Meat-free Archives

Soup recipes

Sweet paprika soup

35–45 minutes

Pepper recipes

Roast yellow peppers

40–50 minutes

Polenta recipes

Roast mushrooms on soft gorgonzola polenta

10 minutes

Pepper recipes

Grana Padano slow-roasted tomato & pepper tarts

40 minutes

Quiche recipes

Roast vegetable tart with Parmesan cream

50 minutes

Italian recipes

Homemade ricotta gnocchi with basil-and-celery leaf pesto

20 minutes

Italian recipes

Italian open sandwich with Grana Padano

5 minutes

Butternut recipes

Butternut-and-quinoa bobotie

30 minutes

Gluten-free pancakes with fresh dates

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

140 g gluten-free flour
2 free-range eggs
250 ml milk
125 ml water
1 ml salt
30 ml butter, melted
100 g dates, fresh or dried
15 ml canola oil
yoghurt, to serve
honey, to serve
roasted hazelnuts, to serve

Method

1. Mix the flour, eggs, milk, water, salt and melted butter in a bowl, then add the dates

2. Heat the oil in a pan over a high heat, then spoon a ladleful of the batter into the pan. Swirl the pan and cook until bubbles form on the surface. Turn the pancake over and cook for 2 minutes.

3. Repeat with the remaining batter. Serve with Greek yoghurt, honey and roasted hazelnuts.

Discover more pancakes recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Tomatoes baked in cream and thyme

Sweet paprika soup

Roast yellow peppers

Roast mushrooms on soft gorgonzola polenta

Grana Padano slow-roasted tomato & pepper tarts

Roast vegetable tart with Parmesan cream

Homemade ricotta gnocchi with basil-and-celery leaf pesto

Italian open sandwich with Grana Padano

Butternut-and-quinoa bobotie

Fried rice with corn, peas and honey-soya tofu

Spicy tomato dip with brinjal dippers

Gluten-free pancakes with fresh dates

Gluten-free pancakes with fresh dates

Ingredients

Method