Tamari is a great flavour for coeliacs, unlike soya sauce which contains wheat there is no gluten and Tamari will make food taste excellent without the illness.
With protein from the tofu this dish is also excellent for vegan coeliacs like myself.
Start by cubing the tofu and adding to a heated wok. I’m using sesame oil to cook as although I’m allergic to nuts I can (and do) enjoy sesame.
Cook the tofu evenly until starting to go lightly golden. Then add garlic and coriander. Continue to cook for a few minutes stirring frequently.
Add prepared vegetables. I’m adding tenderstem broccoli, Pak choi, spring greens, mange tout and red onion.
Continue to stir fry for 10 minutes then add a few splashes of Tamari. I use the Clearspring Tamari as it is organic as well as veggie and gluten free.
I love this tofu packed stir fry and hope you will too.
As a coeliac I eat a lot of quinoa and rice as a way to bulk up meals and enjoy some carbs. This recipe takes the crisp texture of a fried rice dish and combines it with tasty veg and a little heat.
Start by popping the rice onto cook. I’m using brown rice as the process applied to white rice reduces the nutritional value in white rice. Add rice to a pan of boiling water and leave to cook for 20 minutes stirring regularly.
The time the rice takes to cook is ideal veg preparation time. I’m using a red pepper, a courgette, half a cucumbers large avocado and a number of sweet, small tomatoes. Chop all the veg into small chunks approximately 1cm square.
Once the veg is chopped heat a small amount of oil in a large pan. I’m using Fry Light Avocado as it is lower in calorie and a complementary flavour. Add the chopped pepper and courgette to the pan and cook until slightly softened.
When the brown rice has cooked and been thoroughly drained add it to the pan and continue to fry.
After 10 minutes of cooking the rice should be crisp and tasty. Sprinkle over a dash of cayenne pepper and stir through chopped coriander.
Add the chopped avocado, cucumber and tomato to make a crisp, tasty and warm fried rice salad.
Tucking into this beauty for dinner has me thinking about the spring and summer ahead already.
The festive period is an excellent time to tuck into a winter veg favourite. Rather than roasting, mashing or souping this recipe uses the warmth and versatility of the parsnip to set off some excellent flavours.
Start by warming a little coconut oil in a large pan. I use a Le Creuset casserole dish as it gives me the consistent heat and even cook I’m looking for.
Add chopped red chilli, chopped garlic, minced ginger and a little chopped coriander the coconut oil and start to stir through. Then add parsnips diced to approx 1cm cubes.
Saute off the parnsip a little to give it a softer texture then add drained, cooked chickpeas and sliced spring onions.
Stir so the vegetables saute evenly in the coconut oil and spices. Then add fresh plum tomatoes, tomato puree and coconut milk. Turn the heat down to a medium setting and simmer for approximately 20 minutes, stirring occasionally.
When cooked this dish is ideal served with rice to keep it gluten free!
Coriander is quite a divisive herb, those with an aversion to it will taste soap and be unable to taste anything else at all. Fortunately I don’t have this aversion and I love the warm, peppery taste of coriander and enjoy cooking with it. This stir fry uses coriander as a key flavour.
Cook enough brown rice for the number of people eating the meal. Once cooked drain the rice and stand to one side.
Now it’s time to get to work on the stir fry. Start by chopping courgette and whilst you do warm a little sesame oil in a wok or large frying pan. Add the courgette to the wok and cook for a couple of minutes. When the courgette starts to soften add tofu pieces to the pan. As ever I use Cauldron tofu but I’m actually using the ready marinated pieces. Continue to cook on a high heat for a further 5 minutes stirring frequently.
Once the tofu has started to crisp add chopped spring onions, pak choi and chopped coriander. Keep stirring and continue to fry for a further 5 minutes before sprinkling with a teaspoon of gluten free tamari.
Once all the vegetables and tofu are cooked stir through the brown rice until evenly distributed.
Serve with an additional coriander garnish and enjoy tucking into a perfect coeliac friendly vegan meal.
The delicious, peppery taste of coriander is something I really enjoy. This soup maximises the flavour from the coriander and blends it perfectly with other aromatic flavours.
Another benefit of this meal is that it is super easy to cook and you will only have one sauce pan to wash! Warm a small amount of oil in a saucepan, then to start the flavour base add chopped garlic, ginger, red chilli, lemongrass and of course coriander to the oil. Sizzle just the herbs and spices for a minute before adding chopped vegetables directly to the pan.
Once of the benefits of this dish is you can be really versatile with the vegetables. I’m using courgette, pak choi and green pepper. Saute with the flavour for another 3 – 4 minutes. I then add sweetcorn and dried rice noodles. I’m using vermicilli but ribbon noodles are also tasty.
Cover the noodles with boiling stock. I use Kallo vegetable stock as it coeliac friendly, vegan and available in a low salt variety.
Turn the heat down to a medium setting and simmer for 10 minutes. Once the noodles are soft it’s time to add the final ingredient. A dash of coconut. I’ve started using the Alpro coconut cream. It’s lower in fat but is also a more subtle flavour which lets the other tastes shine through.
Top with a sprig of coriander and serve as a tasty coeliac comfort food.