Tag Archives: gluten-free

Vegan Christmas Dinner

Desserts, Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , , , , , ,

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

[amd-zlrecipe-recipe:21]

Vegan Raisin Cookies

Cookies, Gluten-Free, Recipes, Snacks, Vegan, , , , , , ,

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.

[amd-zlrecipe-recipe:20]

Quick Gluten Free Flapjacks

Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , ,

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.

[amd-zlrecipe-recipe:19]

Vegan Lasagne

Gluten-Free, Italian, Main Meal, Recipes, Vegan, , , , , , , , , ,

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!

[amd-zlrecipe-recipe:14]

10 Warming Autumn Recipes

Articles, Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , , ,

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

Gluten-Free, Italian, Main Meal, Recipes, Vegan, , , , , , , ,

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.

[amd-zlrecipe-recipe:5]

Gluten-free, Vegan Fruit Bread

Bread, Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , ,

This delicious, sweet, fruit bread is so easy to make and has the health benefits of being gluten and dairy free. It is tasty sliced and served with strawberry jam. It did not last long in our house!

P1020091

Ingredients

350g      Rice flour
150g      Buckwheat flour
1 tsp      Dried yeast
1 tsp      Himalayan pink crystal salt
1 tsp      Cinnamon
1 tsp      Ginger
150g      Raisins
350ml    Filtered water
1tsp       Coconut oil

Method

Preheat the oven to 200C.

Add the dry ingredients and the raisins into a large bowl. Wash your hands. Make a well in the middle of the flour and add the water. Mix the ingredients together using your hands.

Now leave the dough to rise for an hour an a half until it has doubled in size.

Next grease a bread tray using the coconut oil. Place the dough into the bread tray and bake in the oven for 35 minutes.

Leave the bread to cool for 5 minutes then place on a wire rack. Once cool slice the bread.

Store in a cool, dry place and eat within 3-4 days.

Vegan Style Fish ‘n’ Chips

Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , , ,

If you are a vegan and miss having your fish ‘n’ chips on a Friday here is the answer! The idea for this delicious vegan fish ‘n’ chips was told to me by a friend. The seaweed nori sheet makes the vegan style fish (or tofish!) smell and taste like fish from the sea and it also looks like fish skin. The batter is gluten-free. So why not treat yourself to this English classic!

Vegan Fish 'n' Chips

Serves 2

Vegan Style Fish Ingredients

1/2 Block firm tofu

200ml Olive oil

100g Rice flour + extra for dusting

1tsp Baking powder

1/2tsp Turmeric

1tsp Flaxseed

150ml Soya milk

2 Nori sheets

Vegan Chips Ingredients

2 Large potatoes

1/2tsp Black pepper

1/2tsp Sea salt

Instructions

Preheat the oven to 200C.

Remove the tofu block from the packaging, drain and wrap in sheets of kitchen roll. For extra firmness, press the tofu between two chopping boards and put something heavy on top (I used the Vitamix base!) to press down for a least 10 minutes.

Now to make the chips, wash the potatoes and chop them into chips lengthways. Place the chips in a baking dish. Sprinkle over the salt and black pepper.

Place the chips in the oven and dry roast for 45 minutes or until lightly browned and crisp.

To make the vegan-style-fish, first add the olive oil to a frying pan and turn to a low heat.

Now prepare the batter. Put the rice flour, baking powder and flaxseed into a bowl and create a well in the centre. Next pour in the soya milk and beat together with the flour using a whisk. Mix in well until you have a smooth batter.

Next slice the block of tofu in half lengthways. Slice the half block diagonally to make the vegan-style-fish fillets. Now place the tofu fillet on one nori sheet. Drizzle some olive oil on the tofu fillet and wrap the nori sheet around it. Now dip the tofu fillet into the extra flour. Place in the batter and coat all over using your hands. Lift up the tofu fillet and let the excess batter drip off the sides.

Finally drop the battered tofu fillet into the hot oil. Turn the heat up until the oil begins to bubble gently around the edges of the tofu fillet. Cook for no more than 1-2 minutes on each side. Repeat with the other tofu fillet.

Serve the vegan-style-fish and chips warm with mushy peas and ketchup. Enjoy!

[amd-zlrecipe-recipe:4]

Vegan Victoria Sponge Cake

Cakes, Gluten-Free, Recipes, Snacks, Vegan, , , , , , , ,

Treat yourself to this delicious vegan victoria sponge cake that is 100% vegan and gluten-free! It makes a tasty afternoon snack! It has taken me 2 days and 2 ovens but I have finally done it! Hope you enjoy this recipe!

Vegan Victoria Sponge

Vegan Victoria Sponge Recipe

Sponge Cake Ingredients

100g Buckwheat flour

300g White rice flour

200g Golden caster sugar

4tsp Baking powder

2tbsp Coconut oil + extra for greasing

3tbsp Ground flaxseed + 600ml water (3 flax eggs)

Strawberry Jam Ingredients

100ml Water

100g Strawberries

50g Golden caster sugar

Vegan Cream Ingredients

100g Cashew nuts

1 Ripe banana

Instructions

Soak the cashew nuts in water overnight.

Preheat the oven to 200C/180C fan.

Grease two 20cm springform cake tins with coconut oil.

Sieve the dry ingredients, including the buckwheat flour, rice flour, caster sugar and baking powder, into a large bowl.

With a spoon push the flour to the sides of the bowl to make a hole in the middle. Add the coconut oil. Now mix the flaxseed and water together in a glass to make the flax eggs. Pour half the flax egg mixture into the gap and begin to mix in the flour using a wooden spoon. Pour in the rest of the flax eggs. Mix it together very quickly as the baking powder will start working and you want to get it in the oven as soon as possible. You can use an electric whisk for a smoother mixture.

Now pour half the mixture into each of the cake tins and put in the preheated oven immediately. Bake for 20-30 minutes. You can put a skewer in the cake and if it comes out dry you know the cake is cooked.

While the cake is cooking, prepare the strawberry jam. Add the water and the strawberries to a pan on a medium heat. Mush up the strawberries using a wooden spoon. Heat until the strawberries begin to soften. Now add in the sugar. Heat until the sugar has dissolved. Now bring the mixture to the boil. Boil for 15-20 minutes stirring regularly. Finally pour the mixture into a jam jar and leave to set.

While the cake is cooking, prepare the vegan cream. Drain the soaked cashews and add them to a blender with the chopped banana. Blend on full power until you have a smooth, creamy mixture. You may need to push down the sides of the mixture and blend again.

Remove the cakes and leave to cool. Next spread on a layer of the strawberry jam onto the top surface of one of the cakes. Now spread a layer of the vegan cream on top of the jam. Finally you can carefully place the second cake on top of the vegan cream and voila!

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

[amd-zlrecipe-recipe:6]

Buckwheat and Brown Rice Pancakes

Breakfast, Gluten-Free, Recipes, Vegan, , , , , , , ,

Yes! I’ve finished my nutrition exam and assignments and have the whole summer free to relax and be creative! Finally I have time to make new recipes again! I started off by making these delicious buckwheat and brown rice pancakes. The buckwheat gives them a delicious nutty flavour. They are gluten free and make a tasty breakfast! I used a JML pancake pan to make my pancakes, but any pan would be suitable.

Buckwheat and Brown Rice Pancakes

Makes 12 pancakes.

Ingredients

  • 75g buckwheat flour
  • 75g brown rice flour
  • 1 tbsp almond butter
  • 1 tbsp flaxseed
  • 1 tbsp agave nectar
  • 500ml water
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 30g raisins
  • 1/2 lemon
  • 3 tsp peanut butter
  • 30g blueberries

Instructions

Weigh out the buckwheat flour and brown rice flour and pour into a large bowl. Add the other dry ingredients including the flaxseed, cinnamon and sea salt and mix in with a wooden spoon. Now make an indent in the middle of the flour. Put in the wet ingredients including the almond butter, agave nectar and water. Now mix well with the wooden spoon until the mixture forms a smooth batter. Next add in the raisins and mix in.

Now heat a large pan over a low heat. Using a dessert spoon, drop 2 spoonfuls of the mixture onto the hot pan. Repeat 3 more times into the large pan until you have 4 medium sized pancakes forming.

Cook for about 2 minutes until there are bubbles throughout the surface and you can easily peel away the pancake from the pan. Flip over and cook for another 2 minutes until golden brown. Pile the pancakes on top of each other on a plate.

Repeat this process 2 more times until all the batter has been used up.

Finally drizzle the pancakes with agave and freshly squeezed lemon juice. Delicious served with spoonfuls of peanut butter and blueberries.

Enjoy!

[amd-zlrecipe-recipe:27]