Gluten-free – Wealthy Diets

https://wealthydiets.com Health is wealth, healthy diets & recipes Sun, 24 Sep 2017 23:24:31 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 Mushroom curry https://wealthydiets.com/vegetarian/mushroom-curry/ https://wealthydiets.com/vegetarian/mushroom-curry/#respond Sun, 24 Sep 2017 23:23:15 +0000 http://www.wealthydiets.com/?p=2906

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.

Serves 4 TO 6

Cooks In 45 Minutes

Difficulty NOT TOO TRICKY

Ingredients

500 g mixed mushrooms (portobello, chestnut etc)
2 cloves of garlic
5 cm piece of ginger
1 onion
½–1 fresh red chilli
500 g ripe mixed-colour tomatoes
groundnut oil
1 teaspoon turmeric
1 teaspoon fenugreek
1 heaped teaspoon black mustard seeds
1 heaped teaspoon medium curry powder
1 tablespoon mango chutney
1 x 400 ml tin of light coconut milk
30 g paneer
400 g brown basmati rice
2 limes
1 bunch of fresh coriander

Method

Preheat the oven to 200°C/400°F/gas 6.
Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden.
Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.
Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.
Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
Meanwhile, cook the rice according to the packet instructions.
Taste and season as required, adding a little lime juice if needed.
Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.

]]> https://wealthydiets.com/vegetarian/mushroom-curry/feed/ 0 Middle Eastern roasted sprouts https://wealthydiets.com/vegetarian/middle-eastern-roasted-sprouts/ https://wealthydiets.com/vegetarian/middle-eastern-roasted-sprouts/#respond Sun, 24 Sep 2017 21:55:39 +0000 http://www.wealthydiets.com/?p=2880

Allow your sprouts to dry out after parboiling so their outer layers can get nice and charred when roasted.

Serves 4

Cooks 45 Minutes

Difficulty NOT TOO TRICKY

Ingredients

500 g Brussels sprouts
1 teaspoon cumin seeds
2 teaspoons coriander seeds
2 small red onions
1 bulb of fennel
olive oil
1 teaspoon sesame seeds
25 g hazelnuts
200 g Greek yoghurt
1 heaped teaspoon tahini
1 small clove of garlic
1 lemon
1 pinch of sumac
½ a bunch of fresh coriander, dill and mint (20g)

Method

Preheat the oven to 200ºC/400ºF/gas 6.
Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.
Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.
Tip most of the spice mix into a large roasting tray and toss in the sprouts.
Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.
Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelise.
Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.
Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).
Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.
Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan. Sprinkle the ground nuts and seeds over the top.
Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.

]]> https://wealthydiets.com/vegetarian/middle-eastern-roasted-sprouts/feed/ 0 Wilted spinach with yoghurt & raisins https://wealthydiets.com/vegetarian/wilted-spinach-with-yoghurt-raisins/ https://wealthydiets.com/vegetarian/wilted-spinach-with-yoghurt-raisins/#respond Sun, 24 Sep 2017 21:27:44 +0000 http://www.wealthydiets.com/?p=2872

This quick and easy side dish is a real delight. Frozen spinach is suggested here as it is more economical and speedy to prepare, but you can substitute it with finely chopped fresh spinach, if you prefer.

Serves 8

Cooks In 15M

Difficulty NOT TOO TRICKY

Ingredients

300 g frozen spinach , (or 800g fresh spinach)
1 small clove of garlic
500 g Greek yoghurt
sunflower oil
40 g raisins
extra virgin olive oil

Method

Place the spinach in a saucepan with a few tablespoons of water and cook over a medium heat for a few minutes, or until defrosted (if using frozen) and just cooked. Take off the heat and leave to cool.
Peel and crush the garlic and mix with the yogurt, ¾ of a teaspoon of sea salt and a generous grind of black pepper. Stir in the cooled spinach.
Heat 1 tablespoon of sunflower oil in a small pan and fry the raisins for 1 to 2 minutes, or until starting to plump up.
Scatter over the spinach and finish with a drizzle of extra virgin olive oil just before serving.

]]> https://wealthydiets.com/vegetarian/wilted-spinach-with-yoghurt-raisins/feed/ 0

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.

Ingredients

500 g mixed mushrooms (portobello, chestnut etc)

2 cloves of garlic

5 cm piece of ginger

1 onion

½–1 fresh red chilli

500 g ripe mixed-colour tomatoes

groundnut oil

1 teaspoon turmeric

1 teaspoon fenugreek

1 heaped teaspoon black mustard seeds

1 heaped teaspoon medium curry powder

1 tablespoon mango chutney

1 x 400 ml tin of light coconut milk

30 g paneer

400 g brown basmati rice

2 limes

1 bunch of fresh coriander

Method

Preheat the oven to 200°C/400°F/gas 6.

Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden.

Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.

Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.

Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.

Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.

Meanwhile, cook the rice according to the packet instructions.

Taste and season as required, adding a little lime juice if needed.

Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.

Allow your sprouts to dry out after parboiling so their outer layers can get nice and charred when roasted.

Ingredients

500 g Brussels sprouts

1 teaspoon cumin seeds

2 teaspoons coriander seeds

2 small red onions

1 bulb of fennel

olive oil

1 teaspoon sesame seeds

25 g hazelnuts

200 g Greek yoghurt

1 heaped teaspoon tahini

1 small clove of garlic

1 lemon

1 pinch of sumac

½ a bunch of fresh coriander, dill and mint (20g)

Method

Preheat the oven to 200ºC/400ºF/gas 6.

Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.

Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.

Tip most of the spice mix into a large roasting tray and toss in the sprouts.

Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.

Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelise.

Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.

Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).

Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.

Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan. Sprinkle the ground nuts and seeds over the top.

Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.

This quick and easy side dish is a real delight. Frozen spinach is suggested here as it is more economical and speedy to prepare, but you can substitute it with finely chopped fresh spinach, if you prefer.

Ingredients

300 g frozen spinach , (or 800g fresh spinach)

1 small clove of garlic

500 g Greek yoghurt

sunflower oil

40 g raisins

extra virgin olive oil

Method

Place the spinach in a saucepan with a few tablespoons of water and cook over a medium heat for a few minutes, or until defrosted (if using frozen) and just cooked. Take off the heat and leave to cool.

Peel and crush the garlic and mix with the yogurt, ¾ of a teaspoon of sea salt and a generous grind of black pepper. Stir in the cooled spinach.

Heat 1 tablespoon of sunflower oil in a small pan and fry the raisins for 1 to 2 minutes, or until starting to plump up.

Scatter over the spinach and finish with a drizzle of extra virgin olive oil just before serving.