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dinner

Dinner

Rootatouille

Roasted Root Vegetable Ratatouille with Nomato Sauce

We’ve been on Chef Steps again (one of my husbands favourite websites!)  after making the appletouille which was a huge hit I wanted to make something that was AIP compliant but also the whole family could enjoy.

As anyone on AIP knows you have to cut out all nightshades, which means no tomato sauce, so we’ve come up with our own version which is just as delicious.

Roasted Root Vegetable Ratatouille with Nomato Sauce

Print Recipe
Serves: 4-6 Cooking Time: 1.5 hours

Ingredients

  • 3 equally round beetroots
  • 3 zucchini
  • 3 purple sweet potatoes
  • 2 large carrots
  • 2 large onions
  • 4 cloves of garlic
  • 1 tbsp pink salt
  • Olive oil as required

Instructions

1

Preheat oven to 135oC

2

Peel the carrots, beetroots, purple sweet potato and zucchini’s

3

In a stock pot or similar, put all the end cuts including carrot peel and zucchini tops

4

Roughly cut onions and garlic cloves and put them into the stock pot

5

Add olive oil, salt and cook for 15-20 mins until softened

6

Using a mandolin and slice all the vegetables to approx. 2mm

7

Once cooked, place into a blender adding additional olive oil as required and blend until smooth puree (salt to taste)

8

Using the sauce line the bottom of a hard bottom skillet or enamel cast iron pan with lid with just enough to cover

9

Take your sliced vegetables and place them together and lay them around the pan in a circular pattern, one vegetable slice after each other

10

Cover with lid or parchment paper if no lid and bake for 90 mins

11

Remove and top with thyme and fresh parsley and extra olive oil if required

Notes

Try to find vegetables of similar size and shape

Dinner

Vegan Spelt Gyoza

Vegan Spelt Gyoza

Vegan Spelt Gyoza

My husband found this recipe the other day and has been dreaming of making and eating them ever since.  These came out absolutely amazing and we had so much fun making them!

This recipe was adapted from here.

Vegan Spelt Gyoza

Print Recipe
Serves: 4 Cooking Time: 1

Ingredients

  • 200g or 1 cup of whole spelt flour
  • A pinch of salt
  • 85ml or just over 1/4 cup of hot water
  • 6-7 large button Mushrooms
  • 4 Spring Onions
  • Coconut Aminos
  • Tablespoon of grated ginger

Instructions

1

To make the wrappers, measure the flour into a large bowl and add the salt. Stir to combine. Pour in the hot water and mix it until it comes together to form a rough dough. Turn it out onto a work surface and knead it for a minute or two until it forms a smooth, pliable but stiff dough. Add a tiny splash more water if the dough is too dry or crumbly. Form the dough into a ball and place it back into the bowl. Cover the bowl with a damp tea towel and leave it to sit for half an hour.

2

Meanwhile, to make the filling, put all of the filling ingredients into a food processor and pulse it a few times until it’s all quite finely chopped and evenly combined.

3

Once the dough is rested place it on a lightly floured surface and roll it out as thinly as you can while still keeping it strong enough to hold the filling. Cut eight to ten circles, 3 to 3 1/2 inches in diameter (I used the top of a pint glass and the size worked quite well) from the flattened dough.

4

Working one at a time put a heaped tsp of the filling into the centre of a wrapper. Wet one half of edge of the filling side of the circle and gently fold it in half around the filling. Carefully fold along one side of the semi circle so that the front is crimped onto a flat back. Press the crimps to the flat back to seal the dumpling and very gently plump it out at the bottom so that it can sit up right. Repeat with the remaining wrappers.

5

Pour about 2 cups of water into a large wok with a bamboo steamer. Place it over high heat and bring the water to simmer. Gently place the gyoza's into the steamer, cover with the lid. Leave to steam for 6-8 minutes and then gently remove the gyoza with a spoon.

6

If you want them a bit crisp, heat up the remaining 2 tsp of oil in a large frying pan and place the cooked gyoza in. Let cook on one side for about 4 or 5 minutes until they’re crispy and golden, and then flip them over to brown on the other side. Repeat until they’ve crisped up to your liking.

7

Server with extra coconut amino's for dipping sauce.

 

 

 

Spelt Vegan Gyoza

Dinner

Slow Cooked Bolognese

Spag Bol with bone broth

 

Spaghetti Bolognese is a great way for boosting children’s daily vegetable intake.

I like to make ours in big batches so I can freeze into smaller portions to make quick meals in the week.

Our favourite is with Pork and Veal mince and I like to make ours with chicken bone broth for an extra nutritional boost.

I try and simmer mine for an hour as I find it really makes the flavour much more richer.

Slow Cooked Spaghetti Bolognese

Print Recipe
Serves: 6-8 servings Cooking Time: 1 hour

Ingredients

  • 500g Pork mince
  • 500g Veal mince
  • 1 large onion
  • 2 medium sized zucchinis
  • 2 medium sized carrots
  • Mixed herbs seasoning
  • Salt & Pepper
  • Gluten-free worcestershire sauce
  • Salt-reduced tomato paste
  • 1 clove of garlic or paste
  • 1kg of stock/bone broth

Instructions

1

Finely chop the vegetables in a food processor

2

In a large pan, heat up oil and pan-fry vegetables until onions are translucent and vegetables start to soften

3

Add mince meat and pan fry until browned off

4

Add a heaped tablespoon of salt reduced tomato paste, along with a splash of worcestshire sauce

5

Pour stock over the meat and vegetables, until all covered and then season

6

Once it comes to the boil, slowly put on a simmer and stir intermittently until it begins to reduce

7

Until you use up all the stock, keep reducing meat down

8

Served on pasta, rice, zoodles dependent on your special dietary requirements

Lunch

Easy Sausage Rolls

Sausage rolls

Two words – Mountain Bread!!

Spelt Mountain Bread has been my saviour many a lunch-time!  Apart from the standard wrap making business, I like to be a bit more creative with them and tried making them into Sausage rolls.

Success!  They came out crispy and golden – just like a ‘normal’ sausage roll.

 

Easy Sausage Rolls

Print Recipe
Cooking Time: 25 minutes

Ingredients

  • 500g Mince Meat (I like to use Beef or Pork)
  • 1 Large Onion finely chopped/diced
  • 2 Grated Carrot
  • Sesame Seeds for sprinkling (optional)
  • Packet of Mountain Bread of your preference
  • Pepper and any other seasoning of your choice
  • 2 Beaten eggs

Instructions

1

Pre-heat oven to 180C

2

Mix mince meat, chopped onion, carrot and seasoning together in mixing bowl

3

Place sheets of mountain bread on lined baking trays and place mixture on the edge of the mountain bread wraps

4

Gently roll wraps up to make a long wrap and cut into chosen sausage roll size

5

Brush egg on the sausage rolls and sprinkle sesame seeds on the top

6

Pop into the oven and cook for approx 20 minutes/until cooked through and have a lovely golden colour (keep an eye on them)

Notes

To make egg-free, you can wash with water or non-dairy milk.

 

Lunch

Corned Silverside

This is a firm favourite in our household.  Cheap and easy to make, buy a large piece of meat, eat it warm when first made and then just as delicious as leftovers.

Corned Silverside

Print Recipe
Cooking Time: 2-3 hours dependent on size of meat

Ingredients

  • Corned Silverside
  • Carrots
  • Salt/Pepper
  • “Secret” ingredient – golden syrup

Instructions

1

Place silverside in a large saucepan and cover with water

2

Boil then discard water and repeat process for a second time

3

Third time, cover silverside with water, add in sliced carrot, seasoning and pour over your “secret” ingredient to taste

4

Bring to boil then simmer until meat is soft, timing depends on size of piece of meat

5

Remove from water, let rest then slice

Notes

If you can't tolerant Golden Syrup use honey. For a 1.5-2kg piece of meat, we simmer for approx 3 hours.