Food for the (Gluten Intolerant) Soul

Meat and Olives Slow Roast

Ingredients:

• 1kg slow roast meat, cut into cubes
• 2 onions, diced
• 500g pitted olives
• 1-2 cups grated tomatoes
• 1 tablespoon paprika
• 1 teaspoon turmeric
• Ground black pepper
• Salt
• Water

Instructions:

1. Prepare the Meat: Season the meat with salt and pepper. Fry in a hot pan until golden brown and set aside.
2. Prepare the Olives: Boil the olives in water for 15 minutes, drain, and repeat this process three times to reduce saltiness.
3. Cook the Dish: In a slow cooker or pan, fry the onions with paprika. Add the meat, grated tomatoes, and enough water to cover the meat. Bring to a boil, then reduce heat and simmer partially covered for about 2.5 hours. Add the olives and cook for an additional hour or until the meat is tender, stirring occasionally and adding water if needed.

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Vegetable Soup

Ingredients:

• 3 tablespoons oil
• 1 very large onion, halved and sliced
• 2 medium potatoes, cut into large pieces
• 2 large carrots, cut into thick rings or long pieces
• Additional vegetables of choice (zucchini, eggplant, sweet potato, etc.), cut into large pieces
• ½ cup cooked chickpeas (or substitute with green beans, yellow beans, fava beans, or other legumes)
• Grated tomato
• 1 tablespoon tomato paste
• ½ tablespoon sweet paprika
• Turmeric, baharat, ground black pepper, salt, to taste
• 2 cups boiling water
• Fresh coriander
• Flat-leaf parsley

Instructions:

1. Sauté the Onions: In a large saucepan, heat the oil and sauté the onions with the seasoning until soft.
2. Add Vegetables: Add potatoes, carrots, and any other vegetables. Pour in boiling water, grated tomato, and tomato paste. Bring to a boil, then reduce heat and simmer for 45 minutes, or until carrots are tender.
3. Add Legumes and Herbs: Add chickpeas, fresh coriander, and parsley. Cook on low heat for another 30 minutes until all vegetables are tender.

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Couscous

Ingredients:

• Couscous
• Vegetable stock
• Salt

Instructions:

1. Prepare the Couscous: Cook the couscous according to package instructions, using vegetable stock instead of water. Season with salt as needed. Fluff with a fork before serving.

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