Ration Challenge (definitely GF, DF & V)

I'm taking this year's Oxfam Ration Challenge to raise much needed funds to provide food, medicine and education for refugees.  

My Ration Box arrives and it contains my food for a week (+ water and some tofu) ... just a small amount of rice, flour, lentils, chick peas, beans and oil.  You can earn condiments, vegetables and coffee etc the more you fundraise ... similar to how refugees would earn additional supplies by working for it. 

My Ration Box (without the sardines)

If you'd like to sponsor me you can do so by following this link
https://my.rationchallenge.org.nz/alina-pescini 

Over the next couple of weeks I'll be coming up with some recipes for the small range of ingredients I have available and will share them on here (if they are share-worthy, lol).  Watch this space!

Cauliflower Buffalo Bites (GF, DF, V)

This one's a bit haphazard ... I adapted a recipe and used what I had in the cupboard.  It was a matter of adding ingredients and checking for taste and texture rather than measuring things into specific quantities.  Give it a go ... such a delicious treat! 

• One head of cauliflower – break off leaves and discard, pull florets into small chunks.
• In a bowl mix a generous dash of paprika, some crushed garlic, salt & pepper to taste, white flour (or GF alternative) and beer – use whisk and mix till smooth.  Coat cauliflower and shallow fry in vegetable oil until golden.  Drain.
• In a bowl mix about ¼ cup hot chilli sauce (I use Habanero), a squirt of golden syrup (in lieu of honey), dash of vegetable oil and whisk to combine.
• Brush over cauliflower and bake at 180 for about 10 mins, turn over and baste other side and cook until golden and crunchy.
• Serve with an aioli (Ceres Organics makes a gorgeous vegan one).  

Enjoy!

Recipe by Alina @ LittleByLittle

Curried Chickpea & Brocolli Slaw (GF, DF, V)

Ingredients

For the salad:

·       1 head of broccoli, very finely chopped

·       1 can chickpeas, rinsed and drained

·       1 1/2 c shredded carrot, beetroot, brocolli stems, red cabbage

·       1/2 cup sliced almonds

·       1/4 cup dried cranberries

·       1/2 c fresh coriander chopped finely

·       1/4 c fresh parsley chopped finely

For the dressing:

·       1/4 cup tahini (stir so it is more pourable)

·       Juice of 1/2 a lemon

·       3-5 tablespoons warm water, to thin dressing

·       1 clove garlic, finely minced

·       1-2 teaspoons maple syrup, to sweeten

·       1 teaspoon yellow curry powder

·       1/2 tablespoon freshly grated ginger

·       1/2 teaspoon ground turmeric

·       1/2 teaspoon salt

·       Freshly ground black pepper

Method

1. Combine all salad ingredients;
2. Whisk dressing ingredients together and toss through salad.