Rice and rice noodles are a firm staple in a coeliac, vegan diet as versatility is key to keeping meal ideas fresh.
Thinking of fresh, this noodle dish uses fresh fruit and veggies, delicate tofu and sesame for a filling and flavourful meal.
Start by warming sesame oil in a wok and adding strips of tofu. I’ve used the Tofoo brand original for this recipe as it has a firm texture which works well.
Soak rice noodles in boiling water and when the tofu is starting to sear and the rice noodles are soft combine in the wok or pan and continue to cook stirring occasionally.
Whilst this cooks chop the other vegetables. I’m using mango, avocado and sweetheart cabbage. Add the cabbage to the wok a couple of minutes before you finish cooking and stir through a little gluten free tamari to taste. Serve with the avocado and mang on the side and sprinkle with a few toasted sesame seeds for extra crunch. Another delicious and easy dinner.
Tofu, the key ingredient to so many vegan diets, is much loved for its versatility as well as it’s nutritional value.
In this stir fry I combine tofu with cashew nuts, sweetheart cabbage and sesame for a nutty and rich flavour.
Start to prepare by cutting the tofu into blocks and the cabbage into shreds whilst sesame oil warms in a large wok. Add the tofu and stir frequently to prevent burning. High in protein tofu is a healthy and environmental alternative to meat which has been used for centuries.
As the tofu starts to brown add the cashew nuts and the cabbage to the stir fry and continue to cook for a further five minutes. The addition of cashew nuts increases the protein content.
When cooked add toasted sesame seeds and serve warm. Perfect for coeliacs and vegans this is a tasty and healthy stir fry which is super easy to cook.
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.
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.
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.
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.
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.