Gluten Free Chapati

Chapati are Indian flatbreads, essentially wholewheat, Indian counterparts for Mexican tortillas.

They are tasty, slightly chewy, moist, and pliant, and are good for scooping up mouthfuls of curry. They’re also quick and easy to make. If you find they’re too stiff, they’re over cooked and you should raise the cooking temperature a little (so that they get their brown spots before drying out) or shorten the cooking time. I find that as I’m cooking more chapatis, the cast iron pan gets hotter and I have to turn down the heat so I have time to roll out a chapati while the previous one is cooking.


Quantities to serve 4
1 oz (1/4 cup) teff flour
1 oz (1/4 cup) garfava (or garbanzo bean) flour
2 oz (1/2 cup) tapioca flour
1/2 tsp salt
1/2 tsp baking powder
3/4 tsp xanthan gum
4 fl oz (1/2 cup) water

Preheat a griddle or cast iron frying pan on medium high heat (don’t use oil, these shouldn’t be fried).

Stir all the dry ingredients together in a bowl, then add the oil and water.

Beat all together with a butter knife until a smooth, soft, moist (but not too sticky) dough is formed. Add a little more water or flour as necessary.

Dust the work-surface with a little more of one of the flours. Take enough dough for one chapati (the size of a large egg or 1/4 of the dough), dust a rolling pin with the flour, and roll out the dough into an even, 8″ round.

Put the uncooked chapati onto the heated pan, and cook until small brown spots appear on the bottom (~2 minutes). Turn the chapati over, and cook on the other side for about a minute until it too has small brown spots on it.

Eat immediately, or place between two pieces of kitchen paper until you’re ready to eat, to prevent them drying out.


Almost Instant Vegan Cheese for Pizza


When the urge for pizza strikes in our household, it’s usually a fair rush to get it cooked and on the table … but that’s really only possible if the cheese, and tomato sauce are already made! The second easiest option for making pizza (after opening a jar of ready made pizza sauce and a packet of store bought cheese), is to have both available as blender foods. This cheese goes well with my instant pizza sauce.

1/2 cup raw cashews
1 tsp salt
3 tbsp tapioca starch
1 tsp white balsamic vinegar
1 tsp lemon juice
1/4 tsp chickpea miso (or other light colored miso)

UNLESS you have a high speed blender, soak the cashews in water for about an hour before draining and continuing with the recipe.

Place all ingredients in a blender along with 12 fl oz (1 1/2 cups) water, and blend until completely smooth (~20 seconds).

Scrape the mix into a saucepan, and cook until bubbling, stirring frequently (especially as it starts to thicken) to prevent burning. Initially, the cheese will thicken where it touches the bottom of the pan, and will look a little lumpy, but just keep stirring and that will sort itself out.

Spoon dollops over the pizza as required, and brown the top under a grill/broiler.

Almost Instant Pizza Sauce


…. and no, my daughter didn’t get the wine!

My daughter and I developed this pizza sauce after she ‘suffered’ a craving for take-out pizza after a particularly frustrating day at school. A little analysis of what it was that made the pizza what she wanted revealed a need for oily, cheesy fare, with a sauce that was pureed rather than chunky, and flavored with a hint of fennel. I’m pretty sure the original had tarragon rather than fennel in it, but since I was out of tarragon, fennel hit the mark … after a bit of time spent adjusting the seasonings, stirring, tasting, and conferring.

This recipe makes enough sauce for pizza to serve about 12 people generously, and is crazy fast to make for those emergency pizza moments. Pair it with pan fried pizza base and some dairy-free cheese.

1/2 large onion, diced
1 large clove garlic, crushed
28 oz tin tomatoes (whole/diced in juice)
2 tsp dried basil
1 tsp dried oregano
1 tsp fennel powder
1 tbsp sugar
1 tsp salt
3 tbsp tomato puree or similar volume of sun-dried tomatoes in olive oil
1/2 tsp chili flakes, or to taste

Blend all ingredients together until fairly smooth, then use to sauce pizza as required.

Chipotle Mushroom Sauce

Chipotle Mushrooms

Spicy, smokey, and delicious!

We’ve just got back from a 5 day jaunt to Mexico where we ate fruit and vegetables almost exclusively because most other dishes contained contraband. Although I did have a couple of occasions where I was craving carbs (for some reason, there wasn’t a tortilla chip in sight), I came back home with a slew of ideas for dishes to add to our repertoire, and I didn’t put on any weight!!!!!

The only non-main-stream ingredient here is Chipotle in Adobo Sauce, which is available in standard food stores in California and here in Washington, and I’m guessing it’s available pretty much everywhere in the States, but I’m not so sure about other places in the world. A quick Google search shows that sells it, so if you’re in England, you can get hold of it. You’ll probably want to freeze the chipotles that you don’t use here in a freezer bag or box, as you won’t be using a whole tin of the things in this dish.

This recipe is moderately hot by my standards. If you’re not into hot foods, reduce the amount of chipotle to 1 or 2 tsps and check before adding any more. I’ve eaten it scooped up on tortilla chips, and as a sauce with rice, but I think it could also be included as a side for any Mexican meal, or as a relish on a veggie burger.

Serves 2 as a main, or 4 as a side dish/relish

1 tsp margarine/oil
1/2 large (~6 oz) onion, diced
8 oz mushrooms, sliced
1/2 tsp salt
1 large/3 small cloves garlic, minced
1 tbsp chipotle in adobo sauce
8 fl oz (1 cup) tinned tomatoes

Heat the fat in a saucepan, and cook the onions for 5 minutes over a medium heat.
Wash and slice the mushrooms, and add them to the onion along with the salt, and continue cooking on a medium high heat, stirring occasionally, until the vegetables are completely soft.
Once the veggies are soft, add the garlic, and allow to warm through for a minute or two.
Put the chipotle in adobo sauce in the blender with the tomatoes, and briefly blend to get a chunky sauce.
Add the tomatoes to the mushrooms, and simmer for 5 minutes until the flavors have developed.

Vegan Bean and Vegetable Chili

vegetarian-chiliI don’t use meat substitutes much. The vast majority of the meat substitutes that I’ve seen include gluten for texture, stretch and bulk. We recently happened upon some gluten free, tinned vegan chili which my husband loves for chili cheese fries, but it doesn’t have anywhere near enough vegetables in it for my liking. Yes, I know! Chili cheese fries is an indulgence, not a health food ….. but here we can leave the indulgence for the potatoes, and the chili can be loaded with veggies and fiber, and just look and taste the part.

I also know that Textured Soy/Vegetable Protein has a bad name. Somewhere in the dim and distant past I read about it containing chemicals that you don’t really want to be eating, so we haven’t had it. Upon a more recent review, however, I found that the chemicals are indeed used in the standard version of TVP (apparently removed before it’s sold …. uh huh), but the organic stuff doesn’t even get a whiff of those chemicals in the first place. Yes, it is more expensive, but if it means I’m happy we can eat it and I can widen the variety of food stuffs that I can eat, and I have yet another way to present veggies to my kids, then that’s the price I pay.

Serves 6-8

1 cup organic TVP/TSP
1 tbsp mushroom powder
1 1/4 tsp salt
1 tsp oil/margarine
1/4 of a large onion (1/2 cup), diced
1 lb mixed vegetables cut into <1″chunks (e.g. pepper strips, mushroom chunks, courgette/zucchini slices – quartered, tiny broccoli/cauliflower florets)
1 fresh jalapeños, finely minced or 1 tsp chili flakes
1 large clove garlic
1 tbsp ground coriander
1 tbsp paprika
1/2 tsp ground cumin OR 1/4 tsp caraway seeds (for a change)
1/4 tsp lemon juice
~14 oz diced tinned tomato in juice (this won’t look enough to start off with)
2 tbsp tomato paste OR minced sun-dried tomatoes
8 – 16 oz cooked, drained, pinto or black beans

Put the TVP, mushroom powder, and salt in a bowl, and stir in 1 cup of boiling water, and leave it to soak.

In a large pan, heat the fat and fry the onion and any hard vegetables (such as broccoli and cauliflower) for 5-10 minutes.

Once the onions have softened, add the garlic, and spices to them, and heat through for a few seconds, then add the remaining vegetables (except tomatoes) and cook for another 5-10 minutes until they too have started to soften.

Add the TVP, lemon juice, tomatoes, tomato paste, and beans, and simmer for 30 minutes, or until the juice has thickened and the TVP has browned slightly.

Adjust seasoning to taste, and serve in flat breads, with rice, crusty bread, jacket/baked potatoes, or (of course), chunky cut potato fries/chips and a sprinkling of vegan cheese.

Black Bean Enchiladas with Spiced Cashew Sauce

black-bean-enchiladasThis enchilada pie is remarkably similar to a lasagna … just with more hot peppers, and corn tortillas instead of lasagna. The magic is in the spicy, creamy, cashew sauce which tops the pie. It makes a wonderful entree for a family or close friends’ dinner party, along with rice, salad, salsa and tortilla chips, and maybe vegetable fajitas and margaritas. You can ring the changes by substituting refried beans for the black bean chili.

Serves 5-6

1 batch of Black Bean Chili
2 batches of Ranchero Sauce
6 oz (1 1/2 cups) raw cashews
1 1/2 tbsp light colored chickpea or millet miso
1 1/2 tsp lemon juice
3/4 tsp salt
1/2 tsp crushed, dried chili pepper (or to taste)
pinch of nutmeg
10-12 six inch corn tortillas

Make the Black Bean Chili.

Make the Ranchero Sauce, and blend until roughly smooth.

Put cashews, miso, lemon juice, salt, chili pepper, nutmeg, and 16 fl oz (2 cups) of water into a blender, and blend until completely smooth.

Transfer the cashew sauce to a saucepan, and heat until thick and bubbling, stirring frequently.

Cover the bottom of a lasagna pan (~12″ x 8″) with 1/2 of the ranchero sauce.

Take one of the corn tortillas and place about 1/4 cup of black bean chili in a stripe down the middle, then roll the tortilla around the filling and place (seam side down) in the lasagna pan. Repeat with the other tortillas.

Spoon the remaining Ranchero Sauce over the enchiladas, followed by the cashew sauce. Cover lightly with parchment paper or tin foil, and bake at 200C (400F) for 50 minutes, or until heated through.

Banana Quick Bread

I had some bananas going begging, this week, which just demanded a recipe for banana bread. Daughter #2 was particularly fond of this loaf. It has a distinct banana flavor, and is moist and vaguely sweet, with more densely sweet pockets provided by the dried fruit. It slices well, and it’s also extremely easy to make!

Banana bread4 oz brown sugar
2 oz margarine
4 medium sized eggs
1 tbsp lemon juice
1 tsp cinnamon
10 oz blanched almond flour
5 oz tapioca flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large very ripe bananas
1 cup raisins or walnut pieces

Preheat the oven to 350F.

In a food processor, beat together the sugar and margarine.

Add the eggs one at a time, and process until combined.

Sprinkle the rest of the ingredients (except for the bananas and raisins) over the egg mixture, and beat together until combined.

Cut the bananas by hand into 1″ lengths into the processor, add the raisins, and process for about 5 seconds (or by hand) to combine.

Turn the mixture into a loaf pan greased or lined with baking parchment.

Cook for 55 minutes at 350F on the middle shelf, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool before eating.

Variation: Instead of baking in a loaf pan, smooth the batter into a silicone flan pan (same cooking time), and when the cake has cooled, fill it with bananas and custard made with 2-3 bananas.

Cooked flan case

GF Banana Bread flan case

GF Banana Bread flan case topped with bananas and custard.

GF Banana Bread flan case topped with bananas and custard.