vegetarian – Page 16 – littlefruitbat.com

Warm Edamame and Sesame Salad

Easter doesn’t have to be a time for unhealthy eating at all. I’m going to fly in the face of the chocolate trend with a yummy, warm salad packed with veggies and crunchy yumminess.

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Warm a small amount of sesame oil in a pan, once warm add one chopped carrot cut into thin batons and one chopped courgette cut into thin batons. Add a small amount of minced garlic as the vegetables cook to make them taste lovely. After a few minutes add some chopped spring onions and some shelled edamame beans. I love edamame beans and edamame and carrots are a flavour combination I always think a winner.

When cooked add to chopped avocado and cucumber batons and dress with sesame seeds and gluten free tamari. Delicious hot or cold and perfect for some bank holiday vitamins.

The Hanoi Bike Shop – Glasgow

Another weekend away last weekend and I stumbled across a fantastic Vietnamese restaurant full of yummy food which meets all my many dietary requirements – I was in gluten free, lactose free heaven.

The Hanoi Bike shop is tucked away just off Byres Road in the West side of Glasgow close to the beautiful Gothic buildings of the university. Full of character, warm and friendly this is a great place I would really highly recommend to everyone – coeliac or not!

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Before booking a table my sister and I popped in to explain dietary requirements (coeliac, lactose intolerant, nut and mushroom allergies and no meat or fish can be tricky even for the best!) In addition to providing us a full menu they gave me a Gluten free and Vegan menu so we cross reference dishes which featured on both, I was really surprised to hear there were quite a few I could choose from. They then jotted down all my requirements, made a note against the booking and made the chef aware in advance. Brilliant service equals happy Nat.

When we arrived to eat the staff double checked dietary requirements and sat me close to the kitchen – it’s quite a small place but it’s full of life and near the busy vibrant pass is a lovely place to be. As well as gluten free and vegan menu’s they have gluten free and vegan drinks and cocktails highlighted too. I tucked into an amazing spiced gin cocktail; gin, chilli, lemon, coriander – wicked combination and made the difficult decision of what exactly I wanted to eat.

As it was hard to decide my sister and I shared a few dishes. The Hanoi Bike Shop actually make all tofu on site meaning it is beautifully fresh and creamy, I loved the sweet potato, tofu and coconut hotpot – I could have eaten it forever. On the side was a minty vermicelli rice noodle salad, a stunning flavour combination that was so fresh which I’m definitely going to try to replicate, though I don’t imagine I could get it anything like so perfect. I also had braised Vietnamese greens with a gluten free tamari . The sides are huge and definitely good sharers.

Throughout the helpful Hanoi Bike Shop staff checked the food was great and I was happy, I was so busy eating I could hardly answer as my mouth was so full all the time.

The Hanoi Bike Shop is an absolute must for any coeliac, vegan or in fact anyone in Glasgow to check out, I had such an amazing time, probably worth the trip just for an amazing meal.

http://hanoibikeshop.co.uk/

Gluten Free Cafe, Norwich

Visiting my sister in law last weekend I popped across a lovely surprise in the heart of Norwich when I found The Gluten Free Cafe just around the corner from Norwich Castle.

Post 36 photo — Caramel Soya Latte and Gluten Free Ginger Cake – so naughty

All the food and drinks sold are 100% gluten free and they have a great shop upstairs with a variety of gluten free products available.

Being quite a frosty morning I was ready for a warm coffee and was really pleased to see that although the primary focus is gluten free the cafe offered a wide choice of milk and milk alternatives including soya and coconut as well as lactofree milk and milk products as well. It’s really great to find so many options available for allergy, intolerance and ethically limited diets. Caramel soya latte all the way for me.

They also served a range of different meals, cakes and take away lunches as well. I’m actually lactose intolerant and have a couple of allergies as well as coeliac disease so I still needed to check the ingredients but the owner had a file with all the products served in and their full ingredients. The ginger cake is perfect and went nicely with my coffee whilst my husband and sister in law did tuck into some chocolatey delights.

In the shop there were a range of gluten free alternative and naturally gluten free products. Quite a few are items you can find in the supermarket free from aisle but others are harder to find or more unusual, gluten and dairy free Worcester sauce is something I’m hoping to get stuck into soon. The edamame spaghetti is lovely too.

Speaking to the owner I learnt that she and many members of her family have coeliacs disease which is what inspired her to set up, she started with just a shop and the cafe is a new venture opened in January 2016.

It’s definitely well worth the visit any time you are in Norwich and great to support them in their venture, hopefully one day it will lead to many more gluten free cafe’s around the UK in the future.

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10 Minute Vegan Dinnertime

Having invested in a spiraliser this week it seems likely that I will be eating (and you will be reading about) plenty of curly fruit and vegetables over the next few weeks.

It has already had a big impact and meant I can cook an amazing, coeliac friendly, vegan dinner in 10 minutes flat – heaven for mid week meals. I’ve started off simple with courgette spaghetti and popped together a quick chilli, tomato and avocado dressing.

Start by spiralising 2 medium courgettes, courgette are a really healthy green food, they are high in vitamin C and antioxidants but really low in calories and fat. I always find they have a mellow and almost creamy taste which is why I’ve chosen them as my gluten free spaghetti replacement. I found that chopping the courgettes in half made it easier to spiralise but the whole process took a couple of minutes even though it was my first time.

Steaming vegetables is a much healthier way to cook vegetables and maintain their nutritional value. I have a great microwave steamer and popped the courgette straight in and on for 4 minutes on 800 watts. Some steamers and some vegetables require water to cook but courgette has such a high water content there is no need to use any additional water.

Whilst the courgette spaghetti steams I whipped up a really quick and rustic tomato suace which takes about 5 minutes to cook. Heat a teaspoon of olive oil in a small pan on a high heat and a handful of chopped cherry tomatoes, a small amount of chopped chilli and a clove of chopped garlic. I also used a tiny bit of ground rock salt and black pepper to add some more flavour, keep cooking on a high heat. At the same time as that cooks I whizz into action chopping an avocado.

Once the courgette spaghetti and the sauce has cooked serve straight away with the tomato sauce and avocado; a really delicious spirally vegetable dish – certainly the first of many!

Eating out free from – Prezzo

Continuing to adapt after diagnosis with allergies, Coeliac’s disease or lactose intolerance is really hard and this past year has been quite a struggle. It can also be hard not to run to safety foods and to actually try to push your own boundaries. Since I was ill and following diagnosis I’ve rarely eaten out but I’m trying to push myself and in doing so have found a brilliant Coeliac UK approved solution in the form of Prezzo.

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When we ordered drinks I chatted to the manager about my dietary requirements (Coeliac, lactose intolerant, vegetarian, allergic to nuts, allergic to mushrooms – phew!) and they were really helpful straight away. I was amazed when they brought over a copy of their gluten free menu for me to have a look at. Seriously impressive – there was a real selection with many of the pizzas available on a gluten free base , gluten free pasta options as well as grill options.

As well as the gluten free menu the manager printed me a full and up to date allergy menu for both the gluten free menu, the full menu and the January 2016 specials menu which details all the common allergens including gluten, lactose, soya, nuts and more. I opted for the gluten free Penne Arrabiata, the only allergen in this is celery – which I really love and can eat without problems.

It’s fairly straight forward food but having access to all the info is so useful and makes you feel in control of your dining experience regardless of dietary requirements.

A big thumbs up for Prezzo on the free from front, will see you again for more Italian food soon.

http://www.prezzorestaurants.co.uk/main-menu/ – gluten and lactose free options can be searched on their menu online too!!

Mojito Rice and Peas

Feeling a bit creative today and also longing for some summer time has led me to create the following dish which has really perked up my weekend. Today I’m combining some rice and veggies with the lovely tropical flavours found in a mojito – minus the rum though!

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As a coeliac rice is a real staple of mine and finding creative flavours to mix it up a bit is great. Start by cooking rice, I’m actually using a sushi rice as it is nice and sticky. Sushi rice cooks a little different, you bring the water to the boil before switching the temperature right down and simmering on a low heat for 20 – 25 minutes. Drain and leave to stand. I actually sometimes run a little cool water through to clear off any starch from the cooking. Then lightly fry a medium white onion and 2 cloves of finely chopped garlic in a little olive or sesame oil. Only use a tiny amount as fried rice is not the plan with this dish.

When the onion is softened and see through add chickpeas to the pan. I use ready cooked chickpeas from a can as all the soaking seems to take a lifetime (and I’m a little lazy). Cop one lime, I actually quarter the lime and squeeze 2 wedges over the chickpeas and then add the other two quarters directly to the pan. Finely chop 4 -5 sprigs of mint and again, chuck it all in (I’m a real fan of the chucking it all in approach to cooking).

When warm and you can smell all the flavours coming together add the rice and stir thoroughly to mix all the ingredients thoroughly. Serve with a wedge of lime (I’m also serving with a Prosecco too or if you want to really push the boat out a full mojito).

It’s a really different take on Mexican rice dishes but I’ve loved it. I’m looking forward to using it in summer salad recipes… roll on summer 2016.

Hearty Split Pea Stew

Today I’m facing a real culinary challenge; cooking lunch for myself and my friend. Between my lactose intolerance, coeliacs disease, vegetarianism and allergies and my friend’s type 1 diabetes it could be interesting finding a meal we can both eat.

My solution for today lies in one of the world’s simplest foods – split peas.

I’m going to make a really hearty, tasty and simple stew. I’m going to use my slow cooker so I can spend as much of the day chatting as possible and just look forward to a tasty treat. Split peas are a really brilliant food. Split peas contain really high levels of dietary fibre which are great for anyone suffering with digestive intolerance’s and condition as it helps to keep the digestive system working effectively. The fibre in split peas helps to reduce cholesterol in binding it and processing it out of the body which is great for cardiac health as well. Containing very little fat and 65% fibre with a good protein kick too split peas are great for coeliacs.

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I start by chopping a large white onion really finely, then I chop 4 cloves of garlic finely too. Pop into the slow cooker with 200g of yellow and 200g green split peas. Pour over 2 pints of boiling stock and pop the slow cooker on to do all the cooking for you.

I can’t wait to tuck in to my delicious lunch today, knowing all the time those super peas will be looking after me and my friend and working hard to keep us healthy all day.

Creamy Roast Vegetable Soup

Happy new year! My resolution for 2016 is to keep finding new recipes and idea to try to keep my year tasty and exciting.

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I’m going to kick off the new year with an indulgent, veggie filled soup which will make you never miss dairy again. It combines great tasting roast vegetables with soya cream for a gluten free, lactose free vegan lunch time.

First I prepare all my vegetables ready for roasting. I start by chopping 3 courgettes into slices and then quartering, chop 2 red and 2 yellow peppers into small squares and quarter 3 large vine tomatoes. I pop all of these into a large roasting tin and add 3 cloves of garlic, I peel the cloves but leave them whole so that they can roast and imbue the flavour through the vegetables. Pour on a tablespoon of olive oil and finely chopped basil.

Roast all the vegetables on a 200 degree heat for about an hour. This will give the vegetables time to crisp and to cook right through.

Today I’m actually going to take the slow cooker approach and combine the roasted vegetables with 100ml soya cream and 400ml vegetable stock. I use Kallo low salt vegetable stock cubes for an easy gluten free vegetable stock. Cook in the slow cooker for a few hours (or in my case until I’m home from a bracing January walk) and blitz with a blender for a smooth and creamy taste. I’ve found my family and friends can’t even tell it’s dairy substitute! Viva la Veganism.

My favourite spot for a bowl of (rice) noodles

Before diagnosis as a lactose intolerant Coeliac I tended to eat most frequently at small and independent cafes and restaurants. I still like too but it can be a lot harder however one of the most amazing places I have found I can eat is at Wagamama’s.

A few weeks after diagnosis I had quite an exhaustive internet search for restaurants I could eat at safely. I found it really difficult because balancing Coeliacs’s disease, lactose intolerance, vegetarianism and an allergy to nuts and mushrooms makes it really difficult to find options. What I love about the Wagamama website is you can select multiple filters and allergies to do a really thorough search.

Since diagnosis in April 2015 I have eaten at Wagamama’s quite a number of times and discovered that Wagamama’s managers attend training on allergy and dietary requirements to allow them to advise carefully and accurately on what dishes could be suitable and what could be substituted. Always ask for the manager when they sort you a seat and explain you could do with a glance at the allergy menu

I personally love the Yasai Itame (which I have without mushrooms, it is a rice noodle soup (good for the Coeliac’s and full of veggies and tofu to pack me full of protein and vitamins. Tasty and perfect.

Living in Sheffield I’ve been quite a few times to the Meadowhall branch where Hayley the manager is amazing for dietary requirements and allergies, even brining me a free pudding to try after checking it was OK for me!

Tasty, easy to find in most towns and a total treat for Coeliacs, Vegans and anyone really with any dietary needs. Post 27 photo

Sweet potato, carrot and yellow split pea tagine with gluten free cous cous

Fighting off flu and October sniffles makes today a great day for a lunch full of delicious veggies and vitamins. I love warm and spicy food and today I’m going to mix up a traditional tagine with autumnal vegetables.

Start by peeling and roughly chopping 2 large sweet potatoes, 3 medium carrots and 2 medium white onions. Sweet potatoes have high levels of Vitamin A and C as well as minerals which help boost immune systems and all round health. As a coeliac sweet potatoes are a great and filling food as they help to bulk up dishes whilst avoiding gluten and carbohydrate. Much healthier than normal potatoes. Pop all the chopped vegetables into a tagine with olive oil and plenty of coriander, chopped garlic, chopped red chilli and some ginger and cook for 90 minutes or more. To ensure an even roast and coverage I stir the herbs and vegetables a few times whilst cooking. These vegetables can easily be cooked to the same effect in a slow cooker making it a great option for an easy midweek treat.

Yellow split peas contain high amounts of dietary fibre and protein whilst being low in fat and cholesterol. They are again full of vitamins and have a yummy, buttery taste. Whilst the vegetables is roasting cook yellow split peas in a pan, once water has been brought to the boil add the split peas and simmer for 30 – 40 minutes. Once cooked drain off the yellow split peas and stir through into the tagine and continue to cook.

I have really missed cous cous since I was diagnosed as a coeliac so I was really pleased to find a gluten free substitute at our local Asda. The gluten free cous cous is made from maize semolina and really easy to cook, just 5 minutes and some boiling water and it is ready to serve with our tasty tagine. Mmmm. Happy October everyone.