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.
This Autumn I’ve been enjoying some homely baking and wanted to share some of the tasty vegan and gluten-free bakes I’ve been enjoying.
I love Ramen as it’s super filling, can be made gluten free depending on the noodles and broth and there are so many vegan options available to protein it up.
As a coeliac I use gluten-free rice noodles in all the recipes I follow and meals I cook. I’ve used ribbon rice noodles in the meal. In this dish I’ve used the Meat Free Chicken style pieces from the new Plant Pioneers range at Sainsbury’s.
Before you begin the main cooking pop the chicken style pieces into the oven to cook for 16 -18 minutes. I’ve found this soya based meat alternative is light and tasty as well as really good for you.
Start by heating sesame oil in a wok or large pan. Then add chopped garlic, a little ginger and sliced courgette to start cooking. The choice of vegetables are up to you entirely but I’ve added to the courgette and pan fried Pak choi, mange tout and tender stem broccoli.
Once the vegetables are lightly pan fried add stock (I use Kallo Vegetable stock cubes for easy, gluten-free, vegan stock) and gluten-free soya sauce. Continue to cook on a very low heat whilst you prepare the noodles. As I’m using ribbon rice noodles I just soak them in boiled water for a little while to soften.
When all components are cooked I set up for serving. Initially I add the noodles at the bottom of the ramen bowl and then top with the vegetables, our over the stock and top with the chunky Plant Pioneers pieces. I’ve sprinkled a few toasted sesame seeds over to complement the oils.
If you try a similar Ramen, or the plant Pioneers range I hope you enjoy it as much as I have.
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.
As UK lockdown measures are reduced it’s been nice to start venturing out. One of the first places I’ve headed to is The Flying Childer’s in Stanton-in-Peak where you can sit safely outside or inside to enjoy a lunch menu with plenty of vegan and gluten-free options.
The Flying Childer’s offers a lunch menu 12pm – 2pm weekdays and 12pm – 3pm on weekends and also runs meal nights and pizza nights.
I love the fact that vegan and gluten free options are always available. When I popped in for lunch this week I was able to choose from 3 vegan burgers (all gluten free and available on gluten free bread), jacket potatoes with vegan and gluten-free fillings and sandwiches including vegan fillings and available on gluten free bread. The Flying Childer’s offer 3 soups on their specials and ensures that one option is both gluten free and vegan. They have a selection of cakes including gluten-free and vegan options to eat in or take away!
If you decide to check out the amazing food options on offer at The Flying Childer’s speak to Ric and Sophie the friendly publicans who can point you to a gluten free beer and chat to you about vegan wines and spirits.
The lovely beer garden and authentic Peak District character makes this one of the most enjoyable places to spend time and the inclusive lunch menus make this the perfect find for vegetarians, vegans, coeliacs and those with any allergy concerns.
You can find out more about The Flying Childer’s on their website at https://www.flyingchilders.com/ or ok Facebook https://www.facebook.com/flyingchildersinn/ or Instagram @flyingchildersinn
Chickpeas are a theme in my blog posts. Partly because they are tasty, healthy and packed full of protein to support my coeliac and vegan diet. This dish cooks chickpeas with a beautiful rose harissa paste and some lovely vegetables. It’s a meal I first had at my friend’s house and I love to recreate it at home.
Start by preparing your chickpeas. I use dried chickpeas so I soak and precook them until they are ready. Alternatively you can use ready to eat canned chickpeas.
Finely chop an onion (red or white) and add the onion to a large pan with a little olive oil. Saute until the onion is softened. Add finely chopped red pepper and continue to cook.
Once the pepper is starting to soften also add the chickpeas, cherry tomatoes (halved or quartered) and a tablespoon of rose harissa paste.
The rose harissa paste I’ve used is by Belazu and is suitable for vegans and coeliacs.
I also add a tablespoon of tomato puree. Keep the heat high for 10 minutes of cooking before turning down the heat and simmering for a 30 – 45 minutes so the vegetables cook slowly and take on the flavours.
When the chickpea stew is looking well cooked and there is little liquid left add chopped spinach and stir through to wilt.
I like to serve this with a dollop of coconut based yoghurt or humous and a gluten free pitta.
I love this time of year when everything is in bloom. Even better is the fact that I can forage elderflower during a walk and use it in baking and cordials. This year I’ve looked for new ideas online and come across a recipe Elderflower Delight on River Cottage which I’ve altered to make vegan.
Using the recipe I found online o started by adding 700g caster sugar to a very large pan with 300ml of water and plenty of fresh lemon juice. Switch on the heat to a medium point and heat whilst stirring until all the sugar has dissolved.
Mix together 100g corn flour and 100ml of water into a smooth paste and pour into the liquid, stir through then add a tablespoon of pectin. Stir using a whisk and bring the mixture to the boil. When boiling the mixture will start to thicken. Turn the heat down to a simmer.
At this point it’s time to add the elderflower. Remove the flowers from the elderflower sprigs (approx 20 sprigs) and wrap into a tied up muslin bag or cloth. Place it into the mixture so it is underneath and continue to simmer for 20 minutes before removing the elderflower.
Once simmered you should have a very thick and gooey Turkish Y mixture. Whilst you allow it to cool a little bit line a large tray with baking paper and dust with a 50:50 mix of icing sugar and corn flour. Pour the mixture into the dish, cover with paper and leave to set in a cool, dry place. I left mine overnight in the pantry.
Once fully set and fairly rubbery dust with more icing sugar and cornflour mix. Cut into pieces and roll the sides in more sugar (in for a penny in for a pound) and then enjoy as a delicious summer sweet.
This gluten free and vegan sweets are lovely. I hope you enjoy them too.
It was really lovely to find a suitable vegan and coeliac friendly takeaway available during lockdown in Edo Sushi in Sheffield.
I’ve eaten at Edo Sushi at the Cutlery Works and their full store in Sheffield city centre has the same menu. I’ve tucked into vegan sushi with some lovely Roku gin and tonic.
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.
During an extended period at home I’ve been really getting stuck into baking. I’ve been following other recipes so will just share photos of my lockdown bakes, all gluten free and vegan.
littlefruitbat.com 