Tag: gluten-free

Roasted Cauliflower with Lentils & Rice

Roasted Cauliflower

Want to win over your meat-eating friends to the side of vegetarians? Then, you should try my Roasted Cauliflower with Lentils & Rice. It’s a hearty, delicious & 100% filling dish. No one will feel like they need something else afterwards. I call it the perfect “vegetarian starter dish”, because no one ever really misses meat, when eating it. So it’s perfect for everyone who wants to switch to a more plant-based diet. 

Further, it’s great, if you want to cook something out of the ordinary, e.g. for a special occasion like a dinner party, birthday, etc (or even Christmas). You might say it’s a dish to blow minds, really. Also, it is easy to prepare & naturally gluten-free, but a real joyride for your tastebuds. Full of fibres, proteins & polyphenols. 

The last time, I made this dish, I made it for some friends and they were so impressed by it, that I decided it had to go up on my blog. Now, as it takes quite a while to cook, particularly the cauliflower, I don’t cook it too often. It does perfectly replace a Sunday roast, though. 

As I mentioned, you can even make a Christmas-dish out of it. Simply vary the herbs & spices. You might want to add cinnamon, nutmeg, clove and/or star anise to the dish, in order to make it more suitable for Christmas. For the lentils, you can add a whole cinnamon stick to it, while cooking. Replace the paprika with Brussel sprouts (or other winter vegetable). Et voila, your perfect Christmas Roast. 🙂

Roasted Cauliflower with Lentils & Rice

a whole roasted cauliflower with rice, lentils & a juicy tomato sauce.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time2 hrs
Course: Main Course
Cuisine: gluten-free, oriental, vegan, vegetarian
Keyword: gluten-free, organic, vegan, vegetarian
Servings: 4 servings

Ingredients

Roasted Cauliflower

  • 1 whole cauliflower
  • 3-4 tbsp olive oil extra virgine
  • 1/2 lemon juice
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 cup water
  • 0.75 can chopped tomatoes
  • 1 handful coriander
  • 1 handful parsley

Veggie & Lentil Rice

  • 1 cup rice any will do
  • 1 cup lentils brown or green are best
  • 3 cups water
  • 1 onion
  • 0.25 can chopped tomatoes
  • 1 clove garlic
  • 1 paprika
  • 2 tbsp tomato puree
  • 1 tsp veggie stock powder
  • salt & pepper to season

Side

  • 1 bag spinach
  • 1 clove garlic
  • salt & pepper to season

Instructions

Roasted Cauliflower

  • As the cauliflower will need the longest time to be fully cooked, we need to start with preparing it first. Pre-heat the oven to 200 degrees.
  • Next, in a small bowl, mix olive oil, lemon juice, finely chopped garlic, salt, pepper, cumin & paprika. Cut the cauliflower stalk, if necessary & place the cauliflower with the stalk down into a baking dish.
  • Take the marinade and rub the cauliflower with it. You'll get the best taste, if you really message it in properly. Place the cauliflower into the middle of the baking dish and cover the entire dish with aluminum foil (or a waste-free alternative). You might also use a casserole dish with a lid. Bake for about 40 minutes with the lid. (If the cauliflower is especially large, you may need to adjust the baking time a little.) Bake another 20 without lid / alumium foil, so the cauliflower can brown properly.
  • Last, but not least. Add chopped tomatoes, water, chopped coriander & parsley and some salt & pepper directly to the baking dish / casserole. Bake for another 10 minutes, so the sauce can soak up all the spices.

Paprika & Lentil Rice

  • First, chop the onion, garlic & paprika. It can be as small or big as you like. I tend to chop the paprika into bigger chunks as I like them to stay a little bit crunchy. Wash the lentils in a colander. (Otherwise the lentils might get a little too starchy.)
  • Next, place 1-2 tbsp olive oil into a pot, add the onion, garlic & paprika and roast for about 2-3 minutes. Add the tomatoe puree, salt & pepper. Once fully incorporated add the water.
  • When the water starts to boil, add the vegetable stock, rice & lentils. Turn the cooker down to low heat & cook the rice & lentil mix with the lid on, until most of the water has been soaked up. Take the lid off and add the chopped tomatoes. Leave simmering, on very low heat, until the cauliflower is done.

Spinach side

  • Heat a big pan. Crush the garlic clove with a big knive and add to the pan, together with the spinach. Put a lid on an leave until spinach starts shrinking. The spinach should be done within 2 minutes.

How to serve the dish

  • Place a big spoonful of the rice-lentil mix on a plate, place some spinach on top. Add the cauliflower on top of it & finish off with some of the tomato sauce from the cauliflower dish.
Roasted Cauliflower

This Roasted Cauliflower with Lentils & Rice is one of my absolute favourites to impress people. If you wanna impress someone even more, try making my plum crumble or my Chocolate-Courgette Cake as a dessert. I’m sure your dinner guests will be in heaven. 🙂

As always, I’m happy to see your version of this dish and I’m happy for any suggestions you might have. I can only say, that my roasted cauliflower with lentils & rice is one of my absolute favourites. 

I’m also happy to know, what kind of recipes you want to see on my blog going forward. Simply comment below or send me an email here

P.S. you can find all my recipes here.

You could also follow me on instagram, right here

Happy Cooking & until next week.

Love, Carolin 💕

Oat & Buckwheat Plum Crumble

Why Gluten-free Crumble?

Using oats & buckwheat flour for my gluten-free crumble was an easy choice – first, oats are often used in “normal” crumble & second, buckwheat has a lovely nutty flavour. Long story short, my Oat & Buckwheat Plum Crumble was born. But why Crumble? Well, aside from having lived in the UK, where I ate it many many times, it’s easy to prepare ahead of time, it’s delicious even cold (great as a quick breakfast the next morning) & it’s simply delicious. There aren’t many things I enjoy as much as a good crumble. The soft, gooey & warm filling with the crunchy, yet buttery topping… it’s simply amazing. 

Plum Crumble

I, personally, am a big fan of plums, but you could use any combination of fruit really… A classic is apple crumble. Just make sure to either sauté the apple pieces in a saucepan before or cut them small enough to fully bake in the oven. You can mix apple & pear, apple & blueberries, make a berry crumble with loads of different berries – really, use your favourites. 

Oat & Buckwheat Plum Crumble

easy, gluten-free & vegan crumble - the perfect dessert for any kind of dinner
Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

Crumble Filling

  • 1 kg plums
  • 1 tbsp cinnamon
  • 1-2 tbsp brown sugar / coconut sugar or whatever sweetener you like

Crumble Topping

  • 100 g butter / organic vegan margarine
  • 200 g gluten-free oats quick or instant oats (they should be small)*
  • 100 g buckwheat flour or any other gf flour**
  • 50 g sugar
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • 2-3 tbsp almond slices

Instructions

  • First, pre-heat the oven to 180 degrees. Next, cut the plums into small pieces. Add them to a bowl, together with the cinnamon & sugar. Mix & fill into a casserole dish & set aside.
  • Finally, place the butter (it shouldn't come straight from the fridge, yet not too warm either), oats, buckwheat flower, spieces & sugar in the bowl & mix well until it starts to crumble. I find, it works best, simply using my hands. If you think it's still to wet, simly add a little more buckwheat flour or some more oats. If it's too dry, add a tablespoon of butter.
  • Add the crumble to the casserole, top with some fine almond slices & place it in the middle part of your oven. Cook roughly 20-30 minutes, until the crumble becomes a little brown.
  • Once finished baking, top with some puffed quinoa or millet if you like. Serve with vegan whipped cream (such as coconut cream) or some custard. I can also recomment vanilla or cinnamon ice cream.

Notes

* I like using half millet flakes & half oats. Gives them a lovely taste & millet flakes tend to be smaller, which makes a finer crumble. 
** You can use almost any gluten-free flour. Only corn flour & coconut flour will be difficult, as they need way more moisture than other flours, so you would need to adjust the butter amount accordingly. 
Plum Crumble

I do hope you’ll love this recipe as much as I do. If you do try my gluten-free oat & buckwheat plum crumble, let me know in the comments below or send me an email here. For more recipes click here. 

Happy Baking & Cooking. Until next week.

Love, 

Carolin 💕

Quinoa Buckwheat Granola (gluten-free)

Breakfast is the most important meal of the day! Naturally, it should be celebrated and consumed with a lot of time and without any stress at all. Don’t you think it is important to start relaxed into the day? Won’t the rest of the day be better as well? As work and everything else is already stressful enough, let’s create 15 minutes of peace to enjoy my Quinoa Buckwheat Granola and start into the day – the right way. 

My Quinoa Buckwheat Granola is one of my everyday breakfasts as it’s east to prepare, very satisfying & nutritious. Therefore, it’s suitable for those days, when you don’t have the time to make scrambled eggs, porridge or pancakes, but you still want something great for breakfast. Something, that’ll leave you satisfied, happy & motivates you for the entire day.

Quinoa Buckwheat Granola

The preparation of my Quinoa Buckwheat Granola itself is also easy & can fit everyones needs. Furthermore, it is very easy to adapt to the ingredients you’ve already got at home. In conclusion, there’s no need to go shopping only to make Granola.

Quinoa Buckwheat Granola

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast, Snack
Cuisine: gluten-free, vegan, vegetarian
Keyword: breakfast, gluten-free, organic, vegan, vegetarian, wholefood
Servings: 20 servings

Ingredients

  • 100 g buckwheat groats
  • 150 g quinoa (raw)
  • 150 g rolled oats or other flakes, such as millet flakes
  • 100 g pumpkin seeds
  • 75 g sunflower seeds
  • 50 g chia seeds
  • 100 g mixed nuts (roughly chopped)
  • 75 g coconut chips
  • 100 ml maple syrup or date / agave syrup
  • 75 ml coconut oil
  • 1 tbsp cinnamon
  • 100 g raisins or mix cranberries & raisins
  • 50 g dried apricots (finely chopped)

Instructions

  • First, rinse the quinoa well until the water runs clear. Next, place the quinoa and 300 ml water into a pot and bring to a boil. Once boiling, bring the heat down and let it simmer for around 12 minutes with the lid on. If there's still a lot of water left after 12 minutes, take the lid off and leave on heat until no water is remaining. We want a well-cooked, but fluffy quinoa. Therefore, please refrain from stirring the quinoa too much while cooking. Once done, transfer it to a mixing bowl and let it cool.
  • Next, set a pot with the oil, syrup & cinnaom on low heat. While this slowly heats up, you can add your buckwheat groats, oats, seeds, nuts & coconut chips to the quinoa. Pour in the oil & sirup mixture, combine well and let it soak for about 10 minutes. 
  • Finally, add the mixture to a baking sheet, laid out with parchment paper. I usually spread it around 1 cm thick, but it depends on the size of your baking tray. (If you have enough Granola for more than 1 tray, but not enough for 2, I'd add it all together.)
  • Bake the granola at 160 degrees for 20 minutes. Sir it and bake for another 20 minutes. If it's getting too dark, simply turn down the heat to 140 degrees. (Remember to increase your baking time, if you have more granola on 1 baking tray. You can probably add another 10-15 minutes, giving it another stir after the second 20 minutes.) 
  • Take it out, add the dried fruits and leave it to cool completely. Store it in an airtight container for 4 to 6 weeks. 
    Enjoy with loads of fresh berries & nut milk or some yoghurt. 

A little ingredient recommendation

With time, I tried many different brands & I am set on some favourites now. Please find some recommendations below (affiliate advertising):

If you have any other favourites, let me know in the comments below! 🙂

I don’t know about you, but I am certainly hungry now!

As always, if you try out my recipe, I’d love to see your version of it!!

 

Happy Cooking,

Carolin 💕

 

P.S.

For more breakfast recipes check out my glutenfree porridge.

 

Mediterranean Pasta & Rocket Salad (gluten-free)

Another summer day, another salad – My Mediterranean Pasta & Rocket Salad.

Trust me, once you ate it, you won’t be able to survive the summer without it. It’s perfect as a side dish for a barbecue with friends & family or as a main dish on it’s own. Delicious warm as well as right from the fridge, should you wanna make it ahead of time.

Dried tomato, olives & rocket make the perfect combination for a mediterranean flavour. Raw courgette, one of my favourite salad ingredients, also finds a place in this salad and delivers important nutrients. 

Delicious Pasta & Rocket Salad

Which pasta do I use? And why? Well, I usually use Farfalle or Fusilli for pasta salad. Their unique shape makes it easier for the oil, spices & flavours to stick to every single piece, so the overall taste is usually way better balanced.

I can especially recommend the pasta from Schaer and Barilla is also a great choice. You can order them here & save some money.

Schär Pasta Fusilli

Barilla Fusilli gluten free

If you want a healthier option, try red lentil (or other vegetable) pasta. Just make sure to undercook them slightly, as they will become a little bit softer after being cooked.

Red Lentil Pasta Barilla

Mediterranean Pasta & Rocket Salad

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: glutenfree
Keyword: glutenfree, vegan, vegetarian, wholefood
Servings: 2 servings

Ingredients

  • 250 g short glutenfree pasta (e.g. Penne)
  • 1 small courgette
  • 1/2 packet rocket salad
  • 2 spring onions alternatively 1 shallot
  • 1/2 glass sundried tomatoes in olive oil
  • 1/2 can olives without stones (green or black)
  • 2 tbsp olive oil + some of the oil from the dried tomatoes
  • salt & pepper
  • 3 tbsp pine nuts
  • 1/2 Feta Cheese (if not vegan)

Instructions

  • Start with cooking the pasta. Use 1 litre of water & 1 heaped teaspoon of salt per 100g of pasta. Add the pasta once the water is boiling and cook the pasta without the lid. It should take roughly 8 minutes, but check on the package. Don't overcook the pasta, they should be perfectly al dente for the salad. Once fully cooked, pour into a colander, add to a salad bowl and mix with the of olive oil.
  • While the pasta is cooling down, cut the courgette into small pieces and add to the bowl. Make sure to take out the watery bit in the middle of the courgette, otherwise the salad will later become watery. Cut the spring onions and olives into rings and the tomatoes into small pieces.
  • Add everything to the bowl, season with salt, pepper & a little of the tomatoe oil. Lastly, add the rocket (wash if not washed) & pine nuts, mix everything & enjoy.
  • For non-vegans, you might add some feta-cheese or goats-cheese. Foe vegans, some vegan feta could be a great addition. You can also roast the pine nuts, for some extra flavour.

I don’t know about you, but only writing this and adding all these pictures, I got really hungry. So I’m gonna eat a bowl of this delicious salad now. I hope you like the recipe as much as I do. If you do & if you make it, I’d love to hear about it and see a picture. Should you have any questions, just add a comment below! 🙂

Happy cooking,

Carolin

P.s. If you want any more salad recipes check out the below:

Quinoa Salad 

Endive Salad

Quick & Easy Endive Salad (gluten-free)

Yayyyyy, it’s summer, so naturally there’s another salad for my collection – one of my favourites: my quick & easy Endive Salad (gluten-free) with radish & avo. Also, salads are usually gluten-free, I mean unless you add croutons or similar. So it really is a no-brainer, to eat salad when you’re living gluten-free.

During summer, I eat salad almost every day – it’s light & fresh, fighting the summer heat. There’s one little downside to eating that much salad though – I have to invent new salads allllll the time, as I get bored of salad way to easy.

gluten-free salad in a bowl
Gluten-free Endive Salad with Radish & Avocado

Quick & Easy Endive Salad (gluten-free)

Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: glutenfree
Keyword: glutenfree, vegan, vegetarian
Servings: 4 servings

Ingredients

Salad

  • 4 endive salads
  • 10 radishes
  • 1 avocado
  • 1/2 feta cheese
  • 2 tbsp sunflower seeds

Salad Dressing

  • 1 tsp mustard
  • 6 tbsp olive oil
  • 1/2 lemon (juice)
  • 1 tbsp balsamico vinagre
  • salt & pepper

Instructions

  • Take the endives and cut small rings (about 1 cm), starting at the top of the salad. Once you reach the bottom, make sure to take out the stalk, as it's quite bitter & hard. Wash the salad & place into a salad bowl.
  • Next, slice the radish rather thin and also add to the salad bowl. Cut the avocado into little squares (roughly 1cmx1cm) and add to the bowl as well.
  • Last, but not least, cut the feta cheese into squares as well and place them into the salad bowl. If you're vegan, simply leave the feta cheese or use any "fresh-tasting" vegan cheese you can find instead. Add the sunflower seeds on top of everything.
  • For the dressing, take a small jar and add mustard, salt, pepper, olive oil, lemon & balsamico vinagre. Close the jar & shake. Once you're happy with the consistency & taste simply pour over the salad. Mix well, serve & enjoy.
Gluten-free Endive Salad with Radish & Avocado

The dressing I use is my standard dressing, so you’ll find it in most of my recipes. If you eat a lot of salad during the week, you can make a bigger portion and store it in the jar in your fridge for a week or so.

Let me know, if you like my quick & easy endive salad (gluten-free) with radish & avo. As always, I’m happy to see your versions of my recipe.

 

Gluten-free Endive Salad with Radish & Avocado

P.S. Looking for more salad recipes?

Try my Quinoa Salad 

Happy cooking & until next week, Carolin. 🙂

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