Alex Hilton
@alexhilton
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Preheat oven to 350°F. Place the halved cherry tomatoes on a baking tray. Roast for 20 to 25 minutes.
Place the potatoes in the steaming basket. Cover and steam for 15 to 20 minutes. Mash until smooth using a potato masher. Add cassava flour, potato starch, onion powder, garlic powder, and sea salt to the potatoes. Knead until you get a soft, smooth dough.
Steam the potatoes and carrot in a covered steaming basket set over boiling water for 15 to 20 minutes. Remove and place in a blender or food processor together with the onion powder, garlic powder, paprika, sea salt (if using), lemon juice, and water or vegetable broth.
Raise the heat of the oven to 400°F/200°C. Place the dough on the prepared baking sheet and spread out evenly to about 1⁄4 inch thick. Spread the potato-cannellini bean cheese on top evenly. Arrange zucchini slices, chopped red onion, and roasted tomatoes on top. Sprinkle with a bit of dried oregano. Bake in the oven for 25 to 35 minutes. Top with basil leaves and serve immediately. 1 reply
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Thai-style crispy rice inspired by Persian tahdig.
Cooked white rice in coconut milk with a bunch of yellow curry paste. Once it had cooked and cooled slightly, I heated up a big pan with coconut oil, added the rice, pressed it down, and made some holes for steam to come through.
Cooked 5 min or so until it was nice and crispy on the outside.
Served that with a Thai steak salad— lettuce, carrot, cucumber, chiles, pickled shallots, fish sauce dressing, and peanuts. Plus a sambal aioli on the side.
Beautiful mix of textures and flavors. 4 replies
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Preheat your oven to 350°F (180°C).
Place the chopped dates in a bowl and sprinkle baking soda on top. Cover with 1 cup of hot water and set aside for 20 to 30 minutes, until cool. Add the unsweetened almond milk, oat milk or applesauce to the bowl and stir well.
In a separate bowl, combine oat flour, brown rice flour, tapioca starch, baking powder, and cinnamon (if using), whisking to mix. Add dry ingredients to wet ingredients and stir until you get a smooth, lightly foamy batter. Pour into a non-stick muffin pan, filling the holes ⅔ way full, or into lightly oiled ramekins. Bake for 18 to 20 minutes, until golden and firm.
For the caramel sauce, blend Medjool dates, almond or gluten-free oat milk, pure maple syrup, and vanilla powder until you get a smooth sauce. Set aside until needed.
If making banana ice cream, blend or process the frozen bananas, water or unsweetened almond milk, and vanilla until smooth, adjusting consistency with warm water or almond milk. 1 reply
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Ingredients:
1 medium-sized onion, any color, chopped
¼ cup roughly chopped sun-dried tomatoes (oil-free, citric acid free)
1 cup chopped asparagus or green beans
2 cups thinly sliced zucchini
8 oz gluten-free pasta of choice, such as lentil, chickpea, pea, brown rice or cassava
¼ cup fresh basil leaves, to serve
Pasta sauce:
⅓ cup cashews
1 15-oz can of diced tomatoes
1 tbsp onion powder
3 garlic cloves
¼-½ tsp red pepper flakes, to taste (optional)
1 tbsp dried Italian herbs
2 ½ cups water, more if needed 0 reply
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In a high-speed blender, combine the cashews, diced tomatoes, onion powder, garlic cloves, red pepper flakes (if using), dried Italian herbs, and water. Blend until smooth and set aside.
Heat a medium-sized non-stick ceramic skillet or saucepan over medium-high heat. Add the chopped onion and sun-dried tomatoes, stirring often for about 3 to 5 minutes until the onion becomes translucent. Add the chopped asparagus or green beans, and the thinly sliced zucchini to the pan. Sauté the vegetables on high heat for another 3 to 5 minutes until they start to brown and soften.
Next, give the sauce a quick stir in the blender jug to make sure it hasn’t separated and pour into the pan. Add your gluten-free pasta of choice. Stir everything together thoroughly, then reduce the heat to a simmer. Cover the skillet or saucepan and cook for 10 to 14 minutes, until the pasta is al dente and the sauce has thickened. If the sauce remains runny, remove the lid and let it cook for a few more minutes. 1 reply
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