This Autumn I’ve been enjoying some homely baking and wanted to share some of the tasty vegan and gluten-free bakes I’ve been enjoying.
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 love a nice easy meal, nice easy pastry which is gluten free and vegan makes nice and easy meals an easy thing to achieve.
After being diagnosed coeliac I started looking for food which would suit my dietary requirements and came across Jus Rol Gluten Free Puff pastry which is both gluten and animal product free.
This delicious tart is made with pre- roasted vegetables; courgette, aubergine, peppers and red onion. As well as a mix of herbs including basil and rosemary.
Unroll the pastry, cut to size and top with pesto. I use the Sacla Red Pesto which is so tasty and made with tofu and tomato.
Add the vegetables and cook for approximately 30 minutes before serving. Tasty, simple and comforting food as the nights draw in and darken.
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.
I’m feeling festive… from about October normally and I’ve been practising different gluten and lactose free options for Christmas.
Last month I tried some fig and vegan cream cheese pastry tartlets and this weekend I’ve gone savoury and tried some spinach and “feta” sausage rolls.
As a lactose intolerant coeliac you can imagine my joy when I discovered gluten free, vegan Jus Rol puff pastry in the dairy free section of my local supermarket. At the moment allergens and free from is expanding so rapidly I seem to find something new every time. This pastry is easy to roll out, shape and eat. It’s delicious. It’s such a cheat to use ready made pastry and I’m so happy coeliacs and vegans can cheat too.
Open the pastry packaging, roll out the pastry and let it warm a little after the fridge whilst you prepare the filling.
I say prepare. It’s really not a tricky recipe this one. Wilt 100g spinach. I’m using my microwave steamer for 30 seconds so the spinach softens but retains some substance and doesn’t go watery. Layer the spinach in a line throughout the length of the pastry. About an inch from the edge of the pastry. Then slice your “feta” I am using a vegan Greek style cheese made with coconut milk which is very exciting. I make long slices approximately 5 mm wide. Layer the feta (or substitute) on top of the spinach.
Take the inch of pasty and roll it over the top of the filling and press down firmly. Then roll the filling and pastry over to create a full sausage roll effect.
I use a little soya butter to hold the very top down and then chop the long pastry length into inch long pastries.
Pop into the oven and cook for approximately 30 minutes. This is a really enjoyable and incredibly easy recipe suitable for free fromers and more.
I’m practising some desserts for Christmas. Since I have some fresh lingonberries from my parents I’m going to use them in a gluten free, dairy free pastry.
I’m starting by cooking the lingonberries into a jam with sugar and a generous measure of gin. For additional Scandinavian points I’ve used Helsinki gin I bought during a holiday.
Once the lingonberries have formed a chunky and tasty jam it’s time to start on the puff pastry.
Did I say start? I meant unwrap. I am cheating terribly but the reason for this is the discovery that Tesco now do a gluten free, vegan, ready to roll puff pastry. It makes life so easy!
Roll out the puff pastry so it makes several long pieces about 3 inches wide. Then spoon a thin layer of jam into the pastry and fold it over so you have an open tube of pastry and jam. Form the tubes into a circle, wrap it tight and bake in the oven for approximately 20 minutes.
These are delicious served warm and they are definitely going onto my Christmas menu!