Cooking with CRPS – Laura Spoonie


Hey my Lovelies,

Welcome to the seventh episode and series of, What You Cooking Good Looking – Cooking with CRPS

This series will be where I document my own original recipes once or twice a month, using alternative ingredients to replace foods that I’m intolerant to or that is a fun and creative way to experiment with a classic dish. My relationship with food hasn’t been the best, especially speaking over the past few years and so I’m trying to motivate myself to get back into experimenting with food like I’ve always loved doing whilst trying out my own recipes for meals I haven’t eaten in a long time.

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Beetroot Bolognese & Gluten-free Cheesy Garlic Bread

This week I decided to make a tomato, dairy and gluten-free version of spaghetti bolognese.

It tastes so scrumptious so I’ll definitely make this meal again 🍝

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Total Time: 60 mins

Ingredients:

• Gluten-free spaghetti
• Vegan mince
• Mushrooms

Beetroot Bolognese Sauce:

• 2 Beetroot (small)
• 2 Sweet peppers
• Scotch bonnet (a little)
• Onion ½
• Garlic
• 1 Spinach (frozen cube)
• Water

• Beetroot ketchup

Vegan Cheesy Garlic Bread:
• Gluten-free sliced bread
• Dairy free butter
• Violife cheese
• Gomo vegan

Step 1: Cook Gluten-free spaghetti

Boil water in a pot for spaghetti. Put a little oil & salt in the pot. Break a handful of spaghetti in half and boil for 10-15 minutes with the pot cover on top, but not fully covered. Stir spaghetti every couple minutes so it doesn’t stick and clump together.

*gluten-free has a tendency to clump up if you’re not watching it, so just keep an eye on it whilst boiling

Step 2: Brown Mince

Get a separate pot for the plant based mince to cook. Pour in oil and wait for it to warm it. Put in vegan mince and fry till it’s all browned. Add in chopped mushrooms & seasoning of your choice.

Step 3: Blend up Bolognese sauce

Chop up two sweet peppers. I used one red & one yellow). Add half an onion, 1 frozen spinach cube, water, 2 small fresh beetroot and blend all together untill it becomes a juice like texture.

Add the beetroot sauce you just blended and some beetroot ketchup to the mince and stir. Let it simmer down for 10-15 minutes.

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Step 4: Make Cheesy Garlic Bread

Cut off the crust on gluten-free bread – You can save it to make breadcrumbs for another meal

Toast bread, spread butter, put some garlic granules on top and cover with Violife vegan cheese. Put the bread on foil in the oven and grill for 10 minutes at 230 degrees, fan setting

Step 5: Bon Appetit

Sprinkle food with some parsley, vegan Gomo cheese and garnish of your choice. Enjoy!

To see video clips of how I made this beetroot bolognese & gluten-free cheesy garlic bread, sign in to Instagram and watch my latest Insta-story!

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Thanks for stopping by.

Laura,

XOXO