I’m sure everyone feels the same joy when they find new delicious, healthy and ethical foods. As a vegan and a coeliac it can be rarer but that makes the joy even sweeter! This week I discovered Heck’s gluten free and vegan Sweet Fusion sausages.
Made from Thai pesto and mixed vegetables these sausages are a true delight. They cook really easily in a frying pan and they will be a great addition to my monthly menu planning!
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.
Serve up the vegetables with tofu topping.
Delicious and easy midweek staple.
With more free from options available than ever before it’s becoming easier and easier to put together gluten free and dairy free foods.
I’ve really enjoyed this gluten free, vegan tagliatelle and have served with homemade sauce I put together using roasted cherry tomatoes, garlic, coriander, chilli and Alpro soya cream.
Another new free from treat to tuck into!
Risotto is a Sunday night go to in my house. It’s tasty, filling and flexible so you can use whatever veggies you have in the house.
This risotto uses some kitchen staples and is delightful. Start by chopping red onion and garlic then heat on a medical high with a little olive oil. Once the onion has softened add arborio rice and cook in the oil and onion until translucent.
Pour over a cup of white wine and allow to bubble off rapidly keeping the heat high. Then add warm stock. Kallo have a great low salt, vegan and gluten free stock cube which I use as a flavour base for many meals.
At this point squeeze the juice of a lemon and add the zest to the risotto. Turn down the heat and continue to simmer adding more stock as needed. Time for the vegetables. I add super simple veggies with peas and rocket. Cook for a further 15 – 20 minutes and serve warm.
Sunday night perfection.
After a few weeks on heatwave it’s almost nice to return to the normal British summertime and enjoy cooler, breezy summer days. It makes it easier to enjoy heartier food and this soup is a meal I’ve missed during the scorching weather.
Perfect as a one pot meal this soup has loads of taste and texture.
Start by preparing and chopping vegetables. I’m using 3 medium carrots, 3 medium leeks, spring onions and garden peas. Place in the pan and cover with warm stock.
As I’m a coeliac I use a gluten free stock base. Kallo have great gluten free options and the vegetable stock cubes are available in low salt too.
Cook the vegetables for approximately an hour and as the stock reduces add cream. I use Alpro soya cream which gives a great taste.
Season with salt and pepper for a very tasty, veggie packed lunch.
I really enjoy tofu and having recently discovered Tofoo Smoked I’m coming up with as many ways I can serve this as possible.
On a warm and sunny Sunday my favourite way to tuck into smoked Tofoo is with a classic salad.
I’ve cooked the tofu with avocado fry-light and grilled for 20 minutes. Served with layered cucumber, tomato and avocado and topped with balsamic this is a beautiful and tasty salad. The tofoo provides essential proteins which are ideal for vegan diets.
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.
Ingredients
Baby cabbage
Pak choi
Orange and yellow peppers
Sugar snap peas
Broccoli
Lemongrass
Lemon
Garlic
Ginger
Coriander
Gluten free tamari sauce
Coconut oil
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!
Although I have a very restricted diet due to coeliac disease, allergies and veganism I always wonder why people think I can’t get variety in my food. I love trying new things and thanks to travel, the internet and of course immigration we have so many different cuisines available in the UK.
Today I have used Vietnamese roll rice papers to create beautiful gluten free, vegan rolls using crunchy fruit and vegetables. I found the rice paper rolls in the world food section, the ones I am using are produced and exported from Vietnam but looking online I see the Blue Dragon brand are gluten free and widely available.
They may look like a fancy or time consuming meal but really this is so simple. Start by prepping the vegetables and chopping into baton shapes. I used 2 large carrots, a large avocado, half a mango and half a cucumber in mine and this made 10 super filling rolls.
Then fill a large mixing bowl with warm water. Take one of the dried rice paper sheets and soak it in the warm water for 15 – 20 seconds. It’s important the sheet is submerged or only one side will start to dissolve. The rice paper should become really pliable and flexible once it’s been held in the water.
Spread it out on a dry surface and the. Stack your choice of raw vegetables into the middle of the roll in a rectangular shape. Now comes the folding! I’ve found that it’s best if you fold in the edges that would be the short sides of the rectangle first and really press them down tightly to the vegetables. Then fold in over the paper left on the longer sides and wrap them around.
Repeat these steps as many times as you need to for the perfect number of rolls.
Served with a little sweet chilli sauce or gluten free tamari for dipping these are a healthy, easy treat to help you increase your raw veg intake. So tasty!
I’m on holiday in Nova Scotia, an area known for its seafood, so I was fairly worried about finding food that suited my dietary needs as a lactose intolerant, coeliac vegetarian.
I actually didn’t need to worry as I’ve found many places to be accomodating and helpful.
Today that place was Oh My Cod! in Mahone Bay, Nova Scotia. Whilst my husband tucked into a local delicacy I was delighted to discover their gluten free menu including gluten free chips, gluten free sandwich bread and gluten free batter should you want to try the seafood. I had The Herbivore sandwich which contains humous, grilled slices of pepper, onion, rocket and avocado.
Served with rustic chips (with bits of skin left on hurrah) and a guarantee of gluten free due to the separate fryers.
I’ve really enjoyed meal at Oh My Cod! It’s definitely a reminder to check out options for vegans and coeliacs where you would least expect it!
Plant based choices are really taking off and I’m delighted to be finding vegan and coeliac friendly foods in places I wouldn’t usually look for them.
Following a lead from a vegan friend I recently got myself to IKEA to sample their veggie take on the iconic Swedish meatballs.
I have not been dissaoppointed. In the food section before the exit (several packs of candles and mini cacti after I arrived) I found the frozen veggie balls called Allemansrätten. You can buy a quite frankly huge bag for only £3.95 so it’s very affordable.
Also very easy, they cook from frozen and take less than 20 minutes. I’ve cooked these tasty gluten free goodies with kale, spinach garlic and green beans and served with hearty brown rice for a summery and delicious evening meal.
Happy IKEA-ing to all!
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