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Digital Subscriptions > Gluten-Free Heaven > Mar 2019 > midweek MEALS

midweek MEALS

Classic dishes with top-quality ingredients…
Thai tofu curry p59
Lentil and aubergine ragu p61
Jerk chicken p63
Cauliflower & broccoli pizza p66

Hearty potato stew

By James Wythe (www.healthylivingjames.co.uk)

GF DF EF V

Serves 4-6 | Prep 15 mins | Cook 35 mins | Calories 342 (per serving)

3 large garlic cloves, peeled, crushed

1 red onion, peeled, diced

350g (12oz) mushrooms, chopped

60ml (2fl oz) tamari

4 carrots, peeled, chopped

3 celery stalks, chopped

500g (1lb 1oz) baby potatoes, halved

1 tin of green lentils, drained, rinsed

1 rosemary stem, finely chopped

3 bay leaves

2 x 400g (14oz) tins of chopped tomatoes

300ml (10fl oz) gluten-free vegetable stock

2 tbsp cacao powder

1 Heat a little olive oil in a large pan, add the garlic, onion, mushrooms and tamari, then cook for 5 minutes.

2 Add the carrots, celery, potatoes, lentils, rosemary, bay leaves, tomatoes stock and cacao powder, stirring until well mixed.

3 Cover, then allow to simmer for about 30 minutes.

4 Serve with brown rice or quinoa and top with fresh parsley (optional)

TIP You can store this in the fridge in a sealed container for a couple of days.

Vegetable and quinoa casserole

GF EF V

Serves 4-6 | Prep 20 mins | Cook 50 mins | Calories 353 (per serving)

FOR THE CASSEROLE

750g (1lb 8oz) floury potatoes, peeled, cut into chunks

175g (6oz) quinoa, rinsed, drained

500ml (18fl oz) gluten-free vegetable stock

3 tbsp butter, melted

100ml (3½fl oz) whole milk

2 tbsp olive oil, plus extra for brushing ½ a white cabbage, shredded

1 large courgette, shredded

1 large carrot, peeled, shredded

2 tbsp flat-leaf parsley, finely chopped, plus extra to serve salt and freshly ground black pepper

FOR THE SAUCE

1 tbsp olive oil

1 small garlic clove, peeled, chopped

425g (15oz) tinned plum tomatoes a pinch of caster sugar

2 tbsp basil, chopped

1 Preheat the oven to 190°C/Gas Mark 5.

2 Cook the potatoes in a large pan of salted, boiling water until tender to the tip of a knife, about 20 minutes.

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About Gluten-Free Heaven

Welcome to the March issue of Gluten-Free Heaven. This month we pay special attention to the most important meal of the day – breakfast – and feast on bright and tasty treats to give you the energy you need to power though the day. We feature French toast stacks, both a sweet and savoury breakfast pizza, bagels, granola, kedgeree and much more. Also this month we look at how to cook for fitness with England rugby star James Haskell, discover the best cafes on the high street, treat ourselves to some incredible St Patrick's Day meals including Irish stew, Guinness soda bread, potato cakes and colcannon. We also look at how to plan the perfect gluten-free wedding and of course feature the latest products, news tips and tricks to make your gluten-free life hassle free and delicious!