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 🙂

 

No milk….no flu

Almond milk

Photo courtesy of RawLifeHealthShow.com

Okay guys, I am NOT here to preach, let me start with that. What this blog post is about is sharing my experience when I cut out cows milk. I started using unsweetened almond milk instead of cows milk (the slimline that I have used for years) as I’m always open to trying new things and had read that most people are intolerant to milk. My tea in the mornings — made with almond milk. My organic buckwheat flakes — covered in almond milk for breakfast or as a night snack. A berry and avocado smoothie — made with almond milk and I have to say it was lovely and lighter than smoothies using yogurt.

I ran out of almond milk one morning, and it’s not an item you can just get in any shop, well, not in Ireland anyway. So, there was milk in the fridge that was for the hubby, I decided I would use it for my tea as I always have a cup of tea first thing. First off, it tasted REALLY weird and heavy if that makes sense? Then an hour later my congestion and cold / flu-like symptoms came back. I did not put two and two together until I came across an article on Facebook about dairy not being good for you and actually being the cause of osteoporosis. I was shocked but had an ah-ha moment! A lady had commented mentioning about congestion and flu-like symptoms. So I made a decision to not use cows milk, even if I had no almond milk left. Now, you have to make sure you get the unsweetened almond milk as the normal one is FULL of sugar.

I have also tried coconut milk in my tea, it’s like one big cup of holiday! It reminds me of sun cream, which is nice but I prefer the almond milk.

Let me know your thoughts…

Have you tried almond milk?

How do you feel about all these studies?

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!!

Gluten-free Blue cheese, Walnut & Thyme Bread

Gluten-free bread

 

Sorry it has taken me longer than the expected time to get this recipe up but it is worth the wait I PROMISE!

I know that blue cheese is not everyone’s cup of tea BUT I love every type of cheese, especially  blue cheese…the smellier the better LOL 🙂 this bread was an experimentation that worked a treat! The hubby and my brother loved it too – SCORE!

Ingredients:

  • 1 1/2 cups gluten-free white flour (I use doves farm)
  • 1 cup gluten-free oats (I used red mill)
  • 1 tsp baking soda (bicarbonate of soda)
  • 2oz / 50g blue cheese (I used a stilton but you can use danish blue or any other preferred  type) roughly chopped / crumbed
  • 1/2 cup walnut halves – roughly chopped
  • Few thyme leaves
  • 1 1/2 cups (375ml) buttermilk

Method:

  1. Pre-heat oven to 180F / 350C and grease a 2lb bread loaf tin
  2. In a large mixing bowl mix the flour, oats and baking soda.
  3. Next add in the walnuts and blue cheese before add the buttermilk.
  4. Pour the mixture in to the tin (it should only come almost 3/4 of the way up)
  5. Bake for 50 minutes or until cooked through (check with a skewer through the center) and tapping the bottom of the loaf for a hollow sound.

Allow to cool on a wire rack COMPLETELY before diving in. This is delicious fresh or toasted. I am going to make a few batches for Christmas.

I would love to know……

What’s your favorite topping for bread / toast? (mine is bovril on toast – I am weird I know!)

What the most unusual combination you have put together in a recipe?

WIAW #18 Gluten-free Blue Cheese & Walnut Bread

What I ate Wednesday is here again! Lets jump straight in…

Breakfast – Gluten-free Blue cheese, Walnut and Thyme bread… I understand it is not everyone’s cup of tea but it is sooooo darn tasty! Recipe will be up later..promise!

Gluten-free bread

Lunch – Homemade Cauliflower and Carrot Soup. It’s freezing here in Ireland now so this is comforting!

Homemade soup

Dinner – Tapas in The Port House, Dundrum with my friend when we were Christmas shopping on Friday. There was prawns pil pil, chickenpeas with chorizo, meatballs, chicken skewers and olives. Delicious!!

Tapas

Snacks – My mini donut (doughnut) maker arrived yesterday so I decided to whip to a batch of pumpkin mini donuts. They are unbelievably light and so tasty. Recipe to follow

mini donuts 20141126-114901.jpg pumpkin donuts

That’s my what I ate Wednesday for this week guys!! Go check out the other bloggers at Peas and Crayons

Happy Thanksgiving Eve to my American readers, I hope you all have an amazing day tomorrow! xx