Goats Fetta & Zucchini Curry Lentil burgers

These scrumptious burgers are gluten free, cow’s milk free, high in protein, low in fat.  Great heart food, great skin food.

Ingredients:

2 cans of well rinsed brown lentils

1 can of well rinsed chick peas

1 grated zucchini

¾ of block of goat’s fetta (optional)

2 tablespoons of dried onions

½ tablespoon of dried garlic

1 tablespoon of curry powder

1 teaspoons of dried coriander

1 teaspoons of cumin

2 eggs

Pinch of salt (optional)

Chick pea flower for rolling burgers in (or wheat flour or flour of your choice)

Olive oil for frying                                            

Method:

Roughly mash lentils with chick peas in a large bowl

Add grated the zucchini, goat’s fetta, dried onion, dried garlic, curry powder, dried coriander, cumin, 2 eggs and pinch of salt and stir with a wooden spoon.

Dust your hands and a dinner plate with flour.  Roll into 5 cm slightly flattened balls.  Mixture will be a bit sticky, but hold together.

Makes around 10 burgers.

Fry on a medium heat until crispy and crunchy on the outside.  Fry in enough oil so as to gain a nice crust and to not stick

Serve with 1 teaspoon of coriander chutney with one cup of yoghurt and a splash of lime juice…Or

Serve with 1 ½ crushed garlic glove mixed with one cup of yoghurt with ¼ teaspoon of salt, with some black pepper and a splash of lemon juice.

Thin & Crispy Pizza Base – Yeast Free, Gluten Free, Dairy Free

This yummy pizza base is so quick and easy.  It’s the best base!

Ingredients:

·         ½ cup cornflour

·         ½ cup rice flour

·         2/3 cup rice milk – or substitute

·         2 eggs

·         1 teaspoon salt

·         1 tablespoon Italian spices

·         Pinch of garlic powder

·         Pizza tin with raised sides – so batter doesn’t run off.

Pre-heat oven to 210 c

Method:

1.       Mix all ingredients together gently in a large mixing bowl – do not over-beat. 

2.       Pour into greased pizza tin and swirl around so batter reaches edges.

3.       Bake for 10 minutes

4.       Add sauce and toppings & bake for another 5 or 10 minutes until toppings are hot & crispy.

I love tomato paste or pesto as sauce with crushed garlic and fresh herbs.  For topping I like roasted pumpkin, pine nuts, mushrooms, red onion, buffalo mozzarella, olives and a swirl of olive oil.  If you like fish add anchovies for an extra flavour hit. 

Dahl - Vegan, Wheat Free, Dairy Free

Dahl

dairy free, wheat free, gluten free, quick and easy, high protein, medium/low carbs, low glycaemic index, vegetarian, vegan, helps lower cholesterol, great heart food, great skin food.

Ingredients:

1 tablespoon of olive oil

1 Finely Diced Onion

2 crushed garlic cloves

1 tsp. crushed ginger

1 tsp. turmeric

1 tsp. guram masala

1 ¼ cups of dry red lentils

Procedure:

1.       Fry onion for approx. 3 minutes or until soft & translucent

2.       Add garlic, ginger, turmeric and guram masala.  Fry for 3 minutes

3.       Add 2 ½ cups of water & red lentils

4.       Bring to the boil uncovered

5.       Cover and simmer for 15 minutes stirring occasionally - be careful to make sure it doesn’t stick to the bottom of pot.

6.       Add 1/2 tsp. salt, or to taste.

7.       Eat on its own or serve with steamed brown rice, coriander chutney* and grilled poppadums. Delicious!

*Coriander Chutney can put purchased from an Indian grocers or specialist supermarkets.  This chutney must be mixed with yoghurt, as it is very concentrated.  One teaspoon chutney to ½ cup yoghurt is a good guide.  It is very tasty with a little kick!  Perfect to spice up your Dahl.

*Always keep dried onion, garlic and ginger in your cupboard and well as all of the other dried ingredients.  You will then be able to make this quick, cheap, delicious meal any day of the week by substituting the fresh for dried.  The result is still really tasty!