RACHEL JAMISON OF NUTRI BALANCE SWANSEA BRINGS US TWO VEGAN RECIPES THIS MONTH. IF YOU ENJOY RACHEL’S RECIPES, WHY NOT CONTACT HER TO FIND OUT MORE ABOUT HER VEGAN COOKERY CLASSES RUN FROM HER HOME IN SKETTY? TO FIND OUT MORE ABOUT COOL BEANS COOKERY CLASSES CALL RACHEL ON 07929 203653
Ingredients: 1 can of chick peas / 1 large tomato chopped / 1 stick of celery chopped / ½ red pepper chopped / ½ cup of chopped fresh mint / ½ cup chopped fresh parsley / ½ chopped spring onion / 1 ½ tbs olive oil / 1 tbs lemon / lime juice / ½-1 tsp of sea or rock salt / Black pepper
Put chickpeas in a bowl and mash up a little until broken but not too smooth. Add all the other ingredients and mix well, taste, adjust salt/lime/olive oil to taste.
Spelt and Buckwheat Tortillas
Ingredients: 1 cup wholemeal spelt flour / ½ cup of buckwheat flour / ½ cup arrowroot powder or tapioca flour / ½ teaspoon sea salt / 1 cup boiling water / 1 tbsp oil / Virgin coconut oil, for cooking
In a small bowl, mix together the spelt and buckwheat flour, tapioca, oil and sea salt. Add the water and mix with a wooden spoon. Knead the dough a little in the bowl then let it rest for a few minutes while the skillet heats up. Add more water, 1 tablespoon at a time, if the dough feels too dry.
Preheat a cast-iron skillet over medium heat.
Divide the dough into six equal-sized balls.
Place a piece of parchment or greaseproof paper on the worktop then place one of the balls of dough in the centre, cover with a second sheet of paper and roll with a rolling pin to form a thin, round tortilla.
Add about 1 teaspoon of coconut oil to the hot skillet. Gently remove the top sheet of parchment, place the tortilla into skillet, then remove the second sheet of parchment.
Cook for 1 to 2 minutes on each side. Repeat making tortillas with the remaining dough. Transfer the cooked tortillas to a plate and flip another plate over the top to keep the tortillas warm and soft.
Makes about 6 tortillas