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The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information

Month

November 2015

Recipe (GF, V) | Mushroom Tagliatelle

I’ve been trying to perfect a creamy mushroom sauce over the past few months, and this has been my best attempt so far! I’ve found that nutmeg sets the flavours off perfectly, and gives this recipe the Autumn-y feel that I often crave at this time of year. As always the flavours in this recipe are to my taste and can be adjusted for your own.

Ingredients:

Tesco’s gluten free Tagliatelle

6 button mushrooms

Three dessert spoons of gluten free plain flour

1/2 pint of vegetable stock

1/4 pint of milk/cream (I use skimmed milk to keep the calorie count low, but if you prefer a creamier sauce, it’s your choice – remember to take this into account with the sauce’s thickness and perhaps adjust the flour if you’re using heavy cream).

Grated nutmeg (to taste)

Dried Oregano (to taste)

Dried Sage (to taste)

Salt and pepper

Olive oil

Mushr tagetalle (2)

Method:

  1. Boil a pan of water and add the tagliatelle once it has boiled. Chop the mushrooms.
  2. In a pan, heat some olive oil and cook the mushrooms. Once they’re cooked turn down the heat and add the flour. Mix into a paste and then add the stock. Stir until the flour starts to mix with the stock.
  3. Turn up the heat until the sauce starts to thicken. Add the nutmeg, oregano, sage, salt and pepper.

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4. Simmer the sauce until it starts to reduce down and then add the milk.

5. Continue to stir until it thickens to a creamy texture.

6. Once the tagliatelle is cooked, drain and add it into the frying pan with sauce. Mix it together and then serve immediately. Top with a sprinkling of cheddar if desired and serve with Schar’s ciabatta’s topped with green pesto!

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Recipe (GF, V) | Easy Vegetable Lasagne

I’ve missed lasagne since I became gluten free! It was a treat for me on cold winter’s nights. I’ve been meaning to make a gluten free version for nearly a year now. I finally got a recipe together in my head and got some sheets from Waitrose.

Cooking times with this may vary rather dramatically depending on your dish size and the consistency of your sauce.

This recipe should make two servings.

Ingredients:Veg lasagne  (1)

Waitrose Free From Gluten Lasagne Sheets

For the sauce:

1/4 vegetable stock cube dissolved in 1/4 pint of boiling water

1 small carton of passata (approx. 1/2 pint)

Dried oregano

Fresh basil

1 courgette, diced.

3 mushrooms, diced.

2 plum tomatoes, diced.

A handful of pine nuts

For the cheese bechamel sauce:

A knob of butter

A dessert spoon of gluten free flour

1/2 pint of milk (approx)

Two handfuls of grated cheddar and mozzarella

A teaspoon of smoked paprika

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Method:Veg lasagne  (2)

  1. Pre-heat the oven to gas mark 4. Add the vegetables to a large frying pan with some olive oil and cook down. Add the pine nuts and herbs after about 10 minutes so that they don’t burn. Once the vegetables are cooked, add the passata and stock.
  2. In another pan use the roux method to make a white sauce. Once it’s thickened, turn off the heat and mix in the cheese and the paprika.
  3. Add a small amount of the sauce to the bottom of the dish and then layer the lasagne sheets with the vegetable mix. Top the final layer with the cheese sauce.
  4. Put into the oven for approx 30-40 minutes depending on the size of the dish. Top with foil in the last ten minutes to make sure the cheese sauce doesn’t burn.

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Recipe (GF, V) | Fiorentina-Style Pizza ft. Schar Pizza Bases

I’m far too lazy to make my own pizza bases. Luckily Schar make some really fab ones that are gluten and lactose free. They only take 11 minutes in the oven and taste fantastic.

This pizza is Fiorentina-style made from spinach, ricotta, mozzarella and an egg in the middle, inspired by my favourite Pizza Express order.

Ingredients:

Schar Pizza Base

For the sauce:

Three tablespoons of passata

One teaspoon of green pesto (I use Sacla)

One teaspoon of tomato paste

For the toppings:

Three handfuls of fresh spinach leaves

Two tablespoons of ricotta

A handful of grated mozzarella

One medium chicken’s egg

Salt and pepper

A sprinkling of ground nutmeg

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Method:

  1. Pre-heat the oven to gas mark 7.
  2. In a frying pan, wilt the spinach.
  3. Spread the sauce onto the base. Add the spinach, leaving a well in the centre of the pizza.
  4. Place dollops of the ricotta onto the spinach.
  5. Crack an egg into a cup and then carefully pour it into the well.
  6. Finish with the grated mozzarella, seasoning and nutmeg.
  7. Cook for 11-15 minutes until the egg is cooked. If you like a runny yolk, take it out at 11 minutes, if not keep it in for a couple more minutes.

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Recipe (GF, DF, Vegan) | Easy Sweet Potato Wedges

The title is a slight misnomer seeing as all Sweet Potato Wedges are fairly easy to make, but this is my super lazy week-night recipe for when you have neither the time or the energy to do something more complicated.

As always, feel free to adjust the flavourings if you want to. Lots of people put garlic on potato wedges – I can’t due to my IBS but if you would like to, the garlic will compliment the other herbs I’ve used anyway.

The amounts I’ve used serve approximately one person but this will depend on how big your potatoes are of course.

Ingredients:

Two sweet potatoes

Olive oil

Sage

Rosemary

Salt and pepper

Smoked paprika

Method:

  1. Pre-heat the oven to gas mark 7. Peel the sweet potatoes (you don’t have to do this, but I find it’s far quicker than scrubbing them if they are muddy).
  2. Chop the potatoes into wedges. Make sure they are roughly the same size so that they cook evenly.
  3. Add the wedges to a baking dish with enough olive oil to coat them. Add the herbs.
  4. Roast for approximately half an hour (this will vary depending on the size of your wedges) or until a knife can pass through them easily.
  5. Once roasted, serve immediately and enjoy! Super quick and easy 🙂

Sweet pots (1)

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