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Lemon, pea and mint risotto

I absolutely love Christmas and a little bit of winter hibernation but occasionally I get a craving for light summery food in the depths of all the darkness and today I have decided to give into that craving with a tasty and light summer risotto.

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Risotto is a great go to dish for coeliacs as it is filling, tasty and really simple to cook. Start by chopping 1 white onion and lightly frying in a large pan with a small amount of olive oil, once softened add the risotto rice. I add a couple of handfuls for 2 people but I do have fairly small hands!

Allow the rice to fry with the onion, it will absorb some of the oil and the liquid from the onion which will turn the rice slightly translucent and demonstrate it is ready for the next stage. I personally don’t think you need alcohol to make a risotto and that it tastes just as nice without but as I have an open bottle in the fridge I pour over a small amount approx 100ml of white wine – I’m using a nice vegan Chablis – yum yum. When you pour over the wine the rice will sizzle and the liquid will fry off really quickly. Next comes the stock, I make up a total of 2 pints of stock using Kallo vegetable stock cubes, I like the lower salt option they offer as well as the fact they are suitable for coeliacs and vegans – great. They do contain celery which is quite a high allergen though so be careful.

Allow the risotto to continue to cook, adding stock slowly as it is absorbed by the rice. Once all the stock has been added and the risotto has simmered its way to perfection add a cup of frozen peas which will defrost as they cook. At the same time I add lemon juice. It’s important not to overdo the lemon juice, I squeeze about half an unwaxed lemon directly into the pan. I then add chopped mint however, according to your own taste you can add chives instead. When all the liquid has simmered off and the rice is perfectly soft just serve and garnish with a sprig of mint. Perfect to banish the cold at this time of year and transport you to the Mediterranean coast – if only!

Sweet potato, carrot and yellow split pea tagine with gluten free cous cous

Fighting off flu and October sniffles makes today a great day for a lunch full of delicious veggies and vitamins. I love warm and spicy food and today I’m going to mix up a traditional tagine with autumnal vegetables.

Start by peeling and roughly chopping 2 large sweet potatoes, 3 medium carrots and 2 medium white onions. Sweet potatoes have high levels of Vitamin A and C as well as minerals which help boost immune systems and all round health. As a coeliac sweet potatoes are a great and filling food as they help to bulk up dishes whilst avoiding gluten and carbohydrate. Much healthier than normal potatoes. Pop all the chopped vegetables into a tagine with olive oil and plenty of coriander, chopped garlic, chopped red chilli and some ginger and cook for 90 minutes or more. To ensure an even roast and coverage I stir the herbs and vegetables a few times whilst cooking. These vegetables can easily be cooked to the same effect in a slow cooker making it a great option for an easy midweek treat.

Yellow split peas contain high amounts of dietary fibre and protein whilst being low in fat and cholesterol. They are again full of vitamins and have a yummy, buttery taste. Whilst the vegetables is roasting cook yellow split peas in a pan, once water has been brought to the boil add the split peas and simmer for 30 – 40 minutes. Once cooked drain off the yellow split peas and stir through into the tagine and continue to cook.

I have really missed cous cous since I was diagnosed as a coeliac so I was really pleased to find a gluten free substitute at our local Asda. The gluten free cous cous is made from maize semolina and really easy to cook, just 5 minutes and some boiling water and it is ready to serve with our tasty tagine. Mmmm. Happy October everyone.

Mexican Vegetable Salad with Spicy Sauté Potatoes and Minted Bean Rice

Haven’t blogged for a little while, mainly because I have been hibernating away and tucking into gluten free yummies to build up my winter stores. I love this time of year!

Tonight I am making a real feast of yummy tasty food which will as always be gluten free, lactose free and vegan with lots of flavour and vitamins to keep you going through the winter.

To get things started I’m putting miniature new potatoes on to boil in one pan and rice in another, this will mean the base foods are cooked and ready to get some taste into. Whilst these are cooking I’m going to make the salad.

Although I love to use local foods I definitely won’t be doing that in my salad which has a definite Mexican feel with chilli and avocado. Start by heating a small amount of olive oil in a large frying pan, add garlic and chilli and then add chopped courgette, red and yellow peppers, tomatoes, sweetcorn and small amount of pure tomato puree so these can sizzle and cook. Whilst cooking chop lettuce, rocket and avocado and put into a salad bowl. When the vegetables are lightly cooked and warm add into the salad ready to eat. Avocado is great for vegan and coeliac diets as they are full of vitamins and high amounts of calcium, they are a source of healthy fat and are super tasty as well. Full of brightly coloured vegetables this meal will make even the most Autumnal evenings feel full of sunshine and will boost your immune system and vitamin intake.

Once the potatoes are cooked I’m going to make use of the same pan used for the vegetables to sauté them in a little oil, garlic and chilli. It will only take 10 minutes to cook but continue to stir all the way through the cooking to ensure the potatoes are evenly cooked. These are really indulgent and a great way to get a coeliac carb fix without resorting to gluten free alternatives which can be full of sugar.

The final dish I’m serving tonight is the rice and beans, once cooked drain the rice thoroughly, in a large bowl I mix through with drained and ready cooked beans. I’m going to use a mixture of cannellini, edamame and borlotti beans as well as some sweetcorn. To dress the rice and add extra flavour I add chopped mint and squeeze lime juice over the rice which will give it a lovely zesty kick. Serve all together and dig in to a real festival of gluten free, vegan flavour. These dishes are brilliant for sharing with friends and family too.

Sweet Potato and Vegetable Soup

This is a great sweet potato soup full of goodness to warm your body and soul. Sweet potatoes are a brilliant, filling and yummy vegetable. They contain a lot less carbohydrate than standard potatoes, meaning that less is converted to sugar during digestion. Sweet potatoes are high in Vitamin A, Vitamin C and antioxidants and minerals. Sweet potatoes are a really good base for soups as they are starchy enough to really thicken the soup up but still really tasty and full of goodness.

Start by chopping 4 medium sized sweet potatoes, I actually leave the skin on for this recipe as it is full of extra nutrients and as I’m going to whizz the soup up with a blender it will all blend up too. Add to a large pan and then roughly chop 2 large vine tomatoes, 1 orange pepper and 1 red pepper and add to the pan. The main flavour in this soup is the sweet potato which is yummy and creamy but the added vegetables add a great amount of depth to the flavour.

I am a little bit in love with rosemary, it is one of my favourite herbs and I think it makes everything taste better but it does go really well with this soup and make an aromatic autumnal flavour. I grow rosemary in my garden and add a sprig straight in at this point. Cover with approximately 2 pints of boiling stock, either homemade or to make sure it is suitable for coeliacs and veggies double check all the ingredients on ready made stock cubes; Kallo do a great range.

Cook on a medium heat for about an hour or until the sweet potatoes are breaking apart and then blend with a handheld blender and serve hot. It’s delicious.

Mulled Wine Chutney (Gluten Free and vegan too!)

I was lucky enough to be given a huge bag of home grown apples straight out of my next door neighbour’s garden and decided to get some chutney cooked as way to make sure the apples last through the winter.

Last time I made chutney was before I was diagnosed as coeliac and I used to make onion and apple chutney with a malt vinegar but I’ve found a delicious way around this and made a much tastier chutney than I had ever thought about before. As I’m unable to use malt vinegar I substituted with red wine vinegar which got me thinking of one of my festive favourites… mulled wine….

So here goes, my never made before, made up as I cook mulled wine chutney!

I start by peeling and then cubing approx 15 medium and large sized cooking apples, straight into a huge pan. I would love to have my own jam pan and one day I will invest but for now I’m just using a normal big pan, if you have a jam pan do get the use out of it though. Then coat the apple in 500g of brown sugar (I know, but I never said it was a healthy recipe!) stir the sugar through the apple.

Then zest a lemon and a Clementine, I don’t have a proper zester so I use a teeny cheese grater and grate peel into the apple mix. Give the lemon a good squeeze to get some of the juice in there and then segment the Clementine you have zested, as well as a second Clementine and add all the segments in. This will give the chutney a delicious, slightly citrus note which will go really well with the other flavours.

Raisins are a controversial chutney ingredient, some people love raisins in chutney and other people are much less keen. I’m in the first camp so I’m going to pop in 250g raisins in as I love the squishy, tasty mouthful when you hit a raisin.

Pour over 750ml of red wine vinegar which should cover the mixture in the pan and stir thoroughly, pop in 2 whole cinnamon sticks and it is time to get cooking.

Start by turning the heat up to a high setting as to break down the fruit and get a good thick consistency you will need the mixture to bubble. After about 20 minutes when the mixture has begun to bubble turn the hob to down to a low setting (I used setting 2 of 9) and then allow to simmer with the lid on. My chutney then took another 3 and a half hours to cook on the low heat until it hit the right texture for me. You should notice the apple begin to break down and it will become a rich, thick, warm red chutney, make sure you taste the mixture about 2 hours in so you can check it isn’t too sour.

When cooked it’s important to transfer into jars and seal pretty quickly as the heat will create a vacuum which will allow the chutney to store through the winter. I’ve tucked into mine already with some delicious gluten free crackers and I am one happy coeliac with a tummy full of yum.

Carrot and Coriander Soup with Hearty Lentils and Rice

In the Autumn I love to eat nice, warming soups full of flavour and veggies. I know it’s not technically Autumn yet but with a slight chill in the wind I’m going to tuck in and enjoy a nice September-ey soup.

Essentially this recipe is for an amazing and tasty carrot and coriander soup but packed full of protein with some tasty lentils.

Finely chop 2 sticks of celery and 4 medium carrots and place in a pan with a handful of chopped coriander and about a pint and a half of boiling water. Bring to the boil on a high heat and when boiling switch down to a medium heat and simmer for 20 – 30 minutes. Although it is easy to cook the carrot and celery much quicker on a high heat the length of time simmering allows the coriander to break down and the flavour to really take hold.

Once soft and well cooked add lentils to the soup. The great thing with this recipe is you can use any lentils of your choice, I’m using red lentils as I really love the way the break down whilst cooking and make the texture of the soup really thick and creamy. Continue to cook, I use a medium heat and cook for approximately 45 minutes. Another great way to bulk this up for winter and autumn evening meals is to add rice, add rice at the same time as the lentils and cook on a higher heat to ensure the rice is cooked through, you may need to add more boiling water as it cooks on a higher heat.

One more perfect, tasty, vegan and coeliac soup.

Finland – Gluten Free, Lactose Free Paradise

Having developed Coeliacs disease and lactose intolerance this year in addition to my commitment to vegetarianism and a number of pre existing allergies we decided for our honeymoon to travel to Finland, as we had read that not only is it a spectacular country but also a great place for free from options.

No amount of reviews could have prepared me for the understanding and the number of options available for me across the country!

Finland has a much higher prevalence on Coeliac disease and gluten intolerance than many other nations which could potentially be the result of less wheat based agriculture across the country. People in Finland are routinely tested for Coeliac disease and gluten sensitivity as children and young adults which means there is a really wide and thorough understanding of gluten free requirements and options. Nearly all grocery shops, including small corner shops sell gluten free options in bread and pastries, cakes and biscuits. Key words to look for are gluteeniton, glutenfri and gluten free as they can label products differently. They also have many wheat free and low gluten products (especially bread) which are labelled differently so it’s important to be careful and to double check. As in the UK all allergens on ingredients lists are in bold so if there is anything on there you are uncertain of check it out!

Lactose intolerance is much more common in Finland than other EU countries as well, although it is more common across Asia and India. As a result of that lactose free options including soya, rice based and coconut milk products are readily available – soya yoghurts, spreads and even soya vegan cheeses are readily available. I really enjoyed a soya mozzarella which I used in a salad and was absolutely beautiful. Lactose free dairy options are much more abundant as well, many dairy products are treated with lactase to allow them to break down during digestion instead of causing the side affects when the lactose isn’t broken down. Treated butter, milks and cheese are widely available both in shops and across restaurants and cafes.

During my 10 days in Finland I spent time in Helsinki, Naantaali and also Rovaniemi in the Arctic Circle. I was really well looked after by the hotels and had loads of options for breakfasts including specially prepared breads. I was really impressed by the Radisson Seaside who prepared me some stunning gluten and lactose free cinnamon buns… I never wanted to leave…

All menus will actually specify the dietary implications of each dish. Gluten free dishes will be labelled with a G, Lactose free with an L, Vegetarian dishes will either have a V or a K to indicate this on the menu and some dishes will be labelled either with LL or VL to indicate they are low in lactose, for example containing goats milk rather than cows milk. This makes it really easy although I have to be honest we really didn’t struggle at all to find things I could eat at all. I enjoyed some fantastic meals including a lovely soy beef hot salad at Chicos, gluten free bean and rice dishes, lactose free ice cream and to really top it off I was able to tuck into a gluten free, lactose free pizza… in a restaurant… amazing… I have really enjoyed my culinary experience in Finland, can’t wait to head back again as I feel I have really found my people…

Yummy Coeliac Tofu and Pineapple Rice

I love oriental flavours and since being diagnosed coeliac and lactose intolerant it is far too big a risk to try and have a sneaky take-away, fortunately I have found a much better substitute low in msg and fats and guaranteed vegetarian, gluten free and lactose free.

To kick off with pop approximately 150g white rice on to cook in a pan. Rice is a great stable for coeliacs as it provides filling carbohydrates without having to resort to free from alternative foods. Although I would often use brown rice and brown rice is a lot healthier I am sticking with the ‘treat night’ theme here and making this as indulgent as I like. Cook the rice for 20 – 25 minutes until fluffy or as instructed.

Whilst the rice is cooking I begin getting the other yummy ingredients ready. Start by chopping the tofu, I use Cauldron Tofu in a block as it is organic and really readily available. I chop the block lengthways and then into small pieces about 1cm cubed. Pop into a large pan with a little oil. I use sesame oil as I am allergic to peanuts and it tastes yummy. Cook for approximately 15 minutes stirring frequently and turning the pieces of tofu so they brown evenly. Tofu is an excellent addition to vegan and vegetarian diets as it is rich in protein and even contains all 8 essential amino acids meaning it contains more amino acids than meat! Low in fat and really versatile tofu is a real wonder food and takes on the flavour of the dish. Yummy.

Fresh chopped pineapple tastes delicious, after approximately 15 minutes add about a quarter of a chopped pineapple to the pan with the tofu so this can start browning and cooking. Unfortunately I have to cheat on the next ingredients as I never find fresh bamboo shoots or water chestnuts so I use the caned variety in water, I chop these much smaller and then add them to the tofu and pineapple.

This dish is so yummy and the pineapple adds so much flavour it only needs a small amount to taste. I add gluten free soy sauce and I love the Clearspring Organic Tamari Soya Sauce as it is guaranteed gluten free, organic to boot and tastes delicious. I also use the Sweet Mandarin Sweet Chilli Sauce as it is again gluten free, lactose free and yummy. Add about a tablespoon of each to the vegetable and tofu and continue to cook and stir through until it all absorbed.

When the rice and the tofu and pineapple mix is all cooked the dish is ready to eat. Although still a treat dish this meal is so much better than a takeaway I feel totally justified in accompanying it with a glass of wine. Mmmmm for treat night.

Spicy Lentil Stew

Having gotten into my groove with the lentils last week I’m on a roll now and going to share a recipe I love that is full of flavour and chickpeas. Fashioned on one of my favourite Indian lentil dishes this stew is full of garlic and yummy as anything.

Lentils are a great nutritional source for coeliacs and vegans alike; full of protein, minerals and fibre and also really filling without being full of sugar like some coeliac alternative foods. Much healthier than carbohydrates!

Start by creating a great base for the soup, sauté one large white onion and 2 finely chopped carrots. Once soften add chopped garlic, red chilli and coriander. Stir a few times so the vegetables are coated in the herbs and garlic and tasty all the way through. Then add about one and a half pints of boiling water and a stock cube. Allow the soup base to cook on a medium to high heat. It will look like you have far too much water at this point but this is because the lentils will absorb loads of the water and leave you with a chunky veggie delight.

Once the stock and vegetables have been left to cook add approximately 100g of red lentils and continue to cook for a further 15 minutes. You will know the lentils have started to cook when they begin to break down and lose their shape as they soften and fill the stew. Chickpeas add a huge amount of extra protein to this dish and taste fantastic with the other vegetables. They add to the texture as well as the flavour by cutting through the thickness of the stew and providing a crunch. Add the chickpeas and cook for a further 15 minutes before serving and enjoying with a smile.

My Perfect Summer Salad

When the weather gets hot (very infrequently here in Sheffield) I love nothing more than a summery salad to get my veggie fix and enjoy some delicious tasting vegan food. This is one of my favourite salads and is really simple and perfect for summer as it is light, tasty and full of foods a coeliac vegan needs!

Chickpeas make an excellent base for a gluten free vegan salad as they are full of protein, low in fat and rich in minerals including iron, magnesium and others vital for a healthy and balanced diet. For a perfect lunchtime portion I use half a can of ready cooked chickpeas and pop into a large bowl. I then slice approximately 5 -7 black olives finely and add these to the chickpeas. Black olives are not the healthiest of foods but they do give this salad a great bite of Mediterranean summer flavour.

I really enjoy finely chopped salad vegetables so next I finely chop a third of a cucumber into squares and finely chop about a quarter of a round lettuce. Cucumber and lettuce add some healthy leafy greens but don’t distract from the flavours of the chickpeas and olives, or in fact the artichokes which we will add next! Artichoke antipasti in olive oil are a real treat for me and I have to use all my willpower not to eat the entire jar. I add 3 – 4 slices of artichoke antipasti to the salad and use the oil already coating the artichokes as the dressing for the salad. Mix through to disperse through the rest of the vegetables. A small twist of black pepper finishes the flavour off and leaves you with a really simple and yummy vegan and gluten free lunch. Perfect to brighten up even the English summer.