CHANGING PLATFORMS FOR MY BLOG

Hi guys,

I will no longer be posting on this site; I have changed over to Tumblr, so my new link is http://jessywallace.tumblr.com

I will eventually get around to uploading all my recipes on my new site. This one will stay up online but no new content will be added. Please follow me on Instagram as well @jessy.wallace !!

And keep an eye out for my ebook to come out in the next six months! Thanks x

creamy herbed avocado pasta w slow roasted tomatoes


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250g cherry tomatoes
2 lemons
1 large avocado
1 handful fresh basil
1 handful fresh parsley
2 tsp minced garlic {2 cloves}
Pink himalayan salt
250g gluten free spaghetti pasta

Put the cherry tomatoes and one of the lemons {cut in half, so both halves} on a baking tray and cook at 220 degrees celcius.

Put the pasta on to boil.

In a food processor, blend the avocado, juice of the other lemon, basil, parsley, garlic, and a sprinkle of salt until all creamy and the herbs are all blitzed up.

Check the tomatoes. When the pasta is cooked, drain and then gently stir through the avocado mix. I do this with tongs and just lift and drop the pasta till it’s coated.

Serve in bowls, put roasted cherry tomatoes on top and squeeze the hot lemon juice over the spaghetti. Salt, pepper. Enjoy.

chocolate chip cookies {GF, V}

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Ever since going gluten free three years ago, I never thought I would make a delicious cookie ever again. There was one brand I bought and tried but they made me feel sick with all the additives and probably loaded with sickly sugar additives. I tried this, and they came out perfect first time. Gluten free and vegan. You don’t even need eggs!!

1/2 cup coconut oil, melted
1/2 cup dark muscovado sugar
1/4 cup almond milk (or your favourite plant based milk)
3 tbsp almond or peanut butter
2 chia eggs (so mix 2 tbsp chia seeds + 6 tbsp water and leave to gel)
1/2 tsp salt
2 tsp pure vanilla extract
1 1/4 cups quinoa flakes
3 cups almond meal
1/2 cup GF flour blend (corn/rice; I used Select brand)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
Dark chocolate chips, however many your heart desires
I also add in some chopped up Loving Earth raw caramel chocolate. Do it

Preheat oven to 180 degrees Celsius.

In a bowl/cake mixer, combine all the first ingredients in the list down to the vanilla extract. Add the flours, then the baking powder and baking soda, and cinnamon and mix well. If too sticky, add a little bit more of a flour, if too dry add a tablespoon of almond milk.

Add in all the chocolate chips, then mix and roll into balls. Small balls are better as they expand a fair bit, lay them out about 5cm apart on a lined tray and bake in a 180 degree oven for about 12 minutes. They will still be soft when you pull them out. But don’t leave them in any longer, they will go outside crunchy when cooling!

vegan pho

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3 litres boiling water
1 cinnamon quill
1 large onion {peeled}
1 carrot
2 star anise
2 tsp ground ginger
2 tsp ground coriander seed
1 small tsp ground cloves
4 cloves garlic {chopped roughly}
2 tbsp soy sauce
2 tbsp sesame oil
Rice noodles
Bok Choy
Lime
Salt
Chilli
Spring onions
Mung bean shoots

Simmer the boiling water, cinnamon, onion, ¬†carrot, star anise, ginger, coriander seed, clove, garlic, a couple tsp of pink salt, soy sauce and sesame oil in a large pot for about two to three hours. The water will reduce a little bit. Add more if you want to, it might just water out the flavour a bit. Taste and season as you like, at this stage I added in some more salt, juice of half a lime, and a little bit more sesame oil to taste (I know it’s strong but I like extra).

Remove the cinnamon quill, star anise and carrot. You can remove the onion if you wish but I just broke it up and left it in there.

Add in the rice noodles and once they’re almost done, add the bok choy until wilted. Season to taste then put some bean shoots in a bowl, add the rice noodles and soup over top then top with spring onions, chilli, and a big squeeze of lime and sprinkle of salt.

Enjoy!

date-free carob bliss balls {GF, V}

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I’ve been wanting to experiment with making bliss balls that don’t use dates, as they flare up my IBS quite bad. Raw cacao can sometimes make me feel sick so usual bliss balls were out of the question for me! These use organic raw carob powder, which is an awesome alternative to cacao and still tastes chocolatey. The tahini and maple syrup help hold this together. It makes about 15 balls depending on size, and they’re super sweet so good for one at a time. Enjoy!

3.5 cups almond meal
1/2 cup carob powder
1/2 cup pepitas
2 tbsp unhulled tahini
1/4 cup maple syrup
2 tbsp coconut oil

Blitz everything together then roll in coconut shreds, refrigerate! Enjoy.

paprika tomato beans w/ potato chiplets {GF, V}

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Chiplets:

1 kg potatoes {washed & cut to wedges}
Rosemary

Put the above ingredients in an oven at 200 degrees to roast.

Sauce:

2 tins crushed tomatoes
1 tin red kidney beans
3 small zucchini {sliced}
1 onion {diced}
3 cloves garlic {minced or chopped}
Handful of fresh parsley
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander seeds
Tin of corn kernels or grill some cobs and cut the corn off

Saute the onion, garlic, zucchini and spices in a pot, then once softened add the tomatoes, parsley and kidney beans. Simmer for about 15 minutes. Add the corn to the sauce, or serve on top with some avocado.

Arrange the potatoes on a plate, top with the sauce, then corn, avocado, and some more parsley if got it.

 

fresh raw salsa {GF, V}

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2 punnets cherry tomatoes {cut in halves or quarters}
1 cucumber {cut into small pieces}
1 red onion {diced finely}
1 avocado {sliced & diced}
Juice of one lemon
Packet natural corn chips

Arrange corn chips on a plate or tray. Combine all the other ingredients in a bowl then arrange over top of the corn chips. Squeeze lemon over top and a bit of himalayan salt if wanted.

lemon, garlic, rosemary roasted potatoes {GF, V}

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1 kg potatoes {washed & cut into wedges}
4 tbsp fresh rosemary {chopped}
Olive oil
1 bulb garlic {slice the top off as pictured}
1 lemon {cut in half}
Two avocado {mashed with a little lemon juice and salt for dipping}

Heat oven to 200 degrees. Arrange the potatoes, lemon and bulb of garlic on an oven tray. Drizzle with a little olive oil and sprinkle all the rosemary on top and some himalayan salt.

Cook for about half an hour, remove from oven and squeeze one half of the lemon over the potatoes, careful it’s hot… and squeeze out all the cloves of roasted garlic. Shake the tray around a bit and put back into the oven for about 10/15 minutes. Serve with the avocado dip and more squeeze of lemon!

risotto bianco – w/ flavour variations {GF, V}

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I have a base risotto recipe which I cook maybe once a week or fortnight, it’s so delicious and ANY savoury flavour combinations can work in with it. A few of my favourites are pumpkin and sage, cauliflower and almond, mushroom, pesto and spinach… too many to name actually.

This recipe makes a lot of risotto because the two of us love leftovers and I always make arancini balls the next day as well. For a dinner, this would feed about 6-8 people depending on how hungry everyone is. Remember this is just the base recipe, however feel free to eat it like this if you just want a nice garlicky risotto! I’ll add more flavoured recipes after this.

2 onions {diced}
5 cloves garlic {minced or chopped}
750g arborio rice
1.5 cups white wine
3 litres hot vegetable stock

Saute the onion and garlic until softened and fragrant. Meanwhile, heat the stock in a separate pot and keep it low simmering hot.

Add the arborio rice and stir well, continue stirring for about two minutes so it doesn’t stick to the pot. Pour in the white wine and stir well, leave to simmer and the wine evaporate for a few minutes. It’s crucial to stay by the pot at all times as it sort of needs constant stirring every minute or so from here on.

Add the stock one cup at a time, continuously stirring; as the rice absorbs the stock, add another cup and so on… Add a bit of salt and pepper in here to season. When you near the end of the stock, taste test the rice to check if it’s cooked. It should be nice and creamy. If I think it needs more liquid I add a bit of boiling water to the stock at the end before adding the last cup of stock.

At this point I add in my other ingredients, my main one would be roasted pumpkin cubes and a tablespoon of ground dried sage, then top with crispy fried sage at the end. Spinach. Roasted chopped mushrooms. Homemade pesto. Shredded chicken if you are a meat-eater. Roasted cauliflower pieces with fresh and dried sage topped with flaked almonds. Anything you want! Parmesan if you’re not vegan, nutritional yeast if you want..

You want the risotto to be nice and creamy with a bit of liquid still in there, not dried out so add boiling water and give it a stir at the end if need be.