Tag: spring

Lemon, pea and mint risotto

Risotto is a staple in my coeliac and vegan diet. This flavour combination is a lovely fresh and tasty spring meal.

As with the other risotto recipes I’ve posted (and there are many) start by chopping and frying white onion in a pan with olive oil. Once the onion is soft add risotto rice and cook in the oil and onion until the rice becomes translucent.

In this recipe I’m actually not using wine so I pour over a little hot stock. Sometimes I make stock if I have left over vegetable stalks but often I use Kallo Vegetable stock cubes as they are coeliac and vegan. Allow the first stock addition to sizzle off really swiftly before turning the heat down to medium, adding extra stock and adding shelled peas. Squeeze lemon juice into the pan and add chopped fresh mint for flavour.

Continue to cook stirring frequently for approximately 20 minutes adding stock when necessary and when the liquid has bubbled off. Keep cooking and adding the stock until the rice is fluffy and juicy.

I’ve served this risotto with steamed tenderstem broccoli. It’s a perfect mix of spring flavours like mint, but without the meat you often see around Easter!

Sesame Spring Greens

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.