It’s a little while since Christmas day but I’m still remembering the wonderful vegan and gluten free Wellington that we enjoyed on the day.
The filling is made from sweet potato, tofu, spinach, shallot and a light gravy stock.
I have cheated with the pastry and used Jus Rol Gluten Free pastry which is also vegan. This cheat is far from ideal but as I had other Christmas dinner duties I didn’t feel too guilty.
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.
Being coeliac and vegan and allergic to mushrooms can definitely limit my options to eat out. When we looked online at The Skinny Kitchen on a day out in Canterbury it was great to find some healthy options I could eat outside a big city and the recommendations looked great.
I had the Poke Bowl, a combination of rice, tofu, raw veggies and smashed avocado. Although fairly tasty and matching my dietary requirements it did feel like presentation was more important than the food as I recognised the tofu as Tofoo brand Smoked and the veggies didn’t have any herbs or supporting seasoning.
It was a busy time and the menu was limited due to coronavirus measures so it may well be that the food didn’t live up to it’s online image and hype for this reason.
Whilst the food was good, but a little underwhelming, the drinks really have a wow factor. I would strongly recommend the Sherbet Lemonade and the Strawbazzle both of which are lovely. I did try a little of my husband’s Black Lemonade which was very exciting too.
I’d love to head back at a time when they are less busy and have the full menu so I can check out more vegan and gluten-free options and hopefully see more of the excitement I had before I went realised in the meal.
It is definitely feeling autumnal and that means it’s time for me to get my big pan out for some soups!
This is a tasty soup and a great way for me to celebrate my home grown tomato crop.
Start by adding a little oil, chopped spring onions, chopped garlic and a stock cube to your soup pan. Sauté a little and then add plenty of fresh chopped tomatoes.
The tomatoes I’ve been growing this year are cherry tomatoes so I’ve added about 2 cups full and just chopped them roughly as I will be blending later. Turn the heat down to medium and allow the soup mix to simmer as the tomatoes soften.
Adding tofu to soup is a great way to increase protein (perfect for vegans) and to add flavour and texture. I love the Tofoo brand smoked tofu and think it’s a perfect fit with this dish. As Tofoo does not need pressing you can roughly chop and add to the soup once the tomatoes are starting to break apart.
Once it’s simmered a little more add stock until the vegetables and tofu are well covered and cook on a medium – low heat for about 20 minutes.
The soup will start to smell lovely once the smoky flavour and the tomatoes infuse. Just before serving I use a hand blender to whizz it all up and then serve with gluten free vegan pitta.
This warming and flavourful soup is perfect for Autumn weekends or a midweek pick-me-up.
An absolute staple of my diet as a vegan, coeliac are tofu and noodles which I add to a number of stir fry dishes.
The meal above was a recipe from a friend whose family run Chinese restaurants as he thought I would love it. I do. The tofu steaks are coated in cornflour before frying in sesame oil. The veggies are stir fried in a sauce made from sesame oil, ginger, garlic, tamari, vegan honey (I used carob syrup), cornflour and water. I added toasted sesame seeds to serve.
A simple stir fry with smoked Tofoo tofu, beansprouts and mange tout. Served with smoke humous and tonnes of veggies.
Sweetheart cabbage is fantastic in a stir fry. Served with vermicelli noodles and toasted sesame seeds.
Pad Thai rice noodles served with Cashew nuts, courgette and mange tout.
Noodles are one of my favourite ingredients and I love the number of different meals I can make with rice noodles which suit my coeliac dietary needs.
In the current lockdown situation I’m having lots of time to plan my meals and today is no exception when I made this ramen for lunch.
Start by preparing the different ingredients, chop vegetables you will use and tofu. Cook the vegetables in accordance with your taste and the vegetables you have chosen. I’m using red pepper, pak choi and mange tout. I’ve shallow fried the red pepper in a little coconut oil and I’ve steamed the pak choi and mange tout.
You may have your favourite tofu brand and recipe. Mine is Tofoo and I like to shallow fry with some flavour. I’ve used the same pan as the pepper (washing up saver) and stirred through paprika as the tofu has cooked. I’ve cooked until crispy and firm.
You can choose your noodles for this dish. I’ve used vermicelli rice noodles and soaked in boiling water to prepare.
The most vital element of this meal is the ramen soup. I’ve used a little coconut oil and fried up chopped garlic, red chilli, minced ginger, paprika, turmeric powder and coriander leaf. Top up with coconut milk and allow to simmer for 10 minutes.
When all your ingredients are cooked fill the base of the bowl with noodles, layer on tofu and vegetables before topping with the ramen soup.
I love this dish and will be experimenting with different vegetables, tofu recipes and ramen ingredients this summer.
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.
During a recent weekend I’m London I headed to Redemption in Neal’s Yard for lunch and was certainly glad I did. Redemption is a vegan, sugar-free and wheat free cafe with an alcohol-free cafe and bar. For vegan coeliacs like myself it is a perfect spot!
Often when I eat out I either have to adapt an existing menu or have one option to eat so I was totally overwhelmed with the choice available at Redemption. Because I’m also allergic to some nuts and all mushrooms as well as having coeliac disease and lactose intolerance even some vegan and gluten free places can be tough to eat at. It was had to decide on one dish so in the end I went for the Buddha bowl with a selection of suitable tasty treats from the deli. The beetroot humous, the turmeric cauliflower and the vegan mint yogurt dressing made this salad bowl a real treat.
On the side I had some hand cut chunky chips with a mustard seasoning and some spicy mayonnaise.
To follow up I shared a gluten free banana loaf slice served with banana, vegan cream and fresh banana.
I would highly recommend eating at Redemption, either at their Neal’s Yard bar or at the other locations around London. The food is made more enjoyable by the chilled out, light and unpretentious surroundings. It’s a great choice for so many free from diets and tasty for all who visit.
When it’s cold outside and there are cold bugs flying around I find that nothing is more welcome than a gently warming curry. This dish combines turmeric, coconut, coriander and light spices to make a bright and tasty meal.
Start by chopping garlic, ginger and chilli and adding to a pan with some warmed coconut oil. Simmer gently so the spices cook and then add chunks of tofu and continue to stir swiftly to cook quickly and evenly.
As the tofu starts to brown slightly add vegetables. For this curry I’m using carrots, yellow peppers and tenderstem broccoli which I’ve chopped down into small pieces. Saute the vegetables with the tofu for a few minutes before adding the liquid.
Add coconut milk to the pan and cover the tofu and veggies. I use Alpro Light Coconut milk which comes in a litre serving as I can use it as a milk alternative as well as in cooking and baking.
Add turmeric and chopped coriander and allow the coconut milk curry to heat up and cook at a medium temperature for approximately 30 minutes.
I’ve served with jasmine rice as to my taste it’s a perfect combination and is light and fragrant. I hope you enjoy this curry as much as I did. It’s a perfect warm up in the winter for my coeliac, vegan diet.
Rice noodles are a fantastic way to enjoy noodles as a coeliac.
My favourite rice noodles are the ribbon rice noodles so perfect for pad Thai dishes and stir frys. Rice noodles are easy to cook. For the dish I started by soaking dried noodles in boiling water.
Whilst the noodles soak I warm sesame oil in a large pan and add chopped tofu and vegetables and stir fry for 10 minutes although you can continue to cook until the vegetables reach the point you enjoy them at. I like quite crunchy al dente vegetables.
Once the stir fry has cooked drain the ribbon noodles to ensure they are light and flexible and fully cooked. Then add sesame oil to the noodles and stir through.
Serve the tofu, vegetables and noodles and sprinkle with toasted sesame seeds. This easy to make meal is perfect for vegan and coeliac diets and you can pick the vegetables you prefer most to include.
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