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.
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.
Spring time is here so I’m starting to think about delicious light spring puddings. This carob syrup crumble with peach is super easy to bake and a very tasty vegan and gluten-free dessert.
Start by layering sliced peaches along the base of a baking dish. I’m using tinned peaches to save time and to make sure I don’t leave my tins too long.
Melt dairy free spread in a pan on a medium heat. I use Pure Soya as it is my favourite vegan alternative. Add a few tablespoons of carob syrup to the melted spread and stir through to mix. Carob syrup is an excellent alternative to honey and will both sweeten desserts and act as a binding agent.
Add gluten free oats to the syrup and melted spread mix and use this to top the peaches. Bake on 200° for approximately 20 minutes before serving warm and enjoying a tasty, peachy pudding.
I have a new (not so secret) favourite food in the Salty and Smoky flavoured Oumph available at Tesco in the UK.
Fod those of you who haven’t come across Oumph! before it a high protein soya alternative that you can cook in next to know time. I’ve tried different flavours including chunky and kebab but the Salty and Smoky is a firm winner in my eyes.
Cooking from frozen with a little oil in a wok or frying pan this is a really swift and easy food to cook. It’s been forming a good central point for much of my “quick tea” meals recently.
In the dish pictured above I’ve added kale and some leftover braised red cabbage to the Oumph! as it cooks in a wok and served it up.
Be on the look out for more recipes featuring Oumph! as I’m quite a fan.
January is a time when many of us embrace a healthy detox. Miso soup is a great way to do this. This tasty staple of Japanese foods is becoming more widely available and I love using the Yutaka Miso Paste in cooking.
Yutaka Miso Paste is vegan, gluten free and high in protein so it’s ideal for detox times. Also it’s really easy to use.
For this soup I finely chop vegetables, I’ve used celery, carrot, spring onion and broccoli florets. Add the vegetables to a large wok and saute with a small amount of sesame oil. I only cook for a few minutes as I love this with crunchy vegetables. Then add a large tablespoon of Miso paste and some boiling water. Turn down the heat and continue to cook for a further few minutes.
Serve up and enjoy. A great low calorie as healthy soup for January detox.
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!
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.