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Hashimoto Foods

Vegetarian Recipes

Cookable string or twine
5 large peppers (capsicums)
1 dessert spoon vegetable oil
140g Basmati rice
50g pine nuts
350g vegetable stock
140g tomatoes
150g Buffalo-milk mozzarella
140g gorgonzola
Roughly a handful of fresh parsley and basil
1 teaspoon powdered fenugreek and a good few twists of salt and pepper

BBQ Cheesy Rice Stuffed Peppers or Capsicums

Onion, Garlic and Gluten Free Rice and Cheese Stuffed Peppers (Capsicums)

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

200 g Medium to large button mushrooms
1 dessert spoon vegetable oil
250 g Buffalo milk Camembert
1 medium carrot
400 millilitres gluten free vegetable stock
300 g baby leaf spinach
2 dessert spoons white balsamic vinegar
A good few twists of salt and pepper
1 teaspoon powdered fenugreek
1 teaspoon dried oregano
1 teaspoon dried thyme

Buffalo Milk Camembert, Spinach and Mushroom Pasta Sauce

Gluten, onion and garlic free Buffalo Milk Camembert, Spinach, Carrot and Mushroom Pasta Sauce

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

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