Category Archives: Gluten-Free

Vegan Bread

It is wonderful to make homemade bread with the smell of bread filling the kitchen. And it is more tasty and satisfying knowing that you made it yourself! This yummy vegan bread has a crispy crust and is light and fluffy in the middle. it is delicious sliced and served with your favourite spread. It is gluten free, egg free and dairy free.

Vegan bread Vegan bread Vegan bread

Ingredients

500g Dove’s Farm Gluten Free White Bread Flour

2tsp Quick yeast

2tbsp Coconut sugar

1/2tsp Salt

1 Flax egg (1tbsp ground flaxseed in 200ml water)

6tbsp Rapeseed oil

1tsp Apple cyder vinegar

400ml Water

Instructions

Put the dry ingredients including the flour, yeast, sugar, and salt into a large bowl and mix well with a wooden spoon. Make an indent in the middle of the flour. Now add the wet ingredients including the flax egg, half the rapeseed oil, the apple cyder vinegar and water. Mix until you have a smooth, thick batter. Pour the remaining oil over the dough.

Oil a 1kg bread tin and tip the dough into the tin. Cover loosely with a sheet of cling film. Leave in a warm place for 1-2 hours until the dough has risen to the top of the tin.

Preheat the oven to 200C or 180C fan. Bake for 55 minutes.

Store the vegan bread wrapped in baking paper in a cool, dry place. Eat within a week.

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Vegan Ginger Cookies

These tasty vegan ginger cookies are nice and spicy to warm you up on a cool winter’s day! They are gluten-free and vegan and quick to make. Ginger is anti-inflammatory and good for circulation and the added cinnamon is good for blood sugar control. I would recommend sourcing Ceylon cinnamon which is true cinnamon as the cinnamon in the supermarkets is cassia that can cause liver damage if eaten in large quantities.

Vegan Ginger Cookies Vegan Ginger Cookies Makes 13 cookies

Ingredients

225g Gluten free oats

1tsp Baking powder

1tbsp Ground ginger

1/2tbsp Ground cinnamon

1tbsp Ground flaxseed

150ml Almond milk

100ml Rapeseed oil

2tbsp Agave nectar

Instructions

Preheat the fan oven to 180C.

Weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder, ginger, cinnamon and flaxseed. Blend until you have a fine flour.

Now pour the flour into a bowl. Make a well in the middle of the flour. Now pour in some of the almond milk, the rapeseed oil and agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.

Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.

Place in the oven and bake for 25 minutes.

Remove from the oven a leave to cool.

Enjoy your cookies! Store in an airtight container and eat within a week.

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Vegan Pasties

Happy New Year everyone! I hope that 2016 is the best year for you yet!

Why not treat yourself to these tasty vegan pasties for tea! The pastry is made using gluten free flour and coconut oil instead of butter so it is 100% vegan goodness!

Vegan Pasties

Makes 2 vegan pasties

Pastry Ingredients

200g Dove’s farm gluten free flour

100g Coconut oil

10tbsp Cold water

Filling Ingredients

1tsp Coconut oil

1/2 Red onion

3 Medium mushrooms

1 Carrot

3 Sprigs broccoli

1 1cm slice cabbage

1/4tsp Himalayan pink salt

1/4tsp Black pepper

1/2tsp Dried thyme

1/2tsp Dried parsley

1tbsp Rapeseed oil

Instructions

Preheat the fan oven to 200C.

Add 1tsp coconut oil to a small casserole dish. Chop up the onion and add to the casserole dish with the sliced mushrooms. Fry in the oven for 10 minutes.

Meanwhile prepare the pastry. Weigh out the flour and pour into a bowl. Add the coconut oil and mash together with a fork until you have a texture of bread crumbs. Now add the water and using your hands mix the dough into a ball. Set aside.

Now prepare the other vegetables. Chop up the carrot into 0.5cm pieces as well as the broccoli. Slice off 1cm of the cabbage and cut into 1cm square pieces.

Remove the casserole dish from the oven and add the chopped vegetables. Season with salt, pepper, thyme and parsley. Return to the hot oven and bake for 30 minutes.

Now turn the fan oven down to 180C.

Roll out the pastry onto a floured surface until it is 0.5cm thick. Shaped into two circles. Add 3 tbsp of the vegetable filling into the middle of each circle. Pull the pastry over the filling to form a half moon shape. Press down the edges with you fingers.

Place the pasties onto the baking sheet on a baking tray. Brush each one with the rapeseed oil. Bake in the oven for 15 minutes.

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Vegan Christmas Dinner

The Christmas season is upon us, so I thought I would share my vegan christmas dinner recipe which I made last year. It’s so delicious I’m going to make it again this year! This tasty vegan christmas dinner consists of Quinoa Stuffed Portobello Mushrooms & Roasted Root Vegetables with my Raw Chocolate Brownie and Banana & Cashew Ice Cream for dessert!

Vegan Christmas Dinner Vegan Christmas Dinner Vegan Christmas Dinner P1010135

Serves 2

Ingredients

2 Carrots

2 Sweet potatoes

8 Brussels sprouts

1 Red onion

2 Garlic cloves

2tbsp Rapeseed oil

4 Portobello mushrooms

100g Quinoa

50g Walnuts

1tbsp Thyme

1/2tsp Himalayan pink crystal salt

1/2tsp Black pepper

Instructions

Preheat the fan oven to 200C.

Wash the vegetables. Cut the ends off of the carrots and sweet potatoes and slice them lengthways, arranging them in layers in a baking dish. Cut the Brussels sprouts in half and add to the baking dish with the sliced red onion. Place in the peeled garlic cloves cut into quarters. Drizzle over the rapeseed oil.

Place the baking dish in the hot oven for 30 minutes.

While the vegetables are cooking, prepare the stuffed portobello mushrooms. Firstly weigh out the quinoa and and place in a pan of hot water. Bring to the boil, then simmer for 12 minutes. When the quinoa has absorbed most of the water, add in the chopped walnuts. Season with the thyme, salt and black pepper and mix in well.

Cut the stems out of the portobello mushrooms. Now spoon the quinoa mixture into the portobello mushrooms.

After the 30 minutes, remove the baking dish from the oven and carefully place the 4 stuffed portobello mushrooms on top of the roasted vegetables. Return to the oven for 15 minutes.

Serve 2 quinoa stuffed portobello mushrooms and half the roasted vegetables per person.

For dessert, make my Raw Chocolate Brownie and Banana & Cashew Ice Cream

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Vegan Raisin Cookies

These delicious vegan raisin cookies are very moreish and did not last long in our house! My brother loved them! It is amazing how quick and easy it was to make this tasty treat! Additionally they are gluten free and vegan!

Vegan Raisin CookiesVegan Raisin Cookies Vegan Raisin Cookies

Makes 13 cookies

Ingredients

225g Gluten free oats

1 tsp Baking powder

100g Raisins

150ml Almond milk

100ml Rapeseed oil

2 tbsp Agave nectar

Instructions

Firstly preheat the fan oven to 180C.

Now weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder. Blend until you have a fine oat flour.

Next pour the oat flour into a bowl. Add in the raisins and mix in well with a wooden spoon. Make a well in the middle of the flour. Now pour in 100ml almond milk, the rapeseed oil and the agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.

Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.

Place in the oven and bake for 25 minutes.

Finally remove from the cookies from oven and leave to cool.

Enjoy your cookies! Store in an airtight container and eat within a week.

Inspired by the recipe on Violet’s Veg*n e-Comics.

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Quick Gluten Free Flapjacks

This flapjacks were inspired because a friend said I should make some cookies and I had a bag of gluten free muesli sitting in the cupboard. So I thought I would create some quick gluten free flapjacks! The recipe is so quick and simple to make, just take the gluten free muesli, add the liquids, mix and bake it in the oven for 20 minutes! It is a tasty and healthy snack that anyone can make within half an hour.

Quick gluten free flapjacks Quick gluten free flapjacks

Makes 9 flapjacks

Ingredients

375g Gluten free muesli

1/2 tsp Cinnamon

2 tbsp Agave nectar

100g Rapeseed oil

100ml Filtered water

Instructions

Preheat a fan oven to 180C.

Weigh out the muesli and add in into a bowl. Sprinkle on the cinnamon. Pour in the rapeseed oil, filtered water and agave nectar. Mix in well. Pour the mixture into a 9 inch square flapjack tray. Press down with a wooden spoon until the mixture is smooth and even all over.

Place in the oven and bake for 20 minutes.

Remove from the oven and leave to cool. Cut into 9 squares.

Store in an airtight container and eat within a week.

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Vegan Spaghetti Bolognese

If you are vegetarian or vegan you may miss this Italian inspired favourite, spaghetti bolognese. Now you can enjoy this delicious, protein rich, vegan spaghetti bolognese which is made without meat!

Vegan Spaghetti Bolognese

Serves 2

Ingredients

1tsp                            Olive oil

1                                 Red Onion

2                                 Garlic Cloves

150g                           White Button Mushrooms

¼ tsp                          Pink Crystal Salt

¼ tsp                          Black Pepper

½ tbsp                        Dried Oregano

1 500g can                 Passata

1tbsp                          Tomato Puree

1 small                        Carrot

1 400g can                 Red Kidney Beans

200ml                          Filtered Water

150g (75g/serving)     Gluten free spaghetti pasta

Instructions

Put the olive oil into a large pan. Add the chopped onion and sliced mushrooms and stir. When the onion starts to brown, add in the chopped garlic. Next season with the oregano, salt and pepper and stir to mix in.

Now pour in the passata and add the tomato puree. Next add in the finely chopped carrot and red kidney beans. Bring to the boil. Simmer on a low heat for 20 minutes stirring regularly. Add in the extra water.

While the sauce is cooking, add the spaghetti pasta to a large pan of boiling, slightly salted water. Simmer for 10 minutes, stirring occasionally, then drain.

Serve the sauce in the middle of the spaghetti while still warm. Enjoy!

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Vegan Lasagne

This vegan lasagne reminds me of when I used to eat microwave ready meal lasagne as a student before I became ill. However this lasagne is much more delicious and more healthy for being gluten and dairy free! I used my vegan mozzarella recipe and tripled the amount to create the cheese sauce for the vegan lasagne. You can leave out the tofu mince if you want the lasagne to be soy free.

Vegan Lasagne Vegan Lasagne

Serves 4

Ingredients

Tomato Sauce

1tsp        olive oil

1/2          onion

3 cloves  garlic

1 can      passata

1             carrot

250g       mushrooms

2tsp        dried basil

1/4tsp     sea salt

1/4tsp     black pepper

Vegan Cheese Sauce

90g         cashew nuts

3tbsp      tapioca starch

600ml     almond milk

1tsp        pink himalayan crystal salt

1/2          lemon squeezed

2tsp        nutritional yeast (optional)

Tofu Mince

1 block    tofu

Other Ingredients

1tbsp      olive oil

12           gluten-free lasagne sheets

1L           water

Instructions

Preheat the oven to 200C or 180C for a fan oven.

To prepare the tomato sauce, heat the olive oil in a pan over a medium heat. Fry the chopped onion and mushroom until the mushrooms begin to brown. Then add the chopped garlic, salt and pepper and cook for a few minutes. Next add the chopped carrot. Now pour in the passata and stir in the dried basil. Simmer on a low heat while you prepare the other ingredients.

To make the vegan cheese sauce, add all the ingredients into a blender and blend for 30 seconds. Now pour the mixture into a large pan on a medium heat. The mixture will start to thicken and lumps will appear. Stir continuously. Once the sauce has thickened, turn off the heat.

Now make the tofu mince. First drain the tofu block. Then place it into a bowl and mash it up with a fork.

Grease the base of a casserole dish with olive oil.

Next bring a wide pan of water to the boil. Drop 3 lasagne sheets into the water and spread them out. Boil the sheets for 5 minutes each ensuring all the edges have softened. Place the first 3 lasagne sheets onto the base of the casserole dish, layering the sheets over one and other to fill in the gaps. Repeat with the remaining lasagne sheets.

Now spoon over a third of the tomato sauce and smooth over using the back of a spoon. Now add a quarter of the vegan cheese sauce on top and smooth over with a spoon. Finally add a third of the tofu mince on top.

Layer 3 more of the boiled lasagne sheets on top. Add another layer of tomato sauce, vegan cheese sauce and vegan mince..

Again layer 3 more of the boiled lasagne sheets on top. Add the final layer of tomato sauce. Add another quarter of the vegan cheese sauce. And add the final layer of vegan mince.

Now layer the final 4 lasagne sheets on top. Pour on the remaining vegan cheese sauce and spread out with a spoon.

Finally place the dish in the oven and bake for 20 minutes.

Remove from the oven and slice into 4 portions. Indulge!

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10 Warming Autumn Recipes

As the days get colder, it is comforting to have hot, spicy meals to warm us up. Here are 10 warming Autumn recipes to do just that! My favourite meal at the moment is the delicious sweet potato and tomato casserole.

  1. Sweet Potato & Tomato Casserolephpp95HWFAM (2)
  2. Red Lentil DhalphpcllQEIAM
  3. Thai Green CurryphpBOt8LaAM (1)
  4. Golden Root Vegetable Curryphpf3tStsAM
  5. Red Lentil & Kidney Bean CurryphpTil1mTAM
  6. Green Pea & Mung Bean SoupphpfGP311AM
  7. Carrot & Coriander Soupphpt7pw7HAM
  8. KitchariphpbvhVJrAM (1)
  9. Quinoa & Mushroom Risottophp3ePQwBAM
  10. Spicy Sweet Potato Wedgesphp4W3HbiAM

Gluten Free Vegan Pizza Recipe

As a vegan, one thing I miss is pizza! I made this tasty gluten free vegan pizza recipe using cashew nuts to make the vegan mozzarella and meaty mushrooms instead of ham. If you don’t want to make the pizza bases you can buy ready made gluten free pizza bases in the shops.

P1030297r

P1030308r

Makes 2 small pizzas

Pizza Base Ingredients

300g gluten free white bread flour

1/2tsp sea salt

1tsp quick yeast

1tbsp sugar

1tbsp ground flaxseed or gram flour + 3tbsp warm water

2tbsp olive oil

1tsp vinegar

200ml warm water

Topping Ingredients

1tbsp olive oil

1/2 red onion

1/2 red or green pepper

3 mushrooms

5 black olives

1 garlic clove

1tsp oregano

1tsp basil

1/4tsp sea salt

1/4tsp black pepper

8tbsp tomato passata

Vegan Mozzarella Ingredients

30g cashew nuts

200ml almond milk

1tbsp tapioca starch

1/4tsp salt

1tsp lemon juice

1tsp nutritional yeast (optional)

Instructions

Soak the cashew nuts in water over night.

Preheat the fan oven to 200C.

Firstly to make the pizza dough, put the flour, salt, yeast and sugar into the food processor and mix. Place the flaxseed, water, vinegar and olive oil into a bowl and mix. Add the liquid into the food processor with the motor running until the dough forms a ball.

Now take out the dough and leave it to rise in a covered bowl in a warm place for 30 minutes.

Next cut the dough in half and put one half aside. Place the dough on a sheet of baking paper. Roll the dough with a rolling pin to form a 2mm thick pizza base. Place onto a baking tray. Repeat with the other half of the dough.

Place the pizza base in the bottom of the preheated oven and bake for 10 minutes.

To make the topping, add the olive oil to a frying pan on a medium heat. Slice the onion, pepper and finely slice the mushrooms. Add to the pan along with the finely chopped garlic. Also season with the salt and pepper and stir in. Fry for 5 minutes until the mushrooms are browned, turning them over once.

To make the vegan mozzarella, add the soaked cashews, olive oil and water into a blender. Squeeze the juice of half the lemon into the mix. Blend on a low speed for 30 seconds.

Now spread the passata onto the pizzas using the back of a spoon. Sprinkle on the oregano and basil. Use a teaspoon to drop on splodges of the vegan mozzarella. Also add half the red onion, pepper and mushroom topping onto each pizza. Cut the olives in half and place on the pizza.

Now bake each pizza in the preheated oven for 15 minutes or until the pizza base is golden and crisp around the edges.

Finally cut into slices and serve warm.

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