Endometriosis UK Million Woman March - 13th March 2014

GO TO: http://endometriosis-uk.org/civicrm/event/info?reset=1&id=54#.UvtIa2J_smo

And Register to be a part of this amazing event to spread Endometriosis awareness!

Date: 13th March 2014

Place: London

Distance: 2.5 miles

What is the Million Woman March?

Across the globe, millions of women will be taking part in a peaceful demonstration to raise awareness of endometriosis and the plight of those who suffer from the condition. It’s a chance for everyone affected by endometriosis to come together and make their voices heard!

The official UK Million Woman March and will take place in London.

On Thursday 13th March 2014 between 12:00pm and 3:00pm we will be marching in London’s Kensington Gardens.

Join us and let your voice be heard!

How do I get involved?

Only individuals who have signed up to the event and have paid a registration fee will be able to attend. This event is not open to non-registered participants.

We offer two registration packages for the Million Woman March that are available to all participants. These registration packages include registration and entry for the march, as well as special Million Woman March accessories to be worn on the day.

Standard registration for the event is £15.00.

This includes registration for the Million Woman March, a special Million Woman March Sash and yellow knitted head band (available to the first 100 participants that sign up to the event). If you would like to receive an Endometriosis UK T-shirt, the registration fee with be £25.00.

A full break down of costs can be found in our Million Woman March FAQs.

If you wish to register a child for this event, please email endomarch.uk@gmailcom.

Vegan Carrot Buckwheat Fritters

Vegan Carrot Buckwheat Fritters

Vegan, Egg Free, Lactose Free, Dairy Free, Wheat Free, Gluten Free, Rice Free, Red Meat Free, Soya Free.

Ingredients:

6 Tbls Buckwheat Flour

8 Tbls Quinoa/Hemp/Seed Milk

1 Tsp Vegan Bouillon Stock 

2 Medium Carrot 

Grate your carrots and add your other ingredients and mix.

Heat your non-stick pan to a low to medium heat.

Add some of the mixture to the pan and flatten down with your spatula.

Once the fritter has changed colour flip the fritter over until it is a nice golden brown.

Serve with vegan mayo or Beetroot & Quinoa Hummus.

x x x

x x x

Oven Baked Vegan Spring Rolls

Oven Baked Spring Rolls

Vegan, Dairy Free, Lactose Free, Rice Free, Gluten Free, Wheat Free, Red Meat Free, Egg Free, Yeast Free, Soya Free, Nut Free.

Ingredients:

GF, EG, WF Spring Roll Papers (Recipe HERE)

Stir Fry Mixed Vegetables

Beansprouts 

Chestnut Mushrooms

Cook your stir fry vegetables, Beansprouts and mushrooms in a pan.

When they are done, leave them in the pan until they have completely cooled.

You want them to be cool because if they are still hot then your papers may turn mushy and you don't want that.

Scoop some of the mixture into the middle of your paper.

Fold in both of the sides.

Now fold up the bottom and tuck all the mixture inside.

You dont want any air pockets.

You can now roll up the spring roll tightly.













 The good thing about the papers being slightly sticky is that they don't need anything extra to make them stick down, just press the paper onto the other side and it will adhere to the other side and stay there during cooking.

Do this to the rest of your rolls.

Place them onto a baking sheet on a baking tray.

Gas Mark 7 for 20-25 minutes.

(They will come out darker, the photo came out lighter)

Turn the tray half way through and also flip them all for an even bake.

They will be crisp and yummy!

Enjoy them with any dipping sauce, why not try:
No Soya Soya Sauce Raw or Cooked (Recipe HERE)
or
Chinese Sauce ( Recipes HERE)

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Gluten, Rice, Egg & Wheat Free Spring Roll Papers (Popiah Skins or Rice Papers)

Spring Roll Papers 

(Popiah Skins or Rice Papers)

Vegan, Dairy Free, Lactose Free, Wheat Free, Gluten Free, Rice Free, Red Meat Free, Egg Free, Soya Free, Yeast Free, Nut Free.

I have been dreaming about making spring roll papers for ages!, Every time i tried to make them gluten, egg, rice and wheat free they would not for the life of me fold without breaking, it was soo annoying!

But armed with a good non-stick pan, i was determined that this WOULD work for me this time!

well admittedly not the first time but the 6th time EUREKA! I was so over the moon, and grinning from ear to ear. I need to Thank House of Annie for the technique of how to tell when the papers are done, so thank you Annie!.

I had to tweak the technique a little bit as the papers dough wasn't as elastic because of them not having any gluten in them so they wont fling back. They also aren't as thin as paper but they are as thin as i could make them without them flaking like fish flakes hee hee.

So the wait is over!! here is the recipe!.

Ingredients:

300ml Water

7oz Buckwheat Flour

4 Tbls Sweet Potato Starch

2 Tsp Xanthan Gum 

Mix all of the dry ingredients together in a mixing bowl.

Add the water and combine until everything is mixed with no lumps, if you have lumps just take a whisk to the mixture and beat until the mixture is smooth.

The mixture will be slimey and gloopy.

Next here are those techniques the house of Annie taught me to make it more elastic.

Pick a handful of dough up and slam it back into the bowl, imagine you are picking up a ball and throwing it.

Keep repeating this process until your dough is quite stretchy.

The dough will still break and wont fling like a gluten dough.

Once you have thrown the dough for around 3 minutes you can make your papers.












The gluten dough needs to be in the fridge for 2-3 hours to firm up so that it can be flung but since this will not fling you can use it straight away.

This was my first attempt...This one i tried to fling and realised that it was not going to work, instead of coming away, the dough wanted to stay there, but anyway in my eyes it was the first step to success! this one was too thick but it would bend, it had potential.

Right i have included these photos of what your pan should NOT look like to make a successful paper.

These were my other attempts.

A little like Goldilocks: This one was too thick!

This one was too wet! 

















This one was just RIGHT!!! YIPPEE!

So here's how: On a low heat.

With your mixture prepared.

Take some of the mixture and plop it onto your non-stick pan, (You can take the pan off the heat to do this) With the back of a teaspoon spread the dough around the pan.









You want the mixture to coat the pan thinly but without being able to see the pan through the batter, you want it as even as possible.

If you can see the pan through the batter then these bit will cook quicker and breaker causing holes to your paper and you do not want holes.

When the paper has cooked the sides should lift away from the pan. It will not take very long to do so.




You can then, carefully with your fingers pick up the side of the paper and peel it away from the pan easily.

I flip it over a cook the other side for just about a minute.

All of the cooking should be done on a low heat, do not turn your heat up.

TA DA!, The Free From spring roll paper was born!


Place your paper on a rack to cool. If they are piled up whilst hot then the bottom ones will be slimey by the time you use them.

They are a little sticky, But shouldn't solidly stick together, but if you do find yours are sticking together then just place baking paper between them.

They must be made and used in the same day as they tend to shrink and dry out if left, covered and stored in a cool place they may last for use the next day, but for best results I would use the same day.

x x x

No Chickpeas - Beetroot & Quinoa Hummus

No Chickpeas

Beetroot & Quinoa Hummus

Vegan, Egg Free, Lactose Free, Dairy Free, Gluten Free, Wheat Free, Rice Free, Red Meat Free, Yeast Free, Soya Free.

Ingredients:

5 Tbls Rinsed Quinoa Seeds

2 Medium Beetroots

2 Tbls Tahini Paste

2 Tbls Extra Virgin Olive Oil

2 Tbls Lemon Juice

1 Tsp Dijon Mustard GF & WF (Optional)

Cover your quinoa seeds in enough water to cover them.

Bring to the boil then turn down to simmer.

Cook until your quinoa is lovely and fluffy.

Put all of the remaining ingredients into a blender along with your now cooked quinoa.

Blend on your highest blender setting until smooth.

With a little bite left from the quinoa.

Leave the hummus an hour in the fridge covered with cling film and it will thicken.

Serve with your favourite raw vegetable or blinis or in a wrap!

x x x 

Left Over Bolognaise - No Tomato - Courgette Turkey Moussaka

Left Over Bolognaise 

No Tomato - Courgette Moussaka

Egg Free, Dairy Free, Egg Free, Lactose Free, Gluten Free, Wheat Free, Rice Free, Red Meat Free, Soya Free.

I apologize for the photos my camera battery has died and i haven't my charger with me so these are phone photos, hopefully they'll still make your mouths water.

Ingredients:

Left Over Bolognaise (Recipe Here)

1 Courgette

Thick Cheesy White Sauce:

300ml Almond Milk

1 Tsp Mixed Dried Herbs 

1 Tbls Fine Cornmeal 

2 Tbls Nutritional Yeast

2 Tbls Sweet Potato Starch

1 Tsp Vegan Bouillon Stock

Topping:

Vegan Parmesan:

Ground Almonds 

Nutritional Yeast 

Vegan Bouillon Stock 

Makes: 2 Main Meal Portions

Firstly I should mention if you want a less watery moussaka then you can roast your courgettes before using them as this will get rid of most of the water, and will give you a more stable moussaka in the end.

Mandolin or finely slice your courgette and place your first layer into the dish you are using.

Spoon a layer of your bolognaise over your courgette layer.

Now for another layer of your slices of courgette.

Spread your final layer of bolognaise on top of the courgettes.

Leave to one side whilst you make your thick sauce.

Pre-heat your oven to Gas Mark 6.

To a pan add half of the milk and cornmeal and stir on a medium to low heat.

Next add the sweet potato starch and stir until combined.

Keep stirring until the mixture is lovely and thick.

Add the other half of the milk and stir until your mixture thickens again.

Now add your herbs, stock and nutritional yeast

You can now pour the white sauce on top of your bolognaise and courgettes.

Mix together your vegan parmesan and sprinkle it over the top.
If you would rather a less crumbly topping then simply just swirl the vegan pamesan into your white sauce a little.

Place your dish into your pre-heated oven for 20 minutes, then turn your dish to prevent burning and leave in for another 15-18 minutes.

Leave it to cool down for a while so that you can cut a slice out without it falling apart.

And Serve!

Great with an array of steamed vegetables.

x x x