Redemption, Neal’s Yard

During a recent weekend I’m London I headed to Redemption in Neal’s Yard for lunch and was certainly glad I did. Redemption is a vegan, sugar-free and wheat free cafe with an alcohol-free cafe and bar. For vegan coeliacs like myself it is a perfect spot!

Often when I eat out I either have to adapt an existing menu or have one option to eat so I was totally overwhelmed with the choice available at Redemption. Because I’m also allergic to some nuts and all mushrooms as well as having coeliac disease and lactose intolerance even some vegan and gluten free places can be tough to eat at. It was had to decide on one dish so in the end I went for the Buddha bowl with a selection of suitable tasty treats from the deli. The beetroot humous, the turmeric cauliflower and the vegan mint yogurt dressing made this salad bowl a real treat.

On the side I had some hand cut chunky chips with a mustard seasoning and some spicy mayonnaise.

To follow up I shared a gluten free banana loaf slice served with banana, vegan cream and fresh banana.

I would highly recommend eating at Redemption, either at their Neal’s Yard bar or at the other locations around London. The food is made more enjoyable by the chilled out, light and unpretentious surroundings. It’s a great choice for so many free from diets and tasty for all who visit.

Turmeric tofu curry

When it’s cold outside and there are cold bugs flying around I find that nothing is more welcome than a gently warming curry. This dish combines turmeric, coconut, coriander and light spices to make a bright and tasty meal.

Start by chopping garlic, ginger and chilli and adding to a pan with some warmed coconut oil. Simmer gently so the spices cook and then add chunks of tofu and continue to stir swiftly to cook quickly and evenly.

As the tofu starts to brown slightly add vegetables. For this curry I’m using carrots, yellow peppers and tenderstem broccoli which I’ve chopped down into small pieces. Saute the vegetables with the tofu for a few minutes before adding the liquid.

Add coconut milk to the pan and cover the tofu and veggies. I use Alpro Light Coconut milk which comes in a litre serving as I can use it as a milk alternative as well as in cooking and baking.

Add turmeric and chopped coriander and allow the coconut milk curry to heat up and cook at a medium temperature for approximately 30 minutes.

I’ve served with jasmine rice as to my taste it’s a perfect combination and is light and fragrant. I hope you enjoy this curry as much as I did. It’s a perfect warm up in the winter for my coeliac, vegan diet.

Vegan Sesame Noodles

Rice noodles are a fantastic way to enjoy noodles as a coeliac.

My favourite rice noodles are the ribbon rice noodles so perfect for pad Thai dishes and stir frys. Rice noodles are easy to cook. For the dish I started by soaking dried noodles in boiling water.

Whilst the noodles soak I warm sesame oil in a large pan and add chopped tofu and vegetables and stir fry for 10 minutes although you can continue to cook until the vegetables reach the point you enjoy them at. I like quite crunchy al dente vegetables.

Once the stir fry has cooked drain the ribbon noodles to ensure they are light and flexible and fully cooked. Then add sesame oil to the noodles and stir through.

Serve the tofu, vegetables and noodles and sprinkle with toasted sesame seeds. This easy to make meal is perfect for vegan and coeliac diets and you can pick the vegetables you prefer most to include.

Roasted Red Pepper and Chickpeas with Gluten Free Tagliatelle

Eating gluten free and vegan it’s really important to try new combinations frequently and keep dinner ideas exciting. This gluten-free tagliatelle served with roasted red peppers and chickpeas is delicious and a completely new meal for me.

Start by finely slicing red peppers and adding to a roasting tin with precooked chickpeas. For an easy weekday meal I’ve used tinned chickpeas rather than soaking dried ones.

Drizzle with a little olive oil and some salt and black pepper and roast for approximately 30 minutes until the peppers are softened.

Whilst the vegetables are roasting cook your tagliatelle. For coeliac vegans I find the Sainsbury’s Free From Tagliatelle is great. It’s gluten free and milk and egg free without being super expensive. Follow the instructions on the packet, especially the instruction to bring the water to the boil before adding the pasta.

Once the pasta is cooked drain the water and stir through a small amount of free from red pesto, this will stop the pasta from sticking and give a little extra flavour.

Then add the roasted red peppers and chickpeas before serving.

This easy pasta dish has vitamins and lots of protein from the chickpeas. It is a filling and hearty dish that’s perfect for a winter evening after work and is ideal for Veganuary.

Woodbridge Inn, Coalport

I enjoyed spending new year’s eve in Ironbridge Gorge with friends. It was a great opportunity to start 2020 discovering a new place to eat with coeliac and vegan friendly options – both for me and for friends undertaking Veganuary.

Woodbridge Inn in Coalport has a wide range of dishes available and a specific gluten free menu making it easy to narrow down options and eat safely.

I had the Malaysian curry. The curry contained aubergine, red pepper and sweet potato in a coconut sauce and is served with brown rice and pak choi.

The service and support for allergies is fantastic. I was able to explain my allergies to mushrooms and nuts and feel supported and understood.

Highly recommend the Woodbridge Inn for gluten free and vegan foods as well as a cosy, warm environment and open fires.

Scrambled Tofu and Rosmarinknäcke

Scrambled Tofu is a protein rich, healthy alternative to eggs for vegans and vegetarians.

Start by warming some olive oil in a large pan whilst breaking down the tofu into small pieces.

Add it to the pan and cook for 10 minutes stirring throughout to ensure an even cook. Season with salt and pepper and some rosemary.

As a coeliac I love the Semper gluten-free flatbreads. The RosmarinKnäcke rosemary flatbreads go fantastically with scrambled tofu and I’ve also served with free-from red tomato pesto.

Five Rivers at Cutlery Works Sheffield

I’ve been to the Cutlery Works a few times and always been excited at the amount of choice available for coeliacs and vegans. Every time I go I try a new dish from a different vendor and I was really pleased with this choice of meal from Five Rivers Vietnamese.

This is the Bún Noodle Salad featuring twice fried tofu, vermicelli noodles, carrot salad, mint, coriander, spring onion, cucumber and red cabbage.

It was so filling and delicious. I almost didn’t have space for the summer rolls filled with noodles, veggies and curry tofu.

All gluten free and vegan dishes are marked on the menu so you can plan in advance what you are having. Although you order through an app you can add notes about dietary requirements and allergy needs.

I will definitely be eating at Five Rivers again as I loved this meal.