Category Archives: Recipes

Pete’s Bean Paté

This is the perfect snack food .  It fills a gap, but doesn’t spoil your appetite.   It is totally vegan and makes a good filler for  a wrap.

This makes a lot.  If you don’t have room in the freezer, you can halve the quantities.


  • 500g dry pinto beans
  • 1-2 tsp good Salt
  • Ground back pepper taste
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp chopped red hot chilli peppers
  • 1/2 Tsp heaped turmeric
  • 1/2 Tsp heaped garam marsala (Optional for curry flavour)
  • I tin of tomatoes triturado (mashed)
  • Big splash of olive oil
  • Big dollop of coconut oil (if you have it)
  • 1-2 cans of water  (use the tomatoe can)
Beans after cooking before blending.  ‘Refried beans’ without the frying


  • A large bowl to soak the beans
  • A large pressure cooker or a big pan with a lid
  • Hand blender (batidora)


  • Soak the beans and chickpeas together in salted water for 4+ hours
  • Rinse them
  • Heat the pan with oils
  • Add the onions, garlic and fry till soft
  • Add the tomatoes and tomatoe concentrate, the chilli peppers
  • Add the beans & chickpeas
  • add water to cover the beans
  • Give the mix a good stir
  • Pressure cooker – seal and cook for 40 minutes.  Start at full heat then switch to low heat for the last 30 minutes. switch off heat and leave for 15 minutes to finish cooking, before opening.
  • Pan with lid – cook at low heat for 2 hours
  • Blend till smooth while it is still warm.
bean wrap
Pete’s bean paté in a dosa wrap

You can eat the mix as is, without blending.  But it wont be so easy to digest.  Many thanks to Matt  for the tip about soaking the beans in salted water to make them less farty.

Plantain Pancakes – gluten free

The plantain pancake makes a good dessert with strawberries and cream or yoghurt or iced cream on top. Enjoy!


  • 1 large green plantain, peeled
  • 1 egg
  • ½ cup of milk
  • ½ tsp stevia or sugar
  • a pinch of salt
  • Coconut oil / butter/ oil for cooking

plantain pancake


  • The plantain will often be hard to peel. Make a slit in the peel lengthwise, followed by slicing it into thirds, then a knife to peel.
  • Place the ingredients in a bowl or blender. Blend until you have a smooth batter.
  • First put a little oil or butter into a non stick pan. Then cook like a normal pancake.
  • The pancakes freeze well

makes 6 pancakes

If you can’t add milk,  then use two eggs per plantain.
If you want a fluffier panake, add a pinch of baking powder

The Eating

Best with cream and strawsberries
30 seconds in the microwave to bring them back to life, if  they have been in the fridge.

The Western Dosa – vegan & gluten free

The gluten free dosa is a great bread substitute. Vegan, lectin free and easy to make. It ticks every box.

The Dosa is a flat bread / crepe / wrap made with fermented rice and lentils.   The traditional recipe uses round white rice and  white lentils,  and  feeds millions of people in South India.

The recipe below includes  chickpeas  and olive oil.    The result  is more like a pancake or crepe.

Many thanks to Nitu Chugani‘s cooking classes for introducing me to the Indian dosa, which is more thin and swirly than mine .  see for authentic indian recipes and more.

the dosa


The proportions are 3 rice to 1 lentils.

    • 3 cups round bomba rice
    • 1 cup urid dall (pealed white lentils)
    • 1 cup chickpeas (garbanzos)
    • Indian Spices to taste: fenugreek leaves or cumin or coriander OR
    • Western Herbs to taste : mixed herbs or rosemary &/or thyme
    • 3 teaspoons salt
    • 1/2 cup olive oil
    • 4 cups of water

makes enough for a few days.  It will keep well in the fridge or freezer.


Overall it takes 30 minutes to prepare, then as long as it takes to cook a pancake.   But the process spans 30 hours!


Put the rice,  lentils and Chickpeas to soak for 5 hours or over night


  • Drain and wash the rice mix
  • Add 4 cups of good water.  filtered or bottled.
  • Add the fenugreek leaves and or spices
  • Grind / liquidise the mix with a blender.
  • Put in 2 large containers and leave for 12-24 hours in a warm place to ferment.  the misture expands by 20%+ during fermentation.
  • Do NOT add the salt till after fermentation

In the winter, place the containers in the oven with the light on.  The light will give the right amount of heat for the fermentation.  Thank you to Matt for this tip.


  • Add salt and olive oil to the mixture, and it is ready for cooking
  • Put a non stick pan, without oil, on  a medium heat
  • Spread a large spoon of the mixture on the pan
  • cook for about 4 minutes
  • After a few minutes the dosa will lift, then turn it over

The cooked dosas can be kept in fridge or frozen.     15-30 seconds in the microwave will bring a dosa back to life.  But best eaten straight from the pan, when they are crispy


My favorites are

  • Egg on dosa
  • Dosa wrap with half an avocadoe or asparagus
  • Cheese on dosa (30 seconds in the microwave to melt the cheese)
  • Dosa wrap with sliced tomatoe
  • Dosa with pickle/ curry paste or Pete’s Bean Paté
  • Dosa wrap with a sweet potatoe chana (mild curry)
  • Dosa by itself as a biscuit/bread substitute
  • Dosa pizza.  make a big dosa(s) as normal, then add your pizza topping and cook in a hot oven for 15 minutes approx.

The dosa is vegan and gluten free. The process of fermentation eliminates the lectins in the rice and lentils and makes them even better for you.  You could cook with the mix and skip fermentation, but it would not be so good .