An excellent and tasty vegan and gluten free meal packed with tasty and complementary flavours; this is a true treat.
As a vegan coeliac I often do a weekend batch cook to keep me in lunches and ready to go meals. Today I’m cooking up some healthy meals ready for the week.
I’m starting by roasting a large butternut squash. Skin and chop, add to a roasting pan with sage and a little olive oil. Roast for approximately 45 – 60 minutes.
Whilst the butternut squash is roasting it’s time to cook the pasta. As a coeliac is use gluten free pasta. I like the fusili pasta made from maize flour but it is key to have the water boiling before you add the pasta – as well as throughout. Follow instructions as cooking varies dependant on the flour used to form the pasta.
Once the squash is roasted mix with spinach whilst warm until wilted.
Serve the spinach, squash and pasta with vegan feta and cracked black pepper.
After a Sunday morning yoga session on one of the hottest days of the year I’m ready to recharge with a lunch that would make anyone smile.
This is incredibly simple and quick to cook. I’m using vermicilli rice noodles as they are gluten free and tasty. Place the noodles in a bowl and cover with boiling water. This will cook them enough to stir fry.
Whilst the noodles are soaking in boiling water warm a teaspoon of sesame oil in a wok. Chop asparagus and broccoli and add to the wok. Cook for approximately 8 – 10 minutes and then drain off the noodles and add to the stir fry.
Continue to cook and ensure you keep stirring to evenly distribute the vegetables and the noodles.
Add gluten free soy sauce. I’m using the Kikkoman tamari and continue to cook. Finally turn down the heat and add spinach. Allow it stand on top of the noodles to start wilting before stirring through the noodles.
Perfect for reenergising on a summer afternoon.