Vegan, no cook halwa balls

This is the simplest halwa recipe ever. Whenever, I am craving a sweet treat but do not have the time or energy to make anything, I whip this up. These halwa balls are middle eastern inspired as the base ingredient is tahini -  sesame seed paste (which can be found in the health food section of most supermarkets as well as middle eastern grocery stores).

You will need the following

Tahini
Honey
Almond meal (optional)
Chopped nuts (optional)

Essentially, you are mixing equal quantities of honey and tahini together. You might think that this may not work as the tahini is a bit runny, but as soon as you start mixing in the honey it seizes. At this point I also add in equal quantity of almond meal, but you can leave it out if you want this to be nut free. Mix well, shape into little balls and roll them in chopped nuts or sesame seeds. For the quantity shown in the photograph, I used three tablespoons of honey, tahini and almond meal and rolled them in different nuts - pistachios, hazelnuts, cashews, almonds, walnuts, mixed nuts and sesame seeds. If you prefer, you can completely leave out this step and serve them plain or rolled in toasted sesame seeds or shredded coconut. Refrigerate if possible, as this helps to set the halwa, but they can be eaten straight away as well.

Enjoy these easy and healthy (sesame seeds are full of calcium and great for individuals who are on a non dairy diet) sweet treats any time of the day.

Sweet and sour chicken

Sweet and sour chicken is a chinese takeaway staple, but generally it is greasy, laden with msg, loads of corn flour and who knows what else. My version is a healthier, lighter and delicious version.

The ingredients below will serve 4-5.

Ingredients

600 gms of chicken thigh fillets cut into strips

2 spanish onions sliced

1 green capsicum sliced

1 yellow capsicum sliced

4 small to medium carrots sliced

1 cup of fresh pineapple or 1 small can of pineapple 

6 cloves of garlic minced

Small piece of ginger finely chopped or grated

2 red chilies finely chopped

Juice of 1 orange

Juice of 1 lemon

3 heaped tablespoons of tomato paste

2 tablespoons of black strap molasses

1 tablespoon of raw/ brown sugar

2 tablespoons of apple cider vinegar (or any other vinegar of your choice)

3 tablespoons of potato flour

3 tablespoons of oil

salt, chilli powder and pepper to taste

Method

Add the chicken strips in a mixing bowl and cover with the three tablespoons of potato flour. I also season the potato flour with a little salt. Once all the chicken strips are coated well, heat a non stick fry pan and add two table spoons of oil. Pan fry the chicken on high heat, cooking both sides, we are not after a lot of colour here. The idea is to seal the chicken and the potato flour helps to crisp it and then also thickens the sauce when added to the vegetable mix. Pan fry all the chicken in small batches ensuring that you never crowd the frying pan.

Once all the chicken has been pan fried, place it on kitchen towel and set aside for later.

In a wok or the same fry pan if it is big enough, add 1 tablespoon of oil. I always start with the carrots first as I like them a bit more cooked than the remaining vegetables, but you can choose to start with the other vegetables or with the ginger, garlic, chilli and onions.

Once, you have given the carrots a 3-5 minute head start, add the other vegetables (reserving the pineapple), stir fry on a high heat stirring occasionally to ensure the vegetables do not burn.

In a small mixing bowl, mix the tomato paste, molasses, vinegar, sugar, salt, chilli powder and pepper with 150 ml of water. Taste, to ensure the sauce is well balanced, if you need to add more of anything adjust it to your liking, though remember the orange and lemon juice are yet to be added. Once the vegetables have softened add the sauce and mix, add the chicken strips and pineapple chunks and ensure they are well coated. Next add the orange juice and simmer the sauce until it thickens and has the right consistency. Take off the heat and add the lemon juice and coriander. Serve immediately as the chicken will go soggy the longer it sits in the sauce.

I choose to serve it with plain rice.

Goat Biryani (cheat's version)

I have called this biryani the cheat's version as that's what I think it is. Since I am not eating dairy I have completely skipped the step of marinating the meat in yoghurt and have also opted for cooking the meat in a pressure cooker to cut down the cooking time. Despite, the omissions/ shortcuts, the results are yummy and definitely well worth the effort.

Ingredients (to serve 6-8)

For the meat
1 kilo of goat meat on the bone cut up into small pieces
500 gms of boneless goat meat cut into cubes
4 large onions
12 cloves of garlic
Thumb size piece of ginger
2 green chillies
2 tablespoons of tomato paste
2 bay leaves
2 black cardamom
5 green cardamom (crushed)
1 finger size piece of cinnamon bark
5 cloves
5 black pepper corns
A small piece of mace
1/4 teaspoon of grated nutmeg
2 teaspoon of black cumin seeds
Salt and chilli powder to taste
1/2 teaspoon of turmeric
2 teaspoon of ground coriander and cumin powder
10 prunes
6-8 medium sized potatoes

Note: you can also choose to use shop bought biryani masala

For the rice
5 cups of good quality basmati rice
1 teaspoon of saffron
1 bay leaf
2 cloves
5 black pepper corns
1 stick of cinnamon
1 black cardamom
2 green cardamom (crushed)
1 piece of mace

For the garnish
1 onion
2 tablespoons of oil
Juice of 2 large lemons

Method:

Finely chop the ginger, garlic and chillies and slice the onions. In a pressure cooker (if using one) or large skillet/ wok, add the oil. Once the oil is slightly hot, add the whole spices and cumin seeds, allow the spices to infuse the oil -  about 30 seconds and then add the chopped ginger, garlic, chillies and sliced onions, cook until the onions are translucent. Add the meat on the bone, and seal the meat. Then add the boneless meat and cook on a high heat for a couple of minutes. (I use a combination of boneless and meat on the bone for maximum flavour and taste). Add the tomato paste, 1 cup of water and all the powdered spices and mix well. I have not added khus khus (white poppy seeds) as they are a known allergen, but if you prefer you can add two tablespoons of rinsed khus khus at this point. Add the peeled potatoes and prunes and close the pressure cooker and allow it to reach full pressure. Turn the heat down and allow it to come to pressure/ whistle a further 3-4 times. Turn off the heat but do not open the pressure cooker, allow the meat to cool in the pressure cooker while the pressure subsides.

In a large (big enough to fit the rice and meat) heavy bottomed pan, add about 5 litres of water along with the whole spices. Once the water comes to a rapid boil, add the washed and soaked rice.  Continue to cook the rice on a high heat until it is halfway done. Then drain and rinse the rise. At this point remember to set aside about 2 cups of cooked rice in a bowl to which we need to add the saffron (which has been infused in a little hot water) and mix gently.

Now we can start assembling the biryani. In the same large, heavy based pan used to cook the rice, add some oil followed by some plain rice, the meat mixture, some saffron rice and continue until all the meat and rice has been used up. About three layers of each (depending on the depth of the saucepan) is good. The last layer (topmost) should be of saffron rice. Cover with a tight fitting lid that has been encased with a tea towel. Place a tava/ diffuser or fry pan on a low heat and place the saucepan with the biryani on it, this prevents the bottom of the biryani from burning. Allow to cook for 20-30 minutes on very low heat.

Prepare the garnish by finely slicing a spanish onion and frying it until it is crisp and golden brown.
Before serving the biryani, sprinkle with the fried onions and add the lemon juice. You can also garnish with hard boiled eggs and chopped nuts if you prefer.

Serve hot, making sure you get a bit from every layer.  Savour every bite and believe me it is even better the following day.

Gluten free, vegan pasta in tomato and eggplant sauce

Ingredients

1 packet of rice pasta (375 gms)
1 large egg plant
2 onions
4-5 cloves of garlic
2 tomatoes
1 bottle of passata (thin tomato purée)
Handful of basil
2 tablespoons of olive oil
Salt and pepper to taste
1 bay leaf
1/2 teaspoon of chilli flakes (optional)

Before I commenced my elimination diet, I cooked pasta at least once a week, so was really excited to find rice pasta as well as pasta made with a combination of rice and maize flour minus the other allergens like soy or egg. I am really happy to say that it is back on the menu as a once a week staple. In fact, I cooked it last night for dinner, opting for a vegetarian option. The quantities mentioned above will easily serve four- I always make extra so that we can have the leftovers for lunch the following day.

In a large skillet, add the olive oil and bay leaf, cook for about 30 seconds and add the minced or finely chopped garlic, followed by the onions, which have been roughly chopped - I cut the onions in half and then half again and then roughly slice them. Cook the onions for two minutes and then add the chopped eggplant (cut to roughly the same size as the onions), cook on a medium heat stirring often. The egg plant, will absorb all the oil and will appear pretty dry, but that is fine. Once it is semi cooked, it will release the oil, you will see it glisten, when this happens add the two tomatoes which have also been chopped roughly. Stir and add the full bottle of passata, which is an Italian tomato purée. If unavailable you can use a can of diced tomato or normal tomato puree or paste, diluted with some water. Add the spices to your taste and some water (you can also choose to add wine) and continue to simmer the sauce for 15-20 minutes.

In a large saucepan bring about 3 litres of water to the boil, add 2 teaspoons of salt and the packet of pasta. Cook as per the packet instruction or until al dente. Drain the pasta and add to the simmering sauce, along with a good handful or roughly chopped basil. Mix well. Serve hot, garnished with fresh
basil and a drizzle of olive oil. If dairy is not an issue you can also grate some Pecorino or Parmesan cheese.

Kebab maitabi

While I don't speak Farsi, I have been told on good authority that the word maitabi (the spelling might be a bit off) means pan, so roughly translated kebab maitabi means kebabs cooked in a pan. So to make my version, you need to start with the kebabs. I make mine with lamb mince, and I always make extra and then freeze them individually in freezer bags and stow them away for a time poor day, as they can be also be barbecued, grilled, baked in the oven or cooked in a pan with or without a sauce and can be enjoyed with rice or bread. In fact, my husband loves eating them with garlic yoghurt, combination of salad (lettuce/spinach, onion, tomatoes) and pickled gherkins if available, all wrapped up in pita bread. The salad and yoghurt can be prepared while the kebabs are cooking. So if gluten or dairy are not a problem, this might be something you may want to try.

For every 500 gms of lamb mince, you will need one onion, three cloves of garlic, salt and pepper. I also add one green chilli, but that is completely optional. Finely chop or process the onion, garlic and chilli (if using) and place in a large bowl, add salt and pepper to taste, I use about 1 teaspoon of salt and 1/2 teaspoon of freshly ground pepper. Traditionally a whole egg would also be used, but i find that the kebabs hold their shape well even without it, more so, if you refrigerate them for a bit. Add the meat and mix well/ massage with your hands. Herein lies the key to making good kebabs. Rest the mixture for 15-20 minutes and then mix again and shape into small patties. You should get about 5-6 patties/kebabs depending upon the size of the patties you make. If you are making extra freeze them in freezer bags for a later day. You won't regret it.

To start with, I seal the kebabs in a non stick fry pan. Once both sides are sealed and are slightly coloured, set them aside for later. You can use the same pan and any residual fat from the lamb to make the sauce.

To make the sauce, roughly chop one onion and 2-3 cloves of garlic. If required, add some olive oil
to the pan, allow it to heat slightly and then add the onion and garlic (though not traditional, i also add 1/2 teaspoon of grated ginger). Once the onions are translucent, add one can of chopped tomatoes and season with salt, chilli powder (to taste, keep in mind that the kebabs are already seasoned) and a pinch of turmeric. Add about 1/4 cup of water (red wine can also be used at this point, however, if you are using wine, ensure that you have cooked of the alcohol before adding the kebabs).  Mix well and then add the sealed kebabs. Cover and cook for about 5 minutes and then turn the kebabs over and cook the other side for a further 5 minutes. You can cook them a bit longer if you prefer. Once they are cooked to your liking, turn up the heat to thicken the sauce (if required) and add some chopped parsley and coriander. Serve hot, it can be enjoyed with either rice or bread.

Gluten free, vegan chocolate cake

To make this dairy, egg and gluten free cake, you need to secure some pure cocoa powder. It can be found in health food stores. However, if there is no dairy allergy you can also use good quality cocoa powder found in the super market as it often contains skim milk along with sugar etc.

To make the cake you will need the following:

1 cup of almond meal flour

3/4 cup of chick pea flour

1/4 cup of cocoa powder

1 cup of sugar

1 teaspoon of vanilla extract

3 level teaspoons of egg replacer powder

2 teaspoons of baking powder

1 teaspoon of baking soda

 4 tablespoons of vegetable oil 

1 cup of almond milk

Raspberries and icing sugar to decorate

Mix together all the dry ingredients well in a mixing bowl with a spatula. I generally do not like my cakes very sweet, and one cup of sugar is perfect for me. But if you prefer your cakes sweeter, especially if you are using pure, unsweetened cocoa, you can add an extra 1/4 cup of sugar. Mix all the wet ingredients in a separate bowl and add to the dry ingredients. Stir to mix but be careful not to over mix.

Place the mixture in a lined 20 cm cake tin, sit it on a baking tray and place it in a preheated fan forced oven (180 C) for  40 minutes, or until a skewer inserted in the centre comes out clean. Cool the cake before taking it out of the tin. Place fresh raspberries and dust with icing sugar.

To make a chocolate sauce to accompany mix together two tablespoons of cocoa powder with 2 tablespoons of icing sugar and 1-2 tablespoons of apple juice and a few drops of oil. Add the juice slowly until you get the desired consistency. You can also use a thicker version of the sauce to ice the cake.

Gluten free, vegan almond and orange cake

1 cup almond meal

1 cup besan / chickpea flour

Zest and juice of two oranges

3 teaspoons egg replacer powder

2 teaspoons gluten free baking powder

1 teaspoon baking soda

4 tablespoons olive oil 

1/4 cup of flaked almonds to sprinkle on top

Icing sugar to dust

Method 

Preheat fan forced oven to 180c.

Line the base and sides of a 20 cm springform tin with baking paper ensuring the baking paper on the sides comes above the tin - this will protect the cake and flaked almonds from browning too much.

In a large mixing bowl, mix together all the dry ingredients. Add the orange zest, juice and oil and mix again with a spatula. Pour mixture into a lined 20 cm round baking tin. Sprinkle the top with flaked almonds and place in the preheated oven. Bake for 45 minutes. May take longer in a conventional oven. Allow to cool in the tin for 10 minutes. Once cool enough to handle, take the cake out of the tin, remove the baking paper and place on a cake stand or serving plate. Dust with icing sugar and enjoy a slice of this scrumptious cake warm with a cup of coffee or tea. Should keep in an air tight container for 3-4 days, however, I am lucky if it lasts 2 days in my house as my husband and I are quick to polish it off.

lobhiya, black eyed bean curry

One of my favourite bean curries is lobhiya, made with black eyed beans. Since it is traditionally served with rice, it makes a perfect meal while I am on my elimination diet. It is also a great gluten free, vegan meal option.

You will need, two cups of black eyed beans. Wash the beans and soak them (overnight if possible as  it helps break down flatulence causing compounds).

2 onions

I inch piece of ginger

1 green chilli

7 cloves of garlic

1 teaspoon of  Kasoorie methi ( dried fenugreek leaves) if available

1/2 can of diced tomatoes

Salt

Chilli powder

Turmeric

Garam masala powder

Oil

2 bay leaves

3 cloves

4-5 black peppercorns

1 black cardamom

1, 2 inch piece of cinnamon bark
Water

In a pressure cooker or large heavy based saucepan, add the oil along with the whole spices. Finely chop or process the onion, ginger, garlic and chilli and add to the oil. Cook on a medium heat until the mixture reduces and turns brown. Add the diced tomatoes, followed by salt, turmeric, chilli powder, garam masala and fenugreek leaves. Cook for five minutes. Rinse the soaked beans and add to the pan. Stir well to ensure the beans are well coated. Add five cups of water. If using a pressure cooker, close the lid, turn up the heat and wait for it to whistle/ come to pressure. Turn down the heat and cook for a further 3 whistles and allow the pressure to dissipate. If using a saucepan, bring the curry to a boil, reduce heat and simmer covered until the beans are tender and the desied consistency is achieved. You may need to add extra water. Add some chopped coriander and serve with Rice or flat bread.

Super easy gluten free, vegan choc-hazelnut cookies

Baking was something I really missed when I first started my elimination diet. I have a sweet tooth and find baking very rewarding, so it is no surprise that I found alternatives to make allergen free baking possible. As they say, necessity is the mother of all invention and last year for Christmas, I wanted to make an allergen free plum pudding...to further complicate things my oven was only working on the grill setting, so I experimented with making a steam pudding with chick pea flour as it is used in Indian cuisine for both sweet and savoury preparations and lends well to steaming. Lo and behold, it turned out pretty good, in fact, few of my friends who tried it did not even realise that it was allergen free and made out of chick pea flour. Since then besan or chick pea flour has become my new best friend in the kitchen, and I have used it to make sauces, cakes, cookies, pancakes, flat breads etc... There is so much to share and so little time...but I will get there one recipe at a time :)

I have now introduced nuts into my diet and the combination of chick pea flour with almond meal results in some very scrumptious sweet treats ( at least that's how they taste to me - having been deprived of my regular sweet treats for months, it is possible that anything resembling a cake or cookie would taste divine to me... So if you are in the same boat and craving a sweet treat or want to prepare something special for a friend or loved one who has a food intolerance, give the following choc-hazelnut cookie recipe a go and make their day!

To make 14-15 small cookies, you will need the following:

1/4 cup besan/ chick pea flour
1/4 cup almond meal
1/4 cup caster or superfine sugar
2 teaspoon pure cocoa powder
2 1/2 tablespoons oil ( I have used rice bran oil)
1 tablespoon almond milk
1/2 teaspoon gluten free baking powder
1/2  teaspoon baking soda
2 level teaspoons of egg replacer powder
Handful of hazelnuts
Few drops of vanilla extract

Mix together all the dry ingredients. Chop the hazelnuts and add them to the dry ingredients. Add the vanilla extract, oil and almond milk and bring the mixture together with a spatula.
Line a baking tray with parchment paper and spoon out small quantities of the cookie dough leaving enough gap to allow the cookies to spread when baking.  I use a teaspoon as a measure to ensure all the cookies are the same size. Place in a preheated 175 C fan forced oven and bake for 18- 20 minutes.

Enjoy!!!

Gluten and dairy free shepherds pie

As the air gets nippier, one tends to crave something warm and comforting... And nothing beats a hot pie straight from the oven in the comfort department. However, being on a gluten free diet, traditional pies with a pastry base or top are out. But I can still enjoy the good old shepherds pie as it is topped with mashed potato and not pastry. I make mine both dairy and gluten free by making an olive oil mash and by omitting the flour traditionally used to thicken the lamb mince sauce. I also add extra vegetables, so that I can get a more balanced meal.

For my version, you will need the following
500 gms of minced lamb
2 onions diced
7-8 cloves of garlic minced
2 large carrots grated
1 cup of corn kernels ( frozen or canned can be used)
1 cup of frozen peas ( you can use fresh if in season but will need to add them earlier in the preparation to increase the cooking time)
2 heaped tablespoons of tomato paste
150 ml of  chicken or vegetable stock
8-10 medium sized potatoes boiled with their skins on
4 -5 tablespoons of extra virgin olive oil.
Salt and pepper to taste
A teaspoon of dried herbs of your choice - I used thyme and fenugreek

Method
In a large frypan, add 1 tablespoon of olive oil along with the minced garlic and diced onion. Cook on a medium flame until the onions are translucent. Add the minced lamb and incorporate it well with the onions to ensure there are no lumps. Add the grated carrots and cook until the meat is browned. Add the tomato paste, followed by the stock and remaining vegetables. Season with salt and pepper and add the dried thyme. I also added dried fenugreek ( it imparts a very distinct flavour and is considered to enhance breast milk supply). Traditionally, flour is aded at this point to thicken the sauce, but by reducing the amount of liquid used in the recipe, I have been able to omit it. Simmer and cook all the ingredients together for a further five minutes. Set aside.

Peel and mash the boiled potatoes. Add olive oil and season with salt and pepper to taste.
Place the lamb mince mixture in a oven proof dish - I usually use a large dish as I want the ratio between the mince and the mash to be pretty similar, however if you like a thiner crust, use a deeper baking dish. Place the mashed potatoes on top of the mince and spread evenly. Drizzle some olive oil. For a extra crispy top you can sprinkle some corn crumbs. Place in a 180c preheated oven for 30 - 40 minutes, or until the top is crispy and golden brown.

I serve it with a side of a simple salad made with tomato, onion, cucumber, salad greens and avocado, seasoned with salt and pepper and dressed with lemon juice and olive oil.

Enjoy!