Liz Nolan works as a Nutritional Therapist in Health and Herbs, Sea Rd, Galway City, and also runs classes in wholefood vegetarian cookery from her home in Moycullen, 8 miles west of Galway City. These are two of her favourite Winter Recipes. They’re perfect comfort food for a winter’s evening and are dairy-free.
Roasted Root Vegetables with Leek and Mushroom Sauce and a Crunchy Hazelnut Topping
1 medium sweet potato, peeled and cut into bite size chunks
1 large or 2 small parsnips, peeled and cut into bite size chunks
1 medium butternut squash, peeled, deseeded and cut into bite size chunks
1 tsp dried thyme
4 tbsp olive oil
Grind of salt and black pepper
Put all the vegetables in a large roasting tin so they are in a single layer. Coat with the olive oil and then sprinkle on the thyme and salt and pepper.
Put into a medium hot oven and roast for 30 minutes until just soft.
2 leeks, washed and thinly sliced
8 oz mushrooms, washed and chopped up small
2 heaped tbsp wholemeal flour (I use spelt)
3 garlic cloves, crushed
1 tsp dried mixed herbs and 1 tsp dried sage
soya milk (approx ¾ pint)
2 tsp dijon mustard
1 tsp salt
2 tbsp olive oil
In a medium saucepan, gently fry the leeks, mushrooms, herbs and garlic with the lid on, stirring often. When vegetables are soft and there is a little liquid, add the flour. Stir to combine and cook for a minute. Gradually add the soya milk until you have a sauce-like consistency (you might need more milk). Add the mustard and salt and check the seasoning.
4 oz hazelnuts, whizzed in a food processor until crumbly but not ground
1 slice wholemeal bread made into breadcrumbs
1 tbsp each of sunflower, sesame and pumpkin seeds
2 tbsp olive oil
1 tbsp tamari (wheat free soya sauce)
good grind of black pepper
In a small bowl, combine all the ingredients and mix well.
When the roasted vegetables are cooked, spoon the sauce over them until well covered. Sprinkle on the topping until well covered and bake in a medium oven for about 15 minutes until the topping is crunchy-looking and the sauce is bubbling up through the vegetables.
Serve with brown basmati rice and some stir fried cabbage or brussels sprouts – finely shred some green cabbage or sprouts and pan fry them for about 10 minutes with a little olive oil, a clove of crushed garlic and some lemon zest. Season with sea salt and black pepper.
I have made this dish dairy free but you could make the sauce with butter and cows milk and you could add 2 oz cheddar cheese to the topping for a dairy version.
Chocolate Brownies (Gluten and dairy free)
These are truly delicious – soft and slightly chewy. Make sure you use good quality dark chocolate with at least 70% cocoa solids. Serve with a dairy-free vanilla ice-cream such as Swedish Glace.
3 oz coconut oil – it is easier to measure when it is slightly solid
4 oz Butlers 70% dark chocolate chopped roughly
4 oz unrefined caster sugar (or 3 oz fruit sugar)
2 large eggs, beaten
1/2 tsp vanilla extract
2 oz ground almonds
2 oz gluten free flour – Orgran All Purpose is a good choice
1 tsp gluten free baking powder
pinch of salt
2 oz chopped walnuts or pecans
Oil a shallow non-stick square or rectangular cake tin (approx 10” square) with some coconut oil.
Heat your oven to gas mark 4 or 180 electric.
Melt the chocolate and coconut oil in a small saucepan over a low heat.
Add the sugar, stir well and leave to cool a little.
In a bowl, put the ground almonds, flour, baking powder and chopped walnuts or pecans.
Stir to mix and then add the eggs, vanilla essence and the chocolate / oil mix.
Make sure everything is combined, and spoon into the tin and level.
Cook in the middle of the oven for about 25 minutes or until a knife inserted comes out relatively clean.
Cool in the tin and then cut into small squares.
Even non allergy sufferers will enjoy these!
Liz’s website www.wholefoodmatters.com contains articles, recipes and information about her cookery classes. For more information, contact Liz at email@example.com or ring 0868099604