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.
I love a nice easy meal, nice easy pastry which is gluten free and vegan makes nice and easy meals an easy thing to achieve.
After being diagnosed coeliac I started looking for food which would suit my dietary requirements and came across Jus Rol Gluten Free Puff pastry which is both gluten and animal product free.
This delicious tart is made with pre- roasted vegetables; courgette, aubergine, peppers and red onion. As well as a mix of herbs including basil and rosemary.
Unroll the pastry, cut to size and top with pesto. I use the Sacla Red Pesto which is so tasty and made with tofu and tomato.
Add the vegetables and cook for approximately 30 minutes before serving. Tasty, simple and comforting food as the nights draw in and darken.
I hate to see food wasted so after a busy Halloween earlier this week I made good use of the pumpkin I’d been carving with this delicious pasta dish.
I started by chopping the pumpkin flesh into small pieces, seasoning with sage, salt and pepper and roasting with olive oil for approximately 45 minutes in the oven.
When the pumpkin has roasted transfer it into a safe bowl and blend using a hand blender to create a pumpkin puree which will be used as the sauce for the tagliatelle.
Cook the tagliatelle. As I am a coeliac I use gluten free pasta, if you are doing the same make sure the water is fully boiling before you add the pasta to the lab as it can stick together.
When the pasta is cooked drain fully and rinse.
Bring a large frying pan to heat and add the pumpkin puree, cooked tagliatelle and rocket to the pan. Cook on a medium – high heat and keep stirring during cooking. The rocket should wilt down nicely and give you a good idea of when everything is ready.
I’m serving with Free From Greek Style Cheese as it is both vegan and gluten-free.
I hope you enjoy this delicious Halloween meal as much as I have!
I’m sure everyone feels the same joy when they find new delicious, healthy and ethical foods. As a vegan and a coeliac it can be rarer but that makes the joy even sweeter! This week I discovered Heck’s gluten free and vegan Sweet Fusion sausages.
Made from Thai pesto and mixed vegetables these sausages are a true delight. They cook really easily in a frying pan and they will be a great addition to my monthly menu planning!