Tag: easy

Vegan Easter Buns

I’m a little late sharing this post but due to lockdown I’m reviewing some of my previous baking and realised I hadn’t shared these tasty little treats.

These are so simple to make and I’ve made chocolate and marshmallow Easter nest buns.

For the chocolate Easter nests start by melting dark cooking chocolate and Golden syrup in a large bowl in the microwave or above a pan of boiling water. I’ve used Green and Black’s dark cooking chocolate as not only is it vegan but it is also Fairtrade. Once fully melted stir through to mix and then add cereal. I’m using gluten free own brand rice crispies. Spoon into paper cake cases and pop into the fridge to set. Once fully set I’ve decorated with Freedom Confectionery mini marshmallows as they are gluten free and vegan and added rainbow chicks and hand coloured paper eggs (as I couldn’t get vegan mini eggs).

The marshmallow nests are just as easy to make. This time mix golden syrup and marshmallows in a large bowl and melt either in the microwave or above a pan of boiling water again. Stir through thoroughly before mixing in the rice crispies or cornflakes and setting again. I’ve topped these with Mark’s and Spencer Easter sweets – Percy Pig spin off rabbits which are also vegan and gluten free. I’m sure to make these at other times of the year too and hope you can enjoy them as well.

Minty Chickpea and Edamame Bean Tart

This minty tart is ideal for an Easter weekend meal in the garden (as it’s the only place we can get out to under lockdown this weekend) it is vegan and gluten free which is perfect for a sunny lunchtime.

I’ve started much of my weekend cooking with chickpeas and have soaked dried chickpeas and cooked them until ready to eat.

Chop a white onion and add it to a warm frying pan with oil and chopped garlic. Allow the onion to cook a little so the onion becomes translucent before adding chickpeas and edamame beans.

At this point add stock. I’m using stock ubes from Kallo as they have great vegan and gluten-free stock cubes. I only use a small amount of water so the mix is quite sticky.

Turn the heat down and allow the chickpeas and beans to simmer for 20 minutes adding some chopped mint before the end so it wilts down and continue to cook until there is no liquid left in the pie filling.

One of the greatest coeliac cheats I have found is the the JusRol Gluten Free Puff Pastry as it is also vegan and dairy free. I’m using this for the base of the tart. Roll it out to the size of the tart tin and prick the base with a fork. Add the pie filling to the tart and bake for approximately 45 minutes to ensure an even bake.

I hope you love this fresh spring recipe which is packed with protein from the chickpeas and beans.

Chickpea and Olive Ratatouille

I’ve soaked lots of chickpeas recently so it’s fair to anticipate chickpea recipes coming up. This dish is a super easy and tasty.

I’m using dried chickpeas so I’ve started by preparing them in advance. I’ve soaked them in water for 8 hours, drained the water off and rinsed and then boiled them in water for 10 minutes to soften fully.

Heat a little oil in a frying pan, add some chopped or minced garlic and then add the cooked chickpeas. Chop black olives, cherry tomatoes and spinach and add to the pan in that order, seasoning with a little salt and pepper. Continue to cook for about 10 minutes stirring frequently and ensuring the juice from the tomatoes speedy through.

This is a really simple and exciting meal and once you have the chickpeas ready it’s great to make as many meals as you can. This is a wonderful coeliac and vegan friendly recipe.

Coconut Curry Tofu with Sushi Rice and Salad

I love tofu. Cooking it with coconut oil and curry powder gives it a great flavour and makes it a centre point of this meal.

Make sure you use a firm tofu, I’m using Tofoo naked as it’s an extra firm and versatile tofu. Chop into small squares and add to a pan with coconut oil, a spoonful of curry powder and a pinch of salt. Fry for approximately 25 minutes turning and stirring regularly.

Whilst doing this prepare the other foods to go alongside. I’m using pre-cooked sushi rice (as it can take a little while to cook and I like it cold too) and sprinkling the rice with sesame oil and toasted sesame seeds.

I’m also using suitable salad vegetables and preparing chopped spinach, chopped lettuce, avocado, cucumber and cashew nuts.

I hope you enjoy the tofu and other vegetables as much as I have.

Antipasti salad

Simple food is often the most enjoyable. As the evenings are getting lighter I’m having more salads. The lighter evenings and lighter meals are helping me to keep my mood bright during this tough time of lockdown.

This salad is delicious as well as simple. Featuring sliced and boiled salad potatoes, chopped spinach, chopped lettuce, sun-dried tomatoes, olives and artichoke antipasti.

I’ve topped it off with a lemon dressing which is super with these salad veggies.

Vegan Sesame Noodles

Rice noodles are a fantastic way to enjoy noodles as a coeliac.

My favourite rice noodles are the ribbon rice noodles so perfect for pad Thai dishes and stir frys. Rice noodles are easy to cook. For the dish I started by soaking dried noodles in boiling water.

Whilst the noodles soak I warm sesame oil in a large pan and add chopped tofu and vegetables and stir fry for 10 minutes although you can continue to cook until the vegetables reach the point you enjoy them at. I like quite crunchy al dente vegetables.

Once the stir fry has cooked drain the ribbon noodles to ensure they are light and flexible and fully cooked. Then add sesame oil to the noodles and stir through.

Serve the tofu, vegetables and noodles and sprinkle with toasted sesame seeds. This easy to make meal is perfect for vegan and coeliac diets and you can pick the vegetables you prefer most to include.

Roasted Red Pepper and Chickpeas with Gluten Free Tagliatelle

Eating gluten free and vegan it’s really important to try new combinations frequently and keep dinner ideas exciting. This gluten-free tagliatelle served with roasted red peppers and chickpeas is delicious and a completely new meal for me.

Start by finely slicing red peppers and adding to a roasting tin with precooked chickpeas. For an easy weekday meal I’ve used tinned chickpeas rather than soaking dried ones.

Drizzle with a little olive oil and some salt and black pepper and roast for approximately 30 minutes until the peppers are softened.

Whilst the vegetables are roasting cook your tagliatelle. For coeliac vegans I find the Sainsbury’s Free From Tagliatelle is great. It’s gluten free and milk and egg free without being super expensive. Follow the instructions on the packet, especially the instruction to bring the water to the boil before adding the pasta.

Once the pasta is cooked drain the water and stir through a small amount of free from red pesto, this will stop the pasta from sticking and give a little extra flavour.

Then add the roasted red peppers and chickpeas before serving.

This easy pasta dish has vitamins and lots of protein from the chickpeas. It is a filling and hearty dish that’s perfect for a winter evening after work and is ideal for Veganuary.

Scrambled Tofu and Rosmarinknäcke

Scrambled Tofu is a protein rich, healthy alternative to eggs for vegans and vegetarians.

Start by warming some olive oil in a large pan whilst breaking down the tofu into small pieces.

Add it to the pan and cook for 10 minutes stirring throughout to ensure an even cook. Season with salt and pepper and some rosemary.

As a coeliac I love the Semper gluten-free flatbreads. The RosmarinKnäcke rosemary flatbreads go fantastically with scrambled tofu and I’ve also served with free-from red tomato pesto.

Sesame Vegetable Rice

Rice is such a staple in coeliac meal planning. It’s really important to keep it interesting so I try to make different rice dishes every time.

I cook the rice first before adding sesame oil to a large wok and adding vegetables to stir fry.

Add the cooked rice, toasted sesame seeds and tamari sauce.

It’s a lovely way to enjoy a rice dish without it feeling repetitive.

Veggie Balls

I really like the IKEA veggie balls, it’s great to be able to eat someone cheap and cheerful even though I’m a vegan and a coeliac.

In addition to eating in the restaurant they also have frozen veggie balls available to buy in the shop. They are easy to cook from frozen and pair up well with lots of other vegetables.

I’ve teamed them with fried courgette and greens for a tasty, gluten free vegan one pot.