Noodles are one of my favourite ingredients and I love the number of different meals I can make with rice noodles which suit my coeliac dietary needs.
In the current lockdown situation I’m having lots of time to plan my meals and today is no exception when I made this ramen for lunch.
Start by preparing the different ingredients, chop vegetables you will use and tofu. Cook the vegetables in accordance with your taste and the vegetables you have chosen. I’m using red pepper, pak choi and mange tout. I’ve shallow fried the red pepper in a little coconut oil and I’ve steamed the pak choi and mange tout.
You may have your favourite tofu brand and recipe. Mine is Tofoo and I like to shallow fry with some flavour. I’ve used the same pan as the pepper (washing up saver) and stirred through paprika as the tofu has cooked. I’ve cooked until crispy and firm.
You can choose your noodles for this dish. I’ve used vermicelli rice noodles and soaked in boiling water to prepare.
The most vital element of this meal is the ramen soup. I’ve used a little coconut oil and fried up chopped garlic, red chilli, minced ginger, paprika, turmeric powder and coriander leaf. Top up with coconut milk and allow to simmer for 10 minutes.
When all your ingredients are cooked fill the base of the bowl with noodles, layer on tofu and vegetables before topping with the ramen soup.
I love this dish and will be experimenting with different vegetables, tofu recipes and ramen ingredients this summer.
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.
I’ve been to the Cutlery Works a few times and always been excited at the amount of choice available for coeliacs and vegans. Every time I go I try a new dish from a different vendor and I was really pleased with this choice of meal from Five Rivers Vietnamese.
This is the Bún Noodle Salad featuring twice fried tofu, vermicelli noodles, carrot salad, mint, coriander, spring onion, cucumber and red cabbage.
It was so filling and delicious. I almost didn’t have space for the summer rolls filled with noodles, veggies and curry tofu.
All gluten free and vegan dishes are marked on the menu so you can plan in advance what you are having. Although you order through an app you can add notes about dietary requirements and allergy needs.
I will definitely be eating at Five Rivers again as I loved this meal.
Having discovered I am not allergic to cashew nuts I’ve been including them in as many recipes as I can.
Start by making a yellow curry paste by blending chilli, garlic, ginger, coriander and turmeric into a paste using a vegetable mincer. Warm the paste through with some coconut oil and saute to create the base of the curry.
Add dried yellow split peas, chickpeas and cashew nuts and then cover with coconut milk and boiling water. I use Alpro coconut milk instead of tinned milk as it’s less heavy and less fatty.
Bring to the boil then turn down and cook on a medium heat for 1 – 2 hours, stir regularly and keep an eye on how the chickpeas and yellow split peas are cooking. The pulses will have softened and expanded as they cook.
If needed continue to cook the curry for longer. This is a great recipe to make in a slow cooker for an easy workday tea.
I serve with coconut rice for a really tasty meal.
It’s Veganuary and I’m loving all the new food and drinks available at the moment! I’m actually going back to an old classic tonight and making vegan burgers with sweet potato and Aduki beans.
As I’m trying to shop with less packaging and from zero waste stores where possible I’m purchasing more dried beans and pulses and then soaking or cooking them before use. These Aduki beans are one example of products I’m getting dried. It’s really simple to bring them to a usable state and I’ve done this with approx 250g Aduki beans by popping them in the slow cooker for about 6 hours on a low heat.
The next job is to prepare the sweet potato. To make 6 burgers I chop the sweet potato into pieces about an inch or so wide and bring to the boil. Personally I am a fan of the extra nutrients and the added texture so I leave the skin on but if you prefer a smoother texture peel them too. Boil for 15 – 20 minutes and then drain off and allow to cool for a little while until you can easily handle the potatoes.
Once cool add a tablespoon of soya butter to the sweet potatoes, this will assist with the mashing. Also add your flavours. I used minced garlic, lemongrass paste and chopped spring onion to give it a Thai feel as well as a little salt and pepper. Using a potato masher crush the sweet potatoes, seasoning and onion until well mashed.
Then add the cooked or tinned beans. Stir through the mash so the beans are evenly distributed. After this form the mix into patties. I find the thinner patties cook a little better. Place into a cooking pan lined with a little oil. I’ve used coconut oil as I think it goes perfectly and then cook for 40 minutes at 200.
I’ve served these delicious homemade burgers with salad. A yummy vegan and gluten-free option ideal for keeping us healthy and well fed in January.
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.
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!
Two of my favourite winter soups are spicy parsnip and carrot and coriander. This soup combines those flavours and is perfect and enjoyable.
This is another easy dish to cook. Add chopped parsnips, carrots and onions to a large pan. To serve 6 I used 4 large parsnips, 4 large carrots and a white onion.
Add chopped garlic, red chilli and coriander. Then cover with stock and bring to the boil. Using gluten free vegan stock cubes like the Kallo brand means this meal is perfect for my coeliac needs and vegan dietary choices.
Once boiling turn down the heat and cook on a low setting for about an hour so the soup simmers slowly.
Once cooked blend and enjoy the heat of the chilli with the aromatic coriander. Soups like this make me happy to be a coeliac vegan.
This dish has been reimagined hundreds of times. I can see why. It is tasty, nutritional and warming in the cold weather. My gluten free, vegan interpretation has made me look forward to dinner time already.
Aubergine is key to any moussaka dish. Start by chopping 2 aubergines into slices approximately 1cm thick and cooking the slices on a griddle. I use a little Fry light olive oil, sea salt and chopped coriander to season the aubergine whilst it cooks.
I am going to substitute potato with sweet potato! Lower on carbohydrates and much higher in vitamins and fibre I really enjoy sweet potato and this moussaka is no exception. Peel and then slice 2 sweet potatoes similarly to the aubergine. Place in a saucepan, cover with water and then bring to the boil before simmering for 20 minutes. When the sweet potato slices are soft enough you could break them apart but firm enough to retain their shape you are all set.
Drain and leave to cool with the aubergine slices.
When cooled the fun begins – with layering. In addition to your sliced aubergine and sweet potato you will need tinned chopped tomatoes, chopped garlic and vegan cheese.
Start by pressing a layer of the griddled aubergine at the bottom of a baking dish. Cover with chopped tomatoes, then add chopped garlic followed by a layer of sweet potato and a topping of vegan cheese. I repeat this 3 times and then bake for approximately 30 minutes.
My moussaka is ideal winter comfort food. High in vitamins, vegan and gluten free. This makes a tasty meal anytime.