Gluten and dairy free potato pie also called as shepherd’s pie with red kidney beans, simple herbs and sauces make a good healthy meal.
2 big size potatoes
2 cups of boiled red kidney beans
1/2 cup boiled corn kernels
2 teaspoon dry oregano
1 strip of thyme leaves
1 tablespoon ginger
1 tablespoon paprika powder
1 teaspoon red chilli powder
1/2 cup chopped celery
1 chopped tomato
1/4 cup chopped carrots
1 cup chopped cilantro
1 tablespoon dark soy sauce
2 tablespoon tomato ketchup
2 teaspoon salt
2 teaspoon sugar
1 teaspoon black pepper
1 tablespoon coconut oil
2 tablespoon of regular oil
1/4 cup almond or cashew milk or Soy milk
Please check (Measurements)
Process: Boil the Potatoes and keep aside for cooling. Meanwhile add regular oil, once hot add the ginger, carrots, celery and cook it for 5 minutes till they are soft on medium heat. Add the tomatoes, herbs, spices and sauces. Add the boiled red kidney beans, corn kernels, cover with a lid and cook on medium heat for 4-5 minutes.
Mash slightly the entire cooked mixture, garnish with cilantro and mix well.
Preheat your oven on 375F.
Take a big bowl, mix the cashew or almond milk with potatoes, add little salt and mix well till the mashed potatoes are smooth enough to spread.
Take a pie dish, Add the cooled mixture and level it on the dish. Now spread evenly the potato mixture on top. Sprinkle some crushed black pepper and brush with some coconut oil. Make slight triangle divisions on the pie and bake it for 20-25 minutes.
Once the color turns golden brown the pie is ready to be served.
Goes well with Tomato soup
Those who are gluten intolerant can take advantage of this bread called chapatis which kneads really well together like regular ones and rolls perfect shape without breaking in between.
It’s a simple yet very effective way to avoid gluten bread, yet the same time have a healthy and tasty meal.
1/4 cup tapioca starch/flour
1/2 cup Amaranth flour
3/4 cup potato flour
2 cups medium boiled potatoes
2 teaspoons salt
1 teaspoon chilli flakes (optional)
1.5 tablespoon oil or ghee
Please check (Measurements)
Process: Peel and mash the potatoes smooth in a bowl. Add salt, flours and chilli flakes. Gradually add warm water and knead it into a soft dough. The dough will be little sticky , at that time add the oil and brush little potato flour if needed.
Heat a pan by greasing little ghee or oil to it.
Take equal portions of dough and start rolling the chapatis on a rolling board by brushing some potato flour. Roll nearly 5-6 inch diameter chapatis, gently lift the chapatis and place it on the pan.
Cook one side for 45 seconds on high heat and then flip with a broad spatula to the other side and cook on low heat for 2 minutes and then flip again, increase the heat between medium to high and cook for nearly 1 minute.
Do the same with the remaining dough.
Gluten free chapatis are ready to serve.
10 big tomatoes
1 tbsp corn starch mixed with 1/4 cup water
1tbsp of olive oil
1 cup of tomato paste (optional)
2/3 cup white sugar
1/4 cup apple cider vinegar/ lemon juice
1 tbsp salt
1/4 cup yellow mustard powder
1 tablespoon black pepper
Process: Score the tomatoes in equal parts from all sides and put them in boiling water for 4-5 minutes. Once they cool down at room temperature, peel the skin and blend it into a smooth paste. Heat a medium pot and put the blend in it, add the other ingredients, bring it to a boil and then simmer it for 10-15 minutes till the entire mixture thickens (Stir frequently).
The entire mixture should reduce to 1/2 of the size.
Ladle the ketchup into a fine strainer making sure to remove any unwanted skins or seeds. Store it in the refrigerator.
Note: You can also use Canned Crushed Tomatoes instead of fresh tomatoes save time. Use more sugar like around 2 cups if the crushed tomatoes can are around 800 ml.
2 cans of crushed tomatoes and one small can of tomato paste will serve the purpose. You don’t need to use corn starch in this method or the boiling it to half the size method as crushed tomatoes and paste are pretty thick. Just make sure to cook it for 20 to 25 minutes
Tangy and creamy bites of Pasta filled with vegetables and Italian herbs, made in a unique way to catch the attention of guests. Welcome this party treat to surprise others!!!!
1 kg pasta
1 cup finely chopped cabbage
1 cup Julienne sliced celery
2 Julienne sliced bell peppers
4 cups of finely chopped spinach
1/2 tablespoon of dried crushed oregano
2 teaspoons of rosemary
1 tablespoon of paprika powder
2 cups of all-purpose flour or tapioca starch
1 tablespoon corn starch
1 kg of unsweetened coconut or almond milk
2 cups of thick tomato paste
1 tablespoon of salt
2 tablespoons oil or Crisco
1 tablespoon of sugar
1/2 tablespoon of red chilli flakes
Oil for greasing the tray
Please check (Measurements)
Process: Put the pasta on boil and start preparation of the cream.
Cook the milk on low temperature with lid covered, till it comes to a boil. Dissolve the flour,starch in nearly 1 cup of cold water, add to the milk and continuously keep on stirring it for 3-4 minutes. Once the mixture thickens (consistency should be more towards the thicker side), keep it aside for cooling.
Preheat the oven on 350F.
Heat the oil in a big pot, add all the vegetables, continuously stir it on medium heat till they turn translucent. Add the boiled pasta, Tomato paste, herbs and spices to the pasta, mix well. Cover with a lid and cook for 2-3 minutes on medium heat.
Add the entire cream and mix it.
Grease the tray with little oil and spread this pasta. Bake for nearly 35-40 minutes till the bottom and sides turn crispier and look brown.
Once its cool down on room temperature then you can slice them equally and serve it.