Holistic Vegan

Since wheat has been very much off the table for me for a while now, I've been searching high and low for a good flour to use to make flatbreads for wraps and sandwiches. Much as I love gram flour (chickpea) flatbreads , which are delicious with curries, they don't have the right consistency and structural integrity required to make a sandwich wrap.  I wanted to find something that was closer to the wheat texture and taste that I've been missing but without the uncomfortable effect on my tummy. After a lot of searching, I kept coming across a mysterious flour called sorghum, but it always seemed to be mixed with other flours in bread recipes, and often with wheat - ugh! So I decided to go global, and search for traditional recipes from India that would be delicious, tried & tested and more importantly wheat free.  My Google search didn't disappoint! I soon found a whole array of recipes using Jowar Flour which I discovered was the elusive sorghum or wh...

Continuing my new obsession with gram flour , it was brought to my attention by a lovely person on Instagram that I haven't shared this recipe yet! I don't even have a photo, because whenever I make these they get eaten far too quickly for Instagramming. These are a satisfying and tasty flatbread that is the perfect accompaniment for curries and spicy foods. They also have a very slightly eggy flavour to them which makes them very good with tomato based curry. These cook very much like a pancake, but are quite firm and cannot be rolled up to use as a wrap. They are better torn or cut into quarters and dipped into delicious sauces or chutneys. This is another recipe that I have to credit to the amazing Ghazalla who was kind enough to teach me some of her traditional Persian and Indian recipes. It's definitely one of my favourites because they are very filling, satisfying and make the perfect contract to a hot and spicy curry. Makes 6 Ingredients 90z/255g Gram...

In my search for wheat free bread products a couple of years ago, I stumbled upon Masa Harina.  I was originally hunting for recipes for cornbread, having never tried it and thinking it could be a useful staple to replace the wheat I'm no longer able to eat. Masa Harina is dried corn dough, often called corn flour, but not to be mistaken for the cornflour we use for thickening sauces here in the UK! I've also had a go at making corn tortillas with Masa Harina and they are really stunning.  I'm also working on sweet and savoury cornbread receipes for you all that I'll share soon. All in all, Masa harina is now one of my favourite non-wheat flours to work with. Arepas are small fried corn cakes that are traditionally eaten in South America. They are often sliced in half and filled. I've tried a few different fillings, including tomato & mustard, vegan sausage and vegan cheese and they make a pretty good wheat free replacement for a muffin or savoury bun...

I really love the spicy, warming flavour of this moist cake. It was a childhood favourite, either on it's own or warmed and covered with hot custard for pudding. The good news is there is no need to miss out of the yummy goodness of this cake if you are vegan and wheat or gluten free! I've devised a recipe packed with flavour and so tasty your whole family will want more. Ingredients 115g light soft brown sugar (or alternatively whatever you have in the cupboard) 75g vegan margarine 75g golden syrup 75g treacle 110ml plant milk 1 flax egg  or vegan egg replacer 225g gram flour 4 tsp ginger powder 1 tsp cinnamon 1/2 tsp nutmeg 1 large pinch of Himalayan pink salt 1.5 tsp baking powder Method Preheat oven to 160C and line a 2lb loaf tin with greaseproof paper. Put the sugar, margarine, golden syrup and treacle in a saucepan and warm over a low heat, stirring occasionally, until everything is well combined and you have a dark brown mixture. Remove t...

I've been missing the lovely sundried tomato and herb bread that I usually make recently. Obviously the recipe I've always used includes wheat flour so I've bee racking my brains as to how to make a wheat free version that tastes nice. I came across some receipes online for a kind of no-yeast bread made with one of my favourite ingredients - gram flour . After some tweaking, I came up with this Italian style bread which is very tasty (unlike a lot of gluten free bread!) and also has a good crumb, good structural integrity and responds well to toasting or frying for a cooked breakfast. The gram flour gives it a slightly yellow colour, and a slightly nutty taste which works well with the savoury flavours. Makes 1 Loaf Ingredients 225g gram flour 335ml water 1 tbsp baking powder 1.5 tbsp sugar 1 tsp Himalayan pink salt 1 tbsp dried oregano or Italian herb mix 2 tbsp olive oil 3 sundried tomatoes, chopped into small pieces Method Grease and fully li...

I'm often asked what products I use to wash my clothes, and most people are surprised by the answer. I use an egg!  No, obviously not an actual egg , but a wonderful innovation called an EcoEgg Laundry Egg. Not my actual hand, I borrowed all the pics from the EcoEgg website! These were introduced to me by a friend who swears by them, and I have to say they are now my favourite way to wash clothes.  Vegan, approved by Allergy UK, allergy and skin friendly, these miraculous little eggs are also eco friendly and work out very cost effective too. They use essential oils rather than nasty synthetic scents and I am in love with their fragrances! I have the pink one which is the Spring Blossom scent, and I also treated myself to the limited edition Lavender one last year, because why the heck not.  The "eggs" contain pellets made from two different minerals (one is tourmaline - so you're washing with crystals!) and they can be used alone or alongside any...