Tag: lactose free

Gluten Free Pasta Salad

As a coeliac it can be hard to find gluten free pasta which is fairly healthy or in fact tasty. Lots of gluten free alternatives use added sugar to amend the taste. This is why I was so happy to discover Profusion a brand who make gluten free from red lentil flour. Tasty, organic, gluten free and high in protein this pasta is deal for a limited diet.

Today I’m going to make an incredibly simple pasta salad using Profusion Red Lentil pasta. Start by bringing a pan of water to boil and then add the pasta straight to the pan. It is important with gluten free pasta to keep the water boiling continuously or the pasta may break apart whilst cooking.

Continue to cook for approximately 20 minutes and then drain the pasta and leave to stand.

Warm a little olive oil in the same pan used to cook the pasta and add chopped baby plum or cherry tomatoes and a sprinkle of salt. Chop spinach and fresh basil then add both to the pan. Stir frequently and when the spinach is slightly wilted add the pasta and thoroughly mix.

Served either warm or cold this simple pasta salad is delicious and much more healthy than other gluten free alternatives. 

Rainbow Sushi Salad

To go along with tasty sushi dishes I enjoy nothing more than a crunchy, vegan rainbow sushi salad, here are my ideas for a perfect sushi accompaniment.

Ingredients

Shelled Edamame Beans

Sweetcorn

Carrot

Cucumber

Sesame oil

Toasted Sesame Seeds

Gluten Free Tamari

Tofu

Start by griddling the tofu, I like a crispy, crunchy tofu in this salad cooked using sesame oil. Whilst cooking use the time to shell some edamame beans. Peel 2 carrots and then chop into thin batons. Chop the cucumber in the same way.

Add the shelled edamame beans, chopped carrot and cucumber to the tofu and stir in sweetcorn.

Use a teaspoon of sesame oil and of gluten free tamari to make a tasty and appropriate dressing. Stir through the salad and garnish with toasted sesame seeds.

Vegan Sushi


I love sushi, a lot of it is naturally gluten free and vegan so it seemed a good time to share some of my favourites with you all. You will need some tools for shaping the sushi, a sushi rolling mat will help you make the maki – or wraps. A nigiri mould will help you make the rice ball sushi.

Ingredients

Sushi Rice – 60g per person

Sushi Nori

Cucumber

Carrot

Toasted Sesame Seeds

Tofu

Vegan mayo

Radish

Gluten free Tamari

Sesame Oil

You can also use other vegetables including avocado, courgette, pepper

Start by cooking the rice. Unlike other rice it is important you bring the rice to boil quickly but then switch the heat down to a low-medium and simmer for approximately 20 minutes. In this way the rice will absorb the water and when cooked it will be fluffy and perfect for shaping. When coked through drain the water and leave to stand to cool.

Maki

I’m going to start by chatting you through a couple of maki dishes. These are the wraps with seaweed on the outside. Carefully line up your sushi nori (seaweed paper) on the rolling mat. Have the bamboo pointing vertically and, if the nori has perforated lines then ensure these are horizontal. Spoon a layer of rice over the left hand half of the nori and even it out to make sure it is perfectly flat.

When you have a layer of rice on the left half of your nori layer a line of chopped  veg right in the middle of the rice. I’ve used carrot and cucumber but you can also use avocado or courgette. As long as the veg is soft enough to cut though in one go you will be ok to use it. You can also sprinkle over toasted sesame seeds or a thin layer of vegan mayo. I like Mayola as a good vegan brand.

Use the rolling pad to roll over the top of the rice on the left of the nori, if you roll over in one go it makes a nice even wrap. Press hard and use your hands around the mat to gently squeeze into shape. Then use the mat to roll the remainder of the nori around the sushi.

When rolled remove from the rolling mat and chop widthways down your maki roll. If your nori has come with perforations you use these as your chopping guide.

Serve with gluten free tamari and enjoy.

Nigiri

The nigiri is in someway easier to shape than the maki sushi. One tp is to brush a small amount of sesame oil along the bottom clip in part of the mould. This will mean that when shaped the nigiri won’t prove tricky to remove from the mould.

Nigiri can be quite freestyle, you can layer veg or tofu at the top and then fill the mould with rice, or you can fill the mould with rice and layer the bottom with vegetables.

I’ve made nigiri using cucumber, radish, tofu, toasted sesame seeds. When layered and moulded remove the bottom of the mould and place gentle pressure on the top of the mould to remove the nigiri.

Hope you enjoy making sushi, it can be a great date afternoon and a tasty, healthy lunch ideal for coeliacs and vegans.

 

 

Scrambled Tofu on Toast 

Another weekend has flown by and as I wrap myself up in a warm knit and cosy up for the evening I plan on tucking into a tasty Sunday supper full of protein. 

Scrambled tofu is an excellent vegan alternative to scrambled eggs. Tofu is high in protein, low in fat and incredibly versatile. It’s also simple and easy to cook with. 

For this meal I use a third of a block of Cauldron organic tofu. Start by warming a pan with a teaspoon of olive oil (or fry light olive for a lower calorie alternative). Rather than chopping the tofu crumble it into the pan once the oil is warm. Keep stirring and season with a small amount of sea salt, black pepper and basil. 

It really does only take a few minutes for this meal to cook. Once the tofu starts turning golden brown, usually less than 5 minutes, then it is cooked. 

I’m serving on gluten free toast (as I’m a coeliac) and top with a small squeeze of balsamic syrup. 

Scrambled tofu on toast and green tea. It’s like a Sunday night vegan hug.

Vegan, gluten free Shepherd’s Pie (My Christmas dinner special)

It’s early December and as I am hosting Christmas at mine this year I am having a practise run of Christmas dinner. My husband is cooking for himself and the meat eaters and I am doing a special dish for myself and my vegan sister in law.

As a lactose intolerant coeliac it can feel hard at Christmas, you can definitely feel left out when it comes to advent calendars, mince pies and Yorkshire puddings. This dish will almost definitely have everyone feeling jealous of me though.

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Ingredients

2 medium sweet potatoes

1 cup dried brown lentils

1 cup dried red lentils

1 brown onion

3 cloves garlic

Chopped sage

2 Kallo French Onion Stock Cubes (gluten free and vegan)

1 tablespoon Pure Soya Bread

Start by chopping the onion and garlic cloves and adding to a large pan with the dried lentils and 2 Kallo French Onion stock cubes and cover the ingredients with boiling water. Kallo stock cubes are fantastic as they are gluten free so they tick all my coeliac boxes. The French Onion Stock cubes are excellent for soups and gravy which is why I’m using them in this dish.

Switch the hob to a medium heat and cook at a simmer the lentils and onion  in the stock for approximately 1 hour 15 minutes. It’s important to monitor the levels of liquid during cooking. I have had to top up with additional water as the lentils absorb water.

Red lentils will breakdown and lose their shape but the brown lentils should retain their distinct has the consistency of gravy with cooked lentils and onion. It’s important the consistency is quite thick as this mixture is the base of the shepherd’s pie. (see photo below)

Whilst the base of the pie is cooking peel and chop the sweet potatoes and cover with boiling water. Cook for approximately 20 minutes until the sweet potatoes are soft and ready for mashing. It’s important not to over cook the sweet potatoes as they do fall apart much more easily than potato and can lose their nutrients. Although you could use other potato I’m choosing to use sweet potato because they are higher vitamins including vitamin A, C and B6 as well as being full of minerals and potassium. Sweet potatoes are also lower in carbohydrate and one of your 5 a day. In addition they taste great.

Once cooked drain the sweet potato and pop back into the pan with the tablespoon of soya butter and the chopped sage. Mash using either a masher or a fork.

Line a baking dish with a thick layer of the lentil mix, even the mix and then top with a layer of the sweet potato / sage mash. When the layers are even use the fork to create smooth lines which will add crunch when cooked.

Cook in the oven at a temperature of 200 for 30 minutes.

Once cooked this shepherd’s pie is perfect as Christmas dinner. Sweet and festive with the sage and sweet potato topping and with a rich base and garlic. This is home made, vegan and gluten free comfort food at its best.

Truly cannot wait for Christmas now.

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Carrot, coriander, coconut and chilli soup

I’ve been fighting off flu all week so too boost my immune system I’m making a fantastic soup with all the nutrients too keep me going. Tasty as well. 

I start by peeling and chopping 8 good sized carrots. I chop roughly because I’m going to blend the soup later and also I’m a bit lazy when I’m poorly. I’m popping these into my slow cooker as I’m going to embrace the easiest way of cooking today. 

Carrots are a great ingredient for any illness fighting food. They are high in vitamins including vitamin C. 

Add a handful of finely chopped coriander. This will give the soup and aromatic and warm taste that will make the soup delicious as well as a good aid to fighting off any bugs or viruses.

A couple of finely chopped red chillis (I am including the seeds for an extra hit) will help clear sinuses and add a hit of warmth to the soup. 

Add a can of light coconut milk and some warm water until the carrots are just covered and then pop the slow cooker on to do the hard work for you. 

When the carrots are soft blend the soup and serve warm. Tasty perfect for seeing off seasonal illnesses. 

IceDelight, Scottish, vegan ice cream

During a relaxing November break in the Scottish borders I came across a real vegan treat.


Being lactose intolerant and coeliac it can be difficult to find desserts so it’s not hard to imagine how excited I was to find this delicious vegan alternative to ice cream. I came across this at a deli called The Store just outside Dunbar and was pleased to learn the fruit was grown and the dessert was produced locally too.

I enjoyed the gooseberry and elderflower flavoured pudding but looking on the website there are additional flavours to tuck into.

http://www.belhavenfruitfarm.co.uk/ice–delight.aspx

Despite the chilly November weather this dessert has been an excellent addition to my holiday. Tasty.

I love olive risotto

I really do. Olives are one of my favourite foods. I’m actually away staying in a beautiful coastal cottage in Scotland so this meal has been selected for it’s ease of transport as well as it’s indulgent and tasty nature. Also perfectly filling after a busy day of walking.


For this recipe you will need an onion, black olives, green olives, sundried tomatoes, arborio risotto rice, stock cubes and a little oil (tip. I’m using the olive oil from the jar of tomatoes)

Start by heating a little of the oil in a large pan. Chop the onion finely and add to the heated oil. Once the onion has a slightly translucent look about it add two handfuls of arborio rice and continue to cook. Stir continuously and keep looking for it too to translucent. 

This is the point at which you would often add wine. I’m on holiday so today I’m drinking the wine and the risotto can have the stock instead. I made up just over a pint of vegetable stock using Kallo vegetable stock cubes. They complement the taste being lower in salt and they maintain the gluten and dairy free nature of the dish. 

Add stock and allow to bubble away and simmer quickly. Add stock each time the liquid has simmered off for approximately 20 mins. Whilst the risotto cooks slice the olives and sundried tomatoes. After the rice has started to soften add the slices and continue to cook for a further 20 minutes. 

Once cooked this dish is perfect to tuck into straight away. Mmm. Lovely olives. 

Gluten free, vegan Christmas pasta

I am one of those people who LOVES Christmas. As soon as the leaves turn and the nights stat drawing in I start humming festive jingles and yearning for mulled wine and cosy fluffy socks.

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I’m getting in seasonal spirits today and cooking a delicious Christmassey pasta full of tasty flavours and using some new exciting ingredients.

As a coeliac with lactose intolerance, plenty of allergies and a vegetarian outlook Christmas can be a time when I watch other people eat and feel left out. To be honest I think everyone will want to join me when they see this dish. It’s also incorporating one of the new coconut-milk based cheese alternatives Sainsbury’s has introduced recently.

Start by finely chopping a butternut squash, placing into a roasting pan with a little olive oil and some chopped sage and roasting for approximately 1 hour. Butternut squash is a great Christmas flavour as it is sweet and rich. I always feel butternut squash to be quite luxurious, no matter how frequently I eat it! Once roasted place to one side and allow to cool.

I’m cooking this dish using a maize based gluten free penne but it will work equally well with gluten free gnocchi, spaghetti, or in fact in a risotto –one for me to try another time! Cook the pasta and drain. Stir the cooked pasta in with the roasted squash over a low heat and season with a sprinkle of salt, pepper and fresh sage. Once evenly distributed I am then adding my super exciting ingredient. Chopped vegan Wensleydale with cranberries. Continue to stir as this melts through forming a very light sauce.

Once melted through serve immediately. The combination of squash, sage and cranberries is an incredible Christmas taste, in fact it’s getting me in the mood already… I can hear Home Alone films and Monopoly calling me….

Shakshuka and Lemon Beans

The majority of my recipes are vegan but this does feature egg. If you do eat egg then it is super tasty and filling.

Before I cook the shakshuka I’m going to prepare a simple bean salad with lemon. Firstly chop and steam a handful of fine green beans. I use a microwave steamer and only steam for a minute as I like vegetables crunchy and full of nutrients. Add these to cooked butter beans. Butter beans are really high in protein and low in fat. They are a great healthy carbohydrate option. 

Mix the beans together and drizzle with fresh lemon juice, olive oil and some chopped basil. This simple healthy salad is a perfect accompaniment to the main dish. 

Next start on the shakshuka. Shakshuka is a middle eastern baked egg dish with vegetables. I start by chopping courgette, onion and red and green peppers finely. Fry in a little olive oil with chopped garlic and chilli stirring constantly. When the vegetables are cooked stir through chopped tomatoes and allow to simmer. At this stage I also add basil and oregano to flavour. This makes a beautiful ragu. 

Once the ragu is cooked and has thickened crack an egg right on top. I would use one egg for every person eating the meal. Cover the pan and continue to cook. It will take about 15 minutes to completely cook the eggs. I have seasoned the egg yolks with salt and pepper. When beautifully cooked all that’s left to do is serve and enjoy.