Skip to main content

Tag: dinner

Sweet-Potato-Gnocchi

Sweet Potato Gnocchi (Gluten Free, Vegan, low-FODMAP)

Written by themindfulpeanut on . Posted in Posts, Recipes.

Sweet Potato Gnocchi (Gluten Free, Vegan, low-FODMAP)
Pin
Print

Sweet Potato Gnocchi (Gluten Free, Vegan, low-FODMAP)

Course: Dinner
Prep time

20

minutes
Cooking time

20

minutes

A friend of mine described gnocchi as “little pillow hugs”. Well these little pillows get an A+ for being easy-peasy as well as getting a nutrient boost from the sweet potato!

Ingredients

  • 200g Sweet Potato (mashed)

  • 200g Self-Raising GF Flour

  • 1/2 tsp Salt

Directions

  • Bake Sweet Potato in oven at 190C Fan/400F for about an hour. You can also microwave ~8-10 min, check for soft, supple texture. The peel should easily flop right off. Allow sweet potato mash to cool for a bit.
  • Add 1:1 Sweet Potato & Flour – bigger sweet potato? Just add more flour! Add salt. Meanwhile, boil a pot of salted water.
  • I roll the dough on a floured surface into long rolls about 1″ thick or so, then cut into desired size gnocchi shapes.
  • Add gnocchi to boiling water, careful not to overcrowd the pot. Boil for 2-3 minutes, or until gnocchi float around on the surface. Transfer to paper towel to dry.
  • Heat a pan with olive oil, and add gnocchi to pan to saute for 3-4 minutes, flipping occasionally in order to get a nice crispy outside. This is my new KEY to gnocchi heaven!
  • Serve with desired sauce – also see my Easy Peasy Basil Pesto recipe.

Low FODMAP Eggplant Parmesan (Gluten Free, Vegan)

Written by themindfulpeanut on . Posted in Posts, Recipes.

I dive into the culinary wonderland of Low FODMAP Eggplant Parmesan. My recipe takes the classic favorite and gives it a gut-friendly twist, ensuring it’s suitable for those with sensitive stomachs. With carefully selected ingredients and mindful preparation techniques, my baked eggplant parmesan delivers all the flavor without the FODMAPs. From the crispy breaded eggplant slices to the savory marinara sauce and cheesy topping, each bite is a delicious ode to Italian comfort food. Follow along as I guide you through the step-by-step process of creating this mouthwatering dish, perfect for anyone seeking a low FODMAP alternative to a beloved classic.

Baked Eggplant Parmesan
Pin
Print

Baked Eggplant Parmesan

Course: Dinner
Prep time

30

minutes
Cooking time

40

minutes

You may call it eggplant or aubergine, but I call it delicious. This easy, no-fuss dinner feels like a treat eating your vegetables.

Ingredients

  • 1 Eggplant

  • GF Pasta

  • 2/3 cup Cheese of Choice, grated (I used a blend of vegan cheddar & parmesan)

  • Pasta Sauce of choice (or make your own, as follows!)

  • Egg (vegan: sub nut milk or a bit of olive oil – this is just for sticking breadcrumbs to eggplant)

  • Breadcrumbs (Gluten Free) Seasoned with Italian Spices, if desired

  • Easy Homemade Pasta Sauce

  • 1 Can Diced Tomatoes

  • 1 Can Tomato Puree (Passata)

  • 2 tbsp Italian Herbs (or 1 tbsp Basil, 1 tbsp Oregano)

  • 4 tbsp Garlic-infused oil (simply just crush a few garlic cloves and throw them in a bowl with olive oil to infuse!)

Directions

  • Preheat oven to 200C/400F. Prep a baking pan with parchment paper or a silpat.
  • Optional First Step: Cut Aubergine/Eggplant into rounds, about 1/2″ thick, salt both sides and let sit to release some water and bitterness for ~30 minutes.
  • If you did Step 1, rinse Eggplant and submerge rounds in egg, milk, or oil (depending on what you’re using). Then dip rounds in breadcrumbs. Place on baking sheet.
  • Bake Eggplant for 10 minutes, flip and bake another 10 minutes.
  • While Eggplant is baking, combine sauce ingredients and allow to simmer. Grate cheese, if needed.
  • Add an even layer of Sauce to bottom of a casserole dish. Place pre-baked eggplant rounds on top of sauce layer and use the rest of the sauce to cover each round. Add a light layer of cheese to each eggplant piece.
  • Bake an additional 15-20 minutes.
Vegan Tikka Marsala

Vegan Lentil Tikka Masala (Gluten Free, Vegan, low-FODMAP)

Written by themindfulpeanut on . Posted in Posts, Recipes.

Vegan Lentil Tikka Masala
Pin
Print

Vegan Lentil Tikka Masala

Course: Lunch, Dinner
Prep time

10

minutes
Cooking time

20

minutes

Easy vegan Tikka Masala using an easy low-FODMAP sauce mix, or make your own! Make it a SUPER simple dinner with Bay’s Kitchen Tikka Marsala Mix

Ingredients

  • Tikka Sauce

  • 1 can Tomato Puree

  • 1/2 can Coconut Cream

  • 3/4 cup Water

  • 1 tbsp ground Coriander

  • 2 tsp ground Cumin

  • 1 tsp Paprika

  • 1 tsp Ginger

  • 1/2 tsp Turmeric

  • 1/2 tsp Cayenne

  • 1 tsp Salt

  • 1/2 tsp Pepper

  • Vegetables

  • 1 Can Lentils (I used green, red is an option)

  • 1 Sweet Potato, cubed

  • 2 Carrots, diced

  • 1/2 cup Peas

  • 1/2 Bag of Spinach

Directions

  • Saute carrots, sweet potatoes, & peas for 15 minutes
  • Combined Coriander, Cumin, Paprika, Ginger, Turmeric, Cayenne, Salt & Pepper. Stir spices into sauteed vegetables
  • Add lentils, tomatoes, coconut cream & water to pan. Bring to a simmer and allow flavors to mix for 20 minutes.
  • Serve with fresh pita bread, basmati rice – or whatever you fancy!

Notes

  • If sauce is too thick for your liking, adding a touch of coconut milk helps! If too thin, allow to cook/further reduce before serving.