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!

VEGAN Creamy Broccoli Spaghetti

VEGAN Creamy Broccoli Spaghetti 

A few weeks ago I was making this so much and all of you on snapchat we're asking for a recipe so here it is! Along with a recipe video! All made in one pan and high carb low fat. 

(Serves 1)

Ingredients: 

100g spaghetti

2 cups frozen or fresh broccoli

1/2 can butter beans

2 tbsp nutritional yeast

2 tsp lemon and thyme seasoning 

5 olives (optional) 

Bring a pan of 250ml water the boil and add the spaghetti (twist in half to fit in the pan). Allow to boil down on medium heat stirring occasionally, once half way cooked add the broccoli and break into smaller chunks. As the spaghetti cooks in the little water the starches should make it go creamy. Keep stiring and add the bean juices if needed. Then once soft mix in the nutritional yeast, seasoning, beans and olives. Serve! 

Super great filling meal. Hope you enjoy!

Here's the video: https://youtu.be/2ywEJWA7xkk

Lots of love, 

Robyn x

Carrot Linguini and Pasta Salad

Carrot Linguini and Pasta Salad

(Serves 1)

Ingredients: 

100g fusilli pasta

2 carrots

1/2 diced courgette

2 tbsp sweet corn

1 tbsp tomato purée 

Bring a pan of water to the boil and add the fusilli pasta. Meanwhile, using a peeler peel the carrot and then make long thin linguini shreds and add to your bowl or container. Add the sweet corn and diced courgette along with the cooked pasta and then mix in the tomato purée. Add fresh coriander and you're  done :)