November 22, 2020 / Lyn Jones / 0 Comments
This baby packs a flavour punch + is filled with loads of veg to help you get your daily fix.
Serves 4-6
Ingredients
Pesto
2 cups coriander leaves, firmly packed (1 large bunch – leaves, stalks, 2 well-washed roots)
1/2 cup roasted, unsalted peanuts
1.5 tsp soy sauce
1/3 cup olive oil (a lightly flavoured one will be best)
1/2 tsp sesame oil
1/2 tsp fish sauce
1 tsp black vinegar or rice wine vinegar could work
juice and zest of one lime
1 spring onion, roughly chopped
1/2 a hot red chilli (or a whole mild one)
1 tsp freshly grated ginger
1 small clove of garlic, crushed
Salad
300g noodles (rice stick, egg or even spiralized zucchini would work)
1 large carrot, spiralized or grated
1 cup of cucumber, halved and thinly sliced
2/3 cup of coriander leaves
1/2 a red chilli (finely sliced)
3 spring onions finely sliced
1 cup bean shoots
1/4 of a small red cabbage finely shredded (2.5 cups approx)
2 tsp apple cider vinegar
pinch salt
3 Tbs roasted peanuts
Place cabbage in a bowl and dress with vinegar and salt, toss to combine and set aside to pickle slightly (this creates a much milder cabbage flavour and better texture for your salad).
Make pesto: Put all ingredients in a small food processor and blend until pesto consistency is reached. Taste and adjust seasoning and flavouring as required. Scrape into an airtight container.
Make salad: Cook noodles, drain & refresh briefly in cold water then drain again.
Toss with 2 Tabs of the pesto you’ve just made.
Drain cabbage, combine with noodles, coriander, carrot, cucumber, spring onion, and 2/3 of the bean shoots. Add more pesto to this mix if you want to.
Top with remaining bean shoots, the sliced chilli & peanuts. Dot another Tab of pesto around.
P.s This keeps in the fridge for lunches for a couple of days.
September 20, 2020 / Lyn Jones / 0 Comments
A delicious, flaky Spinach & Artichoke dish, inspired by Panera Bread’s souffle
Servings: 4 individual souffles
For the dough:
- 3/4 c. Amaranth flour (I suspect sorghum would work too)
- 1 c. White rice flour
- 1/2 c. Tapioca starch Potato, Corn, or Arrowroot starches would probably work here
- 1/2 tsp Salt
- 1 c. Warm water not boiling
- 2 1/2 tsp Active yeast
- 3 Tbsp Grapeseed oil or some other neutral oil
- 1 Tbsp Apple cider vinegar
- 1 Tbsp Ground flaxseed
- 1 tsp Agave nectar or maple syrup
- 2/3 c. coconut oil at room temperature
For the filling:
- 1 can Artichoke hearts in water
- 1/2 c. Red bell pepper chopped
- 1/2 an Onion diced
- 2 cloves Garlic minced
- Four cups spinach washed
- 1 block Extra firm tofu or white beans
- 1 tsp Lemon juice
- Splash of Tabasco to taste
- 1/4 c. White rice flour or other GF flour
- 1 Tbsp Nutritional yeast
- 1/2 tsp Apple cider vinegar
- 1 1/2 tsp Salt
- Pinch of onion powder optional
- Olive oil for brushing the top of the dough
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In a medium bowl combine flours, tapioca starch, and salt. In a small bowl, add warm water and gradually stir in yeast until well combined. Let sit until mixture is white and creamy looking. In another small bowl, combine grapeseed oil, apple cider vinegar, flaxseed, and agave nectar. Stir until well mixed.
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Add wet ingredients (including yeast/water mixture) to dry ingredients and stir or knead until a cohesive ball of dough forms. Cover with a dishtowel and set aside in a warm place for 30-60 minutes to rise.
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Once dough has risen a bit, roll it out into a long oval or rectangle and spread the coconut oil over the middle third (as shown in the photos above). Wrap the outer thirds over the middle and roll and knead the entire thing until the coconut oil is softened and evenly spread throughout the dough, with no solid chunks remaining. Place dough in refrigerator for about 30 minutes, until chilled.
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Once it has chilled, remove dough from fridge and divide into four equal pieces. Roll one piece into a 1/4-1/2 inch thick circle and gently transfer into a soufflé dish or ramekin, using your fingers to repair any cracks that may form when you transfer it. Repeat with remaining dough and place the soufflé dishes in the fridge.
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To make the filling: Preheat oven to 350 degrees. In a medium skillet over medium heat, add onion, artichoke hearts, garlic, and bell pepper and heat until onion has softened, about 5 minutes. Add spinach and stir until the spinach has wilted. Remove from heat and place in a blender or food processor, blending until the vegetables are chopped fine but not puréed. Transfer to a medium sized bowl and set aside.
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In the same blender, add tofu, lemon juice, tabasco, white rice flour, nutritional yeast, apple cider vinegar, salt, and onion powder. Blend until very smooth. Transfer to the bowl with the vegetables and stir to combine.
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Remove soufflé dishes from the fridge and fill about 3/4 of the way full with filling. Fold excess dough over the top and shape as desired. Brush the top of the dough with olive oil and bake for 30-40 minutes, until dough is golden brown. Carefully remove from oven (soufflé dishes will be hot!) and let cool for a couple of minutes before serving.
https://cleangreensimple.com/recipe/spinach-artichoke-souffle/#wprm-recipe-container-2768