- 50 g pine nuts , plus extra for decorating
- 50 g linseed
- 50 g sunflower seeds
- 100 g unsweetened chestnut purée
- 50 g gluten-free vegetarian suet
- 1 tbsp maple syrup
- gluten-flour for dusting
For the spinach topping:
- 2 tbsp rapeseed oil
- 300 g chestnut mushrooms , sliced
- 260 g baby leaf spinach , or frozen chopped spinach
- 1 tsp cracked black pepper
- 1 ripe avocado
- 100 g silken tofu
- 1 pinch of ground nutmeg
- 1 squeeze of lemon juice
- 1/4 sweet potato
- Olive oil
- Preheat the oven to 180C/gas 4. Spread out the nuts and seeds on a baking tray and toast in the oven for 5–6 minutes. Transfer to a food processor, along with the chestnut purée, suet and maple syrup, and blitz until it comes together into a ball. It will be sticky to begin with, so stop and scrape the sides as you go.
- Place a large sheet of baking parchment on a work surface and sit the dough on it. Then, with lots of gluten-free flour on your hands and rolling pin, roll out the dough as thinly as possible (less than 5mm).
- If you’re making individual tartlets, oil and flour four 10cm loose-bottomed tart tins, then cut the pastry to size. For 1 large tart, roll out the dough and cut to the size of a large, shallow baking tin, and transfer to the tin using a fish slice. Prick the pastry all over with a fork, cover with baking parchment, fill with baking beans or rice and bake blind for 12–15 minutes. Leave to cool in the tray, and keep the oven on.
- Meanwhile, make the topping. Heat 1 tbsp rapeseed oil in a pan over a medium heat, then sauté the mushrooms for 6–8 minutes, until golden. Remove and set aside.
- In the same pan, heat the rest of the oil and wilt the spinach (or heat through if frozen) along with the pepper. Blitz the spinach, avocado flesh, tofu, nutmeg and lemon juice in a food processor until smooth.
- Thinly slice the sweet potato using a vegetable peeler or mandolin, creating a pile of peelings. Heat a drizzle of olive oil in a small pan, then fry the peelings over a high heat, turning occasionally, for 4–5 minutes, until just turning crisp.
- Assemble the tart by spreading the spinach mixture over the baked and cooled tart base. Lay the mushrooms on top, and decorate with the sweet potato slivers and a scattering of toasted pine nuts. Eat heated or at room temperature, with potatoes and vegetables.
Stuffing Muffins with Mashed Potato and Gravy
For the mash you’ll need:
- 6-8 medium potatoes
- 2-3 tbs non-dairy butter spread
- Salt and pepper to taste
- Bring pot of water to boil. Add potatoes and simmer until tender (about 15 minutes).
- Drain potatoes and use a fork or potato masher until smooth
- Add salt and pepper
For the stuffing you’ll need:
- 8 cups bread crumbs (about 1 loaf)
- 3 tbs vegan butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1.5 cups celery, diced
- 1 tsp thyme
- 1 tsp rosemary
- salt and pepper to taste
- 1 egg replacer (You can use a neat egg but you can also make a flax “egg” by mixing 1 tbs ground flax seeds with 3 tbs warm water.)
- 2½ -3 cups vegetable broth
- oil for greasing muffin tin
- Preheat oven to 190°C. Spread bread crumbs out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
- Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
- Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
- Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
- Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
- Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.
Spicy Pumpkin and Quinoa Bake
- 1.5 cups pumpkin- baked, mashed & measured
- 1/2 cup mashed potatoes
- 1.5 cups cooked white quinoa
- 1 cup loosely packed sliced onions
- 1/4 cup white/brown onion grated (not red onion)
- 1/4 cup chopped parsley
- 1.5 tsp Lebanese 7 spice mix
- Salt to taste
- 1 Tbsp + 1.5 tsp Olive Oil
- Garlic-3 cloves-grated (optional)
- 1 tsp ground red chilies (optional-reduce to 1/2 for medium spicy)
- Preheat the oven to 180 C.
- In a large mixing bowl, add mashed pumpkin, potatoes, quinoa, grated onion, garlic (if adding), parsley, spices, salt and knead into a dough. This should not be watery.
- On to a 8×8 square baking pan, add sliced onions, spread them evenly across the base, add 1.5 tsp of oil, add the dough and press to the base (again make sure it is even)
- Use a knife to score diamond shapes into the dough, going almost all the way through.
- Drizzle 1 Tbsp olive oil all across the surface.
- Bake for 40-50 minutes until they have firmed up and starts to brown
No-Bake Gluten Free Pumpkin Pie with Gingerbread Crust
For the crust you’ll need:
- ¾ cup shredded coconut
- 2 Tbsp crystallized ginger
- 1½ cup oat flour or other flour
- ¾ cup almond meal
- ⅓ cup coconut sugar
- ½ tsp ground ginger
- 1.5 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- 2 Tbsp oil, coconut or other neutral oil
- 1.5 Tbsp molasses
- ⅓ cup or more maple syrup
- 1 to 2 tsp almond milk if needed
- 1½ cup canned full-fat coconut milk
- ½ cup ground raw sugar or brown sugar or coconut sugar
- 3 Tbsp starch like arrowroot or cornstarch
- 2 Tbsp chickpea flour (or use unbleached white flour)
- 1¼ cup Pumpkin puree (not pumpkin pie mix)
- 1.5 to 2 tsp pumpkin spice (or use 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, ¼ tsp nutmeg)
- 1 tsp oil or vegan butter
- 1.5 tsp vanilla extract
- For the Crust:
- Pulse the coconut with crystallized ginger in a blender, to break down the ginger and the coconut flakes to smaller flakes. Pulse a few times and transfer to a bowl.
- Add the rest of the flours, coconut sugar, spices. salt and mix well. Add oil, molasses and maple syrup and mix well. it will take half a minute for the mixture to start looking wet. Get your hands in there to warm up the molasses and mix well. Add a few tsp non dairy milk if needed to make a crumbly dough. Fill the pie pan with the dough and shape into a crust by pressing with your hands inside out.
- For the Filling:
- Mix coconut milk and sugar, starch , chickpea flour in a pan at medium heat. Keep whisking so the sugar and starch dissolves well. Once the sugar has dissolved, add in the pumpkin puree, spices, oil and mix well. Keep stirring with a spatula and bring to somewhat boil. The mixture will keep thickening and some large bubbles will try to escape. 5 to 6 minutes total.
- Continue to stir and cook for another minute or 2. the mixture will visibly thicken and start to leave the pan at some places. You should be able to feel the stiffness in the mixture. Taste carefully and add sugar if needed. Mix in the vanilla and take off heat.
- Let it cool for a minute then pour into the prepared crust. Even it out using a spatula. Let cool for 10 minutes, then refrigerate for a few hours to overnight.
- Top with whipped coconut cream and serve.