Rustic Garlic & Herb Focaccia

Ingredients – Focaccia

• 2 ¼ cups (560 ml) Gluten free flour
• 60 ml butter flavoured avocado oil
• 30 ml baking powder
• 3 ml sea salt
• 180 ml boiling water

Ingredients – Oil basting

• 30 – 60 ml butter flavoured avocado oil
• 15 ml crushed garlic
• 5 ml dried oregano
• 5 ml dried chives
• 5 ml dried basil

Steps

Preheat oven to 180 degrees Celsius.

• Add all the Focaccia ingredients to a bowl, adding the boiling water last.
• Mix well with a spoon until a dough is formed.
• Divide the dough into pieces (depending on your needs); I usually divide it into 4 to 6 pieces.
• Roll the pieces into balls, and flatten onto a baking tray lined with parchment paper, if you have a pizza tray (with holes in it) – even better. For that rustic look; use your hands and fingers to flatten the focaccias.
• Mix the ingredients for the oil basting, divide it between your focaccias, spreading it all over the tops of the focaccias using the back of a spoon (or a basting brush if you like cleaning up a mess) J
• Pop your focaccias into the oven for 25 minutes.

Enjoy with a fresh salad of your choice.

Chunky mushrooms in coco-cream

Ingredients

400g Mixed mushrooms (brown and white) – quartered or halved if using button mushrooms 1 can (400ml) Coconut cream

5 ml Rosemary and olive seasoning (I use Ina Paarman’s)

Steps

Add all the ingredients to a sauce pan.

Cover and cook over medium-high heat until boiling.

Take the lid off and stir every 3 minutes or so, for 15 minutes.

Serve over rice or pasta with veggies or a salad on the side.

Spinach & Cheez Pasta Casserole

Ingredients:

160 ml Nutritional Yeast

60 ml Corn flour

30 ml Ina Paarman Chicken Flavour Stock Powder

750 - 800 ml Rice milk/soy/almond milk

250 g Gluten free pasta "elbows"/penne

Enough water to cook the pasta according to the instructions on the packet.

3 cups frozen spinach/washed and chopped fresh baby spinach

2 Small onions (chopped)

1/2 Red/yellow/green pepper (chopped)

5 ml Crushed garlic

Oil for sautéing

+/- 3 ml Cayenne/Paprika

Steps:

Preheat oven to 180°C.

Cheez Sauce Steps:

Add the corn flour, nutritional yeast and stock powder to a microwavable jug with measurements indicated on the side (that can hold at least 1 litre).

Add a little milk (+/- 60 ml) and stir until there are no dry clumps left (add a little more milk if necessary).

Now top up with “milk” until you reach the 800ml mark of the jug.

Microwave in intervals of 2 minutes until the sauce starts to thicken. Don't microwave further.

Taste test to see if you would like to add salt and pepper.

Pasta:

Prepare the pasta according to the packet's instructions until al dente - don't overcook as the pasta will continue to soften in the oven.

Veggies:

Sauté the veggies and garlic with a little water or oil in a pan over medium-high heat until almost cooked. Don’t overcook as the veggies will cook further in the oven.

Layering:

You are now ready to layer your casserole ingredients into a prepared casserole dish. I use a square glass dish.

Layer the sautéed veggies and pasta alternating with sauce in-between. Ending with sauce that covers the top layer (you don't want your gluten free pasta to dry out in the oven).

Sprinkle cayenne/paprika over the casserole.

Pop your casserole into the preheated oven for 40 minutes.

Enjoy as is, or serve with a fresh salad.

Add some Vegan Venus Flair:

Arrange a few slices of onion on top of the casserole before putting it into the oven.

Garnish with halved cherry tomatoes and basil leaves just before serving.