Noodles are one of my favourite ingredients and I love the number of different meals I can make with rice noodles which suit my coeliac dietary needs.
In the current lockdown situation I’m having lots of time to plan my meals and today is no exception when I made this ramen for lunch.
Start by preparing the different ingredients, chop vegetables you will use and tofu. Cook the vegetables in accordance with your taste and the vegetables you have chosen. I’m using red pepper, pak choi and mange tout. I’ve shallow fried the red pepper in a little coconut oil and I’ve steamed the pak choi and mange tout.
You may have your favourite tofu brand and recipe. Mine is Tofoo and I like to shallow fry with some flavour. I’ve used the same pan as the pepper (washing up saver) and stirred through paprika as the tofu has cooked. I’ve cooked until crispy and firm.
You can choose your noodles for this dish. I’ve used vermicelli rice noodles and soaked in boiling water to prepare.
The most vital element of this meal is the ramen soup. I’ve used a little coconut oil and fried up chopped garlic, red chilli, minced ginger, paprika, turmeric powder and coriander leaf. Top up with coconut milk and allow to simmer for 10 minutes.
When all your ingredients are cooked fill the base of the bowl with noodles, layer on tofu and vegetables before topping with the ramen soup.
I love this dish and will be experimenting with different vegetables, tofu recipes and ramen ingredients this summer.
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.
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.
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.
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.
During a recent weekend I’m London I headed to Redemption in Neal’s Yard for lunch and was certainly glad I did. Redemption is a vegan, sugar-free and wheat free cafe with an alcohol-free cafe and bar. For vegan coeliacs like myself it is a perfect spot!
Often when I eat out I either have to adapt an existing menu or have one option to eat so I was totally overwhelmed with the choice available at Redemption. Because I’m also allergic to some nuts and all mushrooms as well as having coeliac disease and lactose intolerance even some vegan and gluten free places can be tough to eat at. It was had to decide on one dish so in the end I went for the Buddha bowl with a selection of suitable tasty treats from the deli. The beetroot humous, the turmeric cauliflower and the vegan mint yogurt dressing made this salad bowl a real treat.
On the side I had some hand cut chunky chips with a mustard seasoning and some spicy mayonnaise.
To follow up I shared a gluten free banana loaf slice served with banana, vegan cream and fresh banana.
I would highly recommend eating at Redemption, either at their Neal’s Yard bar or at the other locations around London. The food is made more enjoyable by the chilled out, light and unpretentious surroundings. It’s a great choice for so many free from diets and tasty for all who visit.
When it’s cold outside and there are cold bugs flying around I find that nothing is more welcome than a gently warming curry. This dish combines turmeric, coconut, coriander and light spices to make a bright and tasty meal.
Start by chopping garlic, ginger and chilli and adding to a pan with some warmed coconut oil. Simmer gently so the spices cook and then add chunks of tofu and continue to stir swiftly to cook quickly and evenly.
As the tofu starts to brown slightly add vegetables. For this curry I’m using carrots, yellow peppers and tenderstem broccoli which I’ve chopped down into small pieces. Saute the vegetables with the tofu for a few minutes before adding the liquid.
Add coconut milk to the pan and cover the tofu and veggies. I use Alpro Light Coconut milk which comes in a litre serving as I can use it as a milk alternative as well as in cooking and baking.
Add turmeric and chopped coriander and allow the coconut milk curry to heat up and cook at a medium temperature for approximately 30 minutes.
I’ve served with jasmine rice as to my taste it’s a perfect combination and is light and fragrant. I hope you enjoy this curry as much as I did. It’s a perfect warm up in the winter for my coeliac, vegan diet.
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.
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.
I enjoyed spending new year’s eve in Ironbridge Gorge with friends. It was a great opportunity to start 2020 discovering a new place to eat with coeliac and vegan friendly options – both for me and for friends undertaking Veganuary.
Woodbridge Inn in Coalport has a wide range of dishes available and a specific gluten free menu making it easy to narrow down options and eat safely.
I had the Malaysian curry. The curry contained aubergine, red pepper and sweet potato in a coconut sauce and is served with brown rice and pak choi.
The service and support for allergies is fantastic. I was able to explain my allergies to mushrooms and nuts and feel supported and understood.
Highly recommend the Woodbridge Inn for gluten free and vegan foods as well as a cosy, warm environment and open fires.