Vegan Coconut and Pineapple Rice Pudding

Rice pudding is making a big comeback in my life as a naturally gluten free dessert which can be made vegan so easily and with so many options. Today I’ve made rice pudding with Alpro Coconut Milk, pudding rice, carob syrup and dried pineapple and papaya pieces.

Many coconut rice puddings will used canned coconut milk which is very dense and high in fat. I’m using the Alpro milk alternative made from coconut as it’s much healthier coming in at only 20 calories and less than 1g fat per 100ml. Start by adding 500ml of coconut milk to a pan and gradually bring to heat.

When the coconut milk starts gently boiling add in carob syrup. I’ve used 3 tablespoons to sweeten the pudding whilst still avoiding refined sugars. Thoroughly stir through the syrup until blended well with the coconut milk

Once the coconut milk and carob base is ready add half a cup of pudding rice and turn the heat down low to simmer for 45 minutes whilst occasionally checking in to stir.

Shortly before serving I’ve mixed through dried pineapple and papaya pieces to complement the coconut flavour.

Rice pudding is a classic which so much reminds me of Sunday dinner in Yorkshire with my gran (and a thick skin on top) but the tropical flavours and the hob cooking give it an adult twist making it fresh and tasty in the here and now.

Lemon and Rocket Risotto

Risotto is a Sunday night go to in my house. It’s tasty, filling and flexible so you can use whatever veggies you have in the house.

This risotto uses some kitchen staples and is delightful. Start by chopping red onion and garlic then heat on a medical high with a little olive oil. Once the onion has softened add arborio rice and cook in the oil and onion until translucent.

Pour over a cup of white wine and allow to bubble off rapidly keeping the heat high. Then add warm stock. Kallo have a great low salt, vegan and gluten free stock cube which I use as a flavour base for many meals.

At this point squeeze the juice of a lemon and add the zest to the risotto. Turn down the heat and continue to simmer adding more stock as needed. Time for the vegetables. I add super simple veggies with peas and rocket. Cook for a further 15 – 20 minutes and serve warm.

Sunday night perfection.

Smoked Tofu Salad

I really enjoy tofu and having recently discovered Tofoo Smoked I’m coming up with as many ways I can serve this as possible.

On a warm and sunny Sunday my favourite way to tuck into smoked Tofoo is with a classic salad.

I’ve cooked the tofu with avocado fry-light and grilled for 20 minutes. Served with layered cucumber, tomato and avocado and topped with balsamic this is a beautiful and tasty salad. The tofoo provides essential proteins which are ideal for vegan diets.

Spicy Parsnip and Coriander Carrot Soup

Two of my favourite winter soups are spicy parsnip and carrot and coriander. This soup combines those flavours and is perfect and enjoyable.

This is another easy dish to cook. Add chopped parsnips, carrots and onions to a large pan. To serve 6 I used 4 large parsnips, 4 large carrots and a white onion.

Add chopped garlic, red chilli and coriander. Then cover with stock and bring to the boil. Using gluten free vegan stock cubes like the Kallo brand means this meal is perfect for my coeliac needs and vegan dietary choices.

Once boiling turn down the heat and cook on a low setting for about an hour so the soup simmers slowly.

Once cooked blend and enjoy the heat of the chilli with the aromatic coriander. Soups like this make me happy to be a coeliac vegan.

Butter bean and wild rice stew

Sunday afternoon is, I’m pretty certain, made for slippers, a snuggle on the sofa and a big bowl of warming and filling stew. 

This stew has everything you need to make a Sunday afternoon perfect. 

Start with chopped red chilli, chopped garlic and cherry tomatoes. Add them to a large pan and start to heat on a medium setting. Add butter beans once the tomatoes start to soften. Then add a tin of chopped tomato aand continue to cook. 

Whilst the vegetables are simmering cook the wild rice. I’ve used a nice mix of wild and white rice as it gives a pleasant alternative texture between the two. Once cooked drain and rinse the rice. 

Add the rice, boiling vegetable stock and chopped parsley to the pan. Turn the heat down and cook for 30 – 40 minutes. 

Once cooked have a peek into the pan to see if the beans are soft and the stew is ready to tuck into. This is another perfect meal that is naturally gluten free and perfect for coeliacs and vegans.