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!
I’m going to roll with the gluten free, vegan stereotype and blog about a spiralised courgette recipe! I’m going to do this because it’s so very tasty.
I got my spiralised a few years ago and since then have loved using it to make vegetable alternatives for pasta and noodles as well as using it for salads.
Start this recipe by using 2 large courgettes and spiralising on a medium width.
Then heat up a wok or a large frying pan. For this recipe I use coconut oil to cook with. Add the courgetti and cook on a high heat for about 5 minutes.
The courgette will start to soften and this is the best time to add the herbs. I’m using minced garlic, chopped coriander and lemongrass. I actually keep the lemon grass fairly bitty so I can enjoy the taste and it gives a little crunch too.
I also add beansprouts and continue to cook but on a lower, medium heat.
Whilst the stir fry continue to cook chop the tofu and squeeze any excess moisture out. I do this placing kitchen roll above and below the tofu and adding pressure using a chopping board on top.
Then heat a griddle pan with coconut oil in a high setting. Add the chopped tofu and fry on a high heat for 5 minutes turning the tofu once during cooking to ensure an even cook. Just before the cooking time is up splash the tofu with gluten free tamari.
Serve up the vegetables with tofu topping.
Delicious and easy midweek staple.
I came across this lovely team at Greenbelt Festival in August. The were working from a stall serving food all day and evening and it was lovely to find somewhere I could eat all the food!
I spoke to the lady running the stall and she started her baking when her son was diagnosed with multiple allergies and dietary issues. The food served is all free from the 14 most common allergens.
I loved the bread rolls and the pizza and would highly recommend to everyone if they come across them!
Risotto is an ideal comfort food for Autumn. As a coeliac and a vegan it makes it an ideal dish to suit all dietary needs.
Start by finely chopping a white onion and starting to fry in a large pan on a high heat. Once the onion has softened add arborio rice and continue to fry until the rice turns a little translucent.
I actually only use wine if I have some open so rather than adding wine at this point I pour over some boiling stock and sizzle off swiftly. Kallo low salt stock cubes are great as they are vegan and gluten free.
Add more stock but turn the heat down to a medium setting so it cooks through solidly.
At this point I add fresh lemon juice and zest grated from the peel. I also add mint to the risotto. One of my top tips for storing fresh herbs is to put it into ice cube trays, pour over water and then freeze. This gives you perfect fresh herbs and saves any waste!
Keep stirring and keep adding stock to the dish as it cooks. I cook the risotto for approximately 15 minutes but keep checking the rice and make sure it is cooked to your taste. When it is close to cooked I’ve added 100g of vegan Greek style cheese. I’ve used the Sainsbury’s brand made with coconut milk.
Whilst the risotto finishes cooking gently steam the asparagus.
Serve the steamed asparagus on top of the risotto for a tasty, comforting meal free from gluten and vegan.
Other gluten free, dairy free pizza fall back, we have a clear winner now with Whole Creations latest vegan and coeliac friendly offering.
I first came across Sheese at the allergy show in Glasgow 2016 and since then I have made my way to Holland as Barratt to get my hands on it regularly. Finding it now served with a gluten free pizza base, gluten free basil pesto and tasty toppings has been incredible.
I would highly recommend for all, this is one tasty pizza.
Full of fibre and minerals lentils are a vegan, coeliac’s best friend.
In this lentil based meal I’ve cooked red lentils with courgette, baby corn and carrots then layered with a topping of garlic and sage mashed sweet potato. Cook until the sweet potato mash is crispy and enjoy.
With more free from options available than ever before it’s becoming easier and easier to put together gluten free and dairy free foods.
I’ve really enjoyed this gluten free, vegan tagliatelle and have served with homemade sauce I put together using roasted cherry tomatoes, garlic, coriander, chilli and Alpro soya cream.
Another new free from treat to tuck into!