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 2 tbsp Olive oil 1 large red onion, sliced 300 g new potatoes, waxy potatoes, cut into medium slices 1 cup chickpea flour 240 ml / 1 cup water (optional) A pinch of black salt / kala namak Salt & pepper, to taste Instructions Heat 1 tbsp of the olive oil in a large … Read more
Ingredients 2 tbsp extra virgin olive oil 4 cloves of garlic, sliced 1 onion, chopped 15 oz canned or cooked fabes, you can use cannellini beans instead(400 g) 1/2 or 1 cup water (depending on the consistency you’re looking for) 1 tbsp sweet paprika 1/2 tsp ground turmeric 2 bay leaves 1 tsp sea salt Black pepper to taste Instructions Heat one tablespoon of … Read more
Ingredients For the wrappers: 2 1/2 cups all-purpose flour (plus extra for dusting) 1/2 teaspoon salt 3/4 cup boiling water For the filling: 2 cups uncooked sticky rice (aka sweet rice, glutinous rice) 1 tablespoon oil 15 dried shiitake mushrooms (cleaned, soaked in warm water until softened, and diced) 2 shallots (minced) 2 scallions (chopped) … Read more
Ingredients 1 tbsp extra virgin olive oil (optional) 1 carrot, chopped 1 celery stick, chopped 1/2 onion, chopped 2 cloves of garlic, chopped 9 oz vegan chicken pieces, gluten-free if needed (255 g), see notes 1/4 tsp salt 1/4 tsp ground black pepper 1 tsp poultry seasoning 2 bay leaves 4 cups vegetable stock (1 litre) 4 oz vegan noodles, gluten-free if needed (115 g), I used … Read more