Thursday, January 23, 2025

gluten-free dairy-free pasta e ceci (pasta with chickpeas)



I heavily adapted this recipe from The Mediterranean Dish, but of course there were items I can't get here in Japan and that I can't eat anyway. So here's my version of pasta e ceci (pasta with chickpeas).

Chickpeas, please! Love 'em.

You'll need:
  • about 300 g gluten-free pasta
  • 2 tablespoons bacon fat
  • olive oil
  • 2 tablespoons nutritional yeast
  • tomato paste
  • bay leaf
  • salt and pepper
  • cayenne pepper
  • paprika
  • oregano
  • mixed Italian herbs
  • dried parsley
  • 2 cans chickpeas (do not drain)
  • 2 carrots, finely diced or grated
  • 1 stick celery, finely diced
  • 1 onion, finely diced
  • 1 can chopped tomatoes
  • as many garlic cloves as you like, minced
  • 2 cups veggie broth
Do this:

Saute the veg in the olive oil and bacon fat.

Stir in the chickpeas with their liquid, the tomatoes, and the spices. 

Add in the veggie broth, and simmer. 

Cook the pasta separately, then add it all together and drizzle with some more olive oil if you like. 

Buon Appetito! 



Thursday, January 9, 2025

gluten-free dairy-free blueberry cranberry oatmeal muffins with cinnamon streussel topping


These come by way of my More with Less cookbook, but I had to change it a lot for my dietary needs. They came out great though. 

Here's what I did.

You'll need:
  • 1 cup rice flour
  • 1 cup almond flour
  • 1 teaspoon xanthan gum
  • 1 tablespoon katakuriko potato starch (or cornstarch)
  • 2 cups oats
  • 1/2 teaspoon salt
  • 2 tablespoons baking powder
  • 1/2 cup brown sugar
  • 6 tablespoons oil
  • 2 cups milk (I use soy)
  • 2 eggs
  • 1/4 cup dried cranberries
  • 1/4 cup dried blueberries
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon powdered ginger
  • for the topping: 4 tablespoons brown sugar, 4 teaspoons rice flour, 2 teaspoons cinnamon, 2 teaspoons melted dairy-free margarine
Do this:

In a big bowl, mix the rice flour, almond flour, starch, xanthan gum, oats, salt, and baking powder. 

Add in the oil, dried fruit, eggs, and milk.

Spoon into muffin cups for baking.

In a small separate bowl, smush the topping ingredients together and then sprinkle on top of the muffins. 

Bake at 180 C/360 F for about 15-20 minutes. 

Eat for breakfast on a snowy morning with a hot hot hot cuppa.