You’re going to start this recipe the night before or in the morning of the day you’ll need them.
Don’t let the cooking time on these beans put you off! They are so, so so worth the time and effort it takes to cook them. They are completely simple to make and absolutely delicious, not to mention full of fibre and protein. Plus, with this recipe you’ll have enough to serve 8 hungry people, which means you can use the left overs for lunch or repurpose them as the base for a vegan shepherd’s pie or as pie filling.
You’re going to start this recipe the night before or in the morning of the day you’ll need them.
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This is it! This is the recipe I am most proud of… the holy grail of vegan GF recipes! I have tried so many and had so many fails that I’m sure the children have PBSD (post baking stress disorder). So many doughy, sandy or totally flat lumps of dough… But this one has a crunchy crust, a slightly cakey centre and it tastes like bread. If you’ve been craving fresh bread, hot from the oven since going gluten free, this is for you. There are lots of ingredients and if you only ever plan to bake once a year you’ll probably be better off with one of those GF bread mixes you can buy at the supermarket. But, if you think you might bake more regularly it’s totally worth the effort to source the ingredients from either an online store like 2brothers (www.2brothersfoods.com) or your local Asian supermarket. Probably more of a Thai curry than an Indian one, this is a really yummy curry for all occasions. Sometimes we serve it with our favourite brown basmati rice, other times we’ll have it with rice noodles if we’re making it for a quick lunch and haven’t time to cook rice. It’s really simple and versatile. You’ll need: A head of broccoli An onion Coconut milk Green curry paste (you can make your own or buy a good one, we like to make our own but let’s face it – we’re all pretty busy so we often buy one, we just make sure it doesn’t contain any seafood as they often have fish sauce or shrimp paste in them.) Sometimes this turns out more like a soup, and other times it’s more of a curry. It doesn’t matter really – it’s just seriously yummy! We cheat with this one and use curry powder, because someone else has agonised over the perfect balance of flavours for you that way! Onion Curry powder A bay leaf or two A cinnamon stick Red lentils, about half a packet Sweet potato, one really big one or a few smaller ones Coconut milk, one can (we usually use light coconut milk but it’s up to you) Dhosas are those fantastic huge, crispy pancake things that you wrap around curry. So good and naturally vegan and gluten free too! The batter is very lightly fermented – I like to think of them as a sort of Indian equivalent of sourdough bread. I do admit they take a bit of preparation and you do need a good blender but they’re totally worth it, trust me. If you’re after a refreshing drink to get you through a long afternoon this is the one. Serves throughout south east asia, you can imagine how refreshing this is in the heat and humidity. You’ll need a tea-bag or two of your favourite tea (for us that is lady grey, it’s milder than earl grey but nice and floral and interesting), a little sugar, a couple of lemons or limes (whatever you have on hand) and a sprig of mint if you’ve got some in the herb garden. Brew your tea in hot water and add a little sugar (to taste). While the sugar dissolves and the tea steeps, squeeze your lemons or limes. Don’t worry about the pips, they’ll sink to the bottom anyway so you don’t need a fancy squeezer or anything. If you’re feeling fancy you can peel of a few bits of rind to add to the drink with the mint leaves to make it fancy. Pour the citrus into the tea and add plenty of ice to make it nice and cold and finally garnish with your mint and citrus rind. It’s really that simple! For this curry you’re going to have to find some curry leaves. You can usually get them at fruit and veg markets and some super markets. We’ve found the dried variety is pretty bland but if you can get them fresh you’ll thank yourself later. Curry leaf trees are pretty easy to grow too – head down to your local nursery and see if you can get one to pop in the herb garden. They grow like made during spring, summer and autumn, and if you prune it well you’ll end up with huge harvests once it’s a year or so old (and plenty before then too)! If you love eggplant you’ll love this curry – it’s spicy, smoky and eggplanty. And pretty easy to make too. Start by buying a couple of eggplants or a few of the smaller lighter skinned ones. Chop off the prickly end and cut in half lengthways. Score the flesh and rub on a little bit of liquid smoke. If you’ve never come across this magic liquid before, it’s a natural product that adds smoky flavour to anything that you want to cook. Put the eggplants face down (scored side down) on a baking tray and bake at 180 degrees for 30 minutes. Meanwhile... |
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