I’m a little late sharing this post but due to lockdown I’m reviewing some of my previous baking and realised I hadn’t shared these tasty little treats.
These are so simple to make and I’ve made chocolate and marshmallow Easter nest buns.
For the chocolate Easter nests start by melting dark cooking chocolate and Golden syrup in a large bowl in the microwave or above a pan of boiling water. I’ve used Green and Black’s dark cooking chocolate as not only is it vegan but it is also Fairtrade. Once fully melted stir through to mix and then add cereal. I’m using gluten free own brand rice crispies. Spoon into paper cake cases and pop into the fridge to set. Once fully set I’ve decorated with Freedom Confectionery mini marshmallows as they are gluten free and vegan and added rainbow chicks and hand coloured paper eggs (as I couldn’t get vegan mini eggs).
The marshmallow nests are just as easy to make. This time mix golden syrup and marshmallows in a large bowl and melt either in the microwave or above a pan of boiling water again. Stir through thoroughly before mixing in the rice crispies or cornflakes and setting again. I’ve topped these with Mark’s and Spencer Easter sweets – Percy Pig spin off rabbits which are also vegan and gluten free. I’m sure to make these at other times of the year too and hope you can enjoy them as well.
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.
Tofu, the key ingredient to so many vegan diets, is much loved for its versatility as well as it’s nutritional value.
In this stir fry I combine tofu with cashew nuts, sweetheart cabbage and sesame for a nutty and rich flavour.
Start to prepare by cutting the tofu into blocks and the cabbage into shreds whilst sesame oil warms in a large wok. Add the tofu and stir frequently to prevent burning. High in protein tofu is a healthy and environmental alternative to meat which has been used for centuries.
As the tofu starts to brown add the cashew nuts and the cabbage to the stir fry and continue to cook for a further five minutes. The addition of cashew nuts increases the protein content.
When cooked add toasted sesame seeds and serve warm. Perfect for coeliacs and vegans this is a tasty and healthy stir fry which is super easy to cook.
Having discovered how tasty Tofoo branded tofu is I have been rediscovering so many tofu and stir fry recipes. This dish with tamari marinated Tofoo and sesame stir fried veggies is a favourite.
Start by chopping and draining the Tofoo and drizzling with tamari. Clearspring is my favourite as it’s organic as well as gluten free and vegan. Leave to marinate and when ready place under the grill or on a griddle pan and cook the tofu evenly.
Heat sesame oil in a large wok before adding vegetables to the pan. This time I’m using green beans, red onion, pak choi and courgette. I fry for a few minutes so the veg is well cooked bit still crunchy and nutritious.
I love this tasty tofu dish. Hope you enjoy it as well.
Heck have brought out quite a range of new gluten-free, vegan sausages and I have so much time (and tummy space) for this.
So far I have tried the Super Greens, Beetroot and the Sweet Fusion flavours. The sweet Fusion sausages contain a mix of gentle Thai flavours, rice and vegetables.
Today I’ve made a simple and yummy sesame stir fry to accompany the tasty sausages. With crunchy carrot, mange tout and cashew nuts fried in sesame oil this stir fry is lovely with some toasted sesame seeds.
I hope you try and enjoy the Heck sausages as well as the stir fry.
I have a new (not so secret) favourite food in the Salty and Smoky flavoured Oumph available at Tesco in the UK.
Fod those of you who haven’t come across Oumph! before it a high protein soya alternative that you can cook in next to know time. I’ve tried different flavours including chunky and kebab but the Salty and Smoky is a firm winner in my eyes.
Cooking from frozen with a little oil in a wok or frying pan this is a really swift and easy food to cook. It’s been forming a good central point for much of my “quick tea” meals recently.
In the dish pictured above I’ve added kale and some leftover braised red cabbage to the Oumph! as it cooks in a wok and served it up.
Be on the look out for more recipes featuring Oumph! as I’m quite a fan.
I’m going to make no apologies for enjoying cooking nice food, especially if it can be easy to prepare as well as delicious!
My slow cooker comes in very handy making easy and delicious happen at once. This stew is incredibly simple to make and really healthy and filling.
Add chopped sweet potato, carrot, green beans and spring onions to the slow cooker.
Flavour with chopped chilli and garlic as well as ground turmeric. Cover the vegetables with coconut milk. As I like a lighter stew I use Alpro Coconut Milk with Rice rather than coconut cream or milk in a can.
This is a great all day slow cook on a low heat, perfect for when you get home after a busy day. Coeliac and vegan friendly this kind of easy meal fits my life and diet so well.
I’m going to roll with the gluten free, vegan stereotype and blog about a spiralised courgette recipe! I’m going to do this because it’s so very tasty.
I got my spiralised a few years ago and since then have loved using it to make vegetable alternatives for pasta and noodles as well as using it for salads.
Start this recipe by using 2 large courgettes and spiralising on a medium width.
Then heat up a wok or a large frying pan. For this recipe I use coconut oil to cook with. Add the courgetti and cook on a high heat for about 5 minutes.
The courgette will start to soften and this is the best time to add the herbs. I’m using minced garlic, chopped coriander and lemongrass. I actually keep the lemon grass fairly bitty so I can enjoy the taste and it gives a little crunch too.
I also add beansprouts and continue to cook but on a lower, medium heat.
Whilst the stir fry continue to cook chop the tofu and squeeze any excess moisture out. I do this placing kitchen roll above and below the tofu and adding pressure using a chopping board on top.
Then heat a griddle pan with coconut oil in a high setting. Add the chopped tofu and fry on a high heat for 5 minutes turning the tofu once during cooking to ensure an even cook. Just before the cooking time is up splash the tofu with gluten free tamari.
Risotto is a Sunday night go to in my house. It’s tasty, filling and flexible so you can use whatever veggies you have in the house.
This risotto uses some kitchen staples and is delightful. Start by chopping red onion and garlic then heat on a medical high with a little olive oil. Once the onion has softened add arborio rice and cook in the oil and onion until translucent.
Pour over a cup of white wine and allow to bubble off rapidly keeping the heat high. Then add warm stock. Kallo have a great low salt, vegan and gluten free stock cube which I use as a flavour base for many meals.
At this point squeeze the juice of a lemon and add the zest to the risotto. Turn down the heat and continue to simmer adding more stock as needed. Time for the vegetables. I add super simple veggies with peas and rocket. Cook for a further 15 – 20 minutes and serve warm.
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.
Orange and yellow peppers
Sugar snap peas
Gluten free tamari sauce
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!