Cauliflower Wings

This recipe is insane and will change your life. It began with my flatmate making them, however, they were not glutenfree, so I decided to give it go and exchanged the regular flour to glutenfree flour – and it was amazing!

This recipe is adapted from an american recipe, so I tried to Europeanize it (in terms of measurement) (The original recipe; https://www.hotforfoodblog.com/recipes/2014/2/11/cauliflower-buffalo-wings/)

You need;

• 1 medium sized cauliflower head
• About 120 ml of soy milk
• About 120 ml water
• 100 g flour (I used a glutenfree flour mix from Schär)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1tsp cumin
• 1tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp white pepper
• 2 tbsp vegan butter
• 2 dl (200 ml) of bbq sauce of your choice

 

Begin with putting the oven to about 230 degrees. Then break the florets of the cauliflour into ”wings” – in which ever size you like really. Line an oven tray with parchment paper.

Thereafter, make the sauce. Mix all the ingredients BUT the butter and the bbq sauce. The sauce should be just as thick so you can dipp the florets in them and they will get coated.

*NOTE sauce became very thick for me. I added another 70 ml of soy milk and another 50 ml of water. It should be just so thick that you can dip them and it should coat the florets. It kind of depends on the flour you are using.

Put the dipped florets on the oven tray and put them in the oven for 25 minutes. After half the time, take them out and turn them so both sides get baked. If the batter comes off still, put them back in the oven. It kind of depends on the oven as every oven is different.

While they are in the oven you can make the batter which you will coat the ”wings” with. I choose to use two different types of bbq sauce. One spicy and one with a smokey flavour so I would get two different tastes. The original recipe calls for a ”hot wing sauce” but I think that you can really just use any sauce you like! Just melt the butter and add the sauce. When the florets are done, take them out and toss them in the sauce until they are fully coated. Put them back in the oven for another 25 minutes (and turn them over after half the time).

VOÍLA EAT AND ENJOY

 

Creamy Lentil soup

Very simple but lovely and filling lentil soup!

Recipe is approximately for 4 people

You need;

• 4 potatoes (medium sized)
• 1 vegetable stock cube
• 200 ml (2 dl) of red lentils
• 1 tin of canned tomatoes
• 1 tin of canned coconut milk
• Water
• Grated ginger (after taste)
• 2 tbsp sambal oelek (after taste)
• Salt, soysauce, turmeric and cummin after taste

1. Take the skin off the potatoes and cut them in small cubes.
2. Put the canned tomatoes in a saucepan. Fill the empty tin with water and put it in aswell. Put in the stock cube, the potatoes and the lentils. Let boil for 10 minutes and add water if needed (the lentils will soak up the water so add some more if needed, but not too much as we still have the canned coconutmilk to put in.
3. Grate some ginger and add to the soup. Let it boil for another 10 minutes, at least until the potatoes and lentils are done.
4. Add the coconutmilk and sambal oelek and spices after taste
5. You can either enjoy it chunky as it is or use a hand blender to make it into a smooth soup, I prefer smooth but I am sure it will be just as good as chunky.

Tacos when gluten makes your stomach hurt…

Tortilla has been one of the hardest things to give up for me, I used to eat them almost everyday. My go to meal has always been to wok some vegetables and then eat them in a tortilla. It is versatile as you just take whatever you have at home for the moment, so most likely it would be slightly different every time.

Now, I have discovery that actually I do not have to give this meal up – I just switch the tortillas for lettuce leaves!

In these I have put;

• Vegan mince
• Red pepper
• Canned black beans
• Garlic
• Spices after taste – I use salt, pepper, paprika
• Vegan creme fraiche/qwark

1. First I put the mince, the pepper that I have cut into smaller pieces, garlic and the black beans in a pan.
2. I add water to not make it so dry
3. Add spices after taste and when you are done mix in the vegan creme fraiche (if you like that sort of stuff)
4. Put it in big lettuce leaves and enjooooooy

Gingershot

Everyone at work started to get sick – and eventually I felt it as well, so I decided to make a gingershot to try and fight the cold that was about to hit me!

You need:

• An airtight bottle
• About 150-200 g of Ginger (depending on size of the bottle)
• Juice from 1-2 lemons
• (5-8 garlic cloves if you don’t mind the risk of bad breath, could take it in the evening rather than morning)

Measure up water in the bottle you want to use. Put that water in a saucepan and boil it together with the ginger (and garlic) that you have grated and squeeze in the lemon juice.

Strain the water so you get all the bits away and fill up the bottle. Let us stay outside of the fridge until it has gone relatively cold. Keep in the fridge for about 2 weeks.

I take a big shot of this every morning – definitely helping me to keep the cold away!

 

Avocado and Homemade Hummus Salad

I had a lot of chickpeas leftover after attempting to bake with aquafaba so I decided to make a very basic hummus

I used a food processor but I am sure that a handblender is fine.

What you need

• chickpeas
• garlic
• olive oil
• water
• tahini
• lemon

How:

When I make hummus it all depends on how much chickpeas I use and what I have at home! So for this one I had quite a lot, meaning I added 2 garlic cloves (I love garlic, but not my stomach unfortunately), 1 tbsp olive oil, 1 tbsp tahini, juice of half a lemon and then added water to get the right consistency.

The salad – I just used what I have at home

• 1 avocado, the spice I put on them is called ”lemon pepper”
• lettuce
• cucumer
• tomatoes
• grated carrots
• red pepper
• red kale

How to:

1. Mix the salad
2. Add the hummus
3. enjoy

Not delicious cake – but amazing frosting!

So, I tried to make a cake which was gluten free and sugar free – it did not taste good. However, the frosting is my favorite of all times, so I will share that. Just make sure you put it on a vegan cake people!

Coffee and Kahlua frosting:

• 240 g powdered sugar/icing sugar
• 28 g vegan butter
• 30 ml Kahlua
• 0.5 tbsp coffee powder
• 1-2 tbsp vegetable milk of your choice
• 1 tsp vanilla extract

How:

1. Mix the coffee powder and the vegetable milk to a thick paste
2. mix all the ingredients with an electric whisk.
3. If you want the frosting to be thicker – add powdered sugar. If you want it to be less thick – add vegetable milk.
4. enjoy with any vegan cake of choice!

• 

Banana Bread

This is a vegan (can be made glutenfree) banana bread!

This recipe is adapted from this and will yield one loaf.

• 175 g oats (you need to make this into oatflour with a mixer, and to make it glutenfree, use glutenfree oats)
• 2 mashed up very ripe bananas
• 0.75 tsp of baking soda
• 1 tsp of bicarbonate soda
• 1 tsp of cinnamon
• 1 tsp of sea salt (can use regular salt as well)
• 1.5 tsp of vanilla powder (can be substituted with 1 tsp of vanilla essence)
• 50 ml of vegetable milk of choice (I used oatmilk)
• 50 ml of coconut oil (better if it is liquified)
• 50 ml of agave syrup
• 1.5 tbsp of white wine vinegar
• FOR LESS HEALTHY, BUT TASTY, EFFECT – add 100 ml of dark vegan chocolate

How to:

1. Put the oven on 175 degrees.
2. Mix the oats into meal and mash the bananas.
3. add all the ingredients into the mixer, but the chocolate, and then mix the batter smooth. Lastly add the chocolate, but mix them in with a spoon.
4. put parchment paper in a baking pan (for bread) and add the batter.
5. keep it in the oven for 35 minutes, and then turn the oven off and leave the bread in for 10-15 minutes. The bread can be put in the fridge (where I prefer it as it makes the chocolate in it crunchy), or outside.

Almost RAW salad

This salad is ALMOST raw, as I think that some of the ingredients in the dressing is not, but close enough. It is also Low FODMAP!

The salad

• 1/2 zucchini
• 1 carrot
•  3-4 leaves of red kale
• 2 hands of aragula
• 1/2 red bell pepper

The dressing

• 0.5 – 1 cm ginger (after taste basically)
• 1 tbsp of peanutbutter
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp agave syrup (or brown sugar)
• 1 tsp water

How to make it

1. grate the zuchinni and the carrot. Cut the bell pepper and add the aragula.
2. make the dressing through putting everything in a mixer or use a hand mixer.
3. mix it all together and ENJOY

Overnight oats!

This is one of my favourite breakfasts, the only thing is that you need to remember to prepare it on the evening and leave it in the fridge over night.

You will need:

• 30 gram of oats (Use glutenfree is allergic)
• 1 tbsp of chiaseeds
• 1 tbsp of flax seeds
• a splash of vegetable milk, I use rice (Only just so all the oats and seeds are covered, better to use to less than too much, you can always add a little in the morning)
• Some frozen fruit or berries of choice, I use strawberries or raspberries (if following FODMAP ensure they are in line with that)
• a container with a lid and a fridge

How to

• Mix all the ingredients and put it in the fridge in the evening
• DONE

sorry for the bad pics – I am working on that

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Aubergine and carrot pasta

Today I would like to share a tomato sauce I made for lunch. I have been experiencing it quite hard to make a low FODMAP tomato sauce that is tasteful, but I finally figured it out!

As with all my recipes, when I use spices I just use it according to taste, so I never really measure anything up and so on, I encourage you to do the same. Also I have a problem with salt, so would never tell anyone how much salt I actually use.

What you need (Recipe is for approx two people)

1 Aubergine
2 Carrots
Oil of choice for frying
Tomato Passata Basil (could use normal as well)
Red wine vinegar
sugar
salt
Asafoetida (a spice that resembles garlic in its taste)
Fresh Basil
Water
100 g glutenfree pasta (or 140 g of uncooked rice)

1. Chop up the aubergine and grate the carrots while you are heating up the oil in a wok-pan. add the aubergine, and put asafoetida and salt after taste. I use quite a lot of asafoetida because I love the taste! When the aubergine is halfway cooked, add the grated carrots.
2. Put in the tomato passata and add water depending on how liquidy you want the sauce to be.
3. Chop the fresh basil and then add it together with some sugar (the sugar brings out the taste of the tomatoes, one tsp is usually enough). Lastly, add the red wine vinegar (after taste!)
4. ENJOY with glutenfree pasta or rice!

I try to take nice pictures, I’m not quite there yet though…