I love Ramen as it’s super filling, can be made gluten free depending on the noodles and broth and there are so many vegan options available to protein it up.
As a coeliac I use gluten-free rice noodles in all the recipes I follow and meals I cook. I’ve used ribbon rice noodles in the meal. In this dish I’ve used the Meat Free Chicken style pieces from the new Plant Pioneers range at Sainsbury’s.
Before you begin the main cooking pop the chicken style pieces into the oven to cook for 16 -18 minutes. I’ve found this soya based meat alternative is light and tasty as well as really good for you.
Start by heating sesame oil in a wok or large pan. Then add chopped garlic, a little ginger and sliced courgette to start cooking. The choice of vegetables are up to you entirely but I’ve added to the courgette and pan fried Pak choi, mange tout and tender stem broccoli.
Once the vegetables are lightly pan fried add stock (I use Kallo Vegetable stock cubes for easy, gluten-free, vegan stock) and gluten-free soya sauce. Continue to cook on a very low heat whilst you prepare the noodles. As I’m using ribbon rice noodles I just soak them in boiled water for a little while to soften.
When all components are cooked I set up for serving. Initially I add the noodles at the bottom of the ramen bowl and then top with the vegetables, our over the stock and top with the chunky Plant Pioneers pieces. I’ve sprinkled a few toasted sesame seeds over to complement the oils.
If you try a similar Ramen, or the plant Pioneers range I hope you enjoy it as much as I have.
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.
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….