Browse Tag by Nightshade free food
Savoury Dishes

Sausage and Roasted Veg Hash – Nightshade Free

Nightshade free roasted veg - A Free From Life

Who said roasted veg without nightshades was boring? Oh, well that might have been me actually. Roasted veg was always a favourite of mine – Mediterranean style, with peppers, courgettes, aubergines and tomatoes. But take away the peppers, aubergines and tomatoes and you’re not left with much. Gone are those lovely colours and flavours too.

That’s not a problem though. The flavours might be different, but it’s possible to create something equally as beautifully coloured and visually appealing without using those vegetables. The combination has only the limits of the veg you like and dislike and also what works and doesn’t work when roasted in the oven. This is what I came up with:

Nightshade free roasted veg - A Free From Life

Ingredients
1 small-medium cauliflower, cut in to florets
1 butternut squash – half of a larger, or all of a medium-sized one, peeled and cubed
1 large or two medium courgettes, cubed (larger than the butternut as they cook quicker)
Packet of chestnut mushrooms, halved
2 red onions, quartered
2 cloves of garlic, peeled
1 dessert spoon of coconut oil
2-3 sprigs of fresh rosemary
1 tsp dried thyme
Sea salt
Two medium beetroots quartered (fresh or cooked)
3 large handfuls of kale
Packet of gluten free sausages (minimum 8)

Instructions
Set the oven to 160/gas 3 and melt the coconut oil in a large roasting tin

– Add the cauliflower, butternut, courgettes, mushrooms, onions and garlic and mix to coat in the oil
– Sprinkle with sea salt and tuck in the sprigs of rosemary
– Return to the oven

– Add the sausages to a separate roasting dish and put these in the oven too

– Meanwhile steam the kale and the beetroot (if using fresh)

– Take the veg out of the oven every ten minutes or so and stir to make sure that they don’t burn

– Halfway through cooking (around 15 minutes), add the thyme

– The veg and the sausages should both be cooked after around 30 minutes

– Once cooked, cut the sausages in to bite sized pieces and add to a large frying pan with some of the cooking juices

– Add the kale and beetroot and cook until the sausage pieces are browned

– Return the sausages to the pan of veg, along with the kale and beetroot and mix thoroughly

Serve in to large bowls and enjoy.

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Savoury Dishes

Sweet Potato Frittata

Spring has arrived and it seems like there might be the slightest chance that we can put that slow cooker away and start looking forward to lighter meals. This frittata recipe uses sweet potatoes in place of the traditional white spuds and can include anything else that you might find in your fridge. It’s dairy free, gluten free and nightshade free.

I always have eggs and sweet potatoes in my fridge, so this frittata is a handy ‘Friday dish’ for me. You know, for those days where you can’t be bothered to make a big meal and you just need something simple and quick. It’s one of those dishes that’s great for those days when you’re not really sure what else to make, but you know you need a satisfying family meal.

Ingredients

2 large or 3 small sweet potatoes

1 small courgette, grated

6 large eggs

6 slices or rashers of Parma ham or bacon

1 red onion, sliced

Prick the sweet potatoes all over with a fork and microwave for 5 minutes on full power. Slice into discs of around 0.5cm (1/4 inch) thickness.

Use a large frying pan of around 30cm (12 inch) diameter.

Fry the onion until soft, then add the sweet potato, arranging the discs in one layer across the bottom of the pan.

If using bacon, grill first. Arrange the bacon or Parma ham slices across the top of the sweet potato in one layer.

Whisk the eggs in a large measuring jug and add the grated courgette, whisking again to incorporate.

Pour this mixture into the pan, ensuring that it covers the bacon/ham and sweet potatoes.

Cook for 15 minutes on a medium heat.

(You can sprinkle with lacto-free cheese or a dairy alternative at this stage, if using)

Transfer to a grill to brown the top.

Loosen the sides of the frittata, then transfer to a plate to serve. An easy way to remove it is to place an inverted dinner plate on the top, hold the base of the plate in one palm, turn the pan over with your other hand and allow the frittata tip out on to the plate.