Tag: free from

Creamy, chilli sausage pasta (gluten, dairy and meat free!)

This is a fantastic treat dinner and a great indulgence for a gluten free gorge. Perfect mid week tea time treat. Though gluten and dairy free as well as vegetarian this does contain egg so it’s not suitable for vegans.

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Start by cooking gluten free pasta. I’m using a corn based pasta, it’s actually a children’s pasta shaped liked alphabet letters but is great for this dish as the size goes really well. If you haven’t or don’t often cook with gluten free pasta then the key is to keep the water boiling before and during cooking the entire time – otherwise the pasta will break up. Boil for 8 minutes, drain and rinse the corn starch and pop to one side.

Then heat a small amount of olive oil in a pan and add a packet of Quorn bacon lardons. I have a tendency to call this facon but it is much better for you than real meat. Higher in protein and much lower in fat Quorn is a great addition to the vegetarian diet. Quorn bacon lardons are  gluten free but not vegan as they do contain egg. I was tempted by the new Quorn vegan range but as it contains wheat it is a big no no for coeliacs. I don’t eat much fake meat as I often prefer a naturally vegan or vegetarian diet but it can be great when cooking for carnivores. Heat a teaspoon of minced garlic and finely chopped red chilli in with the packet of Quorn bacon lardons as you cook it. Cook for about 10 minutes and then add half a tin of sweetcorn.

Once the sweetcorn has been added cook for a further 10 minutes. Then add the ready cooked pasta and finely chopped fresh parsley. Pour over approximately 60 ml of single soya cream and stir through, serve hot and enjoy. These portions will serve about 4 people so great for an evening with meat eating friends, a free from carbonara.

Sesame and tamari tofu and spring greens

This is one of my all time favourite packed lunches. It’s packed full of protein and flavour to perk up any weekday lunch time and give me the energy to take on the afternoon.

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Most of the time I cook using plain tofu so I can add my own flavours but in this dish I’m actually using the Cauldron marinated tofu pieces, perfect and easy and the subtle marinade flavouring goes well with the spring greens. For 2 lunches I use a whole pack of the marinated tofu and pop into a roasting pan with a little sesame oil. Then chop mange tout; mange tout are a great source of protein and are low in cholesterol and fat making them a delicious addition to this salad. I also chop broccoli and add to the roasting pan with the mange tout and tofu. Broccoli is high in calcium so with the calcium and protein you really won’t be missing out on any goodness for this vegan dish.

Add a few dashes of gluten free tamari, I use the clear spring tamari to add taste and give me reassurance there is no gluten at all. Sprinkle over some toasted sesame seeds and pop into the oven on a low heat for 30 minutes, stir the roasting tofu and veg a couple of times whilst roasting.

Once cooked add chopped cucumber and portion into 2 tupperware dishes, perfect tasty lunches for the next few days all set.

(Soya) Cream of tomato soup

This is one of the simplest gluten and dairy free recipes but it is a definite winner. Taking inspiration from a food icon and an every day staple this soup is tasty and delicious.

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I start by roughly chopping a punnet of fresh plum tomatoes. I used the mini ones. Although it can be tempting to use the cartons or tins of ready chopped tomatoes I think the fresh tomatoes are worth it as it tastes far better and gives the additional crunch from the tomato seeds.

Pop the chopped tomatoes in a pan with some fresh chopped basil and a little olive oil. Simmer gently on a medium heat for a few minutes until the tomatoes start to soften and release juice. I actually then add the stock cube to the tomatoes and let it start to dissolve in the oil with the tomatoes forming a sort of tomato / stock paste mix.

Then add boiling water and cook on a medium to high heat for approximately 20 minutes. Blitz with a blender to create a chunky hearty soup.

Stir through and serve with a healthy splash of single soya cream, I use the Alpro branded single soya as it’s a little less sweet than some of the others (in my opinion anyway).

Voila, a tasty creamy soup which will be as memorable as Andy Warhol’s favourite brand!

My take on moussaka

Firstly just be warned, this is really different from your traditional moussaka however, it is a really tasty and enjoyable dish and it is going to make a lovely summer dinner in the garden perfect. It also ticks all the boxes for my gluten free, lactose free dietary needs.

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Start by slicing the aubergine into slices approximately 1cm thick. Mix  a tablespoon of olive oil, a teaspoon of minced garlic, chopped parsley and some salt and pepper and then gently fry the slices of aubergine in the oil mix. Turn the aubergine a few times whilst cooking to ensure it is browned on both sides. Pop the aubergine to one side when cooked.

Then move onto chopping potatoes into thin slices. For a rustic effect I’m actually using new potatoes rather than large potatoes but if you want to layer the potatoes in a more traditional style probably best to slice larger potatoes. Alternatively you can always mash the potatoes later but I like it like this. Pop the potato slices into a pan of water and cook on a high heat until the potatoes are soft and cooked. Drain well and then return to the pan. Mix with finely chopped spring onions and soya cream and heat gently whilst stirring to make a creamy potato mix, this almost looks a little like a rich potato salad but works perfectly for my moussaka topping.

Next wilt a considerable portion of fresh spinach. I actually use a whole bag for a dish that will serve 3 people because spinach is full of calcium, iron and minerals. Use the back of a spoon to squeeze some of the liquid out of the spinach when cooked. When the spinach is ready it is time to start layering the dish.

Layer spinach along the bottom of a glass or ceramic ovenware dish, then add the next layer which is the cooked aubergine and top with the potato mix. Smooth across the top and cook for approximately 20 minutes in the oven.

When cooked serve warm and enjoy. I love this meal with a side of asparagus or other lovely summer greens and a glass of red wine. So happy. I love a summer Saturday teatime.

Vegetable Patch Soup

Its May Day bank holiday and to celebrate the start of the summer months and hopefully some summer wedding I am making a delicious vegetable soup full of delicious greens that will make it taste like the summer veg patch is overflowing and full.

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Start by peeling and then chopping and cubing 3 small – medium carrots. Add these to the soup pan or slow cooker. Then chop 2 medium courgettes the same.  Both carrots and courgettes will soften as the soup cooks but do make sure you chop into small pieces as this isn’t a soup we are going to blend.

Then chop a handful of mange tout and baby corn. These light and delicate vegetables really add to the summery taste of the soup. Chop a yellow pepper into small squares and finely slice 2 spring onions. I also love broccoli in this (as well as loving the calcium it brings to my diet) and am using some tenderstem purple sprouting broccoli. I’m chopping the florets and also some of the leaves to go in!

Add chopped parsley and black pepper and then pour over hot vegetable stock. I always use Kallo vegetable stock cubes as they are gluten free and have low salt! To make the stock heartier I used two stock cubes but definitely don’t need to add any salt to the soup!

Cook for a few hours and serve when all the veg is soft and tasty. Amazing and a real vitamin boost.

Borlotti bean stew

I’ve been whizzing about all over Yorkshire today and am so pleased to have an amazing slow cooked meal to come back to. Yay for slow cookers.

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This recipe is really hearty and just what is needed after a busy day. It has a tasty kick with the herbs and is so filling it’s like a hug in a meal. This morning I started by chopping 5 celery stalks, a carrot and half a large white onion, place into the slow cooker and a tin of drained and washed borlotti beans. Borlotti beans are really high in fibre and protein as well as being rich in minerals. I love the smooth but also slightly nutty texture (partly because I’m allergic to nuts and this is close as I can get!!)

These ingredients are perfect for slow cooking as they will soften and taste delicious. Add 3 cloves of finely chopped garlic, chopped parsley and chopped coriander to flavour the stew. Pour over a pint and a half of stock. I use Kallo Vegetable stock cubes as they are gluten and dairy free – great for lactose intolerant coeliacs!

Then I popped the slow cooker on, headed out for the day and came back to a perfect tasty tea. Yummy.

Minty chilli noodles

Mint isn’t a taste you would necessarily  associate with the warmth of chill but served the right way it really is ever so tasty. I love noodles and being a coeliac this means rice noodles. I’m using vermicelli rice noodles in this dish as they are really tasty and just right in this fresh and light dish.Post 41 photo 1

Place the dried noodles in a large dish and pour over boiling water, I then leave to stand to cook the noodles for 5 minutes as I don’t like them over cooked. Whilst the noodles are in the water warm a teaspoon of sesame oil in a large wok or frying pan and add chopped red chilli, lemongrass, garlic and chopped mint. This creates a fab base of flavour which will be added to with a hint of lime juice shortly.

Chop a whole yellow pepper into thin long slices and add to the oil and spices to stir fry. Shortly after add a carrot and a courgette prepared finely so it will cook quickly, I invested in a spiraliser a little while ago so I’m using spirals of courgette and carrot but if you don’t have one batons or finely cubed veg will cook just as nicely. Stir through during cooking to ensure even cooking and distribution of the flavour. Continue to cook until the noodles are ready and then add the noodles and sweetcorn and continue cooking for a further 5 minutes.

Whilst cooking with the veg the noodles will break a little, in case you haven’t cooked with vermicelli before this is normal. When the noodles have a little colour to them squeeze over the juice of half a lime and cook until evaporated.

Serve and garnish with an extra sprig of fresh mint. Delicious and fresh this is simple and tasty meal and great cold for salads too.Post 41 photo 2

Chickpeas on toast (gluten and dairy free always!)

This is one of my absolute all time favourite midweek recipes – simple and straightforward with a balanced and healthy range of ingredients. The toast gives a good carby base to fill you up after a busy day and the vegetables are brilliant and tasty. Do please be aware whilst dairy free the gluten, wheat and dairy free bread I’m using does contain egg, meaning unlike other posts this meal isn’t vegan.

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Start by heating a teaspoon of olive oil in a large pan, add half a chopped white onion. I actually really like onion so I’m going to leave the onion fairly roughly chopped but I am going to cook it alongside a clove of very finely chopped garlic.

Chop a courgette, again I chop this roughly so the pieces are a little larger than a chickpea and add to the onion and garlic when softened and slightly cooked. At this point I also add a little dried rosemary to give the mix an aromatic hit.

Drain and dry a tin of chickpeas (quickest and easiest midweek chickpea hit is to use the ready cooked option) and add to the pan with the other veg and oil. Keep on a high heat t sauté through. As a lactose intolerant, coeliac, vegetarian with additional allergies chickpeas are a key staple of my diet. They bring high levels of protein, fibre and minerals including iron to my diet.

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Whilst the vegetable and chickpeas are sautéing toast the gluten free bread. I’m using Burgen soya and linseed bread as it is gluten, wheat and dairy free. It is also tasty and fortified with additional omega 3 to boost my joint health which I think is a great idea as osteoporosis can go alongside coeliac disease – thanks Burgen!

Once toasted lay fresh spinach leaves across the top of the toast and then top with the chickpea and vegetable mix. The spinach will wilt down with the heat and adds extra taste to the meal.

Serve and eat warm, hope you enjoy my favourite lazy dinner!

You can check out the gluten, wheat and dairy free breads from Burgen here – http://www.burgenbread.com/glutenfree/soya-linseed/

A slightly different vegan potato salad

Spring is a beautiful time and although it is raining outside my garden is looking beautiful and green. The bright refreshing greens have led me to make a fresh and tasty potato salad full of crunchy greens and of course gluten and lactose free. It makes use of one of my favourite vegan alternative soft cheeses as well. Tasty.

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I start by slicing new potatoes, I’m leaving the skin on as I think it brings some extra taste and texture to a salad and this salad is all about texture and taste! Bring to the boil for approximately 15 – 20 minutes until cooked but not too soft.

Whilst the potatoes are cooking chop green beans into approximately 1cm long pieces and steam gently, I love crunchy green beans so I only steam for 3 minutes. Green beans have high levels of vitamin C, vitamin K and beta-carotene as well as antioxidants and fibre. I’m using a whole pack of green beans as it helps to balance out the carbohydrate in the salad from the potato.

Finely chop a fresh spring onion and have the your tub of sheese, salt and pepper ready to hand!

Once cooked and steamed drain the potatoes and mix with the green beans in a large bowl. Squeeze a quarter of fresh lemon juice into the vegetables to give a tangy kick before adding 2 large tablespoons of Sheese. I’m using the spring onion and cracked black pepper flavour as it is tasty and goes perfectly with the flavours in my salad. Mix through until melted to give a slight potato salad sauce minus the dairy! Season with a few turns of salt and pepper and dress with the chopped spring onions.

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Leave to cool and then serve as a delicious spring salad. This salad is perfect for the picnics and barbeques we have to come as the weather gets sunnier and is also going to brighten up my Saturday lunchtime.

To find lovely sheese please check out the following website – http://www.buteisland.com/

Warm Edamame and Sesame Salad

Easter doesn’t have to be a time for unhealthy eating at all. I’m going to fly in the face of the chocolate trend with a yummy, warm salad packed with veggies and crunchy yumminess.

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Warm a small amount of sesame oil in a pan, once warm add one chopped carrot cut into thin batons and one chopped courgette cut into thin batons. Add a small amount of minced garlic as the vegetables cook to make them taste lovely. After a few minutes add some chopped spring onions and some shelled edamame beans. I love edamame beans and edamame and carrots are a flavour combination I always think a winner.

When cooked add to chopped avocado and cucumber batons and dress with sesame seeds and gluten free tamari. Delicious hot or cold and perfect for some bank holiday vitamins.