Tag: beetroot

Redemption, Neal’s Yard

During a recent weekend I’m London I headed to Redemption in Neal’s Yard for lunch and was certainly glad I did. Redemption is a vegan, sugar-free and wheat free cafe with an alcohol-free cafe and bar. For vegan coeliacs like myself it is a perfect spot!

Often when I eat out I either have to adapt an existing menu or have one option to eat so I was totally overwhelmed with the choice available at Redemption. Because I’m also allergic to some nuts and all mushrooms as well as having coeliac disease and lactose intolerance even some vegan and gluten free places can be tough to eat at. It was had to decide on one dish so in the end I went for the Buddha bowl with a selection of suitable tasty treats from the deli. The beetroot humous, the turmeric cauliflower and the vegan mint yogurt dressing made this salad bowl a real treat.

On the side I had some hand cut chunky chips with a mustard seasoning and some spicy mayonnaise.

To follow up I shared a gluten free banana loaf slice served with banana, vegan cream and fresh banana.

I would highly recommend eating at Redemption, either at their Neal’s Yard bar or at the other locations around London. The food is made more enjoyable by the chilled out, light and unpretentious surroundings. It’s a great choice for so many free from diets and tasty for all who visit.

Beet burger, vegan coleslaw and sweet swede mash

Packing my plate full of tasty vegetables is my favourite way to eat coeliac, vegan friendly food. This dish uses so many under rated vegetables to make a fantastic meal.

These beet burgers are gorgeous. I bought them from Aldi at St James’ Park in Sheffield and they are healthy and make a vegan coeliac a happy bunny.

I’ve served them with homemade swede mash and homemade coleslaw.

To make the coleslaw use a white cabbage and peeled carrots. Slice the vegetables thinly, I actually use the slicer on my grater for the carrot to make the task easier. Mix the carrots and cabbage with vegan mayonnaise, stirring through until evenly covered.

Swede mash is a really simple accompaniment to so many meals and much healthier than mashed potato. Peel and chop the swede then place in a pan with water and bring to the boil. Cook until the swede is soft and then drain thoroughly. Add a tablespoon of dairy free spread, a little salt and then mash to the desired consistency. I prefer a slightly chunky, rustic mash so leave a few bits in.

Served with avocado on the side this is one of my favourite meals of recent days, I hope you enjoy it too, either all together or as individual recipes.