Tag: crueltyfree

Vegan Coconut and Pineapple Rice Pudding

Rice pudding is making a big comeback in my life as a naturally gluten free dessert which can be made vegan so easily and with so many options. Today I’ve made rice pudding with Alpro Coconut Milk, pudding rice, carob syrup and dried pineapple and papaya pieces.

Many coconut rice puddings will used canned coconut milk which is very dense and high in fat. I’m using the Alpro milk alternative made from coconut as it’s much healthier coming in at only 20 calories and less than 1g fat per 100ml. Start by adding 500ml of coconut milk to a pan and gradually bring to heat.

When the coconut milk starts gently boiling add in carob syrup. I’ve used 3 tablespoons to sweeten the pudding whilst still avoiding refined sugars. Thoroughly stir through the syrup until blended well with the coconut milk

Once the coconut milk and carob base is ready add half a cup of pudding rice and turn the heat down low to simmer for 45 minutes whilst occasionally checking in to stir.

Shortly before serving I’ve mixed through dried pineapple and papaya pieces to complement the coconut flavour.

Rice pudding is a classic which so much reminds me of Sunday dinner in Yorkshire with my gran (and a thick skin on top) but the tropical flavours and the hob cooking give it an adult twist making it fresh and tasty in the here and now.

Hula Edinburgh – Gluten free, vegan deliciousness

Edinburgh is one of my favourite cities for so many reasons. One of those is the range of vegan and coeliac options for eating out.

Hula is a juice bar and cafe just off popular Grassmarket and has a wide choice of vegetarian, vegan and coeliac foods. Almost all of which come with or can come with smashed avocado – it’s the dream.

I ate the Vegan Poké Bowl with smoked tofu, rice and quinoa, red cabbage, edamame beans and salad.

I also enjoyed the Ass-Aye-Eee smoothie, it’s the purple drink pictured and includes coconut milk, acai berries and more delicious ingredients. At first I was a little confused about the number of plastic cups and straws being used – until I discovered they are entirely recycled and biodegradable – constructed from plants not carbon!

Beautifully decorated, relaxing and welcoming I’d definitely head to Hula again.

Roasted Sweetheart Cabbage with Lemon Tofu

I’ve been really enjoying exploring new recipes using different varieties of cabbage. My favourite recipe so far using sweetheart cabbage is this simple oven roasted dish.

Preheat the oven and place halved sweetheart cabbage heads into a baking tray. Drizzle a little olive oil over the cabbage head and season with a little salt and pepper. Roast in the oven for 20 – 30 minutes until the leaves are soft and tender inside and crispy around the edges.

Whilst the cabbage is cooking cook the tofu. Heat a teaspoon of olive oil in a large pan and add chopped tofu. I use Tofoo Naked tofu as I find the texture is beautiful and it cooks consistently. Turn to ensure its cooked evenly on both sides and drizzle with a little lemon juice and black pepper.

Serve the cabbage and tofu with salad and a little lemon dressing.

This meal is very simple, super tasty and incredibly healthy. I would highly recommend this as a perfect summer meal which fit my gluten free, vegan diet down ideally.

Mountain Cafe, Aviemore, Gluten-free, Vegan options in the Highlands

As a coeliac and a vegan I still default to the assumption that I won’t be able to eat out in smaller towns or in places without chain restaurants where I know the options. It makes me so happy when I’m completely incorrect about that and come across somewhere as wonderful as the Mountain Cafe in Aviemore.

We weren’t expecting I would find somewhere to eat in the small mountain town of Aviemore whilst we were tripping through for the weekend but seeing the signs outside which highlighted that gluten free and vegan options were available we went to check.

I actually had a choice of 3 different dishes and felt really reassured by them double checking with the chef and explaining the alternatives. The fact that the menus all had clear indicators of which allergens and dietary requirements were available on every dish was ideal.

I opted for the veggie burger. Made from quinoa and red pepper this is probably in my top 3 GF, vegan burgers. The flavours and textures worked really well and went perfectly with spiralised vegetables, dressing and a banana chutney.

I would definitely recommend the Mountain Cafe for all veggies, vegans, coeliacs or anyone with an allergy as they are understanding and professional as well as serving up some tasty food.

Now to make my way back to the Cairngorms again soon to try the other dishes on the menu.

Tamari Tofu and Spring Greens

Having discovered how tasty Tofoo branded tofu is I have been rediscovering so many tofu and stir fry recipes. This dish with tamari marinated Tofoo and sesame stir fried veggies is a favourite.

Start by chopping and draining the Tofoo and drizzling with tamari. Clearspring is my favourite as it’s organic as well as gluten free and vegan. Leave to marinate and when ready place under the grill or on a griddle pan and cook the tofu evenly.

Heat sesame oil in a large wok before adding vegetables to the pan. This time I’m using green beans, red onion, pak choi and courgette. I fry for a few minutes so the veg is well cooked bit still crunchy and nutritious.

I love this tasty tofu dish. Hope you enjoy it as well.

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.

Carob Syrup Crumble

Spring time is here so I’m starting to think about delicious light spring puddings. This carob syrup crumble with peach is super easy to bake and a very tasty vegan and gluten-free dessert.

Start by layering sliced peaches along the base of a baking dish. I’m using tinned peaches to save time and to make sure I don’t leave my tins too long.

Melt dairy free spread in a pan on a medium heat. I use Pure Soya as it is my favourite vegan alternative. Add a few tablespoons of carob syrup to the melted spread and stir through to mix. Carob syrup is an excellent alternative to honey and will both sweeten desserts and act as a binding agent.

Add gluten free oats to the syrup and melted spread mix and use this to top the peaches. Bake on 200° for approximately 20 minutes before serving warm and enjoying a tasty, peachy pudding.

Edo Sushi, Cutlery Works Sheffield

Recently I’ve enjoyed a few meals at Cutlery Works in Sheffield. So it’s possible you will notice a theme in some of my blogs. This time I’m going to tell you about super tasty, vegan and gluten-free sushi I enjoyed from Edo Sushi.

Although some of the Asian tapas items contain gluten all the vegan sushi options are gluten-free. You can add dietary notes when you order on the Milestone App and you can speak in person to the team working.

I always feel so happy eating sushi and it’s reassuring to know there are plenty of vegan and coeliac friendly options available here.

Sesame and Cashew Stir Fry with Heck Sweet Fusion Sausages

Heck have brought out quite a range of new gluten-free, vegan sausages and I have so much time (and tummy space) for this.

So far I have tried the Super Greens, Beetroot and the Sweet Fusion flavours. The sweet Fusion sausages contain a mix of gentle Thai flavours, rice and vegetables.

Today I’ve made a simple and yummy sesame stir fry to accompany the tasty sausages. With crunchy carrot, mange tout and cashew nuts fried in sesame oil this stir fry is lovely with some toasted sesame seeds.

I hope you try and enjoy the Heck sausages as well as the stir fry.

Chickpea, split pea and cashew curry

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.