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The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information

Month

March 2016

Recipe (GF, Ve) | Butternut Squash, Nutmeg and Sage Risotto

I eat a lot of risotto, normally mushroom, but I fancied something different. Nutmeg and sage work really well with butternut squash, complimenting it’s sweet and nutty taste.

Ingredients:

1 medium sized butternut squash

Arborio risotto rice (approx. 70g)

Dried sage

Whole nutmeg, grated.

Olive oil

Vegetable stock cube (I use Knorr)

Butternut squash (6)

Butternut squash and sage risotto (1)

Method:

  1. Pre-heat the oven to gas mark 7. Chop the butternut squash into chunks and coat with olive oil and the herbs. Roast in the oven for 35-45 minutes. Cover with foil for the first half an hour.
  2. Once the butternut squash is cooked, cut the skin from the squash pieces and add to a frying pan with oil. Heat for a few minutes then add the rice, stir once or twice and then add the stock.
  3. Cook on medium heat for 20-30 minutes or until the rice is soft. Once the rice is cooked, turn up the heat, continuously stirring, to remove the excess liquid.
  4. Once reduced, add a knob of dairy free margarine (I use olive spread) or butter if you’re not dairy free/vegan and serve.

Butternut squash and sage risotto (6)

 

 

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Recipe (GF,Ve) | Allium Free Red Pepper and Basil soup

As I have IBS, I can’t eat any member of the Allium family – that includes onions, garlic, leeks etc. This, combined with being gluten intolerant, makes buying soups very tricky! They seem to include one or the other.

It may not seem like a big deal, but this is the first time I’ve made soup from scratch! It was surprisingly quick, easy and inexpensive.

Ingredients:

1 red pepper

1 potato

1 pint of vegetable stock

3 basil leaves (preferably fresh)

Dried oregano

Salt and pepper

3 teaspoons of tomato puree

Olive oil

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Method:

  1. Heat the olive oil into a large sauce pan. Chop the pepper and potato into small chunks. The larger the chunks the longer they will take to cook. Add the veg to the hot oil and cook for 5 minutes.
  2. Add the boiling vegetable stock and the herbs. Add the tomato paste and stir.
  3. Cook on full heat for 30 minutes or until the vegetables are soft. Stir until the consistency becomes soup-like.
  4. Pour into the blender and blend into a smooth liquid and serve.
  5. Add a small swirl of single cream or a dairy free/vegan alternative.

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