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
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)
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)
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Instructions
For the chickpeas:
Heat the oven to 200 degrees Celsius
Drain the Chickpeas and toss with olive oil and paprika powder.
Add to a tray and roast in the middle of the oven for 10 minutes, making sure they do not burn.
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For the pasta salad:
Add basil, oil and vinegar in a mixer and blend until smooth. Set aside.
Wash the lettuce and slice into smaller pieces, slice the tomatoes in half and dice the red onion.
Boil the pasta and drain.
Pour the basil dressing over the warm pasta, add salt and pepper.
Add lettuce, tomatoes and Chickpeas and mix it all together.
Add a squeeze of fresh lemon juice to finish!
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.
Blending your own flour mix can lead to the most authentic gluten-free baking.
This ‘pie crust’ recipe courtesy of Bob’s Red Mill uses a blend of two naturally gluten-free flours and a gluten-free starch.
Sorghum adds a subtle sweet taste to the pastry. The ancient grain millet adds a mild flavour and helps form a good crumb texture. Tapioca starch is extracted from the cassava root; it acts as a binding agent and stops the pastry crumbling.
Print Recipe
Crumble Topped Gluten Free Mince Pies
We recommend batch cooking these beauties and freezing for the month ahead. Trust us, they will disappear quickly even amongst non coeliac friends and family!
Ingredients
For the pastry
- 85 g Sorghum Flour
- 45 g Tapioca Starch
- 30 g Millet Flour
- 0.5 tsp Salt
- 110 g vegetable shortening
- 1 tsp White wine vinegar
- 75 ml Water
For the filling and crumble topping
- 1 jar Gluten free mincemeat
- 25 g Ground almonds
- 25 g flaked almonds
- 25 g soft brown sugar
- 25 g Melted dairy free spread
Ingredients
For the pastry
- 85 g Sorghum Flour
- 45 g Tapioca Starch
- 30 g Millet Flour
- 0.5 tsp Salt
- 110 g vegetable shortening
- 1 tsp White wine vinegar
- 75 ml Water
For the filling and crumble topping
- 1 jar Gluten free mincemeat
- 25 g Ground almonds
- 25 g flaked almonds
- 25 g soft brown sugar
- 25 g Melted dairy free spread
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Instructions
In a food processor, combine the sorghum flour, millet flour, tapioca starch and salt.
Add the vegetable shortening and blitz to a coarse crumbed texture.
Sprinkle on the vinegar, and enough water to form a dough when pulsed.
Gather into a ball, wrap in Clingfilm and refrigerate for 15minutes.
Roll out between two sheets of clingfilm until around 3-4mm thick, cut out 10 circles using a fluted cutter.
Place circles into a greased muffin tin, and top with a generous heaped teaspoon of mincemeat.
Mix all the crumble ingredients together, and place on top of the mince pie.
Bake for 20minutes at 180oC. Leave to cool.
Enjoy your bake with a glass of mulled wine!
Recipe Notes
Gluten free baking tip: to avoid waste when blending different flours, seal the leftovers in an air tight bag and store them in your freezer!
