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This dairy and gluten free vegetable bake is a great way of using up any leftover veg that’s in the fridge. It’s also easy to make and since I’ve discovered coconut milk is the best way of making any sort of white sauce I’m loving it.

So for my vegetable bake I had some left over cauliflower florets, mushrooms and, as always in my fridge, a bag of kale (good for the iron levels!).

Dairy and gluten free vegetable bake

Dairy And Gluten Free Vegetable Bake

Ingredients…

  • 100g of gluten free pasta
  • Handful of mushrooms, roughly chopped
  • 1/2 red onion, diced
  • Small handful of kale, shredded
  • 1/2 small cauliflower, cut into small florets
  • 1 tsp chilli flakes
  • Grated dairy Free cheese (around 1/2 cup, I like to use violife cheddar or mozzarella)
  • 400ml light coconut milk
  • 1 tbsp dairy free butter
  • 1 tbsp cornflour

How To…

  • Firstly, cook your gluten free pasta in a pan for boiling water until it’s al dente, it should take around 10 minutes. Take it off the heat, drain and set aside.
  • Next melt the butter in a saucepan over a low heat. Remove from the heat and stir in the cornflour. Gradually pour in the coconut milk, stirring constantly. Return the pan to the heat and add in as much grated dairy free cheese as you like, still stirring. I prefer around a 1/2 cup of cheese so it’s not overly cheesy. Reduce the heat and simmer the sauce gently for 5 minutes, stirring occasionally until the cheese has melted in.
  • Add all the veg into your oven proof dish along with your pasta, sprinkle the chili flakes through and season with some pepper if you wish. 
  • Add your cheese sauce to the dish and mix through.
  • Place in a pre heated oven at 180ºC (fan oven) and bake for 20 mins.
Dairy and gluten free vegetable bake

This sweet saffron and cardamom rice is a version of desi which is eaten by Buddhists on the first morning of the new year to symbolize their hopes for a new cycle. I studied buddhism at school and even went on school trip to stay at a buddhist retreat. It’s stayed with me all this time along with the mix of traditional food we ate when we were there. 

I love this rice dish, it has such flavour and its great as an accompaniment to any other dish. I often just have it with some roasted vegetables or chicken because the flavour of the rice speaks for itself. Apart from it tasting great, cardamom and saffron are fantastic healing foods especially for aiding memory retention. Just what’s needed if you’re having a coeliac memory fog day! It also enhances a self of wellbeing which is what I need at the moment.

Sweet Saffron And Cardamom Rice

Sweet Saffron And Cardamom Rice Ingredients…

  • 150g of Jasmine or Basmati Rice
  • Around a 2 inch piece of cinnamon stick
  • 4 tbsp’s of coconut milk
  • A pinch of saffron strands
  • 1 tbsp of coconut sugar (or unrefined brown sugar)
  • 2 tbsp’s of dairy free butter, melted
  • 1 tsp of crushed cardamom pods
  • Zest of 1 orange
  • 2 tbsp’s flaked almonds

How To…

  • I rinse my rice first and then let it soak in cool water for 30 mins, you can skip this step if you want to eat quicker!
  • Drain the rice and place it in a pan with around 300ml of water and the cinnamon stick and bring to the boil. Turn the heat down and let it simmer for 10-12 mins.
  • Meanwhile place the coconut milk, orange zest and saffron in another pan and warm them gently on a low heat. Add the melted butter and sugar and sugar, stirring until the sugar dissolves.
  • Then add the cardamom pods and let it all infuse for 2-3 minutes still on a low heat.
  • When the rice is cooked, drain any excess water and put the rice back in the pan. Add the coconut milk combo and mix together, cooking over a low heat for around 2 minutes until the flavours are mixed through. It’s then ready to serve.
Sweet Saffron And Cardamom Rice In Bowl

Strangely, meaty meatballs isn’t something I’m mad about but I decided to make some gluten free vegan meatballs and I absolutely love them! To me they have so much more flavour and a better vibe about them. 

A coeliac symptom I’d started to get was constant aching bones and joints, some days the fatigue made me feel like I couldn’t even get out my bed. After doing some research I decided to cut down on meat in my diet and for me I’ve found it’s made a massive difference. I’ve not had anywhere near the same aches and I’ve probably only had meat twice in 6 weeks. 

Back to the gluten free vegan meatballs though, I served them with my homemade tomato sauce and gluten free spaghetti but rice is great too. If you have any left over they’re great the next day heated up on a wrap with a bit of salad and mayo.

Ingredients…

• 1 Aubergine, roughly chopped

• 1 small onion, roughly chopped

• 1 tbsp of olive oil

• 3 slices of gluten free bread, made into breadcrumbs

• A handful of pitted olives

• 1/2 red chilli

• 1/2 tbsp of rosemary

• Juice of 1/2 a lemon

• Handful of spinach, roughly chopped

• Pinch of salt and pepper

How To…

• Cook the aubergine, onion and garlic in the olive oil in a large pan until soft and starting to colour, should be around 6-8 minutes. Remove from the heat and let the them cool slightly.

• In a food bender add the cooked mixture along with the gluten-free breadcrumbs, olives, chilli, lemon juice, spinach and rosemary along with a pinch of salt and pepper. Blend the mix in a food processor until it all comes together, and make sure to taste.

• Shape into balls. I get about 10 from the mix. Then bake the meatballs for about 10-12 minutes in an oven pre heated to 180º(Fan), or until browned.

gluten-free-vegan-meatballs