Satay (GF, DF, V)

Ingredients

• Onion finely cut
• Selection of fresh veges diced into cubes (carrots, courgette, mushroom, tomato, capsicum, brocolli, spinach...)
• 1/2 c frozen peas
• Packet of meat-alternative chicken.   I used the variety pictured, made by the Meat Alternative Company which is also gluten-free.
• 2 tablespoons good quality chunky peanut butter (my favourite is Fix and Fogg)
• Soy sauce
• Crushed garlic
• Jasmine rice 

Method

1. Cook rice according to instructions on packet.  Whilst rice is cooking...
2. Brown chopped onion and garlic in frypan.
3. Add meat alternative and stir to combine.  As 'meat' begins to brown...
4. Add veges and cook on a low heat so mixture doesn't stick to bottom of pan.
5. Add a splash of soy sauce and peanut butter and stir through until it melts.  If you'd like more sauce, add some water and if necessary thicken with a sprinkle of gluten-free cornflour.
6. Serve on top of rice. 
7. Optional garnish - fresh coriander.

Lazy Lasagne (GF, DF, V)

Ingredients

• Serving of 'meat alternative (see recipe here)
• 1 red onion
• 1 can chopped tomatoes
• Basil
• Mixed herbs
• Dollop of tomato paste
• Crushed garlic
• Gluten-free no precooking necessary, lasagne sheets

Method

1. Brown chopped onion and garlic in frypan.
2. Add meat alternative and stir to combine.
3. Add remaining ingredients and cook through on a low heat so mixture doesn't stick to bottom of pan.
4. Spread a layer of mixture into the base of a lined 20cm sponge tin pan.  Cover with a layer of gluten-free lasagne sheets (break to fit). Continue to layer, with the top layer being tomato/meat mix.
5. Cover in cheese sauce, sprinkle with dairy-free mozarella and parmesan and bake at 180c until cooked and golden.

CHEESE SAUCE

Ingredients

• 1 tbsp dairy-free spread (Olivite or similar)
• 1 tbsp gluten-free flour
• Plant-based milk
• 1/2 block of Angelfood Dairy-free mozarella cheese
• Salt & pepper to taste

Method

1. Melt butter in saucepan.
2. Stir in flour until mixture 'bubbles'
3. Slowly add milk, stirring continuously with a whisk over a low heat until thickened.
4. Add cheese and stir through until melted.
5. Add salt and pepper to taste.

Recipe by Alina @ LittleByLittle

'Meat' alternative - mince, sausages, patties (GF, DF, V)

This is my first foray into making a scrumptious dairy-free, gluten-free, meat-free 'meat'!

Ingredients

• 1/2 red onion
• 1 tsp of crushed garlic
• Handful of button mushrooms (I used about 6)
• 1/2 cup gluten-free breadcrumbs
• 1 can of blackbeans in springwater (washed & drained)
• 2 tbsp roast vegetable chutney
• 1 tsp paprika
• Salt & pepper to taste

Method

1. Chop onion and mushrooms finely in food processor or chopper.
2. Fold breadcrumbs through.
3. Cook in frypan until golden.
4. Mash beans and add to crumb mixture.
5. Stir through chutney, paprika and salt & pepper to taste.
6. Allow to cool.
7. Roll into sausage shapes, patties (separate with baking paper before freezing) or use as a mince.  

Recipe by Alina @ LittleByLittle

Scrumptious Salad (GF, DF, V)

I have a fabulous little manual processor/chopper made by Tupperware that I use at almost every meal. 

 Today I made a delicious salad with the following ...

Ingredients

• 1/2 red onion
• Several florets of broccoli 
• 1/2 red pepper 
• 1 carrot
• 5 mushrooms 
• 1/2 zucchini 
• Can drained chickpeas (in springwater)

Method

1. Chop ingredients until small.  
2. Stir to combine chopped ingredients and drizzle with a simple dressing of Flaxseed Oil & a squeeze of lemon juice. 
3. For a bit of extra crunch, add some flaked almonds and stir through.

Super Smoothie (GF, DF, V)

Ingredients:

• Scoop of NuZest pea protein powder
• Kiwifruit
• Banana
• Small carrot
• Blueberries
• Bunch of spinach
• 40ml Flaxseed Oil
• Water

Method:

1. Chop up fruit and vegetables and layer into smoothie cup.
2. Top with protein powder and fill to line with water.
3. Whizz, serve and enjoy!  Yummy.

The healing power of fruit and veggies...

Bluberries

• Healing; contains vitamin K, vitamin C, fibre, manganese and other antioxidants (notably anthocyanins and quercetin); anti inflammatory.

Carrot

• Nourishing; contains beta-carotene; is an alkaline food which purifies and revitalizes the blood; helpful for eyesight.

Spinach

• Healing; anti-inflammatory; high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese; flavanoids which act as antioxidants for a healthy cardiovascular system and to maintain brain function.

Kiwifruit

• High source of vitamin C.; sleep aid; good source of dietary fibre; digestion aid; contains folate, vitamins and minerals.

Banana

• Contains tyrosine, rutins (which compliment vitamin c and help revitalize the blood vessels), antioxidants, tryptohan (mood-lifter), vitamin B6, magnesium; anti-inflammatory.

Flaxseed Oil

• Healing; contains tyrosine, vitamin B, manganese, magnesium, phosphorous, Omega-3, phytonutrients and antioxidants )notably lignane); anti-inflammatory.

Pea Protein

• Gluten-free; dairy-free; soy-free; GMO free; high protein, low carbohydrates; contains essential amino acids for energy, recovery and repair. 

Spiced Apple Cake (DF, V)

Ingredients:

100 gm melted dairy-free spread
2 cups white sugar
4 tsp (+ 4 tbsp water) of No Egg (egg replacer by Orgran)
4 apples (peeled, cored, sliced very thinly)
4 cups white flour
4 tsp baking soda
2 tsp nutmeg
4 tsp cinnamon

Topping:
2 tbsp caster sugar 
2 tbsp water
1 tsp cinnamon

Method:

1. Mix melted butter, sugar and egg-replacer in mixing bowl.
2. Fold through sliced apples.
3. Add flour, baking soda, nutmeg and cinnamon to mixture. Stir until mixed.  
4. Tip: If mixture seems too thick, add a little water to allow easy mixing (without over mixing).
5. Spread mixture into a greased and lined 20 cm baking tin.  If you want two smaller cakes or tea loaves, split into two pans.  Would also make nice mini-cakes using muffin tins.
6. Bake at 180 degrees for approximately 50 mins until cake shrinks away from the tin edge.
7. Add topping.

Topping:

1. When cake is cooked, mix sugar and water together to form a syrup.
2. Pour over hot cake and sprinkle with cinnamon.  
3. Leave in oven for a few minutes to form a crusty topping.

Serve warm or cold.   Store in an airtight container when properly cold.

Recipe by Alina @ LittleByLittle