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!
Tofu is such a perfect food. Loved by vegans it brings protein and nutrients as well as a tasty staple and focus of a meal.
This meal is so easy cook. Start by marinating sliced aubergine and tofu in tamari sauce. I’m using the Kikkoman gluten free tamari.
Then heat a large griddle pan. To reduce fat I use Fry Light Coconut spray rather than a full oil. Cook chopped tofu and aubergine on the hot griddle turning half way through. It will only take a few minutes to cook the tofu and aubergine.
Just before cooking is completed add chopped spring onions to fry lightly.
Serve with steamed mange tout for a tasty vegan treat.
This is one of my absolute all time favourite midweek recipes – simple and straightforward with a balanced and healthy range of ingredients. The toast gives a good carby base to fill you up after a busy day and the vegetables are brilliant and tasty. Do please be aware whilst dairy free the gluten, wheat and dairy free bread I’m using does contain egg, meaning unlike other posts this meal isn’t vegan.
Start by heating a teaspoon of olive oil in a large pan, add half a chopped white onion. I actually really like onion so I’m going to leave the onion fairly roughly chopped but I am going to cook it alongside a clove of very finely chopped garlic.
Chop a courgette, again I chop this roughly so the pieces are a little larger than a chickpea and add to the onion and garlic when softened and slightly cooked. At this point I also add a little dried rosemary to give the mix an aromatic hit.
Drain and dry a tin of chickpeas (quickest and easiest midweek chickpea hit is to use the ready cooked option) and add to the pan with the other veg and oil. Keep on a high heat t sauté through. As a lactose intolerant, coeliac, vegetarian with additional allergies chickpeas are a key staple of my diet. They bring high levels of protein, fibre and minerals including iron to my diet.
Whilst the vegetable and chickpeas are sautéing toast the gluten free bread. I’m using Burgen soya and linseed bread as it is gluten, wheat and dairy free. It is also tasty and fortified with additional omega 3 to boost my joint health which I think is a great idea as osteoporosis can go alongside coeliac disease – thanks Burgen!
Once toasted lay fresh spinach leaves across the top of the toast and then top with the chickpea and vegetable mix. The spinach will wilt down with the heat and adds extra taste to the meal.
Serve and eat warm, hope you enjoy my favourite lazy dinner!
You can check out the gluten, wheat and dairy free breads from Burgen here – http://www.burgenbread.com/glutenfree/soya-linseed/