Vegetarian Celiac blog
The Scoop on Sprouts week 2 with recipe
Here's a great way to use your new batch of sprouts. Firstly, now you've had some experience, invite some good friends over for dinner!
Our recipe this week can be used on its own as an easy starter or as an accompaniment to our Vegetable Rice Pie in our Winter Favorites cook book.
Mixed Sprouted salad with avocado vinaigrette. Serves 4
For the salad:
You'll need half a cup of prepared sprouts (cooked or raw), per person.
12 Cherry Tomatoes cut in half
2 chopped spring onions
half and avocado sliced
Cucumber to garnish
For the Dressing:
You'll need 1/4 cup of olive oil
The Scoop on Sprouts week 2
Another week has passed and I'm hoping that you at least had a go at sprouting your own lentils. I also hope you tried our new recipe and that you enjoyed it as much as I did. This week we are going to turn our attention to a mixture of larger beans. After the initial soaking in the jar, the liquid is full of minerals, sugars and amino acids and can be reserved for soups and sauces. (Stay tuned for a simple soup using not only the soaking liquid but also our mung bean sprouts, next week).
The Scoop on 'Sprouting' with a recipe!
Here's a recipe for the sprouted lentils you have just grown.
NUTTY COLESLAW WITH ORIENTAL DRESSING
For the dressing you will need:
1/2 cup of white vinegar
1/4 cup of caster sugar
1tab Tamari (wheat free soy sauce)
1/2 cup of olive oil.
This needs to be made first so it can cool down.
Place all ingredients into a saucepan and cook, stirring constantly so the the sugar melts and all the ingredients are mixed. Cool completely.
For the salad you will need:
1/4 savoy cabbage finely sliced
2 spring onions finely diced
1/2 cup of toasted almonds (done in a dry pan)
The Scoop on 'Sprouting'
How about growing sprouts all year round for a tasty and effective way to achieve those extra vitamins and minerals that are sometimes hard to obtain in a vegetarian diet? It's so simple that the whole family can get involved. For the next six weeks, I'll be posting a 'how to' grow and use sprouts and some easy and great tasting recipes to follow.
Gluten-free French Toast recipe
Gluten-free bread can be good, but anyone who's tried it knows that it can be a bit dry even when fresh and after a day or two it gets worse.
But French Toast works perfectly whether the bread is fresh or dry to start with! Tastes great and can use up those extra slices you've got left over from the night before.
Ingredients:
4 thick slices of gluten-free bread
2 eggs
1/2 cup milk
A good shake of salt and pepper to taste
Florentines - vegetarian celiac recipe
These delicious, nutty biscuits are named after their origin town of Florence, Italy.
Normal cornflakes are not actually gluten-free, although they sound like they should be. You can find celiac-friendly cornflakes in the health food section of the supermarket.
New 'Winter Favourites' vegetarian gluten-free cookbook released!
We're very excited to announce that 'Winter Favourites' is now available for download. This is our first real vegetarian celiac cookbook since we released the free introduction cookbook a few months ago.
Orgran brand All-Purpose Gluten-Free Pastry
I bought a box of Orgran's All-Purpose Gluten-Free Pastry mix at our local Safeway (Woolworths) supermarket and tried it out last weekend.
It's made from a mixture of different flours and starches with a few vegetable gums thrown in as well.
I made it into a savoury shortcrust pastry for a pie, although the packet had instructions to make sweet shortcrust and a flaky puff pastry as well.
New "Winter Favourites" cookbook
It's nearing Winter here in Australia so our first 'proper' cookbook is going to be called "Winter Favourites" and has soups, curries, pies and other delicious wintery food to warm the soul (and stomach). We had a cookup and took photos of everything last weekend, I'll post some preview pics here when I get home.
