Monthly Archives: November 2016

Gluten Free, Recipes for kids, Vegetarian

Vegetarian Fruit Jelly

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Vegetarian fruit jellyVegetarian Fruit Jelly

This treat is an attractive dessert or snack and is vegetarian friendly.

Some of the more curious ingredients you will find here are Agar Agar  which is a seaweed gel which melts and dissolves when heated and hardens on cooling. It is a vegetarian substitute for gelatine.

You can buy agar powder or dried strands in the Asian grocery stores.

Xylitol is a natural sugar substitute extracted from birch or corn and comes in granules like sugar. It has less calories than sugar and is low on the glycaemic index. It is also beneficial to mouth PH and can help prevent tooth decay.

Ingredients

2 cups milk (your choice)

1 Can fruit salad

3 tbs xylitol

Palm size full of Agar agar strands

Directions

Heat the milk gently on the stove in a saucepan on medium heat.

Add the agar agar and stir gently until it dissolves (few minutes)

Add the xylitol and stir through.

Take off the heat.

Drain ½ the juice from the fruit.

Add the fruit and remaining juice to the mix and stir through gently.

Pour everything into a heat proof dish (rectangular or square)

Leave to set.

It will set at room temperature but you can speed the process by refrigeration.

When solid, cut into squares.

Keep in the fridge.

Gluten Free, Recipes, Recipes for kids, Vegetarian

Pink Coconut Vegetarian Jellies

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pink coconutPink Coconut Vegetarian Jellies

As I have mentioned before, we do eat with our eyes, so these pink coconut jellies are a great way to attract little and big people alike and they are gelatine free.

Some of the more curious ingredients you will find here are Agar Agar  which is a seaweed gel which melts and dissolves when heated and hardens on cooling. It is a vegetarian substitute for gelatine.

You can buy agar powder or dried strands in the Asian grocery stores.

Xylitol is a natural sugar substitute extracted from birch or corn and comes in granules like sugar. It has less calories than sugar and is low on the glycaemic index. It is also beneficial to mouth PH and can prevent tooth decay.

Ingredients

1 can Coconut milk

3 tbs powder of Agar Agar or a palm size of Agar Agar strands.

4 tbs of Xylitol

1 cup water

1 tsp Freeze dried berry powder

Method

Add water, coconut milk, xylitol sugar and agar powder to a saucepan. Bring to a boil and then lower heat to simmer for around 5 minutes, stirring regularly until agar is completely dissolved.

Take off the heat and pour each mould ½ full.

Add freeze dried berry powder to the remaining liquid to turn mixture pink.

Pour the pink mixture to top each mould and use a toothpick to create a swirl

(If you don’t have a mould, you can pour into a dish instead, Square or rectangle is best)IMG_7103

Leave to cool and set. Cut into diamonds or squares or pop out of moulds when  you want to serve.

Nb: It will be much firmer than normal jelly and easy to pick up with your fingers.

IMG_7105

 

Gluten Free, Recipes, Recipes for kids, Vegetarian

Lentil Patties with Tahini Sauce

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Lentil Patties with Tahini SauceLentil patties with salad

This is a tasty, high protein, high fibre, vegetarian meal. Goes great with salad, rice or as burgers or snacks.

Lentil Patty Ingredients

2 cups brown lentils

Water

Olive oil

1 large onion

2tbs Curry powder

1 tsp cumin powder

1tsp coriander powder

Salt

Pepper

Chilli powder (optional)

Rice crumbs (optional)

Cornflour (optional)

 

Method

Cover lentils with water , set aside and soak for 30min.

Dice an onion finely.

Add to a pan/ pot with a dash of olive oil and sauté until beginning to brown.

Add the curry powder, cumin and coriander and mix through.

Drain the lentils and add them to the pan and stir through.

Add enough water to cover and leave to simmer until lentils become soft but keep their shape.

(If the lentils become dry, add more water until they are the right consistency).

Take the pan/pot off the heat and mash the lentil mixture.

Add salt, pepper and chilli to taste.

If the mixture is too wet to form patties, add some cornflour to thicken.

Form mixture into patties.

(optional – Roll each pattie into rice crumb to add texture )

Shallow fry each pattie in a little olive oil to brown slightly.

Serve hot or cold with salad.

 

Salad Ingredients

Cucumber

Capsicum

Cherry tomatos

Rocket

Pumpkin seeds

Cheddar Cheese

Method

Chop the vegetables and cheese and combine. Sprinkle with pumpkin seeds.

 

Tahini Dressing

4tbs Tahini

1 tbs Water

Salt

Pepper

Method

Combine all ingredients well in a bowl and season to taste.

Serve with your salad and Lentil patties.