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Gluten free beetroot papardelle with pea and basil pesto

We’re finding ourselves having less and less time for cooking new things recently, we’re eating the usual delicious salads for work lunches and that sort of thing, but nothing really new enough to blog about on the whole!
But this, although we can hardly believe it, is our 300th post for veganbungalow!
So it feels like the right time to make something special.
In our experiments with the flour mix we use for our pittas, we’ve discovered (oh joy of joys!), that it makes a great gluten free pasta!
It has a wonderful texture, and can be used for tagliatelle, tortellini, ravioli and all those sorts of things.
For this recipe we’ve kept it simple, just a basic dough with a little beetroot powder added for a fun colour, and a super quick and delicious pea and basil pesto.
It’s definitely a dish worthy of our veganbungalow milestone!

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Gluten free beetroot papardelle with pea and basil pesto

serves 2


for the pasta
30 g cassava flour
35 g millet flour
15 g rice flour, plus a little extra for dusting the board
40 g potato starch
3 g xanthan gum
a pinch of salt
10 g beetroot powder
80 ml cold water (you may need a bit less)
for the pesto
75 g frozen peas
30 g cashew nuts
15 g basil leaves
4 tbsp oil
2 tbsp lemon juice
1 tsp dried ramsons, or 1/2 clove of garlic
60 ml water salt and pepper


To make the pasta, mix together the dry ingredients with a balloon whisk and slowly add the water, mixing with your hand until it forms a dough. It should be fairly soft and pliable.
Pop the dough in a plastic bag, and rest it in the fridge for at least 20 minutes. It will be hard to roll if you don’t.
While the dough is resting, make the pesto.
Simply whizz all of the ingredients together in a mini processor, or use a pestle and mortar. It should not be completely smooth you want a bit of texture.
Dust your board with a little rice flour and roll the dough out to around 1 mm thick. Cut into 10 mm strips.
Bring a large pan of salted water to the boil and carefully drop the pasta in. Bring back to the boil and cook the pasta for 2 minutes and then drain. The pasta will swell up a little as it cooks
Serve the papardelle with the pesto plopped prettily on top.


By A. and E.

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Greek style lemon potatoes

Oh these are good! Potato and citrus isn’t a combination that I tend to think of instinctively, but I guess that may be my northern European palate…
The British way with potatoes tends more towards pairing them with mint or parsley, that sort of thing. Or frying them or mashing them of course!
But slowly baked in a lemony, herby broth the potatoes soften but hold their shape and go a little sticky around the edges. Yum!
They’re great warm as part of a main meal, or cold in a salad too.

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Greek style lemon potatoes

makes 4 servings


5 medium sized potatoes, peeled and cut into wedges
2 lemons, juiced
3 tbsp oil, I used cold pressed rapeseed
75 ml hot water
1 tbsp rice flour
1/4 tsp celery seed
1/4 tsp dried thyme
2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped (optional)


Preheat the oven to 180 degrees c.
Put the potatoes in a roasting dish that holds them comfortably without being crowded.
Whisk together the lemon juice, oil, hot water, rice flour, celery seed and dried herbs and seasoning.
Pour the mixture over the potatoes. Cover with foil. Bake for 45 minutes stirring half way through.
Remove the foil and bake uncovered for 30 minutes.
The potatoes should be beautifully tender and a little sticky. Scatter the parsley on top just before serving.


By E.

3

Jackfruit salad with capers, apple and parsley

I do tend to serve jackfruit hot, as in the recipes we’ve published before, but it’s great as a salad ingredient too!
So this time I’ve paired it with salty sharp capers, sweet apple and lovely fresh parsley.
There’s a little bit of pickled gherkin too, and a simple dressing made from unsweetened soy yoghurt and Dijon mustard.
It’s a very moreish salad with great textures! We’ll be eating it for work lunches, with some of our gluten free pittas and a simple salad of carrot, cabbage and sugar snap peas dressed with lemon juice. Yum!

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Jackfruit salad with capers, apple and parsley. With gluten free pittas!

makes 4 servings


1 tin of young green jackfruit in brine, cut into bite sized pieces (500 g tin, 365 g drained weight)
3 tbsp capers, chopped. Use either the little type or the larger caper berries, either is good. Rinse them if they are the ones packed in salt
1 apple, peeled and chopped
15 g parsley, chopped
2 tbsp chopped sweet pickled gherkin
120 ml plain unsweetened soy yoghurt, or use vegan mayo
1 tsp Dijon mustard


Put the vegetables, fruit and herbs in a medium sized bowl as you chop them. Add the soy yoghurt and mustard and gently mix everything together until well combined.
The capers should season the salad so you won’t need to add salt.


By E.

2

Lentil and red pepper soup

I guess lentil soup tends to be seen of as more of an autumnal type of a meal, but I’m not one to shun a soup at any time of year! And red peppers are summery, no?
Anyway, it was delicious, filling but not too heavy and it’s so very easy to make.
There’s nothing like making a big pot of homemade soup so you have something wholesome waiting after a long day at work!

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Lentil and red pepper soup

makes 4 servings


1 large red (bell) pepper, diced
1 carrot, diced
3 celery stalks, sliced
1 small onion or leek, diced
175 g red lentils, rinsed
1 tsp dried sage
1/2 tsp dried thyme
2 tsp smoked paprika
900 ml hot water
salt and pepper to taste
2 tbsp nutritional yeast (optional)


Preheat the oven to 160 degrees c.
This is so easy it’s barely a recipe…
Put all of the ingredients bar the salt and pepper and nutritional yeast in a large casserole dish. Cover, and cook in the oven for 45 minutes, stirring half way through. Whizz it up a little using an immersion blender if you like, but it’s not really necessary.
Season to taste, and stir through the nutritional yeast just before serving.


By E.

2

Salad of cannellini beans, sweet potato and greens

I got a giant sweet potato from the shops the other day, one of those really huge ones that look so much fun, until you have to try and peel them…
But I persevered, and a good job too as without it I wouldn’t have been able to make this delicious salad!
The sweet potato is roasted so it gets lovely caramelised bits, and then mixed with creamy cannellini beans, baby spinach leaves and crispy baked cavolo nero.
Simply finished with lemon zest, juice and basil leaves it made a lovely work lunch filled with great texture and flavour.

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Salad of cannellini beans, sweet potato and greens

makes 3 to 4 servings


1 400 g tin of cannellini beans, drained
1 really big sweet potato, peeled and diced
3 big leaves of cavolo nero, thickest section of stem removed and cut into pieces roughly 4 x 4 cm
2 tbsp oil
50 g baby spinach, roughly chopped
juice and zest of half a lemon
2 tbsp chopped fresh basil
salt and pepper


Preheat the oven to 220 degrees c.
Put 1 .5 tbsp of the oil in a roasting tin along with the sweet potato and a pinch of salt and toss to coat. Roast for around 25 minutes, turning once, until the sweet potato is soft and caramelised in places.
Remove from the tin to cool.
For the cavolo nero, pour the remaining 0.5 tbsp of oil into the palm of your hand and add a little salt. Swiftly rub your hand together to distribute the oil over both, and then rub it into the cavolo nero pieces, making sure they are all coated.
Transfer to the roasting tin and bake for around 10 minutes until crisp. Keep an eye on it and check after 5 minutes, it burns quickly and if that happens it does not taste good.
Toss together the beans, sweet potato, spinach, lemon juice, lemon zest and basil along with a pinch of black pepper.
Add the cavolo nero just before serving, otherwise it will lose its crispness.

By E.

2

Fennel bhajis

Back in the dawn of time (well probably only 3 years ago) the onion bhaji was a go to happy snack for me, however between gluten intolerance and onions giving me bad acid reflux they are now firmly off the menu. I was lamenting this with Ellie the other day, and we both came up with the same solution, Fennel! Finely sliced it looks and behaves a lot like onion, and the wonderful anise flavours make this a great alternative, a dish of its own,  rather than a substitute.

yummy, crispy , fennel bhajis

I lightly steamed the fennel to mellow the flavour slightly and it gives a better texture for the bhaji. I’m also using a deep fryer, these would work in a regular skillet with a good covering of oil too.

Ingredients:

Makes between 4 and 6 

1 bulb of fennel (about 200g) 

5 tbsp gram flour

1 tsp garam masala

1 tsp dried coriander

Half teaspoon cumin

Good pinch of salt and pepper

Heat the deep fryer to 160 degrees centigrade

Remove the green parts of the fennel bulb ( I used them in soup) and finely slice the bulb into thin strips.

Place in a microwave bowl with 2 tablespoons water, cover and microwave for 90 seconds. Don’t drain the water!

Add the spices, salt and pepper to the fennel and steaming water, mix, then add the gram flour.

This will create a sticky batter that will just hold the fennel together.

When the oil is up to temperature carefully place desert spoon sized dollops into the oil.

When they float up to the surface, carefully turn over with a slotted spoon.

Cook until the bhaji are well browned and crispy, about 5 minutes.

Remove from the oil with a slotted spoon and place on kitchen towel to absorb the excess oil
By A.

7

Herb broth with rice noodles, tofu and vegetables

Whenever I make noodle soup, the default flavours I go for are Chinese or Vietnamese. And while both are delicious, the herbs I have growing at the moment don’t quite lend themselves to those flavour profiles, I have a lot of sage…
So, it was time to experiment!
I’ve used a standard vegetable stock as the base, flavoured with a little caraway, and sage, basil and mint for the herbs.
For the vegetables I’ve used tomato, radish, courgette and chilli, which was a great combination, and very pretty too!
Little cubes of silken tofu add protein as well as texture, and a squeeze of lemon completes the dish.
It was really good, ever so satisfying and a new combination of flavours for my noodle soups. A sort of euro pho if you will!

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Herb broth with rice noodles, tofu and vegetables

makes 1 large bowlful


500 ml light vegetable stock (I used marigold made to half strength)
a pinch of ground caraway seed, (you really don’t need a lot)
2 tbsp fresh basil, small leaves left whole and the rest roughly chopped 1 tbsp fresh mint, as above
3 fresh large sage leaves, shredded
2 small tomatoes, quartered. I used yellow ones
4 radishes, sliced
1/2 a courgette, diced
green or red chilli to taste, thinly sliced. I used 1 red chilli
a squeeze of lemon juice, about a tsp
a pinch of black pepper
175 g silken tofu, diced
45 g rice noodles


Bring the stock to the boil and add the caraway and courgette. Simmer for 3 minutes until the courgette is starting to soften.
Add the noodles, chilli and sage and simmer for a further 2 minutes. Next, the radishes, tomatoes and tofu. Cook for a further minute, you just want to warm them through.
Carefully stir in the herbs (so as not to break the tofu up), and season with lemon juice and black pepper.


By E.

0

Sweet potato and chickpea burgers

I’m stuck in for the day waiting for some work to get done on the house and I’m on call, which is generally a fun time to try and get some bits of cooking done in the quiet spells. I’ve already made up a batch of our pitta dough, so just need something to stuff in them. These are a really simple and tasty recipe, and go beautifully with a soy yoghurt and mint sauce…

I’ve made these as mini burgers to fit in the pittas, but they’ll work fine as full size!

Ingredients:

Makes 12 mini burgers

250g peeled sweet potato

1 400g tin of chickpeas (240g drained weight)

50g walnuts

25g pumpkin seeds

2 tbsps gram flour

Large pinch of salt

Steam or boil the sweet potato until soft. I did mine in a container in the microwave with a spot of water for 6 minutes

Roughly chop the walnuts and pumpkin seeds

Drain then mash the sweet potatoes and chickpeas together.

Stir through all the other ingredients

Heat a little oil in a frying pan

Place tablespoon sized dollops of the mixture into the pan

Cook until well browned on the underside ( about 5 minutes)

Then flip over and cook for 2 or 3 minutes more until that side has browned too

Serve!

Lunch! burgers in the pitta with soy yoghurt and mint sauce


By A

0

Ackee with butterbeans, vegetables and dill

Ackee again! To be honest I was going to do a fried rice type of thing and stir the ackee through at the end, but as it turned out I had run out of rice… the horror!
So instead I used butterbeans and ooh it came out well, there’s something about the richness of the ackee with the creaminess of the butterbeans and the crunchy vegetables that’s ever so satisfying.
You could vary the veg, but if you can, do use the dill, the flavour is gorgeous with the ackee and beans.
As well as being delicious, it’s a super quick dish, and is good hot or cold!

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Ackee with butterbeans, vegetables and dill

makes 2 nice big servings


1 540 g tin of ackee (340 g drained weight)
1 400 g tin of butterbeans (240 g drained weight)
1 large carrot, finely diced
100 g sugarsnaps, sliced in half
1 large courgette, diced
1 tsp oil
2 tbsp sherry vinegar (or apple cider, or balsamic)
2 tbsp tamari
a pinch of pepper, black or white
3 tbsp fresh chopped dill


It’s dead easy this one! Heat the oil in a wok or frying pan, and stir fry the courgette and carrot for about 3 minutes until starting to soften. Add the sugarsnaps and butterbeans along with the vinegar, tamari and pepper and stir fry for a further 3 minutes.
Fold in the ackee, and continue to cook, mixing often until the ackee is heated through. Another 3 minutes should do it!
Stir the dill through at the end.


By E.

0

Fennel and artichoke salad with almonds and herbs

It’s been very hot here at the seaside today, which is great for the local economy, but not so much for me! I’m a total heat wuss…
So, I definitely didn’t want to have the oven or hobs on to make tomorrow’s work lunch for Alex and I!
We’ve blogged recipes using canned artichokes before, I really do like them as a salad ingredient, they’re very different from fresh artichokes but awfully tasty all the same.
Here I’ve put them with fennel steamed in the microwave (avoiding using the cooker!), almonds and herbs, with some sugar snap peas and baby corn for sweetness.
The dressing is predominantly sherry vinegar, which I haven’t used for ages, I’d forgotten how lovely it is!
For herbs, I’ve used some micro herbs that we picked up at the great greengrocers on Topping street in Blackpool, chilli cress which tastes rather like watercress, and pak choi shoots which have a mild flavour but are very pretty.
Also, dill to complement the fennel, I do find aniseed flavours feel very cooling, so are absolutely perfect for the hot weather!

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Fennel and artichoke salad with almonds and herbs

serves 2 as a meal with a bit of brown rice or quinoa, or 4 as a starter


for the salad
1 fennel bulb, sliced
1 can of artichoke hearts in brine, each one quartered (240 g drained weight)
40 g salted almonds
150 g sugar snap peas and baby corn, sliced. Substitute these for other vegetables if you like, fresh peas would be lovely, or even cooked beetroot.
2 tbsp fresh dill, chopped
4 tbsp micro herbs or other soft herbs. Parsley would be nice, and a bit of basil.
for the dressing
3 tbsp sherry vinegar. Or use apple cider or white wine vinegar
1 tbsp cold pressed rapeseed oil
1 tbsp liquid from steaming the fennel
salt


Steam the fennel until just tender. I did mine with a little bit of water in a vented container in the microwave. It took two bursts of 1 minute 30 seconds. Remember to save the steaming liquid for the dressing.
Cool the fennel and liquid and then make the dressing. Whisk the vinegar, oil and fennel liquid together with the salt until combined.
To assemble the salad simply toss all of the ingredients together gently with the dressing. Serve with brown rice or quinoa.


By E.