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!
Gluten free beetroot papardelle with pea and basil pesto
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.
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.
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.
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!
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.
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!
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.
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.
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.