Category Archives: Lunch

Gluten Free Tortilla Wrap Recipe

This quick and simple gluten free tortilla wrap recipe can be made in around 30 minutes. It is much more satisfying to eat a homemade wrap than a shop bought wrap. it is perfect for a tasty lunch! You can add fillings such a hummus, avocado, tomato, carrot, cucumber or spinach. Gluten free tortilla wrapGluten free tortilla wrapGluten free tortilla wrap Gluten free tortilla wrap

Makes 4 wraps

Ingredients

150g Doves Farm gluten free white bread flour

1/4tsp sea salt

1/4tsp black pepper

1/2tsp thyme

1/2tsp rosemary

3tbsp rapeseed oil

175ml filtered water

Instructions

Firstly pour the flour into a medium sized bowl. Season with the sea salt, black pepper, thyme and rosemary. Now make a well in the middle of the flour. Pour in the rapeseed oil and some 1/3 of the water. Mix in with a fork or a whisk. Add another 1/3 of the water and again mix the flour into the water. Finally add the remaining water and mix thoroughly until you have a smooth batter.

Now put a large non-stick frying pan on a medium heat. Pour 3 tbsp of the batter into the pan and smooth out with the back of a spoon until you have a 1/4cm thick tortilla wrap. Cook for approximately 5 minutes on each side. Flip onto a plate. Repeat with the other 2 tortilla wraps.

You can serve the gluten free tortilla wraps immediately with your favourite filling or store in the fridge for 3 days. I like to make a wrap with hummus, spinach, carrot and avocado.

Gluten Free Panini Recipe

I was inspired to make this gluten free panini recipe after vegan cafe Loving Hut asked me to create vegan lunch recipe ideas. So I got cooking that weekend and came up with this gluten free panini recipe. It is a delicious vegan, gluten free lunch idea.

Gluten free panini

Makes 1 panini

Panini Ingredients

150g gluten free white bread flour

1tsp quick yeast

1tsp sugar

1/2tsp sea salt

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

1tsp olive oil

1/2tsp vinegar

100ml warm water

Filling Ingredients

2 slices Violife Vegan Cheese

1 medium tomato sliced

Instructions

Firstly use a piece of baking paper to oil a small bread baking tin.

Next add the flour, salt, yeast, sugar and ground flaxseed into a bowl and mix. Now create a well in the middle. Pour the oil and some of the water into the well and mix in. Gradually add more water and mix until you have a smooth dough.

Put the dough into the baking tin and smooth out until flat and even with the back of a spoon. Cover the baking tin and leave the dough to rise in a warm place for 30 minutes.

Preheat the fan oven to 200C.

Bake in the oven for 25 minutes.

Remove from the oven and leave to cool on a wire rack.

Slice in half lengthways. Fill with the vegan cheese and sliced tomato.

Finally cook on a griddle pan for 5 minutes on each side. Serve warm.

Store in an airtight container. Eat within 2 to 3 days.

Gluten Free Panini Recipe

Yield: 1 Panini

Gluten Free Panini Recipe

Ingredients

    Panini Ingredients
  • 150g gluten free white bread flour
  • 1/2tsp sea salt
  • 1tsp quick yeast
  • 1tsp sugar
  • 1tsp ground flaxseed or gram flour + 3tsp warm water
  • 1tsp olive oil
  • 1/2tsp vinegar
  • 100ml warm water
    Filling Ingredients
  • 2 slices Violife Vegan Cheese
  • 1 medium tomato sliced

Instructions

  • Firstly oil a small bread baking tin.
  • Next add the flour, salt, yeast, sugar and ground flaxseed into a bowl and mix. Now create a well in the middle. Pour the oil and some of the water into the well and mix in. Gradually add more water and mix until you have a smooth dough.
  • Put the dough into the baking tin and smooth out until flat and even with the back of a spoon. Cover the baking tin and leave the dough to rise in a warm place for 30 minutes.
  • Preheat the fan oven to 200C.
  • Bake in the oven for 25 minutes.
  • Remove from the oven and leave to cool on a wire rack.
  • Slice in half lengthways. Fill with the vegan cheese and sliced tomato.
  • Finally cook on a griddle pan for 5 minutes on each side. Serve warm.
  • Store in an airtight container. Eat within 2 to 3 days.
  • http://www.katesvegancooking.co.uk/2016/10/15/gluten-free-panini-recipe/

    Vegan Chicken Wrap Recipe

    I was asked by Loving Hut Southgate to come up with some vegan grab-and-go lunch recipes. So I came up with this idea. This vegan chicken wrap recipe makes a tasty lunch! You can fill the wrap with your favourite nutritious vegetables such as lettuce, tomato, cucumber or avocado to get some of your 5 a day!

    Vegan Chicken Wrap Recipe

    Serves 1

    Ingredients

    1 Gluten free wrap

    1/4 Vegan spicy tofu chicken

    3tbsp Vegan mayonnaise

    1 Lettuce leaf

    1/4 Avocado

    1 Medium tomato

    Instructions

    Firstly make the vegan spicy tofu chicken and vegan mayonnaise.

    Now place the wrap on a flat surface. Place a lettuce leaf In the middle of the wrap. Now put down a line of the vegan spicy tofu chicken. Add on the dollops of vegan mayonnaise. Next cut the avocado in half lengthways and cut one quarter into slices. Place the avocado slices on the wrap. Chop the tomato into slices and place on the wrap.

    Finally roll up the wrap and cut in half. Enjoy!

    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.

    Vegan Pasties

    Yield: 2 Pasties

    Vegan Pasties

    Ingredients

      Pastry Ingredients
    • 200g Dove's farm gluten free flour
    • 100g Coconut oil
    • 10tbsp Cold water
      Filling Ingredients
    • 1tsp Coconut oil
    • 1 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.
  • http://www.katesvegancooking.co.uk/2016/01/03/vegan-pasties/

    Quinoa and Lentil Burgers

    This is my favourite meal and I eat it several times a week during the summer. These delicious quinoa and lentil burgers can be stored for 3-4 days and are quick to make for lunch or dinner. They are delicious served on my Avocado & Artichoke Salad with 3 tsp of hummus and a handful of bean sprouts.

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    P1000235P1000236   P1000367r

    Makes 4 Burgers

    Ingredients

    125g               Red Split Lentils

    100g               Quinoa

    500ml             Filtered water

    1                          Carrot

    2tbsp               Pumpkins Seeds

    Handful           Fresh Parsley

    1/2tsp             Ground coriander

    1/4tsp             Pink Crystal Salt

    1tsp                Coconut Oil

    Instructions

    Soak the pumpkin seeds overnight.

    Cook the quinoa and lentils in the filtered water for about 10 minutes or until all the water has been absorbed. Once cool, pour into the blender.

    Cut up the carrot and add to a blender with the pumpkins seeds, parsley, coriander and salt. Blend for 1 minute.

    Pour out onto a sheet of baking paper and roll out to about 1/2inch thick. Cut into 4 segments with a knife. Shape into round burgers.

    Melt the coconut oil in a small non-stick pan. Place a burger in the hot pan and cook each side for 5 minutes on a low heat until golden and crisp.

    Serve the quinoa and lentil burgers with your favourite salad.

    Store in an airtight container in the fridge and eat within 3-4 days.

    Quinoa and Lentil Burgers

    Yield: 4 burgers

    Ingredients

    • 125g Red Split Lentils
    • 100g Quinoa
    • 500ml Filtered water
    • 1 Carrot
    • 2tbsp Pumpkins Seeds
    • Handful Fresh Parsley
    • 1/2tsp Ground coriander
    • 1/4tsp Pink Crystal Salt
    • 1tsp Coconut Oil

    Instructions

  • Soak the pumpkin seeds overnight.
  • Cook the quinoa and lentils in the filtered water for about 10 minutes or until all the water has been absorbed. Once cool, pour into the blender.
  • Cut up the carrot and add to a blender with the pumpkins seeds, parsley, coriander and salt. Blend for 1 minute.
  • Pour out onto a sheet of baking paper and roll out to about 1/2inch thick. Cut into 4 segments with a knife. Shape into round burgers.
  • Melt the coconut oil in a small non-stick pan. Place a burger in the hot pan and cook each side for 5 minutes on a low heat until golden and crisp.
  • Serve. Store in an airtight container in the fridge and eat within 3-4 days.
  • http://www.katesvegancooking.co.uk/2014/07/03/quinoa-and-lentil-burgers/

    Nori Rolls

    These tasty nori rolls are perfect for a light lunch in the summer.

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    2                      Nori seaweed sheets

    2 leaves           Romaine lettuce

    1                      Carrot

    ¼                     Cucumber

    ½                     Avocado

    6 tsp                Hummus

    ¼ tsp               Salt

    ¼ tsp               Black pepper

    Lay out the nori sheets flat. Rinse all the vegetables.

    Add one lettuce leaf to the middle of each nori sheet. Cut the vegetables into sticks and layer on top of the lettuce. Add the hummus on top of the vegetables. Add the salt and pepper.

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    Now carefully roll up each nori sheet into a tube. Cut them in half.

    Add the nori rolls to a plate and serve.

    Baked Sweet Potato with Hummus

    Baked sweet potato with hummus is one of my favourite meals to have for lunch or dinner. It is so easy to make, just put it in the oven and it is ready to eat in 45 minutes! Hummus is delicious as a filling for the baked sweet potato. You can find my homemade hummus recipe here.

    Baked Sweet Potato with HummusBaked Sweet Potato with Hummus

    Serves 1

    Ingredients

    1                      Medium Sweet Potato

    3tbsp                Hummus

    ½                     Ripe Avocado

    30g                  Kidney Beans

    1tsp                 Lemon Juice

    1tsp                 Milled Flaxseed

    1tsp                 Turmeric

    1tsp                 Oregano

    1/4tsp              Rosemary

    1/4tsp              Black Pepper

    1/4tsp              Pink Crystal Salt

    Handful            Spinach, Watercress & Rocket

    Method

    Preheat the oven to 200C.

    Rinse the sweet potato in cold water and pierce with a fork. Put on a baking tray and place in the oven for 45 minutes.

    Remove from the oven and carefully transfer onto a plate. Cut in half lengthways and spoon the hummus into the middle. Place on top the diced avocado, kidney beans, lemon juice, turmeric, oregano, rosemary, salt and pepper.

    Serve warm with a handful of spinach.