Josephine Eliza

The most simplest Creamy Vegan Carbonara Sauce in the world

2015-02-03T07:00:00.000-08:00

The Most Simplest Creamy Vegan Carbonara Sauce in the World!

(Yes I said it...in the World! your need to try it)

Vegan, Vegetarian, Gluten, Wheat, Rice, Soya, Dairy, Lactose, Refined Sugar, Red Meat & Egg Free

Ingredients:

3 heaped Tbls Nutritional Yeast

2 tsp Dijon Mustard GF

2 tsp Marigold Vegetable Bouillon Vegan (Purple)

5 Tbls Cashew Butter

150ml Hot Water (less if you like it thick)

This recipe made enough to cover 3 nests of corn linguine generously (photo)

Whilst your pasta is on the stove cooking take a bowl and add all the ingredients except for the water.

When the pasta is cooked and ready simply pour the hot pasta water straight into the bowl with your ingredients in.

Next stir all the ingredients together to make a delicious sauce for your pasta.

Turn your pasta out onto the sauce and toss it around.

Sprinkle any desired herb on top and serve.

Enjoy!

x x x

Agave & Dijon Encrusted Turkey Steak with Baked Parsnip chips - no oil

2015-02-02T14:32:00.000-08:00

Agave & Dijon Encrusted Turkey Steak

With Baked Parsnip Chips -no oil

(Breaded Turkey Steaks & chips)

Wheat, Gluten, Dairy, Lactose, Rice, Soya, Red Meat, Refined Sugar & Egg Free.

"This is Crispy, Crunchy and soft next to the turkey just like breaded turkey should be"

Ingredients:

Breaded Turkey:

Based

4 Tbls Agave

3 tsp Dijon GF

2 Tbls Cashew Butter

Crumb

3 Big handfuls GF Cornflakes (crushed)

4 tsp Turmeric

Pepper to taste

4 tsps Chives

3 tsp parsley

Chips:

2 Medium Sized Parsnips

Pre-heat the oven to gas mark 5

I asked for my turkey steak to be cut a little thicker, then when I am home i like to slice them in half just to the edge and butterfly them open so they look enormous.

Then Wrap the turkey steak in cling film and bash it with a rolling pin to flatten it out. (do not worry about little holes you will be covering them.

On a plate or tray crush the cornflakes and other crust ingredients together.

Next mix the agave, dijon and cashew butter together in a bowl.

With the turkey still on the cling film smother the one side of the turkey with the based and sprinkle a thick layer of the crust ingredients on top and firmly press down.

Now lift the turkey by the cling film and flip it onto a tray big enough for the turkey.

Continue to based the exposed side of the turkey and place more crust on top remembering to press firmly down on top.

Peel and chop the parsnips in evenly cut chips.

Place them into a steamer for 10 minutes.

Whilst the parsnips are steaming place the turkey into the pre-heated oven for 15 minutes.

Shuffle the parsnips onto a silicon coated baking tray to prevent sticking place on a high shelf in the oven for 10 minutes, then turn the chips and place back into the oven for a further 8-10 minutes on gas mark 8.

After the turkey has been in for 15 minutes turn the tray so it doesn't catch on the one side and in for another 10 then flip the whole thing over and cook for 5 minutes.

The chips and breaded turkey should be golden and looking delicious.

For the Dip:

Just stir together
2 tsp Dijon
4 tsp Agave

add more dijon if its not hot enough or more agave if its too hot for you.

Bon Appetite !!!

x x x

Breakfast Merlot Grape Juice Chia Pudding

2015-02-01T06:22:00.000-08:00

Super Bowl Sunday

Breakfast Merlot Grape Juice Chia Pudding

Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast & Refined Sugar Free

Ingredients:

2oz Chia Seeds

300ml Red Merlot Grape Juice

100ml Water

Pour the chia seeds into a bowl, cup, glass or even a clip seal jar.

Then add your juice.

Stir and leave in the fridge overnight or whilst you are in work.

If your chia pudding turns out on the runny side simply add more chia seeds.
Alternatively if your chia pudding is too thick for your liking then add more water.

Add any toppings you wish or just enjoy plain.

Enjoy!

x x x

Original & Chocolate Chip Anzac Biscuits

2015-01-25T11:23:00.000-08:00

Original & Carob Chocolate Chip Anzac Biscuits

Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast & Refined Sugar Free

Happy Australia Day!!

Ingredients:

5oz GF Oats (Big Oz ironically)

1oz Desiccated Coconut (Happiness is Homemade Organic)

3oz Almonds or Walnuts

3 Tbls Virgin Cold-pressed Coconut oil (Biona)

3 Tbls Agave Nectar (Groovy Foods)

1 Tsp Vanilla Paste (Taylor & Collegde)

4 Tbls Water

3oz Carob Dots (homemade)

Pre-heat the oven on gas mark 2

Pour 4oz of the oat, desiccated coconut, nuts and coconut oil into the high-speed blender.

Pulse the blender on your highest setting, until it resembles fine bread crumbs.

Next add he rest of the ingredients, except for the carob dots and blend again.

If your blender isn't strong enough, then simply turn out the dough and combine the ingredients by hand.

You should have a sticky dough that will stay together.

If not add a little bit more water to the dough and mix thoroughly.

Now add your carob

Take a small handful of the dough and make rounds with them and place onto a baking tray.

Pop them into the oven for 10 minutes then turn the tray and in for another 10 minutes.

Take them out, place them onto a cooling rack for 20 minutes then enjoy.

Hope you have a lovely Australia Day :D

x x x

Buckwheat & Almond Carob Chocolate Chip Cookies

2014-09-11T13:40:00.000-07:00

Buckwheat & Almond Carob Chocolate Chip Cookies

Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast and Sugar Free

Ingredient

6oz Organic Buckwheat Flour (Gluten Free)

5oz Ground Almonds

2oz Arrowroot Starch

1/2 Tsp Baking Powder

7oz Vegan Pure Spread

5oz Coconut Sugar

2 Tsp Vanilla Paste

1 Tbls Orgran Egg Replacer

120ml Hot Water

5oz Carob Chocolate Chips (No Soya)

Pre-heat your oven to Gas Mark 4.

Place all of the ingredients into a bowl and combine until smooth.

Line a baking tray with grease-proof paper.

Divide the cookie mixture into equal portions with room for the cookies to spread.

Stick the cookies into the oven for 10 minutes then turn your tray to prevent the cookies from burning for a further 5 minutes.

If your cookies are a little soft underneath, gently turn them over and put them back into the oven for 5-7 minutes.

Next put all of your cookies on a cooling rack.

Your cookies will harden and be crunchy on the outside and slightly soft on the inside.

Enjoy with a lovely warm vegan milk or coconut carob hot chocolate.

YUM!!!

x x x

Quick Vegan Caramelized Onion Bread Bun

2014-07-16T08:05:00.000-07:00

Vegan Caramelized Onion Bread Bun

Vegan, Gluten Free, Wheat Free, Egg Free, Dairy Free, Lactose Free, Rice Free, Refined Sugar Free, Soya Free, Red Meat Free, Yeast Free.

Ingredients:

1/4 Onion

1.5oz Ground Almonds

3 Tsp Soaked Chia Seeds

1/2 Tsp Baking Powder GF

3 Tsp Water

2 Tsp Extra Virgin Olive Oil

start by wiping your frying pan with extra virgin olive oil.

Add your chopped onions and cook until they turn a gorgeous brown colour.

Mix all of the other ingredients together in a measuring jug until completely combined.

Place the jug in the microwave on high for 2 minutes.

Now carefully tip the bun out and flip it over and place back into the microwave for 30 seconds

Leave on the side to cool slightly before tucking in.

This will last a couple of days or more and wont dry out.

Try my other breads No Tomato Bread Bun, Spinach Bread Bun & Cheesy Bread Bun

Play around with ingredients see what you can create.

x x x

Endometriosis Diet - Printable Keepsake

2014-06-10T06:00:00.003-07:00

Endometriosis Diet Printable Keepsake

Pin it to the fridge!

x x x

Quick Microwave, No Tomato - Tomato Bread Bun

2014-06-05T02:26:00.001-07:00

No Tomato - Tomato Bread Bun

Vegan, Gluten Free, Wheat Free, Egg Free, Dairy Free, Lactose Free, Rice Free, Yeast Free, Refined Sugar Free, Soya Free, Red Meat Free.

Ingredients:

1.5oz Ground Almonds

3 Tsp Soaked Chia Seeds

1/2 Baking Powder GF

4 Tsp No Tomato Sauce

2 Tsp Extra Virgin Olive Oil

Mix all the ingredients togethe scoop into a measuring jug.

Now place the jug into a microwave for 2 minutes.

Carefully flip the bread bun over and back into the microwave for 30 seconds.

Let the bun rest for a minute on the side before consuming.

This can be eaten straight away or kept for a couple of days without drying out just wrap in tin foil.

Here it is shown with mushroom pate spread recipe HERE.

x x x

Creamy Mushroom Turkey Quinoa

2014-06-04T01:34:00.001-07:00

Creamy Mushroom Turkey Quinoa

Gluten Free, Wheat Free, Dairy Free, Egg Free, Lactose Free, Rice Free, Red Meat Free, Refined Sugar Free, Yeast Free, Soya Free.

Ingredients:
4 Turkey Steaks
200ml Thick Coconut Milk
200ml Coconut Milk
1 Large Red Onion
5 Tbls Mushroom Pate
Sprinkle of herbs
Cooked Quinoa

First dab your paper towel with olive oil then wipe your non stick pan with it.

add your turkey steaks to your pan until they are cooked through and lovely and brown.

Take your turkey steaks to one side and add your thick coconut milk to the same pan your turkey was cooked in.

Stir your sauce together on a low to medium heat.

In another pan, again wipe your pan with olive oil with your paper towel.

Chop your red onion and pop them into the pan, cook until your onions are soft and slightly browning.

Add your sauce to your onions or visa versa.

Now add your mushroom pate to the mix.

Add the rest of the coconut milk to your thick sauce.

Bring to the boil then turn down to simmer.

Slice up your turkey steaks into strips and add them to the sauce and cook until they are hot through.

Cook your quinoa and then serve!

x x x

Vegan Simple Mushroom Pate Spread

2014-06-03T04:10:00.000-07:00

Mushroom Pate Spread

Vegan, Wheat Free, Gluten Free, Soya Free, Red Meat Free, Egg Free, Rice Free, Yeast Free, Refined Sugar Free.

Ingredients:

250g Chestnut Mushrooms

1 Red Onion

1 Tbls Coriander

2 Tbls Olive Oil

Wipe your frying pan with a little olive oil.

Now Chop up your mushrooms and Onions and add then to a frying pan on a medium heat until your onions are soft.

Pour your cooked mushrooms and onions into a blender with the coriander and olive oil.

Blend until nice and smooth.

Leave on the side until cool.

Then you can either pop it into the fridge or use straight away.

This is great on one of the 90 second buns or to stir into coconut milk to make a gorgeous sauce.

x x x

HAPPY BIRTHDAY vegan gluten free Triple Layer CAKE

2014-05-28T08:56:00.000-07:00

HAPPY BIRTHDAY

TO ME!
Everything from scratch
Vanilla, Blueberry & Chocolate 3 Layer Cake

Vegan, Gluten Free, Wheat Free, Soya Free, Rice Free, Refined Sugar Free, Red Meat Free, Yeast Free.

Firstly i am sorry about the lack of step by step photos for this recipe you will have to use your imagination.

If you have any questions about any of the steps, just ask.

Ingredients:

Vanilla Cake: (6" Tins makes 2 Cakes)

4oz Ground Almond

3oz Buckwheat Flour*

3oz Quinoa Flour*

(*or 6oz gluten free flour (not rice free)

4oz Coconut Sugar

3/4 Tsp Bicarbonate of Soda

1/2 Tsp GF Baking Powder

250ml Vegan Milk

2oz Raw Virgin Cold-Pressed Coconut Oil (melted)

2 Tbls Lemon Juice

2 Tsp Vanilla Paste

Vanilla Cream:

Thick Coconut Cream from 2 Tins

2 Tbls Coconut Sugar

1 Tsp Vanilla Paste

Blueberry Jam:

150g Blueberries

1oz Coconut Sugar

1 Tsp Lemon Juice

Center Layer Brownie (Optional)

Recipe HERE - Omit Mint

Chocolate Carob Icing:

4oz Raw Cashew Nuts (Soaked)

3oz Agave Nectar

2oz Carob Powder

2 Tsp Vanilla Paste

2oz Raw Virgin Cold-Pressed Coconut Oil (melted)

1oz Pure Spread

150ml Coconut Milk

Right before we start this monster cake make sure your cashews are in a bowl soaking covered in boiling water for around 6 hours or over night and put your coconut milk in the fridge so that the milk and cream separate for later.

First make your cake.

Preheat your oven to Gas Mark 4.

Line 3 6" tins or 2 tins if you are not making the brownie center.

Mix all the vanilla cake dry ingredients together then add your wet ingredients and mix together then fold for around 1 minute just to add some air. Now divide the mixture between the two tins then pop them into your oven for 15 minutes then turn and leave for another 20 minutes all in all around 35-40 minutes until the cakes are lovely and golden. leave them on the cooling rack until your ready to assemble the cake.

Now make your brownie center if you are making one by following the link above, omit the mint from the recipe.

Next onto the blueberry jam.
For this all you need to do is pour the blueberries into a pan along with the sugar and lemon juice on a medium heat and stir. when the mixture is boiling and all the blueberries have stewed down turn the heat off, the mixture should coat the spoon. pour the mixture into a sterilized jar and pop the lid on tight.

The chocolate icing is up next, put your soft cashew nuts into your blender and blend until they are chopped into little bits now add all of the other ingredients and whizz until everything is lovely and smooth, you will want to dive right in and coat yourself in it, resist the temptation and pour the mixture into a bowl and put it into the fridge to set.

For the cream scoop out the thick coconut cream from the top of your tins being careful you dont get much of the milk because youll end up with a sloppy cream.
Mix with the other ingredients then just leave it in the fridge.

When your cakes have cooled take all your ingredients out of the fridge and grab your jam and start assembling.

Just take one cake for the bottom and spread the top with jam and sprinkle with fresh blueberries if you wish.
Next pop the next layer then spread the top with cream (leave a little for the decoration for the top if needed) and now the top layer.

Now for the icing, start with the sides first filling in all the gaps then spread on the top.Finish off with a few dollops of cream and a few fresh blueberries or another fruit.

ENJOY!! and HAPPY BIRTHDAY if it is indeed your birthday if not then

a HAPPY UNBIRTHDAY TO YOU x x x

x x x

Your all amazing! THANK YOU x

2014-05-01T04:15:00.003-07:00

Draw & Winner Announced

2014-05-01T02:54:00.001-07:00

So the time has come to drawn the raffle, How exciting!!

I have been overwhelmed by the amount raised with this raffle, I only thought it would reach £20.

Here we go….

I sliced all of the names of my donations for Endometriosis UK into strips.

And rolled them up, all equal in size.

I decided on a multi-coloured happy Mexican Sombrero!

Onto the draw!

In I go…

This is the winning piece of paper!!

Drum Roll please…

CONGRATULATIONS!!!!!!

Please contact me with your address and I will send out your prize to you

A massive THANK YOU to everyone that took part and bought a raffle ticket.

We raised £77 for Endometriosis UK AMAZING!!

x x x

COMPETITION TIME! WIN Nak'd Bars!

2014-04-15T05:01:00.000-07:00

Josephine's Nak'd Bar Raffle Competition

I'm holding a Raffle to win some yummy Nak'd Bars for Endometriosis UK because everyone deserves something scrumptious to munch!

These are the GOODIES!

The Rules and Term & Conditions:

Since the total raised has increased by three times the amount I originally thought I would raise from this I am increasing the amount of bars the winner will get to 27 bars which is 3 gift boxes of Nakd Bars!!

Welcome to the raffle! 2 Endo-Diet friendly Boxes to giveaway!!

To be able to win a delicious 18 nak'd bars in two gift boxes for yourself just donate £1 HERE at: https://www.justgiving.com/Josephine-Eliza2 for 1 entry into the raffle, If you would like more than 1 entry into the raffle to win then just donate another £1 for another entry.
Its as simple as that to enter!

Do not forget when you have donated your raffle entry to pop a comment on this posy and tell me you've entered and put the same name you have donated with so I know who to contact if your name is pulled from the hat!! (I like to do things old school here)

Raffle starts today 15/04/2014 and will be drawn on the 30/04/2014

Any donations submitted after this date will not be counted and cannot be refunded.

This is open to EVERYONE in the UK not just endometriosis sufferers.

The Endometriosis Friendly Boxes consist of:
BOX 1: 2 x Cashew Cookie, 2 x Berry Delight, 2 x Ginger Bread, 2 x Pecan Pie, 1 x Rhubarb & Custard.

BOX 2: 2 x Rhubarb & Custard, 2 x Ginger Bread, 2 x Pecan Pie, 2 x Cashew Cookie, 1 x Berry Delight.

You can also find me on:
Twitter: JosephineEliza1
Facebook: https://www.facebook.com/JosephineEliza1

Unfortunately this raffle prize can only be delivered to a UK address only. This raffle is not endorsed by Nak'd Wholefoods or by Endometriosis UK it is out of my own pocket and I have not received them for promotional gain. This is through Justgiving only no cash donations will be taken. All proceeds will go to EndometriosisUK I am not profiting from this raffle.

GOOD LUCK EVERYONE!

x x x

Vegan Spinach Bread Bun in 90 seconds

2014-03-20T03:29:00.000-07:00

Vegan Spinach Bread Bun

Vegan, Gluten Free, Wheat Free, Egg Free, Lactose Free, Dairy Free, Rice Free, Soya Free, Refined Sugar Free, Active Yeast Free.

Ingredients:

1.5oz Ground Almonds

3 Heaped Tsp Soaked Chia Seeds

1/2 Tsp Baking Powder GF

2 Tsp Water

1 Tbls Extra Virgin Olive Oil

1 Big Handful Spinach Leaves (Steamed & Blended)

You can either steam your spinach leaves in the packet in the microwave, in your steamer or pop the leaves into a pan on a low heat cover with a lid and let it steam.

Once your spinach has steamed put your chia gel (optional) and steamed spinach into a blender.

blend until you have broken the spinach down to look like laverbread.

Add all your ingredients to a measuring jug.

Stir to combine completely.

Place your jug into your microwave on high for 2 minutes (may take longer with lower powered microwaves)

Flip the bun and pop it back into your jug, place it back into your microwave for a further 30 seconds.

Let your bun cool for a few minutes before slicing and enjoy with an array of fillings.

Next post...No Tomato Tomato Bread Bun (pictured Below).

x x x

Cheesy 90 Second Bread Bun - Vegan, Yeast, Egg & Gluten Free

2014-03-19T02:25:00.000-07:00

Cheesy 90 Second Bread Bun

Vegan, Egg Free, Dairy Free, Lactose Free, Wheat Free, Gluten Free, Rice Free, Refined Sugar Free, Red Meat Free, Soya Free, Active Yeast Free.

BREAD BREAD GLORIOUS BREAD!!...

ok so this recipe only makes one bun but i have been waiting to make a good bread replacement for so long! nearly 2 years! My original Crusty Herb Bread had and great flavour and hit the spot but it didnt last to grab on the go, It lasts a couple of days then become quite hard.

I am not a microwave person but my partner has one so i had a go, I was trying to get inspiration from different places but all either included Active yeast or eggs!, So I had a little play, and some disasters, but it worked, the texture is airy, light and yummy! and here it is:

Ingredients:

1.5oz Ground Almonds

2 Heaped Tsp Soaked Chia Seeds

1/2 Tsp Baking Powder GF

3 Tsp Water

2 Tsp Extra Virgin Olive Oil

1/2 Tsp Vegan Bouillon Stock

1 Tbls Nutritional Yeast

Measure out all of your ingredients into a measuring jug.

Stir until mixture has combined completely.

Pop into your microwave on high for 2 minutes make take a little longer for less powerful models.

Carefully flip it onto your hand, turn it over and drop it back into the jug.

Place the jug back into your microwave for another 30 seconds

turn your bun out and leave to cool for a couple of minutes before slicing.

Hey Presto your own quick bread bun to have with literally anything you want.

The possibilities are endless.

x x x

Endometriosis UK Million Woman March - 13th March 2014

2014-02-12T02:17:00.002-08:00

GO TO: http://endometriosis-uk.org/civicrm/event/info?reset=1&id=54#.UvtIa2J_smo

And Register to be a part of this amazing event to spread Endometriosis awareness!

Date: 13th March 2014

Place: London

Distance: 2.5 miles

What is the Million Woman March?

Across the globe, millions of women will be taking part in a peaceful demonstration to raise awareness of endometriosis and the plight of those who suffer from the condition. It’s a chance for everyone affected by endometriosis to come together and make their voices heard!

The official UK Million Woman March and will take place in London.

On Thursday 13th March 2014 between 12:00pm and 3:00pm we will be marching in London’s Kensington Gardens.

Join us and let your voice be heard!

How do I get involved?

Only individuals who have signed up to the event and have paid a registration fee will be able to attend. This event is not open to non-registered participants.

We offer two registration packages for the Million Woman March that are available to all participants. These registration packages include registration and entry for the march, as well as special Million Woman March accessories to be worn on the day.

Standard registration for the event is £15.00.

This includes registration for the Million Woman March, a special Million Woman March Sash and yellow knitted head band (available to the first 100 participants that sign up to the event). If you would like to receive an Endometriosis UK T-shirt, the registration fee with be £25.00.

A full break down of costs can be found in our Million Woman March FAQs.

If you wish to register a child for this event, please email endomarch.uk@gmailcom.

Vegan Carrot Buckwheat Fritters

2014-02-08T03:18:00.000-08:00

Vegan Carrot Buckwheat Fritters

Vegan, Egg Free, Lactose Free, Dairy Free, Wheat Free, Gluten Free, Rice Free, Red Meat Free, Soya Free.

Ingredients:

6 Tbls Buckwheat Flour

8 Tbls Quinoa/Hemp/Seed Milk

1 Tsp Vegan Bouillon Stock

2 Medium Carrot

Grate your carrots and add your other ingredients and mix.

Heat your non-stick pan to a low to medium heat.

Add some of the mixture to the pan and flatten down with your spatula.

Once the fritter has changed colour flip the fritter over until it is a nice golden brown.

Serve with vegan mayo or Beetroot & Quinoa Hummus.

x x x

Oven Baked Vegan Spring Rolls

2014-02-07T05:42:00.000-08:00

Oven Baked Spring Rolls

Vegan, Dairy Free, Lactose Free, Rice Free, Gluten Free, Wheat Free, Red Meat Free, Egg Free, Yeast Free, Soya Free, Nut Free.

Ingredients:

GF, EG, WF Spring Roll Papers (Recipe HERE)

Stir Fry Mixed Vegetables

Beansprouts

Chestnut Mushrooms

Cook your stir fry vegetables, Beansprouts and mushrooms in a pan.

When they are done, leave them in the pan until they have completely cooled.

You want them to be cool because if they are still hot then your papers may turn mushy and you don't want that.

Scoop some of the mixture into the middle of your paper.

Fold in both of the sides.

Now fold up the bottom and tuck all the mixture inside.

You dont want any air pockets.

You can now roll up the spring roll tightly.

The good thing about the papers being slightly sticky is that they don't need anything extra to make them stick down, just press the paper onto the other side and it will adhere to the other side and stay there during cooking.

Do this to the rest of your rolls.

Place them onto a baking sheet on a baking tray.

Gas Mark 7 for 20-25 minutes.

(They will come out darker, the photo came out lighter)

Turn the tray half way through and also flip them all for an even bake.

They will be crisp and yummy!

Enjoy them with any dipping sauce, why not try:
No Soya Soya Sauce Raw or Cooked (Recipe HERE)
or
Chinese Sauce ( Recipes HERE)

x x x

Gluten, Rice, Egg & Wheat Free Spring Roll Papers (Popiah Skins or Rice Papers)

2014-02-07T04:49:00.001-08:00

Spring Roll Papers

(Popiah Skins or Rice Papers)

Vegan, Dairy Free, Lactose Free, Wheat Free, Gluten Free, Rice Free, Red Meat Free, Egg Free, Soya Free, Yeast Free, Nut Free.

I have been dreaming about making spring roll papers for ages!, Every time i tried to make them gluten, egg, rice and wheat free they would not for the life of me fold without breaking, it was soo annoying!

But armed with a good non-stick pan, i was determined that this WOULD work for me this time!

well admittedly not the first time but the 6th time EUREKA! I was so over the moon, and grinning from ear to ear. I need to Thank House of Annie for the technique of how to tell when the papers are done, so thank you Annie!.

I had to tweak the technique a little bit as the papers dough wasn't as elastic because of them not having any gluten in them so they wont fling back. They also aren't as thin as paper but they are as thin as i could make them without them flaking like fish flakes hee hee.

So the wait is over!! here is the recipe!.

Ingredients:

300ml Water

7oz Buckwheat Flour

4 Tbls Sweet Potato Starch

2 Tsp Xanthan Gum

Mix all of the dry ingredients together in a mixing bowl.

Add the water and combine until everything is mixed with no lumps, if you have lumps just take a whisk to the mixture and beat until the mixture is smooth.

The mixture will be slimey and gloopy.

Next here are those techniques the house of Annie taught me to make it more elastic.

Pick a handful of dough up and slam it back into the bowl, imagine you are picking up a ball and throwing it.

Keep repeating this process until your dough is quite stretchy.

The dough will still break and wont fling like a gluten dough.

Once you have thrown the dough for around 3 minutes you can make your papers.

The gluten dough needs to be in the fridge for 2-3 hours to firm up so that it can be flung but since this will not fling you can use it straight away.

This was my first attempt...This one i tried to fling and realised that it was not going to work, instead of coming away, the dough wanted to stay there, but anyway in my eyes it was the first step to success! this one was too thick but it would bend, it had potential.

Right i have included these photos of what your pan should NOT look like to make a successful paper.

These were my other attempts.

A little like Goldilocks: This one was too thick!

This one was too wet!

This one was just RIGHT!!! YIPPEE!

So here's how: On a low heat.

With your mixture prepared.

Take some of the mixture and plop it onto your non-stick pan, (You can take the pan off the heat to do this) With the back of a teaspoon spread the dough around the pan.

You want the mixture to coat the pan thinly but without being able to see the pan through the batter, you want it as even as possible.

If you can see the pan through the batter then these bit will cook quicker and breaker causing holes to your paper and you do not want holes.

When the paper has cooked the sides should lift away from the pan. It will not take very long to do so.

You can then, carefully with your fingers pick up the side of the paper and peel it away from the pan easily.

I flip it over a cook the other side for just about a minute.

All of the cooking should be done on a low heat, do not turn your heat up.

TA DA!, The Free From spring roll paper was born!

Place your paper on a rack to cool. If they are piled up whilst hot then the bottom ones will be slimey by the time you use them.

They are a little sticky, But shouldn't solidly stick together, but if you do find yours are sticking together then just place baking paper between them.

They must be made and used in the same day as they tend to shrink and dry out if left, covered and stored in a cool place they may last for use the next day, but for best results I would use the same day.

x x x

No Chickpeas - Beetroot & Quinoa Hummus

2014-02-04T07:08:00.000-08:00

No Chickpeas

Beetroot & Quinoa Hummus

Vegan, Egg Free, Lactose Free, Dairy Free, Gluten Free, Wheat Free, Rice Free, Red Meat Free, Yeast Free, Soya Free.

Ingredients:

5 Tbls Rinsed Quinoa Seeds

2 Medium Beetroots

2 Tbls Tahini Paste

2 Tbls Extra Virgin Olive Oil

2 Tbls Lemon Juice

1 Tsp Dijon Mustard GF & WF (Optional)

Cover your quinoa seeds in enough water to cover them.

Bring to the boil then turn down to simmer.

Cook until your quinoa is lovely and fluffy.

Put all of the remaining ingredients into a blender along with your now cooked quinoa.

Blend on your highest blender setting until smooth.

With a little bite left from the quinoa.

Leave the hummus an hour in the fridge covered with cling film and it will thicken.

Serve with your favourite raw vegetable or blinis or in a wrap!

x x x

Left Over Bolognaise - No Tomato - Courgette Turkey Moussaka

2014-02-03T09:02:00.000-08:00

Left Over Bolognaise

No Tomato - Courgette Moussaka

Egg Free, Dairy Free, Egg Free, Lactose Free, Gluten Free, Wheat Free, Rice Free, Red Meat Free, Soya Free.

I apologize for the photos my camera battery has died and i haven't my charger with me so these are phone photos, hopefully they'll still make your mouths water.

Ingredients:

Left Over Bolognaise (Recipe Here)

1 Courgette

Thick Cheesy White Sauce:

300ml Almond Milk

1 Tsp Mixed Dried Herbs

1 Tbls Fine Cornmeal

2 Tbls Nutritional Yeast

2 Tbls Sweet Potato Starch

1 Tsp Vegan Bouillon Stock

Topping:

Vegan Parmesan:

Ground Almonds

Nutritional Yeast

Vegan Bouillon Stock

Makes: 2 Main Meal Portions

Firstly I should mention if you want a less watery moussaka then you can roast your courgettes before using them as this will get rid of most of the water, and will give you a more stable moussaka in the end.

Mandolin or finely slice your courgette and place your first layer into the dish you are using.

Spoon a layer of your bolognaise over your courgette layer.

Now for another layer of your slices of courgette.

Spread your final layer of bolognaise on top of the courgettes.

Leave to one side whilst you make your thick sauce.

Pre-heat your oven to Gas Mark 6.

To a pan add half of the milk and cornmeal and stir on a medium to low heat.

Next add the sweet potato starch and stir until combined.

Keep stirring until the mixture is lovely and thick.

Add the other half of the milk and stir until your mixture thickens again.

Now add your herbs, stock and nutritional yeast

You can now pour the white sauce on top of your bolognaise and courgettes.

Mix together your vegan parmesan and sprinkle it over the top.
If you would rather a less crumbly topping then simply just swirl the vegan pamesan into your white sauce a little.

Place your dish into your pre-heated oven for 20 minutes, then turn your dish to prevent burning and leave in for another 15-18 minutes.

Leave it to cool down for a while so that you can cut a slice out without it falling apart.

And Serve!

Great with an array of steamed vegetables.

x x x

Left over - No Tomato - Bolognaise Pancake Wraps

2014-02-02T01:30:00.000-08:00

Left Over Bolognaise Pancake Wraps

Lactose Free, Egg Free, Dairy Free, Gluten Free, Wheat Free, Rice Free, Yeast Free, Red Meat Free, Soya Free, Tomato Free.

Ingredients:

Vegan Savory Pancakes (Recipe Here)

Left Over Bolognaise (Recipe Here)

Salad:

2 Handfuls Spinach

1 Medium Carrot

Since you have your left over bolognaise and pancakes already made.

All you need to do is stuff your pancakes with your bolognaise and roll and the bolognaise will hold in place.

For the simple salad roll up your spinach leaves and slice them into strips.

Take your carrot and with your grater or mandolin slice your carrot into strips and toss with your spinach strips.

You can sprinkle nutritional yeast or vegan stock or a vegan Parmesan on top of your salad.

x x x

2 Ingredient - Vegan Savory Buckwheat Pancakes

2014-02-01T03:24:00.000-08:00

2 Ingredient

Savory Buckwheat Pancakes

Vegan, Dairy Free, Lactose Free, Egg Free, Gluten Free, Wheat Free, Rice Free, Yeast Free, Red Meat Free, Nut Free, Soya Free.

Ingredients:

6 Tbls Buckwheat Flour (Make sure it hasn't been contaminated Doves has)

8 Tbls Quinoa/Hemp/Seed Milk

Makes: 6

Mix both ingredients until combined to a slightly thick batter.

Heat your non-stick pan on a low to medium heat.

Pour the batter a pan and the batter will change colour as it cooks.

Flip the pancake and cook the other side until lovely and golden brown.

x x x

No Tomato - Turkey Spaghetti Bolognaise

2014-01-30T09:55:00.002-08:00

Spaghetti Bolognaise

No Tomatoes

Dairy Free, Egg Free, Lactose Free, Wheat Free, Gluten Free, Red Meat Free, Rice Free, Yeast Free, Soya Free.

This is for a lovely lady who loves her Spaghetti Bolognaise so here you are! hope you love it! x

Ingredients:

No Tomato Sauce (Recipe Here)
1 Tsp Extra Virgin Olive Oil

1 Red Onion

500g Turkey Mince

Cheese Topping:

Either:

Agar Cheese (Recipe Here)

Vegan Parmesan:

3 Tbls Ground Almonds

1 Tsp Vegan Bouillon Stock

2 Tsp Nutritional Yeast

In a pan heat your extra virgin olive oil.

Chop your onion into little chunks and put them into the pan to soften.

Once the onions have softened put your turkey into the pan to cook.

Break up the mince so that it cooks evenly and browns.

Once your turkey is cooked you can add your no tomato to your pan to warm through.

If you have just made your no tomato sauce you can just mix in your cooked turkey mince and onions and serve, it should be hot enough.

If you are not fond of the lovely raw onion tangyness then you can just warm it through in a pan and the flavour will turn mild for you.

Serve on a bed of corn/rice/buckwheat spaghetti.

Depending on which 'cheese' you are using, you can either grate or sprinkle your chosen 'cheese' on top.

x x x