Tag: lactose free

Warwick Castle, Maida Vale

I was in London yesterday and looking for my go to chain restaurants for lunch. I’m really pleased I didn’t as I stumbled across this gem with loads of vegan and coeliac suitable options.

Cosy and inviting my friends and I enjoyed a few drinks in the sunshine outside before looking at the menu.

I have a lot of allergies, I’m a lactose intolerant, coeliac, I’m allergic to nuts and mushrooms and I don’t eat meat or fish so finding food which won’t make me unwell is often problematic.

I was encouraged by the presence of 4 vegan options on the menu and when I discussed with the staff and the chef they were able to come up with great substitutions for me. I had the veggie chilli with quinoa and sweet potato and a gluten free bread bun toasted with garlic. It was really tasty.

To make lunchtime even better they had some samples of Skollie cider brought in which were gluten free and vegan so they asked me to try them out.

Thanks to Warwick Castle, Maida Vale for a lovely lunch, tasty drinks and a scrabble game!

You can find more details about this lovely pub at http://www.warwickcastlemaidavale.com

I hope you like it as much as I did!

Creamy vegan vegetable soup

After a few weeks on heatwave it’s almost nice to return to the normal British summertime and enjoy cooler, breezy summer days. It makes it easier to enjoy heartier food and this soup is a meal I’ve missed during the scorching weather.

Perfect as a one pot meal this soup has loads of taste and texture.

Start by preparing and chopping vegetables. I’m using 3 medium carrots, 3 medium leeks, spring onions and garden peas. Place in the pan and cover with warm stock.

As I’m a coeliac I use a gluten free stock base. Kallo have great gluten free options and the vegetable stock cubes are available in low salt too.

Cook the vegetables for approximately an hour and as the stock reduces add cream. I use Alpro soya cream which gives a great taste.

Season with salt and pepper for a very tasty, veggie packed lunch.

Smoked Tofu Salad

I really enjoy tofu and having recently discovered Tofoo Smoked I’m coming up with as many ways I can serve this as possible.

On a warm and sunny Sunday my favourite way to tuck into smoked Tofoo is with a classic salad.

I’ve cooked the tofu with avocado fry-light and grilled for 20 minutes. Served with layered cucumber, tomato and avocado and topped with balsamic this is a beautiful and tasty salad. The tofoo provides essential proteins which are ideal for vegan diets.

Crispy Lemongrass Salad

During hot weather I find myself eating a lot a salad. Many folks find salad quite full but I love different vegetables and flavour combinations. This warm salad is a perfect evening meal on a warm summer evening.

Ingredients

Baby cabbage

Pak choi

Orange and yellow peppers

Sugar snap peas

Broccoli

Lemongrass

Lemon

Garlic

Ginger

Coriander

Gluten free tamari sauce

Coconut oil

Start by preparing the flavours, I use a garlic mincer to prepare garlic and lemongrass and I grate ginger and chop the coriander finely.

Nextheat a little coconut oil in a wok and add the sliced peppers and broccoli once warmed to temperature. Once the vegetables are in I add the herbs and spices so they can absorb into the vegetables during cooking. Stir fry for 5 minutes before adding the sugar snap peas and continuing to stir fry for a further 5 minutes. You can increase the cooking time but I like my veg pretty crunchy.

Whilst the veggies are cooking I lightly steam the cabbage and Pak choi to make a leafy base.

Serve with a slice of lemon and a drizzle of gluten free tamari for a zingy finish. This is a wonderful salad full of flavour and far from boring. Ideal for vegans, veggies, coeliacs and everyone else besides!

Gluten free, vegan Vietnamese rolls

Although I have a very restricted diet due to coeliac disease, allergies and veganism I always wonder why people think I can’t get variety in my food. I love trying new things and thanks to travel, the internet and of course immigration we have so many different cuisines available in the UK.

Today I have used Vietnamese roll rice papers to create beautiful gluten free, vegan rolls using crunchy fruit and vegetables. I found the rice paper rolls in the world food section, the ones I am using are produced and exported from Vietnam but looking online I see the Blue Dragon brand are gluten free and widely available.

They may look like a fancy or time consuming meal but really this is so simple. Start by prepping the vegetables and chopping into baton shapes. I used 2 large carrots, a large avocado, half a mango and half a cucumber in mine and this made 10 super filling rolls.

Then fill a large mixing bowl with warm water. Take one of the dried rice paper sheets and soak it in the warm water for 15 – 20 seconds. It’s important the sheet is submerged or only one side will start to dissolve. The rice paper should become really pliable and flexible once it’s been held in the water.

Spread it out on a dry surface and the. Stack your choice of raw vegetables into the middle of the roll in a rectangular shape. Now comes the folding! I’ve found that it’s best if you fold in the edges that would be the short sides of the rectangle first and really press them down tightly to the vegetables. Then fold in over the paper left on the longer sides and wrap them around.

Repeat these steps as many times as you need to for the perfect number of rolls.

Served with a little sweet chilli sauce or gluten free tamari for dipping these are a healthy, easy treat to help you increase your raw veg intake. So tasty!

Oh My Cod! Finding gluten free vegan eating in Mahone Bay, Canada

I’m on holiday in Nova Scotia, an area known for its seafood, so I was fairly worried about finding food that suited my dietary needs as a lactose intolerant, coeliac vegetarian.

I actually didn’t need to worry as I’ve found many places to be accomodating and helpful.

Today that place was Oh My Cod! in Mahone Bay, Nova Scotia. Whilst my husband tucked into a local delicacy I was delighted to discover their gluten free menu including gluten free chips, gluten free sandwich bread and gluten free batter should you want to try the seafood. I had The Herbivore sandwich which contains humous, grilled slices of pepper, onion, rocket and avocado.

Served with rustic chips (with bits of skin left on hurrah) and a guarantee of gluten free due to the separate fryers.

I’ve really enjoyed meal at Oh My Cod! It’s definitely a reminder to check out options for vegans and coeliacs where you would least expect it!

Heartwood by the Sea, Halifax, Nova Scotia, Canada

I’m enjoying a holiday in Nova Scotia. I’m travelling to a few different places in the province and have already found quite a few nice gluten free and vegan foods and meals. One of my favourite meals was lunch at Heartwood by the Sea in downtown Halifax.

There are two Heartwood restaurants in Halifax which serve a selection of vegan and vegetarian foods including a number of gluten free options. I’m going to check out the restaurants on Quinpool road and Göttingen whilst I am here but today I enjoyed lunch at the pop up on the waterfront.

The menu is fairly extensive and includes vegan bowls as well as baked goods like cookies and energy bars.

I discovered veganism after diagnosis I was lactose intolerant. I found it easy to embrace as a vegetarian and having a coeliac disease too but sometimes it can feel frustrating looking for places I can eat safely.

I explained my dietary requirements including my nut allergy and was recommended to try the rainbow bowl. The rainbow bowl has brown rice, steamed green vegetables, roasted sweet potato and beetroots and tofu. All served up with a choice of sauce. As I’m allergic to nuts I went for the spicy tomato sauce. The food was delicious and suited my allergies and requirements perfectly.

Also impressive was the commitment to environmental responsibility. With biodegradable straws, bowls and cutlery as well as organic ingredients Heartwood by the Sea definitely won me over. And the little birds enjoyed the leftover rice too.

IKEA Veggie Balls – gluten free & vegan

Plant based choices are really taking off and I’m delighted to be finding vegan and coeliac friendly foods in places I wouldn’t usually look for them.

Following a lead from a vegan friend I recently got myself to IKEA to sample their veggie take on the iconic Swedish meatballs.

I have not been dissaoppointed. In the food section before the exit (several packs of candles and mini cacti after I arrived) I found the frozen veggie balls called Allemansrätten. You can buy a quite frankly huge bag for only £3.95 so it’s very affordable.

Also very easy, they cook from frozen and take less than 20 minutes. I’ve cooked these tasty gluten free goodies with kale, spinach garlic and green beans and served with hearty brown rice for a summery and delicious evening meal.

Happy IKEA-ing to all!

Spinach and Courgette Balsamic Tart

I love a pastry based meal. Having just discovered the gluten free, vegan Jus Rol puff pastry I think it’s fair to expect and few simple pies and tarts coming your way from me!

This is one of my favourites. It’s incredibly easy to cook too.

Start by allowing the pastry to warm for 10 minutes when you take it out of the fridge. I’m not sure if this is specific to gluten free or dairy free pastry but is certainly the case on the instructions for this brand.

Whilst the pastry is coming to room temperature wilt down some spinach brining it to a low heat in a large pan. This is also a great time to slice the courgette finely. The thinner the better as they may need to overlap in places.

Roll out the pastry and spread a small amount of garlic paste across the top.

It’s really important to pat dry the wilted spinach. If you don’t get the excess moisture out the tart will be really claggy. Place the dry spinach across the pastry to form a base.

Once covered in spinach layer slices of courgette across the base and top with dairy free cheese. I’m living Daiya dairy free mozzarella for this recipe.

Pop into the oven and bake for approximately 15 minutes. At the 15 minute mark I take out the tart and top with balsamic glaze before popping back into the oven for a final 10 minutes.

This is a great summer evening meal suitable for everyone.

Spicy Parsnip and Coriander Carrot Soup

Two of my favourite winter soups are spicy parsnip and carrot and coriander. This soup combines those flavours and is perfect and enjoyable.

This is another easy dish to cook. Add chopped parsnips, carrots and onions to a large pan. To serve 6 I used 4 large parsnips, 4 large carrots and a white onion.

Add chopped garlic, red chilli and coriander. Then cover with stock and bring to the boil. Using gluten free vegan stock cubes like the Kallo brand means this meal is perfect for my coeliac needs and vegan dietary choices.

Once boiling turn down the heat and cook on a low setting for about an hour so the soup simmers slowly.

Once cooked blend and enjoy the heat of the chilli with the aromatic coriander. Soups like this make me happy to be a coeliac vegan.