Ingredient: Lemon

Le Veneziane Penne with roasted chickpeas & paprika

Le Veneziane Penne Pasta Salad with Roasted Chickpeas & Paprika

This recipe is courtesy of the plant-based food photographer & chef, Anders Engsas. Find this and other creations on Instagram @anders_kitchen.

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 Le Veneziane Penne Pasta Salad with Roasted Chickpeas & Paprika
Le Veneziane Penne with roasted chickpeas & paprika
Course Dinner, Lunch, Main Dish
Cuisine Mediterranean, Middle Eastern
Keyword comfort food, gluten free, Le Veneziane, pasta, vegan, vegetarian, wheat free
Servings
Ingredients
  • 1 tin (400g) chickpeas
  • 1 tbsp paprika
  • 400 g Le Veneziane Penne
  • 150 ml Extra virgin olive oil
  • 20 g fresh basil
  • 1 tsp White wine vinegar
  • 1/2 head iceberg lettuce
  • 1 whole red onion
  • 10 Cherry tomatoes
  • salt & pepper (to taste)
  • 1 generous squeeze Lemon (optional)
Course Dinner, Lunch, Main Dish
Cuisine Mediterranean, Middle Eastern
Keyword comfort food, gluten free, Le Veneziane, pasta, vegan, vegetarian, wheat free
Servings
Ingredients
  • 1 tin (400g) chickpeas
  • 1 tbsp paprika
  • 400 g Le Veneziane Penne
  • 150 ml Extra virgin olive oil
  • 20 g fresh basil
  • 1 tsp White wine vinegar
  • 1/2 head iceberg lettuce
  • 1 whole red onion
  • 10 Cherry tomatoes
  • salt & pepper (to taste)
  • 1 generous squeeze Lemon (optional)
Le Veneziane Penne with roasted chickpeas & paprika
Instructions
For the chickpeas:
  1. Heat the oven to 200 degrees Celsius
  1. Drain the Chickpeas and toss with olive oil and paprika powder.
  2. Add to a tray and roast in the middle of the oven for 10 minutes, making sure they do not burn.
  3. Set aside.
For the pasta salad:
  1. Add basil, oil and vinegar in a mixer and blend until smooth. Set aside.
  2. Wash the lettuce and slice into smaller pieces, slice the tomatoes in half and dice the red onion.
  3. Boil the pasta and drain.
  4. Pour the basil dressing over the warm pasta, add salt and pepper.
  5. Add lettuce, tomatoes and Chickpeas and mix it all together.
  6. Add a squeeze of fresh lemon juice to finish!
    Le Veneziane Penne with Roasted Chickpeas & Paprika
Recipe Notes

Le Veneziane's pasta is made from 100% corn grown in the heart of the Italian Veneto countryside. You can purchase it online from Amazon or Ocado.

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Gluten and Dairy Free Lemon & Coconut Cupcakes

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 Gluten and Dairy Free Lemon & Coconut Cupcakes
These little cakes are full of flavour and make a great family bake. The 'all in one' method is quick and easy!
Servings
cupcakes
Ingredients
For the sponge
  • 220 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 220 g Coconut sugar
  • 220 g Coconut and almond butter Or any dairy free spread
  • 3 Large Organic eggs
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Gluten free baking powder
  • 1 tsp Vanilla Extract
  • 1 medium Lemon Zested (set aside 1 tsp for the icing!)
For the icing
  • 250 g Icing sugar
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Lemon zest
Servings
cupcakes
Ingredients
For the sponge
  • 220 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 220 g Coconut sugar
  • 220 g Coconut and almond butter Or any dairy free spread
  • 3 Large Organic eggs
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Gluten free baking powder
  • 1 tsp Vanilla Extract
  • 1 medium Lemon Zested (set aside 1 tsp for the icing!)
For the icing
  • 250 g Icing sugar
  • 2 tbsp Coconut milk We used Koko
  • 1 tsp Lemon zest
Instructions
  1. Prepare the ingredients
  2. Combine all the cake ingredients in a mixer at medium speed for 2-3 minutes
  3. Spoon evenly into cup cake cases
  4. Bake at 180 degrees for 12-14mins until risen and golden brown
  5. Mix the icing sugar with the coconut milk until it is a smooth but thick consistency
  6. Spoon the icing on top of the cooled cakes and sprinkle with the lemon zest
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Gluten Free Vegan St. Clement’s Loaf Cake

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 Vegan St Clements Loaf Cake
This fresh and zingy cake is a perfect Easter bake to share with friends. What’s more it is gluten free, wheat free, dairy free and egg free!
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Loaf
Ingredients
For the cake
  • 500 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 400 g Caster sugar
  • 2 tsp Baking powder
  • 2 whole Lemons Zested and juiced
  • 200 ml Rapeseed oil
  • 250 ml Cold water
For the icing
  • 150 g Icing sugar
  • 1/2 whole Lemon juiced
  • 2 tbsp Candied orange peel
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Loaf
Ingredients
For the cake
  • 500 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 400 g Caster sugar
  • 2 tsp Baking powder
  • 2 whole Lemons Zested and juiced
  • 200 ml Rapeseed oil
  • 250 ml Cold water
For the icing
  • 150 g Icing sugar
  • 1/2 whole Lemon juiced
  • 2 tbsp Candied orange peel
Instructions
  1. Preheat oven to 180C. Grease a loaf tin with rapeseed oil.
  2. Combine the flour, sugar, baking powder and zest, add the juice, oil and water and mix thoroughly until smooth.
  3. Pour into the tin and bake for 60 minutes – you may need to cover the top after 30 minutes to prevent it browning too much (just pop some tin foil over the cake).
  4. Cool before icing.
  5. Mix the icing sugar with lemon juice until you get a thick icing, cover the cake and decorate with the candied orange peel.
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