VEGETARIAN, DAIRY FREE, GLUTEN FREE

Gluten-free chocolate mousse tart

        

Almost guilt-free deliciousness.

Energy: 2771KJ

Carb: 98g

Protein: 16g

Fat: 25g

Main Ingredients

4 extra large egg whites

80 ml granulated white sugar, or xylitol

500 ml desiccated coconut

10 ml gelatine

30 ml hot water

30 ml PnP orange juice

10 ml grated orange peel

60 grams dark chocolate, 70 or 80% cocoa, melted

500 ml fat free plain yoghurt

80 ml cocoa powder, sifted

1 pinch salt

2 tbsp PnP castor sugar, or sugar alternative (like Sugalite)

Preheat oven to 180°C.

Lightly whisk 2 egg whites and sugar together.

Add coconut and stir to combine.

Press coconut into a 22-24cm loose-bottomed tin and bake for 15-20 minutes or until just golden.

Cool slightly and press down to reshape base.

Dissolve gelatine in hot water.

Mix orange juice, peel and chocolate with ½ cup (125ml) yoghurt.

Add remaining yoghurt and cocoa powder.

Add a little yoghurt mixture to gelatine and mix well.

Stir gelatine into orange chocolate mixture and combine thoroughly.

Whisk remaining egg whites and salt to soft peak stage, gradually adding a spoonful of castor sugar at a time, until thick and glossy.

Gently fold egg whites into chocolate mixture.

Spoon into coconut base and chill for 1-2 hours or until set.

Garnish with leftover orange peel and serve.

Buy all the products featured in this recipe from our online shop now: http://www.pnponline.co.za.

VEGETARIAN, DAIRY FREE GLUTEN FREE

Wynand Myburgh

ek deel graag vir julle maar dit kom nie van my af nie. party mense eet nie vleis nie en dit is spesial vir vegterian mense.

Raw Veggie Burgers

Author: Nikki, Eating Vibrantly

Diets: Raw, vegan, dairy-free, gluten-free, soy-free

Makes: 18 burgers

Ingredients

•1½ cups (240g) almonds

•1½ cups (180g) pecans

•4 large (450g) carrots

•1 med (150g) brown onion

•2 handfuls (30g) parsley

•3/8 cup (90g) lemon juice

•1½ tsp salt

•3 tsp rosemary

•1½ tsp tarragon

•2 tsp mild curry powder

Method

1. Roughly chop carrots and onions.

2. Add everything to food processor and process until finely chopped and well mixed.

3. Shape into burgers, by hand or using an egg ring (or similar).

4. Dehydrate for 5-6 hours at ~40, turning burgers once after about 2 hours.

Preparation

During: 40 mins

After: 6 hrs (dehydrating)

Need: Food processor, dehydrator 

WHITE BEAN SALAD

VEGETARIAN

1 cup dried small white beans, such as cannelloni or great northern,

or 1 15ounce can

1 clove garlic

1 bay leaf

1/4 cup extra virgin olive oil

1/2 tsp grated lemon zest

1 tblsp lemon juice

1/2 tsp honey

1 tblsp chopped shallot

1 cup snow peas or sugar snap peas

½ bunch fresh chives, chopped

5 mild radishes, such as lady slipper radishes, thinly sliced

3 tblsps chopped fresh basil

If you're using dried beans, first rinse them, picking out any stones, and place in a bowl. Cover with cold water and soak for 8 hours, or overnight, then drain the

beans and place in a pot. Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.

In a small bowl, Combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine. When the beans are done, drain them well and Place in a medium bowl. Discard the bay leaf and garlic clove.

Add one third of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally.

If using canned beans, rinse and drain them, then toss with the vinaigrette. In a small pot of boiling water, cook the snow peas or sugar snap peas for 1 minute.

Using a slotted spoon, place them in a bowl of ice water. Drain, pat dry, and slice thin. In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil. Pour the remaining dressing over and toss lightly. Serve immediately.

LENTIL SALAD

VEGETARIAN

1 cup dried lentils

1 cup diced carrots

1 cup diced red onions

2 cloves garlic minced

1 bay leaf

½  tsp dried thyme

2 tblsps lemon juice

½  cup diced celery

¼  cup chopped fresh parsley

1 tsp salt

¼  tsp ground black pepper

¼ cup olive oil

In a saucepan combine lentils, carrots, onion, garlic, bay leaf and thyme add enough water to cover by 1 inch bring to boil reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.  Drain lentils and vegetables and remove bay leaf, add olive oil, lemon juice, celery, parsley, salt and pepper.  Toss to mix and serve at room temperature.

VEGETARIAN YELLOW CURRY

serves 6

1 15-oz can diced tomatoes

1 ½  cups water

1 15-oz can coconut milk (light or regular)

1 15-oz can chickpeas, drained and rinsed

1 fennel, sliced into 1/4th inch thick slices

2 large carrots, peeled and chopped

1 large garnet yam, peeled and chopped

1 yellow onion, chopped

3 T fresh ginger, chopped

4 garlic cloves, minced

1 red bell pepper, chopped

2 cups broccoli florets

2 tsp ground coriander

2 tsp cumin seeds

2 tsp mustard seeds

1 tsp turmeric

¼  tsp cayenne

1 tsp salt

1 T canola oil

Prepare all vegetables and set aside.

In a small saucepan over medium/low heat, toast the coriander, cumin seeds and mustard seeds gently for about four minutes to release maximum flavor. After toasting, add the cayenne, salt and turmeric and set aside.

In a large saucepot, combine the diced tomatoes, water, fresh ginger and spice mixture. Simmer for twenty minutes while you saute the vegetables.

Heat the canola oil over medium heat in a large skillet, add the onion and saute for about six minutes, or until the onion is soft and translucent. Add the garlic, fennel, carrot and sweet potato and cook for another five minutes, stirring often.

Blanch the broccoli florets in boiling water for thirty seconds (they will turn bright green). Drain and rinse under cold water. Set aside.

Add the coconut milk to the tomato mixture and then stir in the sauteed veggies, broccoli and bell pepper. Raise heat to a boil, then reduce to a simmer for thirty minutes, or until the carrots and sweet potato are tender. Stir in the chickpeas.

Serve curry on it’s own or with brown or jasmine rice. Cilantro is delicious on top!

Bron: eat, live, run

Geplaas deur: Dalene Brits

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/vegetarian-dairy-free-gluten-free.html

ROASTED BUTTERNUT OR PUMPKIN

1 kg pumpkin chunks,

2 red peppers cubed,

3 T olive oil,

2 T balsamic vinegar,

1 T prepared mustard,

chopped fresh herbs, keep some herbs aside for garnish,

salt and pepper to taste.

Steam pumpkin or butternut chunks.  Prepare an oven proof dish, arrange pumpkin pieces in bottom of dish. Blend olive oil, balsamic vinegar, mustard, herbs, salt and pepper. -Pour over the pumpkin. Roast in the oven at 180dC for 25 minutes. -Garnish with fresh herbs.

Mrs Vegetable

Geplaas deur: Dalene Brits

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/vegetarian-dairy-free-gluten-free.html

LEMONY WALNUT RICE PILAF

½  cup coarsely chopped walnuts,

2 t olive oil,

1 yellow bell pepper cubed,

½  red onion cut in strips,

2 cloves garlic minced,

2 cups cooked brown rice,

1 T chopped parsley,

½ t lemon zest,

2 T fresh lemon juice,

salt and black pepper to taste

Toast walnuts in skillet. -Heat olive oil, add pepper, onion and garlic, saute. -Add cooked rice and mix through. -Stir in nuts, parsley, lemon zest and lemon juice.

Mrs Vegetable

Geplaas deur: Dalene Brits

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/vegetarian-dairy-free-gluten-free.html

MORROCCAN VEGETABLE STEW

1 T olive oil,

1 medium onion chopped,

4 cloves garlic minced,

2 t cumin ground,

1 cinnamon stick,

salt and black pepper to taste,

3 cups cubed butternut,

2 cups potatoes cubed,

1 can peeled and chopped tomatoes,

2 cups cooked chickpeas,

1 T lemon zest,

1 cup green olives pitted,

chopped cilantro and almonds for garnish.

Heat olive oil, fry the onion, garlic, cumin and cinnamon stick. -Stir in butternut, potato, tomatoes, chickpeas and 2 cups of water. -Bring to a boil on low heat until potatoes and butternut are soft. -Stir in the lemon zest and olives. -Garnish with cilantro and almonds. -Serve with brown rice.

Mrs Vegetable

Geplaas deur: Dalene Brits

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/vegetarian-dairy-free-gluten-free.html

BROWN RICE STIR FRY

1 T olive oil,

3 cups brown rice cooked,

2 peppers chopped –

1 green and one red,

2 large carrot strips,

baby marrow sliced into short sticks,

½  cup frozen peas,

bunch of chopped green onion,

1 carrot in matchstick strips,

salt and black pepper to taste.

2 cloves garlic minced

2 T fresh lemon juice

chopped basil leaves for garnish –

Saute the peppers, carrots and baby marrows with the oil. -Add the rice, peas and green onion stir through the rest of the ingredients.

Mrs Vegetable

Geplaas deur: Dalene Brits

 http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/vegetarian-dairy-free-gluten-free.html

VEGETABLE CHILI

1T olive oil,

1 onion chopped,

3 cloves garlic minced,

2 eggplants cubed,

1 medium zucchini chopped,

2 carrots cubed,

1 cup mushrooms quartered,

1 cup soy texture

1 cup corn

¼ t crushed chili red pepper (could add more if you like it hot),

4 cups kidney beans,

1 can peeled chopped tomatoes,

1t ground cumin,

1t dried oregano,

4 cups water (you could add more if the chili is too thick),

black pepper and salt to taste,

2T chopped cilantro or green onion for garnish.

Saute the onion, garlic, eggplant, zucchini, carrots, mushrooms in the olive oil until cooked. -Add water to the pot and the rest of the ingredients. Let it simmer on low heat for about and hour. -Serve over a bowl of brown rice or eat it just like this.

Mrs Vegetable

Geplaas deur: Dalene Brits

 http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/vegetarian-dairy-free-gluten-free.html

VEGETABLE AND BEAN PAELLA

3t olive oil,

1 cup sliced onion,

2 cups brown rice uncooked,

2 cloves garlic minced,

1t ground turmeric

½ tsp ground cumin

2 cups tomatoes peeled and chopped,

4 cups vegetable broth,

1 cup thinly sliced sun dried tomato strips,

1 can pinto beans,

1 can kidney beans,

1 can chickpeas,

1 cup diced zucchini,

1 cup corn,

salt and black pepper to taste,

2T red pepper cut into tiny cubes

2T cilantro chopped –

Saute onion in olive oil. Stir in rice, garlic, cumin and turmeric - keep stirring the rice mixture for about 3 minutes. -Add tomato, broth, sun dried tomato strips, salt and pepper. -Boil for 15 minutes on low heat. -Add all the other ingredients and cook on low for another 15 minutes (make sure the rice is cooked through) -Garnish with the red pepper and cilantro. -Serve immediately.

Mrs Vegetable

Geplaas deur: Dalene Brits

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/05/vegetarian-dairy-free-gluten-free.html 

Knoffel-en-groentegebak

 (vegetariese eenskottel-dis):

Genoeg vir: 4
Bereidingstyd: 5 minute
Gaarmaaktyd: 35 minute
Oondtemperatuur: 200 °C

• 25 ml olyfolie
• 1 groot ui, gekap
• 1 geel of groen soetrissie, ontpit en gekap
• 250 g knopiesampioene, opgesny
• 1 blik gekapte tamaties
• 5 ml gemengde Italiaanse kruie
• 1 bakkie murgpampoentjies, opgesny
• 1 blik gemengde bone
• 1 knoffelbrood

1 Verhit die olie en soteer die ui tot sag. Voeg die soetrissie en sampioene by en braai vir ’n paar minute. Voeg die tamatie en kruie by en dan die murgpampoentjies. Voeg ’n bietjie water of groente-aftreksel by indien nodig. Sit die deksel op en laat prut vir 20 minute tot die groente sag is.
2 Roer die bone by en skep die mengsel in ’n gesmeerde oondbak. Sny die knoffelbrood op. Pak die snye bo-op die groente. bak in die verhitte oond vir 10 tot 15 minute of tot bros.
(Idees)
*Lekker Resepte vir die Jongergeslag*
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