Crepes, Beans and Rice (DF, GF, V)

Steam rice, rinsed and drain red kidney beans, a couple of slices of tofu cooked on the griddle and stirred through rice mix.  Wrap in crepe.

To make crepes:

• Gluten-free flour
• Water

Method

1. Mix in cup to a runny consistency.
2. Heat oil on griddle.
3. Pour mixture onto hot griddle and cook until golden on each side. 

These crepes are soft (similar to a tortilla) so don't expect them to crisp up.  Nice eaten cold as a lunch option too.

Flatbread and Hummus (DF, GF, V)

I'm participating in the Oxfam Ration Challenge..  I have a limited range of foods I can eat this week so having to be creative with what I make!  No coffee and no vegetables for a week - arrggghhhh!

I made flatbread which was surprisingly tasty and hummus...

Flatbread Ingredients

• Gluten-free flour
• Water
• Vegetable oil

Method

1. In a cup, mix flour and water to a dough consistency.   
2. Turn out and sandwich between baking paper and roll flat.  
3. Heat griddle with oil and then cook flatbread until golden and firm on each side. 
4. Serve warm with hummus.  

Hummus Ingredients (recipe from Oxfam)

• Chick peas (85g) 
• Water (1/2 cup) 
• Oil (to drizzle) 
• Tumeric (earnt reward for fundraising effort)

Method

1. Soak chick peas overnight.  Drain.
2. Add to food processor (or hand processor) with tumeric and pour water in whilst you chop chick peas.
3. Check for texture.  When you have desired texture, turn out and drizzle with a little oil.

Vegan Burritos (DF, V)

Ingredients

·       1 packet of vegan sausages minced  (our favourite at the moment is Linda McCartney
        Vegetarian Sausages which are certified vegan)

·       1 red onion finely chopped

·       Handful of chopped white button mushrooms

·       1/2 zucchini finely chopped

·       A couple of florets of brocolli finely chopped

·       Burrito Spice Mix (Farrah's brand)
   ·       Vegetable oil

·       White rice steamed

·       1 can black bean

·       4 tomatoes, diced

·       1 small red onion, chopped

·       1 small bunch of coriander, chopped

·       Lettuce

·       Ranchslaw (shredded cabbage, carrot, onion)

·       Burrito Sauce (Farrah's brand)

·       Tortillas

Method

1. Steam rice, adding to water 1 tbsp of Burrito Spice Mix and a 1 chopped tomato.  Stir to combine
2. In frypan, add minced sausages, 1st red onion (chopped), mushrooms, zucchini, brocolli and toss in a dash of vegetable oil.
3. Stir through remainder of packet of Spice Mix (or a little less if you're not into spicy food) and add a dash of water so mixture doesn't stick to the bottom of the pan.
4. While mince mixture is cooking, combine remainder of chopped tomatoes, 2nd chopped red onion and coriander and stir to combine to make a salsa-type mix.
5. Wash and drain black beans, heat in microwave.
6. Set up bench top like an assembly line ... have your fillings lined up in bowls to make assembly easier: rice, beans, mince mixture, slaw, salad, sauce.
7. Heat griddle and heat tortillas for approx 10 seconds either side (they get a bit crispy and puffy if you do it for much longer).  I would recommend using the bigger size as you get more 'folding' ability when the tortilla is stuffed full!  Wrap in foil to keep warm until you're ready to assemble.
8. In centre of tortilla, add ingredients in order as in #6 above.
9. Fold in sides to cover mixture and then over and over (think of a packet of tightly wrapped fish & chips!).
10. Place seam down on the griddle again to 'seal'
11. Serve immediately.  
12. Enjoy!

Grilled Open Sandwich (V, DF)

Yummy! Sourdough topped with tomato relish, vegan aioli, grilled tofu, zucchini, red pepper, mushrooms, tomatoes and kumara mash with a smear of tahini.... lunch of kings!