Ingredients 200 g gourmet seitan [UK 7 oz.] 200 g white mushrooms [UK 7 oz.] 1 small yellow onion 1 medium carrot 1½ Tbsp olive oil 250 ml water [UK 1½ cup] 50 ml dry white wine [UK ¼ cup] 100 ml plain soy cream [UK ½ cup ] Half a vegetable bouillon cube, or … Read more
Ingredients 12 oz French green beans (regular green beans ok too) 2 tablespoons vegan butter 1/2 cup slivered almonds 1 – 2 lemons, juice of pinch of salt Instructions Green Beans: Add 1 – 2 cups of water and a generous pinch of salt to a heavy bottom pot, add green beans and bring to a boil. Reduce heat to medium and cook, … Read more
Ingredients For the sauce: 2 bell peppers yellow or red olive oil 2 onions 3-4 cloves garlic 2 medium-sized carrots 7-9 fresh tomatoes or 2 cans of tomatoes 3-4 sprigs thyme 2 leaves bay salt black pepper 1 medium-sized eggplant For the ratatouille: 1 medium-sized zucchini 2 yellow bell peppers 4-5 medium-sized tomatoes 3 red onions 2 cloves garlic chopped 3 tablespoons olive oil Additionally: 2 sprigs thyme salt black pepper Instructions Make the sauce: Preheat … Read more
Ingredients For the tart shell 1 1/4 cups gluten-free flour all-purpose flour, try and use something that’s gum-free. If you can’t find one, make your own with a combination of sorghum and millet 1/4 cup cornmeal 1 tsp salt 1/2 tsp ground black pepper 2 tbsp coconut oil, should be solid. Refrigerate if needed for a few minutes if it’s liquid Ice cold water … Read more
Ingredients 6 small-medium leeks 150g unsalted butter 1 litre good quality fresh vegetable stock (see tip) For the vinaigrette 1 tbsp dijon mustard 1 tbsp red wine vinegar 1 small shallot, very finely chopped 60ml extra-virgin olive oil Squeeze lemon juice For the pangrattato Big glug extra-virgin olive oil 80g dried breadcrumbs Finely grated zest 1 … Read more