Hashimoto Foods

Vegetarian Recipes

2 large sweet potatoes
250 g sheep’s milk ricotta
400 g baby spinach
1 bunch parsley
1 teaspoon powdered fenugreek
¼ teaspoon grated nutmeg
A couple of twists of salt & pepper
1 tin chickpeas
1 teaspoon cumin seeds
2 teaspoons coriander seeds

Baked Sweet Potato with Spinach, Parsley, Ricotta and Crispy Chickpeas

Baked Sweet Potato with Spinach, Parsley, Ricotta and Crispy Chickpeas with no onion or garlic

1 pack of gluten free puff pastry (I used Croustipate)
200g broccoli, cut into small florets
100ml milk or almond milk
250ml creme fraiche
3 free range eggs
1 teaspoon dried thyme
1 teaspoon rock salt
150g gorgonzola

Broccoli and Gorgonzola Quiche

Gluten Free Broccoli and Gorgonzola Quiche with no onion or garlic

Jerk Seasoning (4 teaspoons powdered allspice or Piment, 1 teaspoon powdered fenugreek, 1 teaspoon salt, 1 teaspoon dried ginger, ¼ teaspoon smoked paprika, ¼ teaspoon powdered nutmeg, ¼ teaspoon powdered cinnamon, 2 dessert spoons dried Thyme, 2 dried red Thai chillies all whizzed into a fine powder in a mixer)
1 large lump of fresh ginger (roughly 50 g)
800 millilitres gluten free vegetable stock
3 large sweet potatoes
3 red peppers (capsicums)
1 tin of black beans
1 tin of ready to eat green lentils
1 dessert spoon honey
1 dessert white balsamic vinegar (or white wine vinegar)
Leaves from a bunch of flat leaf parsley

Caribbean inspired Sweet Potato, Black bean and Lentil Stew

Sweet Potato, Lentil, Red Pepper and Black Bean Jerk Stew with no onion or garlic

1 medium sized Cauliflower
1 large free-range egg
235 g cheddar
90 g parmesan
100 g gluten free bread crumbs
½ teaspoon rock salt
4-5 twists of black pepper
1 dried Thai red chilli
A bunch of flat leaf parsley
2 tins of chopped tomatoes
1 dessert spoon balsamic vinegar

Cauliflower and Cheese Croquets with Balsamic Tomato Reduction

Guten Free Cauliflower/Cheese Croquets with Balsamic Tomato Reduction with no onion or garlic

300 g fresh spinach
600 – 800 g fresh cauliflower
250 g ricotta
1 large free-range egg
Several twists of salt and pepper
½ teaspoon freshly ground nutmeg
½ teaspoon powdered fenugreek
250 g Gruyere cheese (alternatively Pecorino)
50 g Parmesan cheese

Cauliflower, Spinach and Ricotta Gratin

Gluten Free Cauliflower, Spinach and Ricotta Gratin

1 thumb sized piece of fresh ginger
50 millilitres water
2 dried Thai red chillies
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
½ teaspoon powdered turmeric
1 teaspoon powdered fenugreek
2 teaspoons xanthan gum powder
2 teaspoons mustard seeds
10 curry leaves
2 dessert spoons Tamarind puree
1 tin chopped tomatoes (or 40 g cherry tomatoes chopped)
250 millilitres gluten free vegetable stock
6 dessert spoons grated coconut
1 large cauliflower

Cauliflower, Tomato and Coconut Curry

Gluten Free Cauliflower, Tomato and Coconut Curry with no onion or garlic

1 dessert spoon coconut oil
1 thumb sized piece of fresh ginger
1 carrot
2 dried Thai red chillies
½ teaspoon powdered fenugreek
A couple of twists of salt and pepper
2 teaspoons cumin seeds
1 teaspoon coriander seeds
250 g red lentils
400 millilitre can of coconut milk
400 millilitres vegetable stock
250 g swiss chard leaves (stalks removed)

Coconut, Lentil and Chard Dal

Coconut, Lentil and Chard Dal with no onion or garlic

1 dessert spoon vegetable oil
1 thumb sized piece of fresh ginger
1 dessert spoon Cashew butter (60 g cashews blended for 10 minutes)
2 dried Thai red chillies
½ teaspoon powdered fenugreek
1 teaspoon turmeric
A couple of twists of salt and pepper
2 teaspoons cumin seeds
1 teaspoon coriander seeds
250 g red lentils
400 millilitre can of coconut milk
400 millilitres vegetable stock
250 g spinach
1 pack Halloumi
1 tin chickpeas
2 dessert spoons gluten-free soy sauce

Coconut, Spinach, Lentil, Halloumi and Roasted Chickpea

Coconut, Spinach, Lentil, Halloumi and Roasted Chickpea

2 dessert spoons vegetable oil
1 small to medium sized cauliflower
120 g unsalted cashew nuts
400 millilitres vegetable stock (slightly more if you want a runny sauce)
1 teaspoon powdered fenugreek
¼ teaspoon grated nutmeg
½ teaspoon rock salt
½ teaspoon black pepper
½ a bunch of flat leaf parsley leaves washed and chopped

Creamy Cauliflower and Cashew Pasta Sauce

Gluten Free Creamy Cauliflower and Cashew Pasta Sauce with no onion or garlic

1 kg red cabbage
450 g apples, Braeburn or Cox
½ teaspoon powdered fenugreek
¾ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
3 heaped dessert spoons of runny honey
4.5 dessert spoons of red wine vinegar
15 g palm fat (traditional is goose fat)

German Red Cabbage with Apples, Honey

Red Cabbage with Apples, Honey and Red Wine Vinegar, gluten free

3 medium sized potatoes (non-floury)
250 g gluten free flour
1 teaspoon salt
A drizzle of olive oil (optional) or 100 g grated parmesan
Chopped fresh flat leaf parsley (optional)

Gluten Free Gnocchi

Gluten Free Gnocchi

210 g gluten free flour (I used Schaer)
1 teaspoon xanthan gum (which is a powder)
3 medium sized free-range eggs

Gluten-free Tagliatelle from scratch

Gluten-free Tagliatelle for cooking