Bean paste
Posted by
Leah
at
14:22
This is less of a recipe and more of an idea. Modify as you wish. This is a simpler version of Howard's Bean Paste in Sue Dengate's Failsafe Cookbook. So, you might want to look that up for a more flavour-filled version.
Ingredients
1 can of Cannellini beans (450g)
A splash of canola or sunflower oil
Method
Rinse beans well in a colander. Add to food processor. Add a splash of canola or sunflower oil ( I suppose about 1-2 tablespoons). Process until "pastey".
I love this on Ryvitas (original, red packet).
P.S. I'm sure it would work with kidney beans too but I personally prefer the taste of the Cannellini.
** One brand calls Cannellini beans, "white beans" but if you look at the Italian side on the tin is says "Fagioli Cannellini".
Potato Bake
Posted by
Leah
at
12:57
Ingredients
4 large dirty potatoes, thickly peeled and thinly sliced.
1 shallot (if tolerated), thinly sliced.
½ swede, peeled and finely sliced.
Ingredients for sauce
60 grams Nuttlex
2 tablespoons self-raising flour (could use cornflour or
plain flour)
2 cups rice milk
Method
Sauce
In medium saucepan melt Nuttlex, stir in flour, cook for 1
minute. Take off the heat. Gradually beat in rice milk with wooden spoon or
whisk. Return to heat. Cook until thick and smooth.
Cheats way.
Melt Nuttlex in saucepan. Mix ricemilk and flour in jug and
pour into saucepan. Whisk or stir until thick.
To assemble the potato bake.
Grease and oven-proof dish with Nuttlex. Layer potato, swede
and shallots alternately until all used. Carefully pour sauce over the
potato/swede layers until potato/swede is covered. Cover dish with baking
paper, then cover with foil. Bake at 170 degrees Celsius for 45 minutes. Test
potato/swede with a skewer to see if they are soft. Foil and baking paper may
be removed for last 15 minutes to crisp top.. Allow to rest re-covered with foil
for 15 minutes before serving.
Hopefully yours will turn out better than mine (in the photo). That one was a bit sloppy but still tasted good.
Hopefully yours will turn out better than mine (in the photo). That one was a bit sloppy but still tasted good.
Veggie Rice
Posted by
Leah
at
14:41
Veggie rice
Ingredients
2 tablespoons of canola or sunflower oil.
1 ½ cups of uncooked rice (white, brown or both)
½ swede, finely chopped
1 wedge of cabbage (about 1 cup) thinly sliced
1 stick of celery, finely chopped
1 teaspoon salt
4 cups of boiling water
½ tin brown lentils, rinsed very well
½ tin Cannellini beans, rinsed very well.
½ cup of dried red lentils, rinsed very well.
Method
In a large wok or pan, heat oil, add veggies, stir for a few
minutes. Add rice and washed red lentils. Stir well. Add boiling water. Add
lentils and beans. Stir well and simmer for 20-30 minutes stirring
occasionally. Add more water if rice is
not cooked.
Other options: could add use other veggies (if tolerated)
such as leek (1 cup), choko (1 cup), shallots (1 stem).
Vegie Sauce
Posted by
Leah
at
19:05
Vegie Sauce
Ingredients
½ swede, finely chopped
1 medium potato, thickly peeled and finely diced
1 wedge of cabbage (about 1 cup) thinly slice
1 stick of celery finely chopped
2 tablespoons self-raising flour
1 teaspoon salt
60 grams Nuttlex
2-3 cups of warm water
½ tin brown lentils, rinsed very well
½ tin Cannellini beans, rinsed very well.
Method
Melt Nuttlex in a large pan. Add vegetables and lightly
stir-fry for 5 minutes. Mix flour and water, whisk well. Add flour/water to veggie
mix and continue stiring until it thickens. Add lentils and beans, stir. Reduce
heat. Cook for 20-25 minutes with lid on. Stir occasionally. Serve with your
favourite type of pasta (cooked according to packet)
Other options: could add use other veggies (if tolerated) such as leek (1 cup), choko (1 cup), shallots (1 stem). Could add 1 cup of cooked chicken if tolerated.
Oat Slice
contains gluten (gluten-free option below)
Ingredients
1 cup oats
½ cup sugar
1 cup self-raising flour
125g Nuttlex
2 tablespoons maple syrup
2. Melt Nuttlex and maple syrup in the microwave (about 1-2 min) until all Nuttlex is melted.
3. Mix dry ingredients in a bowl then add melted Nuttlex and maple syrup
4. Mix well (so no flour is visible) and spread in a lamington tray. You might need to mix with your hands if it’s not mixing well enough will a spoon.
5. Line lamington tray with baking paper and pour/tip mixture into tray. Use your hands to push down and spread evenly (especially into corners).
6. Bake in a 180 degrees Celsius oven for 10-15mins. Don’t over bake. The slice will harden after cooling.
7. Cut into squares or bars while it’s still warm. This is really important; it’s very hard to cut once cooled. You will probably still have to cut it a bit but having the cut marks there really helps.
Modifications:
Less sweet - half the sugar, half the maple syrup
125g Nuttlex
2 tablespoons maple syrup
Method
1. Preheat oven to 180 degrees Celsius2. Melt Nuttlex and maple syrup in the microwave (about 1-2 min) until all Nuttlex is melted.
3. Mix dry ingredients in a bowl then add melted Nuttlex and maple syrup
4. Mix well (so no flour is visible) and spread in a lamington tray. You might need to mix with your hands if it’s not mixing well enough will a spoon.
5. Line lamington tray with baking paper and pour/tip mixture into tray. Use your hands to push down and spread evenly (especially into corners).
6. Bake in a 180 degrees Celsius oven for 10-15mins. Don’t over bake. The slice will harden after cooling.
7. Cut into squares or bars while it’s still warm. This is really important; it’s very hard to cut once cooled. You will probably still have to cut it a bit but having the cut marks there really helps.
Modifications:
Less sweet - half the sugar, half the maple syrup
Gluten free - substitute gluten-free self-raising flour
And instead of oats:
- Jane suggests: 1/2 cup rice flakes and 1/2 cup buckwheat puffs.
- Sue suggests: 1/2 cup millet flakes and 1/2 cup quinoa flakes.
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