cooking

For more information please go to the Sarah Bakes G Free website.

 

Vegan | Gluten Free Bread Recipe

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We love this bread recipe from Cotter Crunch it’s easily adapted and we make this weekly. 

Read the recipe here!

image from CotterCrunch

image from CotterCrunch

INGREDIENTS

  • 2/3 cup warm water 95-105F for proofing

  • 3 tsp sugar

  • 3 tsp dry active yeast

  • 3 cup of gluten free flour

  • 1 TBSP baking powder

  • 3 tsp xanthan gum

  • 1 1/2 tsp fine kosher salt

  • 2 Tbsp olive oil

  • 1 TBSP apple cider vinegar

  • 1/2 c to 2/3 cup warm water (extra as needed) *Note* Adjust water usage depending on flour. You want the consistency to be somewhat sticky but not runny. The more water you, the softer the bread.

INSTRUCTIONS

  1. Proof yeast. Place active dry yeast in 2/3 c warm water (95-105 F) and mix with sugar. Let is sit for 5 minutes. If it bubbles, it’s active. Set aside until ready to use.

  2. In a large mixing bowl or stand mixer bowl, whisk/sift together your dry ingredients. Add the yeast mixture together with dry ingredients, then add the oil and vinegar. Mix well, then add 1/2 c of warm water until you get soft sticky dough, similar to pizza dough. If the dough seems too dry (depending on the kind of flour you’re using), mix in any extra water only as needed (2 tbsp – 1/3 c should be enough ).

  3. Knead the dough for 5 minutes in the stand mixer with a dough hook.

  4. If your dough is sticky, that’s ok! Place the dough straight into a parchment lined bread pan – 8×4 or 9×5 pan. Spread dough in pan with wet hands.

  5. Cover pan with cotton towel and place in a warm place until doubled in size. The dough usually takes 70 minutes to 90 minutes to rise. Longer if your environment is cold or too dry.

  6. After dough has risen, gently score the top with serrated knife, dust with flour, then bake in a preheated oven at 350° for 35 to 55 minutes (internal temperature needs to reach 210-212). Brushing with 1 TBSP melted vegan butter 10 minutes before done (optional).

  7. Let bread cool on counter for 10 minutes to 15 minutes before slicing into it. This bread is freezer friendly!

For more information videos and images please go to Cotter Crunch for the main recipe videos and tips!

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ADAPTIONS


Rosemary bread 

  • Add fresh rosemary wash and cut up pieces on top of the dough before baking

Tiger bread 

INGREDIENTS

Doves recipe

  • 15g Rice flour

  • 1 tsp sugar

  • ½ tsp Quick yeast

  • 2 tbsp warm water

  • ½ tbsp oil

INSTRUCTION

Put all the ingredients into a mixing bowl and stir to combine.

  1. Cover and leave to stand in a warm place for at least an hour.

  2. Follow your favorite bread recipe until it is ready for the final proving.

  3. Brush the tiger topping mixture over your loaf.

  4. Leave the loaf to prove and bake as per your recipe.

Olive bread 

  • Cut up green olives add them in the mixture before the prove and put some extra ontop of the bread



Pumpkin seeds & oats

• Add pumpkin seeds and oats on the top of the bread before cooking

 

Vegan | Gluten Free Vegetable Pakoras

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Our go to Vegetable Pakoras recipe is from ILovePotatoes quick and easy and goes perfect with curry also a tasty snack.

Image from ILovePotatoes

Image from ILovePotatoes

INGREDIENTS

  • 1/2 cup Terrific Trio Little Potatoes, boiled and sliced thin

  • 1 cup Chickpea flour

  • 1/3 cup Unbleached all-purpose flour

  • 1 tsp Ground turmeric

  • 3/4 tsp Salt

  • 1 Tbsp Vegan butter or olive oil, divided

  • 1Small white onion, sliced or 1/4 tsp asafoetida

  • 2 cloves Garlic, sliced or drizzle of garlic oil

  • 1 Tbsp Whole coriander seeds

  • 1 tsp Ground cumin

  • 2 tsp Red chili pepper flakes

  • 3/4 cup Water

  • 2 tsp Lemon juice

  • 1 handful Spinach

  • 1/4 cup Cilantro leaves, roughly chopped For frying

  • Neutral tasting vegetable oil

Creamy Cilantro Sauce:

  • 1 handful Cilantro

  • 1 handful Baby spinach

  • 1/3 cup Water

  • 2 Tbsp Nutritional yeast

  • 1 clove Garlic or garlic oil

  • 1 1/2 Tbsp Olive oil

  • 1 Big pinch of salt

METHOD

  1. In a small dish combine turmeric, cumin, and salt.

  2. Melt two-thirds of the vegan butter in a medium-sized skillet over medium-high heat. Evenly distribute the hot butter over the surface of your skillet.

  3. Add onion and garlic 0r asafoetida garlic oil to the skillet and cook for one minute. Add the potatoes and half of the mixed spices. Stir, and move the vegetables to one side of the skillet.

  4. Add the remaining vegan butter to the other side of the skillet and add the coriander seeds and red chili pepper flakes. Cook, stirring both sides often, while keeping the vegetables mostly separate from the spices. Cook until the onions are tender and translucent and the spices are fragrant. Do not overcook the spices (the potatoes don’t need to be fully cooked).

  5. In a deep, heavy bottomed saucepan, heat one inch of frying oil over medium-high heat. Allow plenty of time for the oil the get hot (between 325°F to 350°F). Or if you want to bake them put the oven on 200 prepare a tray with grease proof paper

  6. In a large bowl, mix together chickpea flour, remaining spices, lemon juice, and water to make a smooth batter.

  7. Gently fold the spinach, cilantro, potatoes, onions, and spices into the batter.

  8. Use a large tablespoon to drop loose spoonfuls of the pakora batter into the frying oil. Don’t compress the batter too much when you scoop it. Cook the first side until deeply golden and crispy, flip and cook the other side. Drain cooked pakoras on cooling rack. Or scoop onto small balls on a baking tray spray with oil and cook for 20 minutes.

  9. Serve with creamy cilantro sauce, chutney, or your favourite dipping sauce (like sweet chili sauce).

  10. Make the Creamy Cilantro Sauce:

  11. Combine all ingredients in a food processor or blender and pulse on high until well-blended with plenty of green flecks left intact.

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For more information please go to ILovePotatoes