Tag: freefrom

Rocket and Lemon Risotto

I’m so ready for some healthy January eating. I’m kick starting that with a warm and hearty risotto. Perfect for coeliac, vegans and in fact anyone who enjoys a nice meal. 

Start with a little oil in a large pan. I’m using a few squirts of olive Fry Light as a lower calorie and fat option. 

Add half a chopped onion and a couple of chopped garlic cloves to the pan and fry. Once the onion has softened add arborio risotto rice to the pan and splash over with white wine. Keep the heat high so the wine bubbles off quickly and then cover the rice with hot stock. I use Kallo low salt vegetable stock as it is one of the few gluten free stock cubes. 

Continue cooking and top up the stock as the rice cooks and expands. After cooking for approximately 20 minutes add rocket, peas and squeeze some lemon juice and basil into the risotto and stir fry. 

Cook for a further 10 minutes stirring continuously to ensure even cooking. 

This is a delicious gluten free, veggie meal and I hope you really enjoy it. 

Scrambled Tofu Stir Fry

Silken tofu is an ideal vegan substitute for egg and partners perfectly with stir fry dishes. 

Start by warming a little oil in a large pan or wok. I’m using sesame oil. Once the pan and oil is hot add the tofu first. I start by chopping the silken tofu into squares and adding to the pan. 

As you stir the tofu it will take on a scrambled consistency and will break into smaller pieces. After 10 minutes cooking the tofu add your stir fry veg. I’m using a lot of mixed vegetables but for this dish I’m adding quite a lot of asparagus as it adds crunch and texture. 

Continue to cook with the added vegetables for a further 10 minutes. Add tamarind sauce for the last few minutes. As I’m coeliac I use Clearspring Tamari as unlike other soya sauces it doesn’t contain any wheat or gluten. 

Once cooked serve and enjoy. I’ve added a little sweet chilli sauce too. 

Parsnip and Coconut Curry

The festive period is an excellent time to tuck into a winter veg favourite. Rather than roasting, mashing or souping this recipe uses the warmth and versatility of the parsnip to set off some excellent flavours. 

Start by warming a little coconut oil in a large pan. I use a Le Creuset casserole dish as it gives me the consistent heat and even cook I’m looking for. 

Add chopped red chilli, chopped garlic, minced ginger and a little chopped coriander the coconut oil and start to stir through. Then add parsnips diced to approx 1cm cubes. 

Saute off the parnsip a little to give it a softer texture then add drained, cooked chickpeas and sliced spring onions. 

Stir so the vegetables saute evenly in the coconut oil and spices. Then add fresh plum tomatoes, tomato puree and coconut milk. Turn the heat down to a medium setting and simmer for approximately 20 minutes, stirring occasionally. 

When cooked this dish is ideal served with rice to keep it gluten free!

Roasted vegetable quinoa

Lunch on the go can be harder with allergies, intolerance and other dietary requirements. I often find it hardest when I’m out and about or needing to plan lunch in advance. This menu is one of my favourite, easily made, easily packed up lunch for on the go. 

Roasted vegetables are a great staple for vegetarians and vegans alike. I often roast a big tray of chopped Mediterranean vegetables and use them for lunches and evening meals. 

Mixed with cooked quinoa this is a perfect coeliac, vegan lunch. Full of vegetables and free from anything artificial. 

Spinach and Feta Rolls (gluten and lactose free) 

I’m feeling festive… from about October normally and I’ve been practising different gluten and lactose free options for Christmas. 

Last month I tried some fig and vegan cream cheese pastry tartlets and this weekend I’ve gone savoury and tried some spinach and “feta” sausage rolls. 

As a lactose intolerant coeliac you can imagine my joy when I discovered gluten free, vegan Jus Rol puff pastry in the dairy free section of my local supermarket. At the moment allergens and free from is expanding so rapidly I seem to find something new every time. This pastry is easy to roll out, shape and eat. It’s delicious. It’s such a cheat to use ready made pastry and I’m so happy coeliacs and vegans can cheat too. 

Open the pastry packaging, roll out the pastry and let it warm a little after the fridge whilst you prepare the filling. 

I say prepare. It’s really not a tricky recipe this one. Wilt 100g spinach. I’m using my microwave steamer for 30 seconds so the spinach softens but retains some substance and doesn’t go watery. Layer the spinach in a line throughout the length of the pastry. About an inch from the edge of the pastry. Then slice your “feta” I am using a vegan Greek style cheese made with coconut milk which is very exciting. I make long slices approximately 5 mm wide. Layer the feta (or substitute) on top of the spinach. 

Take the inch of pasty and roll it over the top of the filling and press down firmly. Then roll the filling and pastry over to create a full sausage roll effect. 

I use a little soya butter to hold the very top down and then chop the long pastry length into inch long pastries. 

Pop into the oven and cook for approximately 30 minutes. This is a really enjoyable and incredibly easy recipe suitable for free fromers and more. 

Creamy Broccoli Soup

September is one of my favourite times of the year. I love the change of season and the autumnal spirit. Soup is a perfect Autumn weekend lunch and today I’ve used summery broccoli and vegan cream cheese to make a delicious soup.

I am lucky enough to have a lovely Le Creuset casserole pan and it makes soups really easy as you can just pop all the ingredients in and let it work it’s magic. 

For this soup, a vegan twist on broccoli and stilton, I start by chopping new potatoes, broccoli and brown onion. You can chop quite roughly as when it’s cooked it will need blending. Add all the ingredient to the pan and cover with stock. As I’m a coeliac I use Kallo gluten free stock cubes to avoid a reaction. 

Cover and cook on a medium heat for approximately 90 minutes stirring as required. Once the vegetables are soft and cooked entirely blend the soup. 

I’m serving with a soya, vegan alternative to cream cheese and flavour with salt and pepper. 

A lovely Saturday lunch in a sunny autumn day. 

Perfect Late Summer Chutney 

It’s apple time! To celebrate beautiful moment of the year when my neighbour presents me with a bucket full of apples fresh from their tree and all ready for me to transform into treats. 


This year I’m making a tasty chutney with a load of apples, a little pear and a generous serving of gin. 

Chop the apples and place into a large saucepan or cooking pot along with 2 chopped pears. I’m using my oval Le Creuset dish as it’s perfectly sized. Cover the fruit with demerara sugar, about 200g for a large pan full of fruit. 

Add 500ml red wine vinegar. I’m using red wine vinegar instead of other vinegar as it’s one of the gluten free vinegars suitable for coeliacs. Top with a generous helping of gin. Approximately 100ml. I’m using Arbikie’s gin as, like the vinegar, it’s completely gluten free. 

Switch the temperature up to high so the chutney can start bubbling and then when the liquid is beginning to boil turn down to a low temperature and simmer for about 2 hours stirring regularly. 

The apple and pear will break down forming a chutney of thick consistency. 

Dish into jars and allow to cool. This will be perfect with a gluten free cracker – I can’t wait.