New potato, edamame, chard curry - vegan, DF and GF

This is from Meera Sodha's book East and is pretty much what it says on the tin: a flavourful rather than spicy hot curry with new potatoes, edamame beans (you could use frozen peas - i found i didn't have any!) and chard or silverbeet. It was very straightforward to make, delicious and well received by the people i shared it with! 

Thai quinoa peanut crunch salad - Vegan, DF and GF

This really is a meal in one! Fresh crunchy veg (new seasons carrots, cabbage, spring onion, coriander), quinoa and a peanut sauce with ginger, lemon and some gochujang for spicy hit. You could swap out the peanuts for hazelnuts of needed - just let me know.

Kumara and potato latke - Vegetarian, DF and GF

These have egg in them to help hold it together. The other holding-together ingredient is chickpea flour. There's some grated onion in here also and chopped parsley. They're super simple and quick to make -just something a bit different!

Eatloaf - Vegetarian, GF

This vegetable version of meatloaf is substantial and tasty but it does take a bit longer than most of our recipes. It will take you about an hour to put together and cook but once again it's the Russian Doll style of recipe: the tasks kind of fit inside each other. It has brown rice, chopped walnuts and cashews, mushrooms, onion and garlic, loads of fresh herbs, cottage cheese and grated cheese and a couple of eggs. 

Poplettes with tomato and spinach ragu - DF and GF

These cute little meatballs are big on flavour with garlic shoots, cumin, parsley and spring onion. The ragu is bright with tomato and spinach : nothing complicated, just delicious combinations you can pull together in about three quarters of an hour!

Braised chicken with mushroom fricassee - DF and GF

The chicken is seared then simmered with tamari, garlic, cider vinegar, bayleaves and peppercorns. The Mushrooms are sauted  separately when the chicken is nearly done, with thyme and parsley, some garlic, S & P. Plate with mixed rice - a combo of brown, red and basmati works well...

That's us for this week!