This delicious combination of vegetables and tofu make a great lunch or dinner and is incredibly easy to prepare and cook.
I warm a little oil in a roasting tray and add chopped red onion, courgette and fennel. Scatter over plenty of herbs for an extra punch of flavour. I expect used rosemary, thyme and basil, then roast in the oven for approximately 30 minutes.
After 30 minutes add tofu to the roast. I’m using the Cauldron marinated tofu pieces and continue to cook for a further 20 minutes.
I actually don’t think you need to serve this with anything carby or heavy and dish it straight up with a little balsamic drizzle. Another tasty new way to enjoy a gluten free, vegan diet.
I’m definitely getting in the spirit for the first episode of Great British Bake Off as the new series starts tonight!
As I’m lactose intolerant and a coeliac I don’t tend to do much baking these days but I’ve made a special effort and whipped up some gluten freee, vegan cakes.
I’m lying. I’ve made no effort at all. These cakes came from a ready mix I actually found in Aldi. Betty Crocker Gluten Free Devil Food Cake Mix. The instructions say to mix with eggs, water and vegetable oil but I’ve replaced the egg with vegan alternative before mixing and it’s worked out perfectly.
Following the steps are simple. Mix all the ingredients together and pour into cupcake cases or a greased cake tin and bake for approximately 25 minutes.
Once cooked and cooled I have made my own chocolate icing with Vitalite, icing sugar and cocoa powder. I’ve also topped some with Moomin cake toppers made of rice paper, not all because I ran out though. This box made 24 cakes so I will be tucking in for a while. A perfect accompaniment for when Bake Off starts at 8pm!
I have found my new favourite place in the world. Please prepare yourself for a lot of excitement in this post…
I’m visiting Edinburgh this weekend and looking for coeliac, vegan food requires planning and research in advance. Henderson’s staff were really helpful when we phoned and booked a table in the restaurant area. Henderson’s Vegan have two eating areas, one which is a self service cafe and another with waitress service and… live jazz. Seriously. I’m moving in.
I explained I was allergic to nuts anx mushrooms in addition to coeliac and vegan and was impressed to find I actually had a choice of meals. To start I had falafel and coconut sauce, although I encouraged my sister to have the Thai wraps. Both were excellent.
Tucking in to such amazing vegan food in a relaxed, friendly and jazz filled environment was really exciting and it was nice to feel normal despite my allergies.
Main course – risotto. This was a really well cooked vegan risotto and the vegetables were crisp and fresh and it was nice to find surprise fennel as well as butternut squash, rocket and garden peas.
I don’t even know where to start telling you about dessert. So our waitress came over really excited and told us not to look at a menu. She said I have 3 desserts for you. All nut free, vegan and coeliac. A chocolate mousse, a raspberry cheesecake and a chocolate cheesecake pot. She said we had to have the last one so we went for that and the raspberry.
Let’s just be clear. These puddings were amazing. I’m genuinely still trying to get my head around the chocolate pot as I’m not sure how they made it that good, it was really creamy and my non vegan, non coeliac sister thinkd it is better than dairy and gluten based puddings.
Henderson’s Vegan is a safe, happy and tasty place.