Tag: Vegetables

Sweet potato and coconut stew

I’m going to make no apologies for enjoying cooking nice food, especially if it can be easy to prepare as well as delicious!

My slow cooker comes in very handy making easy and delicious happen at once. This stew is incredibly simple to make and really healthy and filling.

Add chopped sweet potato, carrot, green beans and spring onions to the slow cooker.

Flavour with chopped chilli and garlic as well as ground turmeric. Cover the vegetables with coconut milk. As I like a lighter stew I use Alpro Coconut Milk with Rice rather than coconut cream or milk in a can.

This is a great all day slow cook on a low heat, perfect for when you get home after a busy day. Coeliac and vegan friendly this kind of easy meal fits my life and diet so well.

Butternut Squash and Spinach Lasagna (gluten free and vegan)

I’ve really missed lasagna since discovering I was a coeliac and until today had never attempted homemade lasagna.

I’ve used Waitrose gluten free lasagna sheets. Blanch the sheets in boiling water for 3 – 5 minutes before structuring the lasagna as it does cook differently to gluten pasta.

I’ve layered spinach, roasted butternut squash (which I roasted with olive oil and sage) then top with the lasagna sheets. I use a ready made free from bechamel sauce by Le Conserve Della Nonna which is free from dairy and gluten and then too with Sheese grated mozzarella shreds. I then repeat these layers again. Then bake for approximately 40 minutes.

I think the filling has really contributed to the success of this lasagna, I’m going to try different free from bechamel sauces with this recipe but overall I’m pleased.

Courgetti Stir Fry and Tofu

I’m going to roll with the gluten free, vegan stereotype and blog about a spiralised courgette recipe! I’m going to do this because it’s so very tasty.

I got my spiralised a few years ago and since then have loved using it to make vegetable alternatives for pasta and noodles as well as using it for salads.

Start this recipe by using 2 large courgettes and spiralising on a medium width.

Then heat up a wok or a large frying pan. For this recipe I use coconut oil to cook with. Add the courgetti and cook on a high heat for about 5 minutes.

The courgette will start to soften and this is the best time to add the herbs. I’m using minced garlic, chopped coriander and lemongrass. I actually keep the lemon grass fairly bitty so I can enjoy the taste and it gives a little crunch too.

I also add beansprouts and continue to cook but on a lower, medium heat.

Whilst the stir fry continue to cook chop the tofu and squeeze any excess moisture out. I do this placing kitchen roll above and below the tofu and adding pressure using a chopping board on top.

Then heat a griddle pan with coconut oil in a high setting. Add the chopped tofu and fry on a high heat for 5 minutes turning the tofu once during cooking to ensure an even cook. Just before the cooking time is up splash the tofu with gluten free tamari.

Serve up the vegetables with tofu topping.

Delicious and easy midweek staple.

The Incredible Bakery Company

I came across this lovely team at Greenbelt Festival in August. The were working from a stall serving food all day and evening and it was lovely to find somewhere I could eat all the food!

I spoke to the lady running the stall and she started her baking when her son was diagnosed with multiple allergies and dietary issues. The food served is all free from the 14 most common allergens.

I loved the bread rolls and the pizza and would highly recommend to everyone if they come across them!

Asparagus with Lemon and Mint Risotto

Risotto is an ideal comfort food for Autumn. As a coeliac and a vegan it makes it an ideal dish to suit all dietary needs.

Start by finely chopping a white onion and starting to fry in a large pan on a high heat. Once the onion has softened add arborio rice and continue to fry until the rice turns a little translucent.

I actually only use wine if I have some open so rather than adding wine at this point I pour over some boiling stock and sizzle off swiftly. Kallo low salt stock cubes are great as they are vegan and gluten free.

Add more stock but turn the heat down to a medium setting so it cooks through solidly.

At this point I add fresh lemon juice and zest grated from the peel. I also add mint to the risotto. One of my top tips for storing fresh herbs is to put it into ice cube trays, pour over water and then freeze. This gives you perfect fresh herbs and saves any waste!

Keep stirring and keep adding stock to the dish as it cooks. I cook the risotto for approximately 15 minutes but keep checking the rice and make sure it is cooked to your taste. When it is close to cooked I’ve added 100g of vegan Greek style cheese. I’ve used the Sainsbury’s brand made with coconut milk.

Whilst the risotto finishes cooking gently steam the asparagus.

Serve the steamed asparagus on top of the risotto for a tasty, comforting meal free from gluten and vegan.

Vegan Tagliatelle

With more free from options available than ever before it’s becoming easier and easier to put together gluten free and dairy free foods.

I’ve really enjoyed this gluten free, vegan tagliatelle and have served with homemade sauce I put together using roasted cherry tomatoes, garlic, coriander, chilli and Alpro soya cream.

Another new free from treat to tuck into!

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.

Garden Secret Spa – GF and Vegan options

I had such a wonderful day yesterday enjoying some relaxation and self care at The Garden Secret Spa at Ringwood Hall Hotel in Derbyshire. I was expecting to have a great time but wasn’t expecting them to be so accomodating around my dietary needs.

I’m a lactose intolerant, coeliac, I’m allergic to nuts and mushrooms and I’m a veggie. So I normally expect a minimal salad or fruit if I eat out. That just wasn’t the case yesterday at all.

All the meals are prepared fresh on site and inspired by garden and herbal foods. For my spa day lunch I tucked into a spring garden salad with vegan substitutes and was really impressed when the chef sourced vegan parmesan to top the meal!

My pudding was also excellent, an ideal lunch for a relaxing day.

Creamy vegan vegetable soup

After a few weeks on heatwave it’s almost nice to return to the normal British summertime and enjoy cooler, breezy summer days. It makes it easier to enjoy heartier food and this soup is a meal I’ve missed during the scorching weather.

Perfect as a one pot meal this soup has loads of taste and texture.

Start by preparing and chopping vegetables. I’m using 3 medium carrots, 3 medium leeks, spring onions and garden peas. Place in the pan and cover with warm stock.

As I’m a coeliac I use a gluten free stock base. Kallo have great gluten free options and the vegetable stock cubes are available in low salt too.

Cook the vegetables for approximately an hour and as the stock reduces add cream. I use Alpro soya cream which gives a great taste.

Season with salt and pepper for a very tasty, veggie packed lunch.