Vegan noodles and beansprouts

I used to love Chow Mein noodles when I was child and pre coeliac diagnosis and vegan diet. I’d love to find somewhere I could eat them or takeaway knowing the allergens and diet were safe but for now I’ve taken some of the bits from an online recipe and attempted my own.

I’ve started with finely chopped strips of onion and added it to a wok with a tablespoon of sesame oil, chopped ginger and garlic. Stir fry until a little soft and at this point I’ve added finely chopped strips of courgette and yellow pepper (although these wouldn’t always feature in traditional chow mein – I like veggies though. Add beansprouts and continue to cook.

Cook noodles separately. I’m using vermicelli rice noodles (as hey are gluten free and lovely) so I just soak them in booked water to soften.

Add the noodles to the cooked vegetables and add soya sauce. I’m using Meridian gluten free soya sauce. Be really generous with the soya sauce as it’s the main flavour. Usually a chow mein would add oyster sauce but we will avoid the fish for obvious reasons. Continue to study fry until the beansprouts are fully soft and cooked and the noodles are a little crispy.

I’ve served these noodles with curry tofu (recipe in a previous blog post) and steamed sweetheart cabbage with soya sauce and toasted sesame seeds.

Hope you love this as much as I do!

Lemon, pea and mint risotto

Risotto is a staple in my coeliac and vegan diet. This flavour combination is a lovely fresh and tasty spring meal.

As with the other risotto recipes I’ve posted (and there are many) start by chopping and frying white onion in a pan with olive oil. Once the onion is soft add risotto rice and cook in the oil and onion until the rice becomes translucent.

In this recipe I’m actually not using wine so I pour over a little hot stock. Sometimes I make stock if I have left over vegetable stalks but often I use Kallo Vegetable stock cubes as they are coeliac and vegan. Allow the first stock addition to sizzle off really swiftly before turning the heat down to medium, adding extra stock and adding shelled peas. Squeeze lemon juice into the pan and add chopped fresh mint for flavour.

Continue to cook stirring frequently for approximately 20 minutes adding stock when necessary and when the liquid has bubbled off. Keep cooking and adding the stock until the rice is fluffy and juicy.

I’ve served this risotto with steamed tenderstem broccoli. It’s a perfect mix of spring flavours like mint, but without the meat you often see around Easter!

Chickpea curry

This is a super simple, slow cook curry which is perfect for a tasty tea.

Start with a large pan and add chopped onion and carrot, chopped garlic, red chilli, ginger, cumin, garam masala, chickpeas and tomato puree, fry in a little oil of your choosing (I’ve used coconut oil) and when sauted and softened it’s time to add liquid and cook for longer. If using the same pot then continue as usual but if you are using a slow cooker transfer into the pot.

Pour over almond milk and add a spoonful of turmeric powder then cover and leave to cook on a low heat for a couple of hours. About 30 minutes before serving lift the lid and stir through chopped fresh spinach.

I’ve tucked into this curry with a side of poppadoms. Yum!

Vegan Easter Buns

I’m a little late sharing this post but due to lockdown I’m reviewing some of my previous baking and realised I hadn’t shared these tasty little treats.

These are so simple to make and I’ve made chocolate and marshmallow Easter nest buns.

For the chocolate Easter nests start by melting dark cooking chocolate and Golden syrup in a large bowl in the microwave or above a pan of boiling water. I’ve used Green and Black’s dark cooking chocolate as not only is it vegan but it is also Fairtrade. Once fully melted stir through to mix and then add cereal. I’m using gluten free own brand rice crispies. Spoon into paper cake cases and pop into the fridge to set. Once fully set I’ve decorated with Freedom Confectionery mini marshmallows as they are gluten free and vegan and added rainbow chicks and hand coloured paper eggs (as I couldn’t get vegan mini eggs).

The marshmallow nests are just as easy to make. This time mix golden syrup and marshmallows in a large bowl and melt either in the microwave or above a pan of boiling water again. Stir through thoroughly before mixing in the rice crispies or cornflakes and setting again. I’ve topped these with Mark’s and Spencer Easter sweets – Percy Pig spin off rabbits which are also vegan and gluten free. I’m sure to make these at other times of the year too and hope you can enjoy them as well.

Turmeric Vegan Ramen

Noodles are one of my favourite ingredients and I love the number of different meals I can make with rice noodles which suit my coeliac dietary needs.

In the current lockdown situation I’m having lots of time to plan my meals and today is no exception when I made this ramen for lunch.

Start by preparing the different ingredients, chop vegetables you will use and tofu. Cook the vegetables in accordance with your taste and the vegetables you have chosen. I’m using red pepper, pak choi and mange tout. I’ve shallow fried the red pepper in a little coconut oil and I’ve steamed the pak choi and mange tout.

You may have your favourite tofu brand and recipe. Mine is Tofoo and I like to shallow fry with some flavour. I’ve used the same pan as the pepper (washing up saver) and stirred through paprika as the tofu has cooked. I’ve cooked until crispy and firm.

You can choose your noodles for this dish. I’ve used vermicelli rice noodles and soaked in boiling water to prepare.

The most vital element of this meal is the ramen soup. I’ve used a little coconut oil and fried up chopped garlic, red chilli, minced ginger, paprika, turmeric powder and coriander leaf. Top up with coconut milk and allow to simmer for 10 minutes.

When all your ingredients are cooked fill the base of the bowl with noodles, layer on tofu and vegetables before topping with the ramen soup.

I love this dish and will be experimenting with different vegetables, tofu recipes and ramen ingredients this summer.

Minty Chickpea and Edamame Bean Tart

This minty tart is ideal for an Easter weekend meal in the garden (as it’s the only place we can get out to under lockdown this weekend) it is vegan and gluten free which is perfect for a sunny lunchtime.

I’ve started much of my weekend cooking with chickpeas and have soaked dried chickpeas and cooked them until ready to eat.

Chop a white onion and add it to a warm frying pan with oil and chopped garlic. Allow the onion to cook a little so the onion becomes translucent before adding chickpeas and edamame beans.

At this point add stock. I’m using stock ubes from Kallo as they have great vegan and gluten-free stock cubes. I only use a small amount of water so the mix is quite sticky.

Turn the heat down and allow the chickpeas and beans to simmer for 20 minutes adding some chopped mint before the end so it wilts down and continue to cook until there is no liquid left in the pie filling.

One of the greatest coeliac cheats I have found is the the JusRol Gluten Free Puff Pastry as it is also vegan and dairy free. I’m using this for the base of the tart. Roll it out to the size of the tart tin and prick the base with a fork. Add the pie filling to the tart and bake for approximately 45 minutes to ensure an even bake.

I hope you love this fresh spring recipe which is packed with protein from the chickpeas and beans.

Coconut Curry Tofu with Sushi Rice and Salad

I love tofu. Cooking it with coconut oil and curry powder gives it a great flavour and makes it a centre point of this meal.

Make sure you use a firm tofu, I’m using Tofoo naked as it’s an extra firm and versatile tofu. Chop into small squares and add to a pan with coconut oil, a spoonful of curry powder and a pinch of salt. Fry for approximately 25 minutes turning and stirring regularly.

Whilst doing this prepare the other foods to go alongside. I’m using pre-cooked sushi rice (as it can take a little while to cook and I like it cold too) and sprinkling the rice with sesame oil and toasted sesame seeds.

I’m also using suitable salad vegetables and preparing chopped spinach, chopped lettuce, avocado, cucumber and cashew nuts.

I hope you enjoy the tofu and other vegetables as much as I have.

Antipasti salad

Simple food is often the most enjoyable. As the evenings are getting lighter I’m having more salads. The lighter evenings and lighter meals are helping me to keep my mood bright during this tough time of lockdown.

This salad is delicious as well as simple. Featuring sliced and boiled salad potatoes, chopped spinach, chopped lettuce, sun-dried tomatoes, olives and artichoke antipasti.

I’ve topped it off with a lemon dressing which is super with these salad veggies.

Sesame Noodle, Tofu and Fresh Vegetable Bowl – Vegan, Gluten Free

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.