Chocolate and Almond Biscotti – Take 2!

This is a gluten, dairy and sugar free recipe – but there are eggs, so not vegan. It makes a gritty, bitter and sour biscuit.

You will need:

A large bowl, a small one, baking tray and grease-proof sheet. A big wooden spoon!

Ingredients

1 cup of almond flour

1 cup general other GF flours

1/2 cup darkest chocolate powder and ground raw cacao beans

1/2 tsp xantham gum

1 tsp GF baking powder

2 large eggs

1 tsp vanilla essence

Some flaked almonds

2 tblsp of rice bran oil or coconut oil

Put all the dry ingredients in the large bowl and stir through thoroughly.

Put all the wet ingredients in the small bowl and mix.

Add the wet to the dry and mix using the spoon and then your hands – don’t over do it.

Place on a baking tray on a sheet and as per other biscotti recipes on this blog – bake – two times, slice and store.

 

 

 

 

Stuffed peppers – punanje paprike

This recipe serves 4 and is vegan.

You will need:

4 red bell peppers – medium to large

Stuffing

A generous cup of brown rice 

A good cup of red lentils

Half an onion – finely chopped

2 carrots – finely chopped

1 tsp of vegetable stock

Thyme, oregano and basil – dried or fresh

 

Sauce

Tomato puree

Water

Paprika

Seasoning

How to:

Put all your ingredients for the stuffing in a large pan of water and bring to the boil, then simmer for around 30 minutes, stirring occasionally.

Drain off any excess water.

Take the top off the four peppers and stuff them with the rice mixture  to the rim then place the stalk lids back on.

Leave any excess stuffing in the pan and add some water, tomato puree, olive oil and paprika, then stir. Place the 4 peppers in the sauce. Put on the lid and simmer for an hour. Serve hot with a red or white cabbage slaw and bread.

Please remember to be careful when reheating rice if you have leftovers. You can also add garlic to the recipe.

A Veggie Bolognese Recipe – (also vegan and gluten free)

This one works the best for me – it’s my own invention.

You will need the holy trinity of soup and savoury-ness:

One leek

One large stick of celery

One large carrot

All finely chopped and lightly sauted in a pan with a tblsp of olive oil

Then add

One chopped and deseeded red pepper

Four small blocks of spinach (I Iike the Taj frozen ones – they come in a box)

 Three fresh tomatoes, chopped (not tinned)

One cup of red lentils

Half a cup of minced Quorn (this isn’t vital btw)

A good pinch of  dried oregano and basil

One heaped tsp of veggie stock – i.e. Vegeta

A tblsp of tomato puree

Seasoning

Stir all the ingredients then add enough water to cover them. Simmer and watch for half an hour, adding water when necessary  – the lentils will expand, but the veg will give water too.

Cook for a further 15 minutes whilst you boil  a pan of water for the spaghetti – I use Sainsbury’s Free From – it’s free of everything *and* made in Italy from rice, maize and quinoa flours!

This amount of bolognese can make 4 servings (depends on how much you like  – ratio of bolognese to spaghetti is important and a personal preference).

Or it’s possible to later add a small can of kidney beans, some cumin, chilli flakes and a piece of dark chocolate. Then you have chilli for the next evening. Served in tacos or with brown rice – very nice.

photo from food blog Italian Feelings