This delicious combination of vegetables and tofu make a great lunch or dinner and is incredibly easy to prepare and cook.
I warm a little oil in a roasting tray and add chopped red onion, courgette and fennel. Scatter over plenty of herbs for an extra punch of flavour. I expect used rosemary, thyme and basil, then roast in the oven for approximately 30 minutes.
After 30 minutes add tofu to the roast. I’m using the Cauldron marinated tofu pieces and continue to cook for a further 20 minutes.
I actually don’t think you need to serve this with anything carby or heavy and dish it straight up with a little balsamic drizzle. Another tasty new way to enjoy a gluten free, vegan diet.
I’m going to make no apologies for enjoying cooking nice food, especially if it can be easy to prepare as well as delicious!
My slow cooker comes in very handy making easy and delicious happen at once. This stew is incredibly simple to make and really healthy and filling.
Add chopped sweet potato, carrot, green beans and spring onions to the slow cooker.
Flavour with chopped chilli and garlic as well as ground turmeric. Cover the vegetables with coconut milk. As I like a lighter stew I use Alpro Coconut Milk with Rice rather than coconut cream or milk in a can.
This is a great all day slow cook on a low heat, perfect for when you get home after a busy day. Coeliac and vegan friendly this kind of easy meal fits my life and diet so well.
Risotto is one of my go-to dishes and is perfect for a cold evening. This risotto with warming red wine and tasty flavours is ideal for when winter really sets in.
Start by sautéing a chopped red onion in a little oil or frying spray, once the onion has softened add arborio rice and continue to cook on a high heat until the rice takes on a translucent appearance. Then it’s time for my favourite bit; where you add the wine! I’ve given my risotto a generous helping of Rioja and allowed it to sizzle off quickly.
Once the wine has evaporated turn down the heat and add hot stock. I always use the low salt Kallo stock cubes to make up my stock. It’s a real staple in my coeliac, vegan pantry!
Cook for a further 20 – 30 minutes adding chopped baby tomatoes mid way through cooking and when the liquid has evaporated and the rice is nicely cooked serve with a little basil to flavour. Serving with a big glass of wine also recommended.
I’ve really missed lasagna since discovering I was a coeliac and until today had never attempted homemade lasagna.
I’ve used Waitrose gluten free lasagna sheets. Blanch the sheets in boiling water for 3 – 5 minutes before structuring the lasagna as it does cook differently to gluten pasta.
I’ve layered spinach, roasted butternut squash (which I roasted with olive oil and sage) then top with the lasagna sheets. I use a ready made free from bechamel sauce by Le Conserve Della Nonna which is free from dairy and gluten and then too with Sheese grated mozzarella shreds. I then repeat these layers again. Then bake for approximately 40 minutes.
I think the filling has really contributed to the success of this lasagna, I’m going to try different free from bechamel sauces with this recipe but overall I’m pleased.
Bonfire night is one of my favourite times of the year. As well as being delighted by the seasonal treats at Sheffield Botanic Gardens Illuminations I was also thrilled to find one of the food vans offered gluten free and vegan pizza options.
I had a Veggie Full House on a gluten free base but without mushrooms. The base was delicious and I really enjoyed the combination of vegan cheese, spinach, olives and onions. I’m so glad I found their van!
This blog features a number of rice noodle recipes so itwon’t come as a surprise they are one of my favourite foods! This is another classic and I hope you enjoy it.
Chop broccoli, carrot, courgette, red pepper and spring greens and add to a large wok with oil, garlic, chilli and ginger.
Whilst the vegetables cook blanch the Vermicelli in boiling water for approximately 5 minutes. This will soften and cook the noodles whilst retaining some crunch to help them crisp when they are added to the stir fry. Drain and dry the noodles before adding to the stir fry and continuing to cook for a further 10 minutes.
I love the texture of this noodle dish. A perfect meal for all coeliac vegans!
I love pasta and I’ve been delighted with new coeliac friendly and vegan pasta products being developed and available on the market. One of those is this tagliatelle / linguini pasta. Perfect served with artichoke.
Put the pasta on to cook. As with all gluten free pasta it is essential that the water is boiling before and throughout cooking. Whilst the pasta cooks prepare the vegetables and sauce.
Add chopped garlic, red chilli and chopped baby tomatoes to a pan with olive oil and bring to the heat. Add chopped artichoke hearts and keep stirring until the pasta is cooked.
Drain the pasta and add to the pan. Stir through cream, I use Alpro Soya Cream as the perfect alternative to dairy. Season with parsley and black pepper and serve warm.