Gluten Free Sweet Potato and Coconut Milk Pastie!

Gluten Free Sweet Potato and Coconut Milk Pastie!



(Serves 2)
Ingredients:
Pastry -

300g gf doves flour
1 tbsp flaxseed
1/4 tsp oregano
1 tsp baking powder
2 tbsp coconut oil
100ml water

Filling-
3 medium sweet potatoes
1 can kidney beans, drained
1/2 can coconut milk
1 tsp medium curry powder

Sides-
1 head spring greens
1 cup frozen peas

First, place the sweet potatoes straight into the oven as they are whole at 200°C for 45 minutes.

Meanwhile in a bowl add the flour, flaxseed, oregano and baking powder. Put the coconut oil in a microwavable bowl and melt in the microwave for 40 seconds. Then add this to the flour and mix in along with the water, adding it gradually until a dough ball forms. Use your hands to form the dough. Line a baking sheet with baking paper or oiled tin foil. Then split the mixture in two and flatten out 2 long pizza shaped pastry shapes.

In a separate bowl add the kidney beans and coconut milk and once the sweet potatoes are soft, carefully take them out the oven and peel off the skin (and eat it) then mash and add to the mixture. Add the curry powder and mix well. Place a large dollop of mixture on one side of the pastry and fold over to close and form the pasty! Pierce holes in the top and bake in the oven for about 30 minutes.

Whilst they're nearly done tear some spring greens (collard greens) or cabbage into a frying pan along with water and peas, then steam fry until vibrant green. As the water evaporates, replace with more.
Carefully take out the oven, chop in two and serve!

Watch me make this in my latest VLOGMAS DAY 1 2016 video:




Gluten Free Sweet Potato and Coconut Milk Pastie!

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

A twist on raw hclf eating and cooked style, mixing raw courgette noodles with cooked roasted chickpeas, so so good! And a raw sweet potato and avocado sauce that makes it a perfect creamy fun healthy meal. 

(Serves 1)

Ingredients:

1 can chickpeas

1 tsp curry powder

1 courgette

1 medium sweet potato, diced 

1/2 avocado 

Drain the chickpea aquafaba juices into a blender and place the chickpeas on a lined baking tray, mix in the curry powder and bake in the oven on 200 degrees celcius for 20 minutes. Meanwhile, add the diced sweet potato and avocado to the blender and blend until smooth. Using a spiraliser or julienne peeler turn the courgette into noodles. Mix in the sauce and top with the roasted chickpeas and some fresh basil. Delicious. 

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

Vegan Sweet Potato and Bean Stew with Spaghetti

Vegan Sweet Potato and Bean Stew with Spaghetti

This has been my go to meal for a while, switching it up with a few different veg. It's so yummy! There are two ways of making this meal, the long way would be to put everything in a pan and leave it for 45 mins. The quick way would be to microwave the potato and carrot before adding to the rest of the ingredients.

(Serves 1-2)

Ingredients:

1 medium sweet potato

1 large carrot

4 tbsp sweetcorn

2 tbsp peas

1/2 can kidney beans

3 stalks cavolo kale 

1/2 tbsp tomato purée 

1 tsp curry powder

1/3 tsp mixed herbs

1 tbsp flour (gf or wheat)

100g spaghetti (gf or wheat)

1 tbsp fresh coriander 

1 tbsp nutritional yeast (optional)

In a microwavable bowl add the peeled (optional) and diced sweet potato and carrot along with a few tbsp of water. Cover with cling film and cook for about 5 minutes on full power. Meanwhile, in a pan add the kidney beans and juices, spices, tomato purée, sweetcorn, peas, kale and enough water to cover. Bring to the boil and add the cooked root veggies. Mix the flour in a cup with cold water to form a paste and stir in. Cook the spaghetti by bringing a small pan quarter full to the boil and twisting the spaghetti in half to fit in the pan. Cook for 12 mins, drain and serve topped with nutritional yeast and coriander. Delicious!

Video here:https://youtu.be/5FZ9evMJV-s

Hope you enjoy!

Lots of love,

Robyn x

Simple Sweet Potato Risotto

Simple Sweet Potato Risotto 

(Serves 1-2)

Ingredients:

1 cup rice 

2 cup water

2 finely diced carrots

1/2 diced sweet potato 

Add the rice to the pan, rinse and add the water along with the carrot and sweet potato. Bring to the boil and simmer until all soft and the water is absorbed. Serve topped with some fresh coriander :)

White Sweet Potatoes & Plantain!

White Sweet Potato & Plantains

(Serves 1-2)

Ingredients: 

1 large white sweet potato

2 large plantains

2 hand fills spinach 

Bring a pan of water to the boil and add the diced sweet potato, simmer until soft (about 30 min). When it's almost cooked add the peeled and halved plantain and place in the pan and cover, simmer until bright yellow. Pour the spinach into a bowl then drain and pour the potato & plantain on top, mix and enjoy! 

Sweet Potato Wraps!

Sweet Potato Wraps

(Serves 1)

Ingredients:

1 large sweet potato 

1 cup frozen petit pois peas

200g flour (gram, wheat, rice) 

Place the sweet potato as it is in it's skin in the oven for 1- 1.5 hours at 200 degrees celcius. Meanwhile to make the wraps mix the flour with enough water to make a creamy batter. Pour some batter in a ceramic pan and cook, flip and set aside, make some more. Once the sweet potatoes are cooked mash with a folk and stir in the frozen peas, these should cook nicely in the hot mash. Then scoop some pea mash into the centre of the wrap and roll up. Then devour! 

Sweet Potato Bean Burgers!

Sweet Potato Bean Burgers

Ingredients:

(Makes 12 burgers)

2 large sweet potatoes

1 can haricot beans (I just rinsed baked beans)

3 carrots grated

4 small shallots

1 tsp mixed herbs

1/2 tsp cumin

1 handful fresh parsley

Peel and dice the sweet potato into small chunks. Bring a wide based pan of water to the boil and add in the sweet potato. While that's cooking, grate the carrots into a large bowl, add the beans and finely chopped shallots. Once the sweet potato is soft, drain the juices and mash. Add the mash to your large bowl and mix together. Add the mixed herbs, cumin and parsley. Mix and squish together. For best results leave in the fridge overnight to marinade. Then preheat your oven to 200 degrees celcius. Mould the mixture into 12 patties and place on a tray covered with baking paper. Cook for 30 mins until golden and firm. Then take to a BBQ or just serve with salad. Super! 

WATCH MY VIDEO HERE: http://youtu.be/e8WdGwn6e8c

The Perfect Jacket Potato

Ingredients:

(Serves 1-2)

4 large potatoes *

1/2 large avocado

1 large sweet red pepper

Oven temperature: 200 degrees celcius 

Time: 1hr30 

Firstly set your oven to 200 degrees celcius. Rinse and dry your potatoes, prick the skin about 3 times with a folk and place on the middle shelf of your oven. Set the timer for 1hr 30 mins. 

Once cooked take out the oven and place in a bowl. Cut an 'X' through the top of the potato and squeeze to form an opening. Scoop out a chunk of avocado and place on top. Slice up your pepper and serve. Superb! 

* I buy my potatoes in bulk from my local farmer at £6 for a 25kg bag :)

Potato Tomato Salad

Ingredients:

(Serves 1)

5 medium potatoes

1 can tomatoes or 5 fresh tomatoes

1 tsp mixed herbs eg oregano/ basil

1 handful mixed lettuce

Peel and chop potatoes into quarters and place in a pan, bring to the boil and cook until soft (about 20 minutes). In a bowl add the tomatoes and herbs and blend together with a hand blender or in a blender. Heat if desired. Drain your potatoes and add to a large bowl, allow to cool for a creamier taste and pour the tomato sauce over the top. Place on your mixed lettuce and enjoy!

Hint: to save time just chop up the potatoes in their skins, cook, allow to cool and peel the skins off. 

Carrot Paprika Risotto

Ingredients:

(Serves 2)

2.5 cups (dry) thai rice or sushi rice 

1 carrot

1 celery stalk

1/2 tsp paprika

1 stalk fresh parsley

1 head lettuce

To cook sushi rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add water, bring to boil, simmer for 15 mins. 

Or

To make sticky Thai rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add boiling water, bring to boil, simmer for 10 mins. Once all the water is absorbed add more boiling water and stir the rice until it becomes starchy and gooey. 

On simmer whilst the rice is still cooking add the carrots peeled and finely sliced along with the celery and paprika. Continue to stir together and cover with a lid. Cook until the veg are soft. Wash the lettuce in a salad spinner. Place the risotto into a large bowl, add the lettuce and top with parsley :)

Baked Butternut Squash

Ingredients:

(Serves 2)

1 large butternut squash

1/2 head broccoli 

2.5 (dry) cups Thai jasmine rice 

Slice the butternut squash in half, scoop out the seeds and lay skin side down on a baking sheet. In a shallow dish add some water and place at the bottom of your oven. This will keep the squash moist. Bake on 200 degrees celcius for 45 minutes checking occasionally. Near the end turn the heat down slightly. Once the squash is cooked take out the oven and mash the flesh with a fork. 

To prepare the rice: rinse in a pan, add 6 cups of water, bring to the boil and simmer until all the water is absorbed and the rice is sticky. 

Steam the broccoli in a pan with a few inches of water and a lid, until bright green. 

Then serve - create either a bed of rice and lay the squash on top or in a bowl slice up the squash and combine with the rice and broccoli. Delicious! 

Sweet Potato Paprika Pie

Ingredients: 

(Serves 2-4) 

1.5kg sweet potatoes 

200g red split lentils

2 carrots

1 leek

1 large head kale or spring greens

4 beetroot leaves & stems 

4 broccoli stems

1 sprig parsley

Spices:

1/2 tsp turmeric

1/2 tsp paprika 

1/2 tsp cumin 

Sides:

1 red bell pepper

2-4 large handfulls mixed lettuce leaves 

Mashed potato topping:

Peel all your sweet potatoes and dice into chunks. Add them to a large pan, fill with water until just covered, place on a lid and bring to the boil. Simmer until soft, drain (saving some juices), place back into the pan and mash with either a masher or a hand blender. Blend with some of the juices to make a fluffier mash. 

Filling:

Pan 1 - Rinse the lentils and add to a small pan along with 3 cups of water, bring to the boil and simmer for 30 minutes. 

Pan 2 - Meanwhile, slice the leek into rounds and dice the carrots into small chunks (peel if necessary) then add to a medium pan and stir fry with a splash of water on medium heat until soft and fragrant.

Pan 3 - Rinse and chop the greens (kale, beetroot leaves, broccoli stems) into small pieces and place in a large pan with 2-3 cups of water, cover with a lid and allow to steam until bright green and tender (you may need to stir a few times).

Once that's all cooked place the lentils, leek and carrot into pan 3 with the greens. Add the turmeric, paprika and cumin and stir together to form a very thick mixture, add some sweet potato juices if necessary. Cook on medium heat for a few minutes to combine flavours. 

Grilling:

In a large dish pour in the filling, using a spatula even out then scoop the sweet potato on top of the filling forming an even layer so that no filling can be seen. Using a folk, create groves in the surface, this allows it to go crispy. Turn on your grill and allow to crisp up for about 20 minutes, checking regularly until slightly golden. Top with parsley. Then serve with fresh lettuce and red bell pepper slices. Awesome! 

Basic Spaghetti 'Bolognese'

Ingredients: 

(Serves 1-2) 

500g (dry) corn/rice Spaghetti 

1 tin tomatoes/ 5 large fresh tomatoes

1/2 cucumber/courgette 

1 handful fresh herbs eg basil/parsley

1 lemon juiced (optional)

Bring a large pan of water to the boil and add the spaghetti. Stir and cook for about 8-12 minutes. Meanwhile in a medium pan add the tomatoes, chopped cucumber and herbs. Using a hand blender, blend into a rich thick sauce (if it's runny you can add some spaghetti and blend). To heat, place on the hob and heat slowly. * Then strain the spaghetti and serve. Top with the sauce, a little lemon juice and voila! 

*You don't need to heat the sauce, you could just serve :) 

Grated Potato Paprika Soup

Ingredients:

(Serves 2)

2 tins tomatoes

1 tin chickpeas

1 tsp tahini

4 carrots

5 medium potatoes

1 tsp cumin

1 tsp paprika

1 cup frozen peas

2 large handfuls fresh homegrown lettuce

In a large pan add the tomatoes, chickpeas, 3 cups of water, tahini and the carrots roughly chopped. Bring to the boil and simmer. Meanwhile, peel the potatoes and grate them either by hand or with a food processor adaptor and set aside (be careful not to leave too long or they'll oxidise). Once the carrots are soft with a hand blender blend to form a thin soup. Then add the grated potato, cumin, paprika and stir into the soup. Cover with a lid and cook on low heat until the soup becomes thick, creamy and the potato shreds have started to disintegrate (about 15 minutes). Be careful not to let it burn on the bottom. Finally add the peas, stir and let cook for about 2 minutes. Then serve with fresh lettuce. Yum! 

Christmas Dinner!

Ingredients:

(Serves up to 3)

3 Parsnips

3 Potatoes

3 Carrots

1/2 Swede

15 Brussels Sprouts  

Chestnut roast:

1 vacuum pack Chestnuts

Thyme 

Sage

Mint 

Very little coconut oil 

Gravy:

1 small leek

1 small beetroot

2 tbsp cooked carrots and swede 

1 tbsp Chestnut roast (optional) 

Instructions:

Roast Potatoes:

Bring a pan of water half full to the boil. Peel and chop your parsnips and potatoes into small inch thick bite size pieces and add to the pan. Cook until really soft and fluffy. Preheat your oven to about 200 degrees Celsius - preferably a fan/ grill setting. On a large baking tray coat with grease proof paper or tin foil. Drain potatoes and parsnips and spread evening onto the baking tray. Place a baking dish filled with water at the bottom of the oven. This will prevent the need for oil. Roast the potatoes, turning every 10-15 minutes for 40 minutes depending on size. 

Mash:

Bring a pan of water to the boil. Peel and chop the swede and carrots into small pieces and add to the pan. Once soft drain juices into a bowl for the gravy. Then using a hand blender or hand masher turn into mash using some juices if necessary. 

Steamed Sprouts:

Fill a pan with 3 inches of water and place a steamer insert inside (optional). Tumble the rinsed Brussels sprouts in and place on a lid. Steam for 15 minutes until soft and bright green. (Alternatively - for a brussels sprout twist chop up finely in a food processor or with a knife, add to a large pan with some water, stir fry until bright green then swirl in some marmite) 

Chestnut Roast:

Empty the packet into a bowl along with the herbs, a little mash juices and blend or mash up to form a thick dough. (You could chop some up and add to the dough for extra chunks.) Onto a dish spread a thin layer of coconut oil then place the dough on top and smooth into a thick pan cake shape. Sprinkle with some herbs. Bake or grill for 15-20 minutes. 

Gravy:

In a pan add finely chopped leek and beetroot with a little mash juices. Stir and steam until fragrant and sizzling, then add the juices along with a few table spoons of mash to thicken. You could add a tbsp of the chestnut roast too. Blend together with a hand blender to form the gravy. 

Once all cooked serve and spoon over the gravy. YUM! 

Check out my YouTube Video: http://youtu.be/nPata2DvlA8

Winter Solstice Sunset Rice

Ingredients

(Serves up to 4)

3 Beetroot 

1/2 Butternut squash

3 Parsnips

1 Leek  

3" Ginger 

1/2 tsp Chilli flakes 

1 tbsp Lime juice 

3 cups (dry) thai fragrant rice 

1 tsp turmeric 

1 tsp cumin 

In a large pan of 1 litre water add peeled and chopped beetroot, butternut squash and parsnips. Bring to the boil and simmer. Add chopped leek, ginger and the chilli and lime. Cook until soft then using a hand blender blend until smooth or slightly chunky. 

Cook the rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add water, bring to boil, add the turmeric and cumin, simmer for 10 mins. 

Serve :) 

Mash Potato & Cauliflower

Ingredients:

(Serves 2)

6 large potatoes

1/2 butternut squash  

1 medium head cauliflower  

1/3 leek 

1 carrot 

1 courgette

Bring a pan of water to the boil, either peel the potatoes or peel when cooked. Roughly chop potatoes and add to the pan. Cook until soft. In another pan bring water to the boil about 1/3 full. Peel and chop the butternut squash and add. Roughly chop the cauliflower and add to the pan along with the leek chopped small and the carrots chopped small or spiralized. When all soft and almost cooked add the courgette turned into strips using a peeler or spiralizer. Once the potatoes are cooked drain and mash or drain, run under cold water then peel the skins off (they should easily unravel) then mash. The more you mash them the creamier they become. Then serve the mash and top with vegetables, you may want to serve some of the veg juices too :) 

Butternut Squash Noodle Bowl

Ingredients:

(Serves 1)

1 large butternut squash

3 large carrots

2 courgettes 

1 leek 

Utensils: spiralizer and peeler 

Bring a pan of water to the boil. Slice the skin off the butternut squash (you could bake the skin in the oven to make crisps) and slice into long quarters. Using your peeler create long noodle like strips. And leave some chunky pieces. Chop the leek up into tiny pieces and add to the pan. Once squash all turned into strips add to the pan along with spiralized carrots. Cook until soft about 15 minutes. Then add the spiralized courgette. Cook until soft then drain and serve. Delish. 

Sweet Potato with Homegrown Lettuce

Ingredients:

(serves 1)

4 medium sweet potatoes

1 large hand full mixed homegrown lettuce 

In a pan boil about 500 ml water and add the sweet potatoes roughly chopped in their skins for simplicity. Steam until soft, about 20 mins with a lid. Drain and allow to cool. Then peel off the skin, it should easily unravel. Add to a bowl and mash with a folk. Add the fresh lettuce and dig in.

 

Cassava Soup

Ingredients:

(Serves 2-3)

2 Carrots 

15" Cassava*

1/2 large head Cabbage

2" Ginger

1.5 litres water 

Bring a pan of water to the boil. Chop the carrots, slice the skin off the cassava and add to the pan of boiling water. Cook for about 15 minutes. Wash and chop the cabbage and add to the pan. Cover and simmer until tender. Then add the ginger and blend with a hand blender. Serve :) Tastes really good once it's cooled down a little. 

*Cassava is a high carb root vegetable aka tapioca when powdered. It thickens the soup lovely too.