Having discovered how tasty Tofoo branded tofu is I have been rediscovering so many tofu and stir fry recipes. This dish with tamari marinated Tofoo and sesame stir fried veggies is a favourite.
Start by chopping and draining the Tofoo and drizzling with tamari. Clearspring is my favourite as it’s organic as well as gluten free and vegan. Leave to marinate and when ready place under the grill or on a griddle pan and cook the tofu evenly.
Heat sesame oil in a large wok before adding vegetables to the pan. This time I’m using green beans, red onion, pak choi and courgette. I fry for a few minutes so the veg is well cooked bit still crunchy and nutritious.
I love this tasty tofu dish. Hope you enjoy it as well.
Packing my plate full of tasty vegetables is my favourite way to eat coeliac, vegan friendly food. This dish uses so many under rated vegetables to make a fantastic meal.
These beet burgers are gorgeous. I bought them from Aldi at St James’ Park in Sheffield and they are healthy and make a vegan coeliac a happy bunny.
I’ve served them with homemade swede mash and homemade coleslaw.
To make the coleslaw use a white cabbage and peeled carrots. Slice the vegetables thinly, I actually use the slicer on my grater for the carrot to make the task easier. Mix the carrots and cabbage with vegan mayonnaise, stirring through until evenly covered.
Swede mash is a really simple accompaniment to so many meals and much healthier than mashed potato. Peel and chop the swede then place in a pan with water and bring to the boil. Cook until the swede is soft and then drain thoroughly. Add a tablespoon of dairy free spread, a little salt and then mash to the desired consistency. I prefer a slightly chunky, rustic mash so leave a few bits in.
Served with avocado on the side this is one of my favourite meals of recent days, I hope you enjoy it too, either all together or as individual recipes.
Spring time is here so I’m starting to think about delicious light spring puddings. This carob syrup crumble with peach is super easy to bake and a very tasty vegan and gluten-free dessert.
Start by layering sliced peaches along the base of a baking dish. I’m using tinned peaches to save time and to make sure I don’t leave my tins too long.
Melt dairy free spread in a pan on a medium heat. I use Pure Soya as it is my favourite vegan alternative. Add a few tablespoons of carob syrup to the melted spread and stir through to mix. Carob syrup is an excellent alternative to honey and will both sweeten desserts and act as a binding agent.
Add gluten free oats to the syrup and melted spread mix and use this to top the peaches. Bake on 200° for approximately 20 minutes before serving warm and enjoying a tasty, peachy pudding.
Recently I’ve enjoyed a few meals at Cutlery Works in Sheffield. So it’s possible you will notice a theme in some of my blogs. This time I’m going to tell you about super tasty, vegan and gluten-free sushi I enjoyed from Edo Sushi.
Although some of the Asian tapas items contain gluten all the vegan sushi options are gluten-free. You can add dietary notes when you order on the Milestone App and you can speak in person to the team working.
I always feel so happy eating sushi and it’s reassuring to know there are plenty of vegan and coeliac friendly options available here.
Heck have brought out quite a range of new gluten-free, vegan sausages and I have so much time (and tummy space) for this.
So far I have tried the Super Greens, Beetroot and the Sweet Fusion flavours. The sweet Fusion sausages contain a mix of gentle Thai flavours, rice and vegetables.
Today I’ve made a simple and yummy sesame stir fry to accompany the tasty sausages. With crunchy carrot, mange tout and cashew nuts fried in sesame oil this stir fry is lovely with some toasted sesame seeds.
I hope you try and enjoy the Heck sausages as well as the stir fry.
Having discovered I am not allergic to cashew nuts I’ve been including them in as many recipes as I can.
Start by making a yellow curry paste by blending chilli, garlic, ginger, coriander and turmeric into a paste using a vegetable mincer. Warm the paste through with some coconut oil and saute to create the base of the curry.
Add dried yellow split peas, chickpeas and cashew nuts and then cover with coconut milk and boiling water. I use Alpro coconut milk instead of tinned milk as it’s less heavy and less fatty.
Bring to the boil then turn down and cook on a medium heat for 1 – 2 hours, stir regularly and keep an eye on how the chickpeas and yellow split peas are cooking. The pulses will have softened and expanded as they cook.
If needed continue to cook the curry for longer. This is a great recipe to make in a slow cooker for an easy workday tea.
I serve with coconut rice for a really tasty meal.
I love finding new places to eat out and when I visited Cutlery Works Sheffield I found quite a few! Cutlery Works is a food court with shared eating space and a number of independent small food kitchens. For once it was lovely to be a coeliac vegan who was actually spoilt for choice as a number of the kitchens offered suitable food and allergy signage was great.
In the end I opted to order from SHED, a plant based kitchen on the first floor towards the far end bar. SHED had quite a few options I could choose from and were really helpful when I spoke to them in person about allergies and dietary requirements. I had an antipasto board to start (the homemade lemon and sesame seed humous is delicious).
For my main I tucked into this delicious green Buddha bowl curry. I really liked the inclusion of wild rice and the fresh vegetables were lovely in the curry and had enough crunch to feel nutritious.
As well as a choice of places to eat there are a few bars, smoothie and coffee options available. Much too full for a smoothie it was definitely a gin day and the Boseden Rose is a lush floral accompaniment to a beautiful veggie meal.