Tasty summer rolls are a great way to get more fresh vegetables into your diet. In these steamed rolls I’ve used plenty of vegetables and tofu for a vitamin packed treat.
For this dish you will need rice paper rolls, vegetables, tofu, sesame oil, tamari, toasted sesame seeds and a bowl of very warm water.
Start by preparing the filling. I’ve chopped Tofoo brand tofu (it does not need pressing), broccoli, orange pepper, mange tout and spring onion. Lightly fry in a large wok with sesame oil and tamari.
Allow the filling to cool before preparing the rolls. Fill a large bowl with very warm water. I used boiling water and cool it down with tap water until it is warm but comfortable to have your fingers under the water. Dip the rice papers under the water and keep under until entirely soft and pliable.
Remove from the warm water and carefully lay out, removing excess water. Scatter over a few toasted sesame seeds and place two spoonfuls of the filling into the centre of the rice paper. Fold in the shorter ends and then the sides.
Once you have repeated this and created as many rolls as you intend, place them in a steamer lined with brown paper and place over a pan of boiling water for just a few minutes.
Once cooked serve warm with dipping sauces. I’ve used sweet chilli and tamari.
I love Ramen as it’s super filling, can be made gluten free depending on the noodles and broth and there are so many vegan options available to protein it up.
As a coeliac I use gluten-free rice noodles in all the recipes I follow and meals I cook. I’ve used ribbon rice noodles in the meal. In this dish I’ve used the Meat Free Chicken style pieces from the new Plant Pioneers range at Sainsbury’s.
Before you begin the main cooking pop the chicken style pieces into the oven to cook for 16 -18 minutes. I’ve found this soya based meat alternative is light and tasty as well as really good for you.
Start by heating sesame oil in a wok or large pan. Then add chopped garlic, a little ginger and sliced courgette to start cooking. The choice of vegetables are up to you entirely but I’ve added to the courgette and pan fried Pak choi, mange tout and tender stem broccoli.
Once the vegetables are lightly pan fried add stock (I use Kallo Vegetable stock cubes for easy, gluten-free, vegan stock) and gluten-free soya sauce. Continue to cook on a very low heat whilst you prepare the noodles. As I’m using ribbon rice noodles I just soak them in boiled water for a little while to soften.
When all components are cooked I set up for serving. Initially I add the noodles at the bottom of the ramen bowl and then top with the vegetables, our over the stock and top with the chunky Plant Pioneers pieces. I’ve sprinkled a few toasted sesame seeds over to complement the oils.
If you try a similar Ramen, or the plant Pioneers range I hope you enjoy it as much as I have.
When it’s cold outside and there are cold bugs flying around I find that nothing is more welcome than a gently warming curry. This dish combines turmeric, coconut, coriander and light spices to make a bright and tasty meal.
Start by chopping garlic, ginger and chilli and adding to a pan with some warmed coconut oil. Simmer gently so the spices cook and then add chunks of tofu and continue to stir swiftly to cook quickly and evenly.
As the tofu starts to brown slightly add vegetables. For this curry I’m using carrots, yellow peppers and tenderstem broccoli which I’ve chopped down into small pieces. Saute the vegetables with the tofu for a few minutes before adding the liquid.
Add coconut milk to the pan and cover the tofu and veggies. I use Alpro Light Coconut milk which comes in a litre serving as I can use it as a milk alternative as well as in cooking and baking.
Add turmeric and chopped coriander and allow the coconut milk curry to heat up and cook at a medium temperature for approximately 30 minutes.
I’ve served with jasmine rice as to my taste it’s a perfect combination and is light and fragrant. I hope you enjoy this curry as much as I did. It’s a perfect warm up in the winter for my coeliac, vegan diet.
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!
During hot weather I find myself eating a lot a salad. Many folks find salad quite full but I love different vegetables and flavour combinations. This warm salad is a perfect evening meal on a warm summer evening.
Orange and yellow peppers
Sugar snap peas
Gluten free tamari sauce
Start by preparing the flavours, I use a garlic mincer to prepare garlic and lemongrass and I grate ginger and chop the coriander finely.
Nextheat a little coconut oil in a wok and add the sliced peppers and broccoli once warmed to temperature. Once the vegetables are in I add the herbs and spices so they can absorb into the vegetables during cooking. Stir fry for 5 minutes before adding the sugar snap peas and continuing to stir fry for a further 5 minutes. You can increase the cooking time but I like my veg pretty crunchy.
Whilst the veggies are cooking I lightly steam the cabbage and Pak choi to make a leafy base.
Serve with a slice of lemon and a drizzle of gluten free tamari for a zingy finish. This is a wonderful salad full of flavour and far from boring. Ideal for vegans, veggies, coeliacs and everyone else besides!
Healthy January is here. I’m loving seeing so many fresh vegetables when I’m shopping. This is a really tasty combination of vegetables and quinoa with a simple lemon twist. Perfect lunch.
Start by cooking quinoa. Ensure there is plenty of water in the pan, bring to the boil, add the quinoa and simmer for 10 – 15 minutes. Quinoa is a great staple for me as a coeliac vegan. Quinoa contains high volumes of protein is a complete protein containing many more amino structures and amino acids. It’s also one of few grains free from gluten.
Whilst the quinoa is cooking it’s a great time to prep and steam the veg. Chop courgette into slices and then halves, chop broccoli into florets and prepare broad beans. I’ve bought prepared and podded broad beans so all I need to do is steam. Steam the vegetables. I like them all denote with a little crunch and I’m sure you will too.
When the quinoa is cooked and the vegetables are steamed stir through so they are evenly mixed. Add a small drizzle of olive oil, a squeeze of fresh lemon juice and some black pepper.
This dish is lovely warm but also makes a delicious lunch cold as a packed lunch. I hope you love it as much as I do and the bright, fresh flavour helps you chase away the January blues!
September is one of my favourite times of the year. I love the change of season and the autumnal spirit. Soup is a perfect Autumn weekend lunch and today I’ve used summery broccoli and vegan cream cheese to make a delicious soup.
I am lucky enough to have a lovely Le Creuset casserole pan and it makes soups really easy as you can just pop all the ingredients in and let it work it’s magic.
For this soup, a vegan twist on broccoli and stilton, I start by chopping new potatoes, broccoli and brown onion. You can chop quite roughly as when it’s cooked it will need blending. Add all the ingredient to the pan and cover with stock. As I’m a coeliac I use Kallo gluten free stock cubes to avoid a reaction.
Cover and cook on a medium heat for approximately 90 minutes stirring as required. Once the vegetables are soft and cooked entirely blend the soup.
I’m serving with a soya, vegan alternative to cream cheese and flavour with salt and pepper.