Friday, 30 May 2014

Ekadasi Roti- vegan, gluten free


If you are following a farali (no grains) fast or a gluten free diet, you might want to try these simple chapattis; they make a great change from rice with a veg curry, or dipped into hot soup. These breads are somewhat chewier than their wheat flour/gluten free flour counterparts, but definitely worth making. They won't roll out as thin as chapattis as the lack of gluten means no elasticity in the dough.

You need:
equal amounts of buckwheat flour and potato flour (1 cup of each made 6)
a pinch of seasalt
water to mix- a little stickier than usual, but so the dough is still handlable (it dries out otherwise)

  • Mix up the dough, a little wetter than usual.
  • Roll small balls of it between sheets of clingfilm, not as thin as chapattis.
  • Cook in a dry (ie: unoiled) nonstick frying pan (better than tava for this) turning frequently.

Wednesday, 28 May 2014

Cherry, Apricot and Cacao Pudding- vegan, gluten free, no cane sugar

Serve warm or cold with a generous dollop of cashew cream or coconut whipped cream (as shown here)- yum!

Who remembers the plum clafoutis we've published a couple of times ? Well now we've gone back to the traditional cherry version as cherries are in season in Europe right now, and added some seasonal apricots too for good measure. There's a slight chocolate-y twist too, because chocolate and cherries are such great partners...

Serves 4-6:
300g fresh cherries and/ or apricots, stoned and halved
150g gram (chickpea) flour
1 flax "egg" (that's 1 tab ground flax seeds whisked up with 3 tabs water)
50g ground almonds, plus a bit more for sprinkling on top
200ml almond milk
50g coconut sugar, plus a bit mor for sprinkling on top
50ml agave nectar
1 1/2 - 2 tabs cacao (raw cocoa powder)
Place the fruit in the bottom of an ovenproof dish; we went for a larger one to make the pudding thinner.
Whisk all the batter ingredients together. If you would like it more like clafoutis, then you could always add some baking powder to help it rise. We didn't bother, and got more of a bread and butter pudding- like texture; equally good, just different.
Bake in an oven preheated to 180C for 20 minutes or so, until a thin skewer inserted into the centre comes out clean.

Sunday, 25 May 2014

Nectar of Vraja Festival








Well it's been two weeks at least since our last post and I bet you've all been wondering what we've been up to... We were helping organise and facilitate a 3-day festival here in Birmingham which was exhausting as usual but also great fun. Sometimes I feel like I wish I could do this all the time! It was the catering, of course, which took up most time and energy, and this time all the food was not only vegan, but organic too, thanks to the tour organisers. "Nectar of Vraja" refers to the spiritual world, and we wanted to make sure the prasadam (food offered to God) was as heavenly as the name! 
My husband spent many hours in the kitchen with a devoted team of choppers and stirrers, making such delights as tempeh burritos, coconut rice pudding and aduki bean and fennel salad. (More about that rice pudding at a later date...) 
This is a quick post just to say we're back and to try out the Blogger app on my new iPad, so please forgive the brevity. Watch this space for more recipes coming soon!