Rice is such a staple in coeliac meal planning. It’s really important to keep it interesting so I try to make different rice dishes every time.
I cook the rice first before adding sesame oil to a large wok and adding vegetables to stir fry.
Add the cooked rice, toasted sesame seeds and tamari sauce.
It’s a lovely way to enjoy a rice dish without it feeling repetitive.
I really like the IKEA veggie balls, it’s great to be able to eat someone cheap and cheerful even though I’m a vegan and a coeliac.
In addition to eating in the restaurant they also have frozen veggie balls available to buy in the shop. They are easy to cook from frozen and pair up well with lots of other vegetables.
I’ve teamed them with fried courgette and greens for a tasty, gluten free vegan one pot.
Rice and rice noodles are a firm staple in a coeliac, vegan diet as versatility is key to keeping meal ideas fresh.
Thinking of fresh, this noodle dish uses fresh fruit and veggies, delicate tofu and sesame for a filling and flavourful meal.
Start by warming sesame oil in a wok and adding strips of tofu. I’ve used the Tofoo brand original for this recipe as it has a firm texture which works well.
Soak rice noodles in boiling water and when the tofu is starting to sear and the rice noodles are soft combine in the wok or pan and continue to cook stirring occasionally.
Whilst this cooks chop the other vegetables. I’m using mango, avocado and sweetheart cabbage. Add the cabbage to the wok a couple of minutes before you finish cooking and stir through a little gluten free tamari to taste. Serve with the avocado and mang on the side and sprinkle with a few toasted sesame seeds for extra crunch. Another delicious and easy dinner.
I love cordial and having recently been getting into foraging I wanted to use some of my finds to make a sharp, sweet cordial I can enjoy as Autumn arrives.
Whilst foraging I came across and elder tree thick with elderberries and picked enough to fill about 2 small mugs. I gave the berries a really wash when home and set about cordial making.
Use a large pan similar to a jam pan and use a potato masher to mash the berries. Add about 500g sugar, 5 chopped and squeezed lemons and a teaspoon of citric acid powder to act as a preservative. Then fill the pan up with water and bring to the boil.
Once boiling the process is similar to making jam as you will need to reduce the heat and simmer slowly. Stir occasionally, keeping an eye out for the cordial starting to become a little syrup-ey.
Once it has a cordial consistency allow the cordial to cool slightly and then strain the mixture through a muslin cloth or bag and then bottle.
I made 4 70cl bottles of cordial and have been enjoying it with water and fizzy water.
Tofu, the key ingredient to so many vegan diets, is much loved for its versatility as well as it’s nutritional value.
In this stir fry I combine tofu with cashew nuts, sweetheart cabbage and sesame for a nutty and rich flavour.
Start to prepare by cutting the tofu into blocks and the cabbage into shreds whilst sesame oil warms in a large wok. Add the tofu and stir frequently to prevent burning. High in protein tofu is a healthy and environmental alternative to meat which has been used for centuries.
As the tofu starts to brown add the cashew nuts and the cabbage to the stir fry and continue to cook for a further five minutes. The addition of cashew nuts increases the protein content.
When cooked add toasted sesame seeds and serve warm. Perfect for coeliacs and vegans this is a tasty and healthy stir fry which is super easy to cook.
Rice pudding is making a big comeback in my life as a naturally gluten free dessert which can be made vegan so easily and with so many options. Today I’ve made rice pudding with Alpro Coconut Milk, pudding rice, carob syrup and dried pineapple and papaya pieces.
Many coconut rice puddings will used canned coconut milk which is very dense and high in fat. I’m using the Alpro milk alternative made from coconut as it’s much healthier coming in at only 20 calories and less than 1g fat per 100ml. Start by adding 500ml of coconut milk to a pan and gradually bring to heat.
When the coconut milk starts gently boiling add in carob syrup. I’ve used 3 tablespoons to sweeten the pudding whilst still avoiding refined sugars. Thoroughly stir through the syrup until blended well with the coconut milk
Once the coconut milk and carob base is ready add half a cup of pudding rice and turn the heat down low to simmer for 45 minutes whilst occasionally checking in to stir.
Shortly before serving I’ve mixed through dried pineapple and papaya pieces to complement the coconut flavour.
Rice pudding is a classic which so much reminds me of Sunday dinner in Yorkshire with my gran (and a thick skin on top) but the tropical flavours and the hob cooking give it an adult twist making it fresh and tasty in the here and now.
Edinburgh is one of my favourite cities for so many reasons. One of those is the range of vegan and coeliac options for eating out.
Hula is a juice bar and cafe just off popular Grassmarket and has a wide choice of vegetarian, vegan and coeliac foods. Almost all of which come with or can come with smashed avocado – it’s the dream.
I ate the Vegan Poké Bowl with smoked tofu, rice and quinoa, red cabbage, edamame beans and salad.
I also enjoyed the Ass-Aye-Eee smoothie, it’s the purple drink pictured and includes coconut milk, acai berries and more delicious ingredients. At first I was a little confused about the number of plastic cups and straws being used – until I discovered they are entirely recycled and biodegradable – constructed from plants not carbon!
Beautifully decorated, relaxing and welcoming I’d definitely head to Hula again.