Category Archives: Vegetarian

Black Bean And Beetroot Burgers

Well, what can I say……… my meat eating carnivore sons wolfed these down!

Non coeliacs had them in a brioche bun and us coeliacs had them with sweet potato wedges, absolutely delicious and healthy to boot! 

I have got into the habit of buying dry black beans in bulk, cooking up a big pan of them and freezing portions in boxes for later use, hence the non tin quantity.

Makes six large burgers and 8 regular sized burgers.

Ingredients

30ml olive oil

180g onion, finely diced

2 garlic cloves, finely chopped

200g carrots, peeled and grated

380g beetroot, peeled and grated

2 teaspoons ground cumin

3 teaspoons ground coriander

1/4-1/2 teaspoon chilli powder

70g fresh coriander, stalks and leaves

600g cooked black beans

Salt and pepper to taste

Method

Preheat the oven to 200 degrees Centigrade, line two baking sheets with baking parchment.

In a large frying pan, heat the oil and cook the onion for 5 minutes over a medium heat.

Add the garlic and cook for 2 minutes then add the grated carrot and beetroot, stir and cook for 3-4 minutes.

Stir in the ground cumin, ground coriander and chilli. Tip into a large bowl.

In a food processor, process the beans and fresh coriander until you have a loose crumble. Tip into the bowl with the beetroot mix.

Season with salt and pepper and then use your hands to combine the ingredients.

Once they are thourghly combined, divide the mixture and squeeze into patty shapes with your hands.

Lay each burger on the baking sheet until all of the mixture is used.

Drizzle each patty with a little olive oil and then bake for 20 minutes.

Use a large fish slice to lift the patties carefully as they are a bit on the crumbly side. I topped ours with avocado and Persian feta.


Toor Dal

There is something extremely comforting about dal. 

Leftovers keep well in the fridge and I happily eat this the following day for breakfast but then I do have more of a savoury tooth!

Serves 6 as a side dish.

Ingredients

200g toor dhal, rinsed and drained

800mls water

1/2 teaspoon turmeric powder

Salt to taste

50g ghee

1 teaspoon brown mustard seeds

1 teaspoon cumin seeds

2 dried chillies

1 shallot, finely sliced

Method

In a medium pan, bring the dal and water to the boil. Skim off the foam, add the turmeric, stir well and then leave to simmmer, partially covered, for 50-60minutes, stirring occasionally.

Once the dal is cooked, heat a small frying pan over high heat.

Add the ghee and once hot add the mustard seeds, cumin seeds and chilli. As soon as the mustard seeds start to pop, add the shallots and fry until golden.

Pour the fried seasoning and ghee into the dal with a little salt, stir well, check for seasoning and serve.

Taco Coleslaw

I’ve found that the best way to get raw vegetables into the boys is make them an essential component of their tacos!

We have this coleslaw with most of our tacos, fajitas and burritos. Due to the creamy dressing I tend not to have sour cream as well, another incentive to get the boys to eat veg and not just meat and sour cream!

We love dill so there is a fair whack of it in this salad but cut it back if you aren’t a fan. I do deseeded the pickled chillis but if you love spicy food, leave them in.

Serves 6-8.

Ingredients

1/4 large white cabbage, very finely sliced

2 large carrots, peeled and julienned

25g fresh chives, snipped

25g dill, fronds picked and roughly chopped

2 pickled jalapeños, deseeded and finely diced

DRESSING

130mls mayonnaise

100mls sour cream

1 lime, juiced

Salt and pepper

Method

Combine the dressing ingredients.

Pour over the slaw ingredients and mix well, I use my hands.

Allow to sit for 30 minutes if you have time and then serve.


Red Chilli Rice


I love this rice for popping into burritos along with what we call taco coleslaw.

Apart from being a gorgeous colour, this rice has bags of flavour and can really stand alone if you are having it as a side dish.

Leftovers reheat well and I send the boys to school with rice filled wraps too, anything to fill them up!

Serves 6-8.

Ingredients

1 x 400g tin crushed tomatoes

1 small onion, peeled and quartered

2 garlic cloves, peeled

1 chipotle chilli in Adobe sauce

1 tablespoon dried oregano

1 tablespoon dried dill tips

1 lime, juiced

75g butter or oil

400g basmati rice

750mls water

Method

Combine the tomatoes, onion, garlic, chipotle chilli, oregano, dill, lime juice and salt in a food processor and whizz to make a loose paste.

Heat the butter in a pan that you will use to cook the rice.

Pour in the tomato paste and simmer gently for 30mins until dark and thickened.

Add the rice to the pan and cook for 1 minute and then add the water, stir, cover and bring up to the boil.

Simmer for 18 minutes, turn the heat off but leave the lid on.

After 10 minute rest, remove the lid, stir the rice and serve.

Coconut and Cranberry Balls


In the days before healthy bliss balls, I can remember my Mum making a version of these, raisins instead of cranberries and dipped in chocolate. 

This recipe makes 25 balls. They are small but trust me, you don’t want them too big, these are rich sweeties!

Ingredients

110g butter

150g icing sugar

80g desiccated coconut

130g cranberries

25g 70% coco solids chocolate

Method

In a food processor, cream the butter and sugar.

Add the cranberries and coconut and pulse until combined.

Form into balls and place, spaced out, on a piece of baking parchment.

Now melt the chocolate, I cheat and melt it carefully in the microwave.

Take teaspoons of the chocolate and drizzle over the balls.

Allow to cool and then store in an airtight container in the fridge.

Gluten Free Donuts

Unfortunately, these don’t last long in our house!

Quick to make, baked not fried and leftovers, if you have any, freeze well.

Makes 18 donuts.

Ingredients

75g Greek yogurt

3 eggs, beaten

125mls oil

1 teaspoon vanilla extract

110g gluten free plain flour

80g ground almonds/ almond meal

2 teaspoons gluten free baking powder

200g caster sugar

Icing sugar to dust

Method

Preheat the oven to 170 degrees Centigrade.

Butter the donut tins very well.

Combine the yogurt, eggs, oil and vanilla

In a large bowl, combine the flour, almond meal, baking powder and sugar.

Pour the wet ingredients into the dry and fold in.

Pour the batter into an icing bag or a large plastic bag. If using a bag, cut the corner off to create a piping bag.

Squeeze the batter out into each individual ring, no more than a third filled.

Bake in the oven for 13-15 minutes.

Allow to cool a little in the tin before tipping out onto a baking rack.

Dust with a little icing sugar and serve.

Chocolate And Peanut Butter Brownies

Gluten free decadence here! 

If you don’t do peanut butter chips you can happily swap them for chocolate chips of omit them completely, this recipe will still work.

Makes 16 pieces.

Ingredients

125g butter

125g 70% coco solids chocolate

330g caster sugar

115g ground almonds/almond meal

1/2 teaspoon baking powder

3 eggs

1 teaspoon vanilla extract

100g peanut butter or chic chips plus extra for topping

Method

Preheat the oven to 160 degrees Centigrade. Grease and line the base and sides of an 18cm square cake tin.

Melt the butter and chocolate, using a bowl over a pan of water or I just do it carefully in the microwave.

Weigh out the sugar, almonds and baking powder in a large bowl.

Whisk the eggs in another bowl and whisk in the vanilla extract.

Now, pour the wet ingredients into the dry and fold them in.

Spoon the batter into the lined tin, sprinkle over a few more chips and bake for 35 minutes.

Allow to cool a little in the tin before removing.