A seasonal favourite of mine is roasted butternut squash. This stuffed squash with pesto and vegetables is a perfect festive main course for vegans and is gluten free so perfect for me as a coeliac too.
Start by preparing the squash. Split it evenly down the middle and clean out the seeds and pulp.
Cross the butternut squash with a deep knife which will allow the squash to roast consistently. Drizzle with a little cooking oil and basil and pop into the oven for approximately 45 minutes on a high heat.
Whilst the squash is roasting I cook the vegetable stuffing and pesto mix. Chop courgette and peppers into fine squares and cook in a frying pan with pesto. I use the Sacla free from red pesto as it’s free from gluten and dairy. Cook for about 20 minutes and then add the vegetables to the squash, packing out the seeds area and topping the whole squash. I then add vegan cheese (Sheese is my favourite brand) and return to the oven for a further 15 minutes.
I’m really looking forward to tucking into this over the Christmas period and hope you enjoy it too.
Spring is a beautiful time and although it is raining outside my garden is looking beautiful and green. The bright refreshing greens have led me to make a fresh and tasty potato salad full of crunchy greens and of course gluten and lactose free. It makes use of one of my favourite vegan alternative soft cheeses as well. Tasty.
I start by slicing new potatoes, I’m leaving the skin on as I think it brings some extra taste and texture to a salad and this salad is all about texture and taste! Bring to the boil for approximately 15 – 20 minutes until cooked but not too soft.
Whilst the potatoes are cooking chop green beans into approximately 1cm long pieces and steam gently, I love crunchy green beans so I only steam for 3 minutes. Green beans have high levels of vitamin C, vitamin K and beta-carotene as well as antioxidants and fibre. I’m using a whole pack of green beans as it helps to balance out the carbohydrate in the salad from the potato.
Finely chop a fresh spring onion and have the your tub of sheese, salt and pepper ready to hand!
Once cooked and steamed drain the potatoes and mix with the green beans in a large bowl. Squeeze a quarter of fresh lemon juice into the vegetables to give a tangy kick before adding 2 large tablespoons of Sheese. I’m using the spring onion and cracked black pepper flavour as it is tasty and goes perfectly with the flavours in my salad. Mix through until melted to give a slight potato salad sauce minus the dairy! Season with a few turns of salt and pepper and dress with the chopped spring onions.
Leave to cool and then serve as a delicious spring salad. This salad is perfect for the picnics and barbeques we have to come as the weather gets sunnier and is also going to brighten up my Saturday lunchtime.
To find lovely sheese please check out the following website – http://www.buteisland.com/