NO Soya - Raw & Cooked Versions of Soya Sauce

 No Soya - Soya Sauce

Raw & Cooked versions

Vegan, Raw, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

Ingredients:

1 Tsp Extra Virgin Olive Oil

1 Clove of Garlic 

1 Small Chunk Root Ginger

2 Tsp Vegan Stock 

1 Tsp Salt

3 Tsp Mucovado Unrefined Sugar

2 Tsp Cyder Vinegar

75ml Water

4 Tbls Toasted Sesame Oil / Sesame Oil

If you want to make Raw Soya Free Soya Sauce do not cook your garlic and ginger instead skip to the blender pic:3.

First chop your garlic and ginger in a tsp of extra virgin olive oil or you can use minced garlic and ginger paste.

Cook until your ginger and garlic are slightly brown.

Add all of your ingredients to the blender and blend until smooth.

 

Raw Soya Free Soya Sauce is now finished, you can add some sesame seeds to your creation if you would like.

Enjoy.

Add your mixture to a sauce pan and bring to the boil then turn it the heat down to simmer for about 3 minutes.

The liquid should darken.

Now bottle it or pour it into a jar, wait until it has cooled and pop it into the fridge until needed or use it straight away.



Here is the Cooked and Raw Soya Free Soya Sauce next to each other the cooked gets quite darker. But both are tasty.

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Morrocan Spiced Burgers

 Morracan Spiced Burgers

Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

These Burgers can be eaten raw wth your favouite salads, you need to give these a try YUM!!

Ingredients: 

3oz Almond Flour/ Ground Almonds

1/2 Red Onions 

6 Dried Dates

3 Dried Apricots

1 Tsp Paprika

2 Cloves Garlic

1 Tsp Mixed Herbs

1 Tsp Cumin

1 Tsp Ras El Hanout

Sprinkle of Salt & Pepper

2 Tsp Extra Virgin Olive Oil 

Start by chopping your red onion roughly.

Add all the ingredients to a blender.

Keep blending until you get a thick paste.

Scoop out the mixture into a bowl.

Use a little oil to grease your hands.

Now you can form balls with the mixture push them into rounds.

If you are going to eat them raw. you can stop here and enjoy them!

 If you do not want them raw then simply smear a little oil onto the grill foil just to prevent sticking.

Pop them under the grill for about 5-10 minutes on low-medium heat then 5 minutes on the other side so that both side are lovely and brown.






For the Guacamole here i have forked an avocado mixed with a little milled pepper to taste.

Add some salad leaves of your choice.



For the Pink Mayo just make Vegan Mayo and add a cooked beetroot.

 SCRUMPTIOUS! 
Hope your all enjoying the sun.

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Vegetable Burgers

 Vegetable Burgers 

Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

Ingredients:

2 Tsp Extra Virgin Olive Oil

1 Red Onion

2 Heaped Tsp Dijon Mustard

110ml Coconut Milk

2 Handfuls Kale

3 Cloves Garlic

8oz Lentils 

1 Medium Carrot

12 Chestnut Mushrooms 

First chop your garlic, onion and mushrooms and grate your carrot.

Now heat your oil and add your chopped and grated vegetables, untill cooked then turn off the heat and leave to one side.










Whilst that is cooking your can put your lentils on to cook on a medium heat until it comes to the boil, turn it down to simmer.

When your lentils are done they should have socked up most or all of the water, if not drain your lentils.

 Next add your lentils to a blender along with half of your coconut milk and blitz until most of the lentils are mush, Blend longer if your would rather a smooth mix.

Add your lentil mush to your cooked vegetables and mix together.

Now add your kale and dijon mustard with the other half of the coconut milk.

Stir to combine.

Your can either form your burgers by making them by hand into patties, or if you have a crumpet ring/ deep cookie cutter. then just use them they make a neater burger.

Just place the ring onto your baking tray, fill the ring with the mixture, run a knife around the outside and the mixture should slide out.

Put into the oven on Gas Mark 5 for 15-20 minutes.

They should be lovely a deep brown in colour.


Serve in a Cornmeal Muffin or your favourite bread.

You can also eat the mixture without putting it into the oven, you could add it to pastas or salads or as a dip!

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Cabbage & Carrot Crunch Slaw

Cabbage & Carrot Crunch Slaw

Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

Endometriosis Safe, Crohns & Coeliac Safe

Ingredients: 

1/2 Red Cabbage

3 Medium Carrot 

Optional: 2 Tsp Poppyseeds

Dressing:

3 Tsp Extra Virgin Olive Oil

1 Tsp Dijon Mustard

2 Tsp Agave Nectar

1 Tbls Merlot Cyder Vinegar

1 Tbls Cyder Vinegar

First cut your cabbage in half and look at the crazy natural patterns your cabbage has inside.

When you have finished, chop your cabbage into small slithers.

Next grate your carrots.










In a ramekin mix all of your dressing ingredients together.

Pour over your slaw and mix, making sure you cover it all, Next add your optional poppyseeds.

You can either eat the slaw right away....

  or 

your can leave it over night in the fridge

 with a piece of cling film over the top so

 that it can develop its flavours, the longer you

leave it the more depth it will get.

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Summer Vegetable & Bacon Quiche

No Egg

Summer Vegetable & Bacon Quiche

Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

Endometriosis Safe, Crohns & Coeliac Safe

Ingredients: 

Crust:

3oz Sorghum Flour

3oz Masa Harina

1 Tsp Pepper

1/2 Tsp Salt

1 Tsp Vegan Bouillon Stock

1 Tsp Mixed Herbs

290ml Water

Quiche Filling:

1 Tbls Extra Virgin Olive Oil

1 Red Onion 

4 Slices Turkey Bacon

16oz Frozen Veg

390ml Water

1 Heaped Tbls Agar Agar Flakes

3 Tbls Nutritional Yeast 

2 Tsp Vegan Bouillon Stock 

2 Tsp Dijon Mustard

Optional: 1 Tbls Pea Protein

1 Sprinkle of Black Salt (Kala Namak)

Quiche Crust:

Add all of your crust ingredients to a bowl.

Mix all of the liquid into your flours to make a dough.

Wrap in cling film and put it into the fridge for half an hour.

Line a deep tin with greaseproof paper then either:
press the dough into your pan with your palm.

or

Lay out a sheet of cling film place the dough in the middle and lay another piece of cling film ontop and use a rolling pin to roll the dough out and place it over the tin.
Stab the bottom with a fork.


Pop in the oven on gas mark 5 for 5 minutes.

Next place a sheet of greaseproof paper over your crust and fill with clay cooking beans.

Place back into the oven for 15-20 minutes.





When your crust has cooled a little enough to hold its own, carefully start running your knife around the edge to free the sides from the paper.

(Please do not wait for the crust to completely cool as it will solidify to the paper)

 Now carefully turn your crust out into the palm of your hand and peel the paper away from the bottom and place your crust back into the tin and get rid of the paper.


Leave to one side whilst you make your filling.





Chop up your onion and add it to your frying pan with the olive oil on a low heat.

Whilst your onions are cooking put your veg onto boil.

And also put your turkey bacon under the grill to cook.

When your onions have cooked and your bacon is also ready with a pair of kitchen scissors cut your bacon into strips.

Turn the heat off and leave to one side.

When your vegetables are ready put half of them into a blender with 4 Tbls of the cooking water and blitz.

Add 390ml of water and your agar agar flakes to a pan and bring to the boil and stir until the flakes have dissolved.

Add the Nutritional Yeast, Vegan Stock, Dijon to the liquid and stir. Add the optional ingredients here if you want to.

 Pour a little of the sauce into the bottom of the crust to line it.

Next add the bacon, onions and vegetables and then add your sauce until it reaches the top of the crust.


Leave on the side until it is cool and set.

Place a plate ontop of the tin and turn it out, then take another plate and turn your quiche the right way up.

Now it is ready to serve.

I loved mine with Vegan Mayo  and sprinkle a little dill ontop.

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