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Pesto Stuffed Butternut Squash

A seasonal favourite of mine is roasted butternut squash. This stuffed squash with pesto and vegetables is a perfect festive main course for vegans and is gluten free so perfect for me as a coeliac too.

Start by preparing the squash. Split it evenly down the middle and clean out the seeds and pulp.

Cross the butternut squash with a deep knife which will allow the squash to roast consistently. Drizzle with a little cooking oil and basil and pop into the oven for approximately 45 minutes on a high heat.

Whilst the squash is roasting I cook the vegetable stuffing and pesto mix. Chop courgette and peppers into fine squares and cook in a frying pan with pesto. I use the Sacla free from red pesto as it’s free from gluten and dairy. Cook for about 20 minutes and then add the vegetables to the squash, packing out the seeds area and topping the whole squash. I then add vegan cheese (Sheese is my favourite brand) and return to the oven for a further 15 minutes.

I’m really looking forward to tucking into this over the Christmas period and hope you enjoy it too.

Herby Roasted Vegetables and Tofu

This delicious combination of vegetables and tofu make a great lunch or dinner and is incredibly easy to prepare and cook.

I warm a little oil in a roasting tray and add chopped red onion, courgette and fennel. Scatter over plenty of herbs for an extra punch of flavour. I expect used rosemary, thyme and basil, then roast in the oven for approximately 30 minutes.

After 30 minutes add tofu to the roast. I’m using the Cauldron marinated tofu pieces and continue to cook for a further 20 minutes.

I actually don’t think you need to serve this with anything carby or heavy and dish it straight up with a little balsamic drizzle. Another tasty new way to enjoy a gluten free, vegan diet.

Sweet potato and coconut stew

I’m going to make no apologies for enjoying cooking nice food, especially if it can be easy to prepare as well as delicious!

My slow cooker comes in very handy making easy and delicious happen at once. This stew is incredibly simple to make and really healthy and filling.

Add chopped sweet potato, carrot, green beans and spring onions to the slow cooker.

Flavour with chopped chilli and garlic as well as ground turmeric. Cover the vegetables with coconut milk. As I like a lighter stew I use Alpro Coconut Milk with Rice rather than coconut cream or milk in a can.

This is a great all day slow cook on a low heat, perfect for when you get home after a busy day. Coeliac and vegan friendly this kind of easy meal fits my life and diet so well.

Red wine and red onion risotto

Risotto is one of my go-to dishes and is perfect for a cold evening. This risotto with warming red wine and tasty flavours is ideal for when winter really sets in.

Start by sautéing a chopped red onion in a little oil or frying spray, once the onion has softened add arborio rice and continue to cook on a high heat until the rice takes on a translucent appearance. Then it’s time for my favourite bit; where you add the wine! I’ve given my risotto a generous helping of Rioja and allowed it to sizzle off quickly.

Once the wine has evaporated turn down the heat and add hot stock. I always use the low salt Kallo stock cubes to make up my stock. It’s a real staple in my coeliac, vegan pantry!

Cook for a further 20 – 30 minutes adding chopped baby tomatoes mid way through cooking and when the liquid has evaporated and the rice is nicely cooked serve with a little basil to flavour. Serving with a big glass of wine also recommended.

Butternut Squash and Spinach Lasagna (gluten free and vegan)

I’ve really missed lasagna since discovering I was a coeliac and until today had never attempted homemade lasagna.

I’ve used Waitrose gluten free lasagna sheets. Blanch the sheets in boiling water for 3 – 5 minutes before structuring the lasagna as it does cook differently to gluten pasta.

I’ve layered spinach, roasted butternut squash (which I roasted with olive oil and sage) then top with the lasagna sheets. I use a ready made free from bechamel sauce by Le Conserve Della Nonna which is free from dairy and gluten and then too with Sheese grated mozzarella shreds. I then repeat these layers again. Then bake for approximately 40 minutes.

I think the filling has really contributed to the success of this lasagna, I’m going to try different free from bechamel sauces with this recipe but overall I’m pleased.

Wood Fired Pizza Co. At Sheffield Botanic Gardens

Bonfire night is one of my favourite times of the year. As well as being delighted by the seasonal treats at Sheffield Botanic Gardens Illuminations I was also thrilled to find one of the food vans offered gluten free and vegan pizza options.

I had a Veggie Full House on a gluten free base but without mushrooms. The base was delicious and I really enjoyed the combination of vegan cheese, spinach, olives and onions. I’m so glad I found their van!

Crunchy Vegetable and Crispy Vermicelli

This blog features a number of rice noodle recipes so itwon’t come as a surprise they are one of my favourite foods! This is another classic and I hope you enjoy it.

Chop broccoli, carrot, courgette, red pepper and spring greens and add to a large wok with oil, garlic, chilli and ginger.

Whilst the vegetables cook blanch the Vermicelli in boiling water for approximately 5 minutes. This will soften and cook the noodles whilst retaining some crunch to help them crisp when they are added to the stir fry. Drain and dry the noodles before adding to the stir fry and continuing to cook for a further 10 minutes.

I love the texture of this noodle dish. A perfect meal for all coeliac vegans!

Artichoke Linguini

I love pasta and I’ve been delighted with new coeliac friendly and vegan pasta products being developed and available on the market. One of those is this tagliatelle / linguini pasta. Perfect served with artichoke.

Put the pasta on to cook. As with all gluten free pasta it is essential that the water is boiling before and throughout cooking. Whilst the pasta cooks prepare the vegetables and sauce.

Add chopped garlic, red chilli and chopped baby tomatoes to a pan with olive oil and bring to the heat. Add chopped artichoke hearts and keep stirring until the pasta is cooked.

Drain the pasta and add to the pan. Stir through cream, I use Alpro Soya Cream as the perfect alternative to dairy. Season with parsley and black pepper and serve warm.

Roasted Vegetable Tart

I love a nice easy meal, nice easy pastry which is gluten free and vegan makes nice and easy meals an easy thing to achieve.

After being diagnosed coeliac I started looking for food which would suit my dietary requirements and came across Jus Rol Gluten Free Puff pastry which is both gluten and animal product free.

This delicious tart is made with pre- roasted vegetables; courgette, aubergine, peppers and red onion. As well as a mix of herbs including basil and rosemary.

Unroll the pastry, cut to size and top with pesto. I use the Sacla Red Pesto which is so tasty and made with tofu and tomato.

Add the vegetables and cook for approximately 30 minutes before serving. Tasty, simple and comforting food as the nights draw in and darken.

Pumpkin, Rocket and Vegan Feta Tagliatelle

I hate to see food wasted so after a busy Halloween earlier this week I made good use of the pumpkin I’d been carving with this delicious pasta dish.

I started by chopping the pumpkin flesh into small pieces, seasoning with sage, salt and pepper and roasting with olive oil for approximately 45 minutes in the oven.

When the pumpkin has roasted transfer it into a safe bowl and blend using a hand blender to create a pumpkin puree which will be used as the sauce for the tagliatelle.

Cook the tagliatelle. As I am a coeliac I use gluten free pasta, if you are doing the same make sure the water is fully boiling before you add the pasta to the lab as it can stick together.

When the pasta is cooked drain fully and rinse.

Bring a large frying pan to heat and add the pumpkin puree, cooked tagliatelle and rocket to the pan. Cook on a medium – high heat and keep stirring during cooking. The rocket should wilt down nicely and give you a good idea of when everything is ready.

I’m serving with Free From Greek Style Cheese as it is both vegan and gluten-free.

I hope you enjoy this delicious Halloween meal as much as I have!