avocado – littlefruitbat.com

The Skinny Kitchen, Canterbury

Being coeliac and vegan and allergic to mushrooms can definitely limit my options to eat out. When we looked online at The Skinny Kitchen on a day out in Canterbury it was great to find some healthy options I could eat outside a big city and the recommendations looked great.

I had the Poke Bowl, a combination of rice, tofu, raw veggies and smashed avocado. Although fairly tasty and matching my dietary requirements it did feel like presentation was more important than the food as I recognised the tofu as Tofoo brand Smoked and the veggies didn’t have any herbs or supporting seasoning.

It was a busy time and the menu was limited due to coronavirus measures so it may well be that the food didn’t live up to it’s online image and hype for this reason.

Whilst the food was good, but a little underwhelming, the drinks really have a wow factor. I would strongly recommend the Sherbet Lemonade and the Strawbazzle both of which are lovely. I did try a little of my husband’s Black Lemonade which was very exciting too.

I’d love to head back at a time when they are less busy and have the full menu so I can check out more vegan and gluten-free options and hopefully see more of the excitement I had before I went realised in the meal.

Edo Sushi Takeaway Sheffield

It was really lovely to find a suitable vegan and coeliac friendly takeaway available during lockdown in Edo Sushi in Sheffield.

I’ve eaten at Edo Sushi at the Cutlery Works and their full store in Sheffield city centre has the same menu. I’ve tucked into vegan sushi with some lovely Roku gin and tonic.

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.