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Mojito Rice and Peas

Feeling a bit creative today and also longing for some summer time has led me to create the following dish which has really perked up my weekend. Today I’m combining some rice and veggies with the lovely tropical flavours found in a mojito – minus the rum though!

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As a coeliac rice is a real staple of mine and finding creative flavours to mix it up a bit is great. Start by cooking rice, I’m actually using a sushi rice as it is nice and sticky. Sushi rice cooks a little different, you bring the water to the boil before switching the temperature right down and simmering on a low heat for 20 – 25 minutes. Drain and leave to stand. I actually sometimes run a little cool water through to clear off any starch from the cooking. Then lightly fry a medium white onion and 2 cloves of finely chopped garlic in a little olive or sesame oil. Only use a tiny amount as fried rice is not the plan with this dish.

When the onion is softened and see through add chickpeas to the pan. I use ready cooked chickpeas from a can as all the soaking seems to take a lifetime (and I’m a little lazy). Cop one lime, I actually quarter the lime and squeeze 2 wedges over the chickpeas and then add the other two quarters directly to the pan. Finely chop 4 -5 sprigs of mint and again, chuck it all in (I’m a real fan of the chucking it all in approach to cooking).

When warm and you can smell all the flavours coming together add the rice and stir thoroughly to mix all the ingredients thoroughly. Serve with a wedge of lime (I’m also serving with a Prosecco too or if you want to really push the boat out a full mojito).

It’s a really different take on Mexican rice dishes but I’ve loved it. I’m looking forward to using it in summer salad recipes… roll on summer 2016.

Hearty Split Pea Stew

Today I’m facing a real culinary challenge; cooking lunch for myself and my friend. Between my lactose intolerance, coeliacs disease, vegetarianism and allergies and my friend’s type 1 diabetes it could be interesting finding a meal we can both eat.

My solution for today lies in one of the world’s simplest foods – split peas.

I’m going to make a really hearty, tasty and simple stew. I’m going to use my slow cooker so I can spend as much of the day chatting as possible and just look forward to a tasty treat. Split peas are a really brilliant food. Split peas contain really high levels of dietary fibre which are great for anyone suffering with digestive intolerance’s and condition as it helps to keep the digestive system working effectively. The fibre in split peas helps to reduce cholesterol in binding it and processing it out of the body which is great for cardiac health as well. Containing very little fat and 65% fibre with a good protein kick too split peas are great for coeliacs.

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I start by chopping a large white onion really finely, then I chop 4 cloves of garlic finely too. Pop into the slow cooker with 200g of yellow and 200g green split peas. Pour over 2 pints of boiling stock and pop the slow cooker on to do all the cooking for you.

I can’t wait to tuck in to my delicious lunch today, knowing all the time those super peas will be looking after me and my friend and working hard to keep us healthy all day.

Creamy Roast Vegetable Soup

Happy new year! My resolution for 2016 is to keep finding new recipes and idea to try to keep my year tasty and exciting.

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I’m going to kick off the new year with an indulgent, veggie filled soup which will make you never miss dairy again. It combines great tasting roast vegetables with soya cream for a gluten free, lactose free vegan lunch time.

First I prepare all my vegetables ready for roasting. I start by chopping 3 courgettes into slices and then quartering, chop 2 red and 2 yellow peppers into small squares and quarter 3 large vine tomatoes. I pop all of these into a large roasting tin and add 3 cloves of garlic, I peel the cloves but leave them whole so that they can roast and imbue the flavour through the vegetables. Pour on a tablespoon of olive oil and finely chopped basil.

Roast all the vegetables on a 200 degree heat for about an hour. This will give the vegetables time to crisp and to cook right through.

Today I’m actually going to take the slow cooker approach and combine the roasted vegetables with 100ml soya cream and 400ml vegetable stock. I use Kallo low salt vegetable stock cubes for an easy gluten free vegetable stock. Cook in the slow cooker for a few hours (or in my case until I’m home from a bracing January walk) and blitz with a blender for a smooth and creamy taste. I’ve found my family and friends can’t even tell it’s dairy substitute! Viva la Veganism.

Homemade Vegan Chocolate

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In the downtime between Christmas and New Year I am going to put a lovely gift to good use and tell you all about it.

Following an illness last year a severe lactose intolerance is one of a few triggered dietary requirements. I’ve been veggie for years but always still enjoyed chocolate and cheese which I have really missed in the last year, over Christmas when I have seen so much food eaten and not been able to share in family and friends meals it has really been quite tough. Imagine my delight then when on Christmas day I unwrapped a vegan chocolate making kit. That’s right. A VEGAN CHOCOLATE MAKING KIT.

Choc Chico’s does state on the box it is for children but I plan on having a great time away.

The kit contains 100% organic ingredients and has pure cocoa butter, cocoa powder, natural fruit based sweetener and also 3 whole cocoa beans.

You start by melting the cocoa butter over a bain marie so it can heat through gently. When fully melted remove the bowl from the heat and gently mix with cocoa powder and sweetener.

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Melting cocoa butter

The great thing about making your own chocolate like this is you can add your own flavouring and paying homage to festive flavour I have added dried cranberry and poured the chocolate into small paper cases with cranberry at the bottom and topped with a single cranberry.

Leave to set in the freezer and all sorted. A fantastic, fun to make chocolate gift which is much, much tastier than most vegan chocolate.

My favourite spot for a bowl of (rice) noodles

Before diagnosis as a lactose intolerant Coeliac I tended to eat most frequently at small and independent cafes and restaurants. I still like too but it can be a lot harder however one of the most amazing places I have found I can eat is at Wagamama’s.

A few weeks after diagnosis I had quite an exhaustive internet search for restaurants I could eat at safely. I found it really difficult because balancing Coeliacs’s disease, lactose intolerance, vegetarianism and an allergy to nuts and mushrooms makes it really difficult to find options. What I love about the Wagamama website is you can select multiple filters and allergies to do a really thorough search.

Since diagnosis in April 2015 I have eaten at Wagamama’s quite a number of times and discovered that Wagamama’s managers attend training on allergy and dietary requirements to allow them to advise carefully and accurately on what dishes could be suitable and what could be substituted. Always ask for the manager when they sort you a seat and explain you could do with a glance at the allergy menu

I personally love the Yasai Itame (which I have without mushrooms, it is a rice noodle soup (good for the Coeliac’s and full of veggies and tofu to pack me full of protein and vitamins. Tasty and perfect.

Living in Sheffield I’ve been quite a few times to the Meadowhall branch where Hayley the manager is amazing for dietary requirements and allergies, even brining me a free pudding to try after checking it was OK for me!

Tasty, easy to find in most towns and a total treat for Coeliacs, Vegans and anyone really with any dietary needs.Post 27 photo