Chickpea Tikka Masala

 

vegan-easy-chickepea-tikka-malasa-3

 

Chickpea Tikka Masala

Serves 8

2 tablespoons coconut oil
1 large onion, finely chopped
2 garlic cloves – crushed
1 x 2-inch piece of ginger, finely chopped in to a paste
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cayenne pepper
3 tins of chickpeas, drained and rinsed
2 tins of chopped tomatoes (or pasata if you prefer)
1 can full fat coconut milk
1 teaspoon arrowroot powder
Salt to taste
Fresh chopped coriander

Directions

Heat oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until clear, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
Add ginger and spices and sauté until fragrant, about 30 seconds.
Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
Stir in coconut milk and simmer for 5 more minutes.
In a small bowl whisk arrowroot with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.
Take a taste and adjust seasoning if needed.
Remove from the heat, sprinkle with chopped fresh cilantro and serve with basmati rice & my 3 ingredient naan bread 

Munch up 🙂

 

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FREE BBQ book 15th July

BBQ

The Ultimate BBQ Guide is free today on Amazon Kindle.

This great ebook (also available in paperback) includes marinades, dry rubs, sauces, smoking, meat, fish, poultry, sides and salad recipes. It is the perfect book for any type of BBQ.

Here are the all important links:

US-> http://www.amazon.com/dp/B00XD6LUPM

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Taco Tuesday

Taco Tuesday

I have decided to re-name today, and every Tuesday from here on in, Taco Tuesday! Who doesn’t love tacos? Especially on a drab Tuesday… They are tasty, easy and best of all MESSY!

Mexican spiced pork with a hint of smokey barbeque (or barbecue / BBQ?) served in a crispy corn tortilla shell and topped with avocado. These are great for dinner parties as everyone gets stuck in and makes their own. They are also perfect for kids as they will love assembling. Gluten and wheat free too. Let’s get down to business……

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 2

Ingredients

  • 2 tsp vegetable oil
  • ½ red onion – diced
  • 2 tsp smoked paprika
  • 2tsp ground cumin
  • 1lb / 500g pack lean pork mince
  • 1 ¼ cup / 300ml passata
  • 5 tbsp barbecue sauce
  • 14oz / 400g can black beans – drained and rinsed
  • Small bunch cilantro (coriander) – chopped
  • 8 taco shells
  • 1 ripe avocado – peeled and sliced
  • ½ iceberg lettuce – finely shredded
  • Cherry tomatoes
  • Sour cream and grated cheddar – to serve (optional)

Method

  1. In a large frying pan add the oil and when hot add the onion. Add the spices and cook for one minute then add the pork ensuring to break up the mince so it separates, stir until cooked through (it will go white)
  2. Add the BBQ sauce and passata along with four tablespoons of water. Turn the heat up until the sauce starts to bubble and thickens slightly then add the beans. Stir through the cilantro.
  3. Heat the corn tortillas then fill with the pork and bean mixture top with shredded lettuce, avocado, cherry tomatoes, cheddar (if using) and spoon over some sour cream

If this doesn’t cheer you up on a Tuesday I don’t know what will. Tomorrow being Wednesday we will have a day of full eat’s ahead with some more new recipes.

What is your go to food when you’re feeling miserable?

 

The Great Gluten-free Event

Buck Books Large Rectangle Banner
Happy Monday folks,
I wanted to let you know that The Great Gluten-free Event is happening tomorrow over on Buckbooks and one of my books is featured and will be just 99c for tomorrow. There will be 10+ Gluten-free books at this amazing price.
To sign up and download these bargain books tomorrow visit – http://buckbooks.net/gluten-free-books/
QBK

WIAW #20 Quinoa Pizza Base ~ Gluten-free and NO soaking!

WIAW

Happy Wednesday guys! Linking up to Peas and Crayons and all the other What I ate Wednesday bloggers!

Today’s recipe was last week AND last nights dinner and it was A-mazing both times!! It was the first time I used quinoa as my pizza base last week as I have used cauliflower and buckwheat in the past so was *super* excited to try this recipe. I scoured the internet to find a quick and easy one as I am not a fan of having to wait overnight when I wanted the pizza now! You can pick this pizza up like regular pizza, no knives and forks required *mini fist pump* 🙂

The recipe for the base is from The Wholesome Dish, she made a super garlic and cheese ‘bread’ with hers. I will definitely be doing this soon. Go check her site out, it rocks! But first here is breakfast lunch and snacks!

Breakfast: Breakfast was buckwheat flakes with almond milk – I am LOVING these at the moment. So crunchy and tasty –> wheat and gluten-free too!!

Buckwheat flakes

Lunch: As I was getting over the vomiting bug (sorry!) I was easing myself back in to food and made a yummy batch of homemade vegetable soup. 1 onion, 2 carrots, stem of broccoli (stringy outwear layer removed) 1 beef tomatoe, 1 knorr stock pot and 1 litre hot water. Delicious!

Vegetable Soup

Snacks: I had a craving for fruit after my sickness (any theories on this please comment below 😉 ) I had a mandarin and some cashew nuts.

Mandarin

And Finally Dinner!! The SCRUMPTIOUS quinoa base pizza that’s like real pizza (I swear!) Change up toppings to your liking. Next time I am going to try some sundried tomatoes, feta and chorizo.

Gluten free pizza

Ingredients:

½ cup quinoa
2 tsp olive oil
1 cup water
2 large eggs
½ tsp garlic salt
½ tsp dried oregano leaves
½ tsp dried basil leaves
½ tsp baking powder
½ cup low fat mozzarella or cheddar if you prefer

Pizza Sauce
1/2 cup of passata
1 tbsp tomato puree / paste
1/2 tsp dried oregano
Freshly ground black pepper

Toppings 
1 ball of low fat mozzarella – grated
1/2 red onion – sliced
1/2 red pepper – sliced
5 slices turkey and pork salami – shredded
Baby spinach leaves – shredded (I add this just before serving so they are uncooked)

 Instructions:

Rinse the quinoa in a sieve under cold running water to remove any residue.

Heat one teaspoon of olive oil in a pan and add the drained quinoa, move around in the oil to toast. Cook for around 5-7 minutes until they are fragrant.

Next add in the cup of water and bring to the boil. Once boiling turn the heat to a simmer and cover. Cook for 10-15 minutes. Remove the lid for a few minutes to ‘dry’ out the quinoa. Pour in to a bowl and allow to cool slightly (10 minutes at least) Prepare your pizza sauce while waiting – combine all the pizza sauce ingredients together in a bowl and whisk so there are no lumps from the tomato puree (paste)

Preheat your oven to 420’F / 210C – THIS IS IMPORTANT as I FORGOT when I made this first time round *oooops!* It didn’t affect the pizza once cooked, I just had to cook the base for an extra 20 minutes to get the desired texture!

Place some baking parchment or greaseproof paper on to a baking tray.

In a bowl mix together the quinoa, mozzarella, herbs, garlic, eggs and remaining oil, combine well.

Spray the baking parchment with some oil or brush on some extra olive oil then place your mixture in the centre. Using your hands is the best way as it will only stick to utensils!

Quinoa pizza

*The patches are where I spayed some oil so my baking parchment would stay on the tray*

Flatten out to your desired shape, I went with the traditional pizza shape.

quinoa pizza base

Bake for 20 minutes until the edges are nicely browning, remove then add your pizza sauce and toppings and bake for a further 15-20 minutes

Gluten free pizza baseI added chopped baby spinach leaves just before serving and some more dried oregano.

Gluten free pizzaI let the hubby have the last slice 🙂

Gluten free pizza base

I have a lot of recipes to get up such as cajun baked salmon with cauli-mash and broccoli, chicken and vegetable stew and I am making some chickpea smashed guacamole for lunch today. All coming soon. I also have some exciting news on the horizon about Queen Bee’s Kitchen, all will be revealed in time. So for now don’t forget to pop over to Peas and Crayons and check out the other food bloggers. Happy Wednesday and happy eating!

S x

WIAW #19 Quinoa Pizza Base ((Gluten Free and NO soaking))

WIAW

 

Sorry for the super SHORT post today I will have recipes and a longer one tomorrow…pinky promise!

Breakfast – Poached eggs and bacon with grilled tomato

Poached eggs and bacon

Lunch – Lettuce Wraps filled with lean ham, onion, peppers & cucumber (only 71 calories!)

Lettuce wraps

Dinner – OMG! Quinoa base pizza that tastes like a proper pizza base! Recipe tomorrow….

Gluten free pizza

Linking up with peas and crayons – go check out the other bloggers WIAW food!

Smoked Mackerel Patè {Gluten-free}

Smoked mackerel pate and  crisp bread with cucumber

Hey guys,

Today’s post is a recipe from my book Gluten-free Meals in Minutes

It is so unbelievably easy to prepare and tastes amazing! It would be a great make ahead starter for Christmas day. You can substitute the mackerel for salmon if you prefer.

Ingredients:

4 smoked mackerel fillets
2 cloves of garlic – crushed
225g / 1 cup cream cheese
Juice of a lemon
2 tbsp fresh herbs chopped (I like parsley)
1 tbsp Worcestershire sauce
Sea salt and cayenne pepper to taste
Fresh chives, cucumber and gluten-free crackers to serve

Method

  1. Break up the mackerel fillets and place in a food processor with the garlic, cream cheese and lemon juice.
  2. Blend the mixture for a few seconds then add the parsley. Blend again until it is almost smooth. Add the salt, cayenne and Worcestershire sauce to taste and blend to mix well.
  3. Pour the pate in to a dish and cover with cling film. Chill if you have the time.
  4. To serve garnish with the chopped chives and serve with my homemade crackers & sliced cucumber or gluten-free toast. Delish!!