IN SEASON
BABY GEM LETTUCE WRAPS WITH SWEET CHILLI SAUCE
A salad for lunch can make you feel light and energized for the afternoon ahead. However, it can get boring, so try using Baby Gem hearts as wraps and put the salad ingredients inside.
Makes 10–11
CHILLI-CHEESE BUTTERNUT SQUASH FRIES
Sweet potato and fries are having their moment in the spotlight. These ‘fries’ have the benefi t of being baked rather than fried, which not only reduces the calorie count but also cuts out the carcinogenic trans-fats that the frying process creates.
Serves 4
❤ 1 medium butternut squash, peeled ❤ 1 small red chilli ❤ 4 tablespoons cashew butter ❤ 1 tablespoon olive oil ❤ 1 teaspoon salt ❤ 2 tablespoons nutritional yeast ❤ sweet and spicy sauce, to serve ❤ a baking sheet, greased and lined with baking parchment
1 Preheat the oven to 220C (425F) Gas 7.
Slice the butternut squash into thick batons and set aside.
2 Thinly slice the red chilli into small pieces, discarding the seeds (unless you want the fries super spicy!), and mix together with the cashew butter, olive oil and salt in a large mixing bowl.
3 Add the fries to the mixture and toss to coat, then dip each one in the nutri- tional yeast. Transfer to the prepared baking sheet and bake in the preheated oven for 40 minutes, turning halfway through cooking.
4 Remove from the oven and serve with sweet and spicy sauce.
Plant Based Paleo by Jenna Zoe, publisher: Ryland, Peters and Small, photographer: Clare Winfi eld
❤ 2 heads of Baby Gem lettuce ❤ handful of fresh coriander ❤ 2–3 spring onions ❤ 2 large carrots ❤ 1 pomegranate ❤ For the sweet chilli sauce ❤ 1–2 fresh chillies, to taste ❤ 1 garlic clove, crushed ❤ Half teaspoon onion powder ❤ 125ml cup rice vinegar ❤ 2 heaped teaspoons stevia ❤ Half teaspoon sea salt ❤ 1 tablespoon cornfl our
1 Tear the larger, outside leaves off the Baby Gem lettuce – these will become your wraps. Wash thoroughly and arrange on a plate.
2 To assemble the fi lling, cut the remain- ing lettuce as fi nely as you can so that it almost takes on a shredded texture. Do the same with the coriander and spring onions, and place all three in a large bowl. Using a vegetable peeler, peel the carrots into ribbons and add to the bowl.
3 For the pomegranate, the best way to
remove the seeds (or arils, to use their technical name) is to cut the fruit in half and place it in a large bowl of cold water. Then tear the fl esh and separate the seeds by hand. You’ll see that the seeds sink to the bottom of the bowl, whereas the white fl esh fl oats. Next, pour away the water and fl esh so that you just have the seeds left.
4 Add the seeds to the bowl of vegetables and mix well. Using a small spoon, fi ll the lettuce wraps with the mixture, making sure they’re not too full to hold together.
5 To make the sweet chilli sauce, using a coffee or spice grinder, grind the chillies to a paste. If you don’t have one of these, slice the chillies as thinly as possible. For a spicy sauce, include the seeds, other- wise omit them. Put the chillies, garlic, onion powder, rice vinegar, 125 ml cup water, the stevia and salt in a saucepan over medium heat and bring to the boil. Allow the mixture to simmer until it has reduced down; about 8–10 minutes.
6 Meanwhile, put the cornfl our and 2 tablespoons water in a small bowl or cup, and stir until combined. Turn the chilli mixture down to low heat and add the cornfl our mixture. Stir slowly for a couple of minutes until the sauce has thickened.
7 To serve, eat the lettuce wraps by hand, dipping them into the sweet chilli sauce as you go!
Sugar Free Snacks and Treats, publisher: Ryland, Peters and Small
20 | THE WEST COUNTRY FOODLOVER
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