Tasty summer rolls are a great way to get more fresh vegetables into your diet. In these steamed rolls I’ve used plenty of vegetables and tofu for a vitamin packed treat.
For this dish you will need rice paper rolls, vegetables, tofu, sesame oil, tamari, toasted sesame seeds and a bowl of very warm water.
Start by preparing the filling. I’ve chopped Tofoo brand tofu (it does not need pressing), broccoli, orange pepper, mange tout and spring onion. Lightly fry in a large wok with sesame oil and tamari.
Allow the filling to cool before preparing the rolls. Fill a large bowl with very warm water. I used boiling water and cool it down with tap water until it is warm but comfortable to have your fingers under the water. Dip the rice papers under the water and keep under until entirely soft and pliable.
Remove from the warm water and carefully lay out, removing excess water. Scatter over a few toasted sesame seeds and place two spoonfuls of the filling into the centre of the rice paper. Fold in the shorter ends and then the sides.
Once you have repeated this and created as many rolls as you intend, place them in a steamer lined with brown paper and place over a pan of boiling water for just a few minutes.
Once cooked serve warm with dipping sauces. I’ve used sweet chilli and tamari.
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 love tofu. Cooking it with coconut oil and curry powder gives it a great flavour and makes it a centre point of this meal.
Make sure you use a firm tofu, I’m using Tofoo naked as it’s an extra firm and versatile tofu. Chop into small squares and add to a pan with coconut oil, a spoonful of curry powder and a pinch of salt. Fry for approximately 25 minutes turning and stirring regularly.
Whilst doing this prepare the other foods to go alongside. I’m using pre-cooked sushi rice (as it can take a little while to cook and I like it cold too) and sprinkling the rice with sesame oil and toasted sesame seeds.
I’m also using suitable salad vegetables and preparing chopped spinach, chopped lettuce, avocado, cucumber and cashew nuts.
I hope you enjoy the tofu and other vegetables as much as I have.
Rice and rice noodles are a firm staple in a coeliac, vegan diet as versatility is key to keeping meal ideas fresh.
Thinking of fresh, this noodle dish uses fresh fruit and veggies, delicate tofu and sesame for a filling and flavourful meal.
Start by warming sesame oil in a wok and adding strips of tofu. I’ve used the Tofoo brand original for this recipe as it has a firm texture which works well.
Soak rice noodles in boiling water and when the tofu is starting to sear and the rice noodles are soft combine in the wok or pan and continue to cook stirring occasionally.
Whilst this cooks chop the other vegetables. I’m using mango, avocado and sweetheart cabbage. Add the cabbage to the wok a couple of minutes before you finish cooking and stir through a little gluten free tamari to taste. Serve with the avocado and mang on the side and sprinkle with a few toasted sesame seeds for extra crunch. Another delicious and easy dinner.
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.
I love finding new places to eat out and when I visited Cutlery Works Sheffield I found quite a few! Cutlery Works is a food court with shared eating space and a number of independent small food kitchens. For once it was lovely to be a coeliac vegan who was actually spoilt for choice as a number of the kitchens offered suitable food and allergy signage was great.
In the end I opted to order from SHED, a plant based kitchen on the first floor towards the far end bar. SHED had quite a few options I could choose from and were really helpful when I spoke to them in person about allergies and dietary requirements. I had an antipasto board to start (the homemade lemon and sesame seed humous is delicious).
For my main I tucked into this delicious green Buddha bowl curry. I really liked the inclusion of wild rice and the fresh vegetables were lovely in the curry and had enough crunch to feel nutritious.
As well as a choice of places to eat there are a few bars, smoothie and coffee options available. Much too full for a smoothie it was definitely a gin day and the Boseden Rose is a lush floral accompaniment to a beautiful veggie meal.
It’s a rainy Saturday in May and whilst it would be lovely if the sun was shining I’m actually enjoying seeing my plants and garden get a good feed.
As well as making sure the plants get a good feed I’m aslo cooking some really tasty and nutritional food for me too. And it’s another really easy meal to make.
Although I’m allergic to nuts as well as being a coeliac, vegan I am lucky to say I can eat sesame. It’s a good job as sesame is so tasty.
Warm half a teaspoon of toasted sesame oil in a wok on high heat. Prep the veg by washing and chopping broccoli, courgette, spring onion and pak choi.
Add the broccoli and courgette to the pan first and stir fry for about 3 – 4 minutes. Then add the pak choi on top. I actually layer the pak choi over the top so that it retains a real crunch and cooks from the heat rather than the oil. I also think crunchy veg has more nutritional value too.
Once the pak choi is layered over the top season using soy sauce. I’m using a gluten free tamari soy sauce by Kikkoman, although the Clearspring gluten free tamari is also pretty ace. Once the soy sauce has sizzled a little turn thw heat down to a medium setting and continue to cook for a further 5 minutes.
Spend the final couple of minutes cooking stirring the veg through thoroughly to ensure it is all stir fried to perfection.
Once cooked sprinkle with chopped spring onions and toasted sesame seeds to serve. A perfect spring vegetable meal to brighten up your day whatever the weather.