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The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information

Month

September 2016

Recipe (GF, V, Ve) | Allium Free Homemade Salsa

Hardly anyone makes their own salsa, which seems strange once you realise how amazingly easy it is. My recipe is to suit my own dietary requirements and tastes – I do not claim this to be an authentic recipe, or how it would be made in South America.

Due to IBS I can’t eat onions, garlic or chilli. Shop bought salsa normally contains both and so I’ve adapted my own recipe to suit!

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Ingredients:

Tomatoes

Red Pepper

Orange Pepper

The juice of half a lime

Olive oil

1 teaspoon cumin

1 teaspoon paprika

Chopped coriander

Salt

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Method:

  1. Chop all of the ingredients and place into a bowl.
  2. Drizzle the olive oil and lime juice until the consistency is how you would like it (be careful not make it too runny)
  3. Add the seasoning and stir together.
  4. Use to top nachos!

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Recipes every Monday, blog posts every Friday! See my previous recipe here.

Social Media:

Youtube: The Gluten Free Veggie – https://www.youtube.com/channel/UC-b7T1VFTZqYq15aPvdlNwA

Twitter: @theGFveggie

Tumblr: glutenfreeveggie.tumblr.com

Facebook: https://www.facebook.com/theGFveggie

E-mail your questions or suggestions to: glutenfreeveggieblog@gmail.com

 

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Recipe (GF, V) | Stuffed Courgette Flowers

The garden has been blooming with homegrown  loveliness this summer! My mum is a professional gardener and so she turns her green fingers to our veg patch to grow these delicious morsels.

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Courgettes are one of my favourite vegetables as they are very versatile. Something you don’t see in supermarkets is courgette flowers – these are present on the plant when the tiny courgettes first start growing. From a small amount of research (my mum’s knowledge mostly) I found that the female flowers have courgettes attached and drop off after the courgette gets bigger, and the male flowers do not grow courgettes. Both are edible – and delicious!

To prepare your courgette flower for cooking, simply cut the courgette at the base of the plant and remove the stamen from inside the blossom. The petals are VERY delicate, so if you need to wash off soil etc, be gentle and try not to get the flower wet. If you do it will wilt and be very hard to stuff.

I believe, that the traditional Italian stuffing is normally ricotta, but I didn’t have any at the time! I opted for a mix of cheddar, mozzarella, herbs and pine nuts but you can put anything you want inside. If you intend to use other vegetables in your stuffing I would suggest cooking the ingredients first.

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Ingredients:

1 courgette flower with courgette attached

Grated cheddar

Mozzarella

Pine nuts

Dried herbs (I used thyme, oregano and basil)

Fresh rosemary for baking

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Method:

  1. Gently wash the courgette and pat dry with kitchen roll. Mix the stuffing ingredients in a bowl.
  2. Ease apart the petals and stuff the mixture in the gap. Gently twist the petals closed.
  3. Lay the stuffed courgette into a ceramic dish with olive oil and the fresh rosemary.
  4. Cook at gas mark 7 for 20-30 minutes depending on the size of the courgette attached to the flower.

The finished product might not be the most aesthetically pleasing, but trust me it is delicious! Have several on their own, or use as part of a roast dinner, or as a starter.

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Recipes every Monday, blog posts every Friday! See my previous recipe here.

Social Media:

Youtube: The Gluten Free Veggie – https://www.youtube.com/channel/UC-b7T1VFTZqYq15aPvdlNwA

Twitter: @theGFveggie

Tumblr: glutenfreeveggie.tumblr.com

Facebook: https://www.facebook.com/theGFveggie

E-mail your questions or suggestions to: glutenfreeveggieblog@gmail.com

 

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