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!

Heck Sweet Fusion Sausages

I’m sure everyone feels the same joy when they find new delicious, healthy and ethical foods. As a vegan and a coeliac it can be rarer but that makes the joy even sweeter! This week I discovered Heck’s gluten free and vegan Sweet Fusion sausages.

Made from Thai pesto and mixed vegetables these sausages are a true delight. They cook really easily in a frying pan and they will be a great addition to my monthly menu planning!

Courgetti Stir Fry and Tofu

I’m going to roll with the gluten free, vegan stereotype and blog about a spiralised courgette recipe! I’m going to do this because it’s so very tasty.

I got my spiralised a few years ago and since then have loved using it to make vegetable alternatives for pasta and noodles as well as using it for salads.

Start this recipe by using 2 large courgettes and spiralising on a medium width.

Then heat up a wok or a large frying pan. For this recipe I use coconut oil to cook with. Add the courgetti and cook on a high heat for about 5 minutes.

The courgette will start to soften and this is the best time to add the herbs. I’m using minced garlic, chopped coriander and lemongrass. I actually keep the lemon grass fairly bitty so I can enjoy the taste and it gives a little crunch too.

I also add beansprouts and continue to cook but on a lower, medium heat.

Whilst the stir fry continue to cook chop the tofu and squeeze any excess moisture out. I do this placing kitchen roll above and below the tofu and adding pressure using a chopping board on top.

Then heat a griddle pan with coconut oil in a high setting. Add the chopped tofu and fry on a high heat for 5 minutes turning the tofu once during cooking to ensure an even cook. Just before the cooking time is up splash the tofu with gluten free tamari.

Serve up the vegetables with tofu topping.

Delicious and easy midweek staple.

The Incredible Bakery Company

I came across this lovely team at Greenbelt Festival in August. The were working from a stall serving food all day and evening and it was lovely to find somewhere I could eat all the food!

I spoke to the lady running the stall and she started her baking when her son was diagnosed with multiple allergies and dietary issues. The food served is all free from the 14 most common allergens.

I loved the bread rolls and the pizza and would highly recommend to everyone if they come across them!

Asparagus with Lemon and Mint Risotto

Risotto is an ideal comfort food for Autumn. As a coeliac and a vegan it makes it an ideal dish to suit all dietary needs.

Start by finely chopping a white onion and starting to fry in a large pan on a high heat. Once the onion has softened add arborio rice and continue to fry until the rice turns a little translucent.

I actually only use wine if I have some open so rather than adding wine at this point I pour over some boiling stock and sizzle off swiftly. Kallo low salt stock cubes are great as they are vegan and gluten free.

Add more stock but turn the heat down to a medium setting so it cooks through solidly.

At this point I add fresh lemon juice and zest grated from the peel. I also add mint to the risotto. One of my top tips for storing fresh herbs is to put it into ice cube trays, pour over water and then freeze. This gives you perfect fresh herbs and saves any waste!

Keep stirring and keep adding stock to the dish as it cooks. I cook the risotto for approximately 15 minutes but keep checking the rice and make sure it is cooked to your taste. When it is close to cooked I’ve added 100g of vegan Greek style cheese. I’ve used the Sainsbury’s brand made with coconut milk.

Whilst the risotto finishes cooking gently steam the asparagus.

Serve the steamed asparagus on top of the risotto for a tasty, comforting meal free from gluten and vegan.