Search

The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information

Month

December 2016

Recipe (GF, V) | Christmas Cashew Roast

This is my favourite nut roast. You may remember last year’s version (see recipe here). Since then I have perfected it to my tastes, but it also means you have two options if you don’t like spinach etc. To make this vegan, simply omit the cheese. All other ingredients are vegan.

Mushrooms are my favourite vegetable (as you may have noticed!). All of the herbs in this recipe work to compliment the mushrooms and I think the yeast extract really adds to the earthy taste.

24-12-16-4

 

Ingredients:

150g of cashews

6 mushrooms

50g of grated cheddar

50g of gluten free breadcrumbs (BFree is vegan, for your information)

3 teaspoons of cashew nut butter (vital to the recipe!)

1/2 teaspoon of yeast extract (Marmite is not gluten free but supermarket own brands often are – please read the ingredients!)

1 whole clove

1 bay leaf

Vegetable stock

Dried oregano

Dried thyme

Grated nutmeg

24-12-16-7

 

Method:

  1. Blitz the cashews and the gluten free bread in a food processor.
  2. Dice the mushrooms and add into a pan with oil. Cook on a low heat.
  3. Add the bay leaf, clove and other herbs.
  4. After 1o minutes, remove the bay leaf and clove.
  5. Add the cashew/breadcrumb mix to the pan and stir in the stock until the mixture starts to combine.
  6. Add the yeast extract, cheese and cashew nut butter and stir until the mixture is fully combined.
  7. Add the mixture into a baking dish and cook for 20-30 minutes.

24-12-16-11

strip-for-blog

Recipes every Monday, blog posts every Friday! See my previous recipe here.

Social Media:

Youtube: The Gluten Free Veggie – https://www.youtube.com/channel/UC-b7T1VFTZqYq15aPvdlNwA

Twitter: @theGFveggie

Tumblr: glutenfreeveggie.tumblr.com

Facebook: https://www.facebook.com/theGFveggie

E-mail your questions or suggestions to: glutenfreeveggieblog@gmail.com

 

 

 

 

Advertisements

Recipe (GF, Ve) | Walnut, Rosemary and Mushroom Christmas Stuffing Balls

Here’s another little Christmas recipe that some of you might like! I’ve made this recipe vegan as well as gluten free and allium free like the rest of my recipes! This makes the perfect alternative to the traditional sage and onion stuffing (which is not suitable for those of us with IBS who can’t eat alliums!).

23-12-16-2

Ingredients:

30g of raw walnuts

4 large mushrooms, diced

3 slices of gluten free bread, preferably brown (BFree bread is gluten free and vegan)

1 large sprig of fresh rosemary

Dried thyme (or fresh if you have it)

Dried oregano

Grated nutmeg

Vegan margarine

Vegetable stock or water

23-12-16-6

 

Method:

  1. Add the walnuts and bread to a food processor and blitz.
  2. Chop the mushrooms and add to a pan with oil and the rosemary and other herbs/nutmeg. Cook the mushrooms on a low heat for the best results and to infuse the rosemary into the oil.
  3. Once the mushrooms are cooked add the blitzed walnuts and bread to the pan and stir in the vegetable stock and margarine until it is all combined.
  4. Turn off the heat and allow to cool for 10 minutes. Once cool enough to handle shape into balls and bake for 10 minutes at most.

23-12-16-9

strip-for-blog

Recipes every Monday, blog posts every Friday! See my previous recipe here.

Social Media:

Youtube: The Gluten Free Veggie – https://www.youtube.com/channel/UC-b7T1VFTZqYq15aPvdlNwA

Twitter: @theGFveggie

Tumblr: glutenfreeveggie.tumblr.com

Facebook: https://www.facebook.com/theGFveggie

E-mail your questions or suggestions to: glutenfreeveggieblog@gmail.com

 

 

 

 

Recipe (GF, V) | Easy Buffet Food for Christmas

As many of you who are gluten free and vegetarian will know, family gatherings or Christmas parties can be a minefield of gluten filled treats and the potential for cross contamination. I always make my own food for such occasions. I know that Christmas is a busy time and so these ideas are quick and easy to make as well as being delicious! I hope you will find some inspiration for your own parties this Christmas and New Year.

Filled Pastry Cases

To my delight, Tesco recently came out with these gluten free pastry cases, already cooked and ready to go. They have a long shelf life and are suitable for savoury and sweet fillings. Here are two savoury ideas for your Christmas feasts!

Mushroom, Rosemary and Walnut Pate filling

Ingredients:

3 mushrooms

A handful of walnuts

Rosemary (preferably fresh). Remember to keep some for the garnish.

Gluten free bread

Vegetable stock or water

 

Method:

  1. Cook the mushrooms and walnuts in a frying pan with the rosemary. Remove the rosemary after cooking if desired.
  2. Add the cooked mushrooms and walnuts to a food processor with 1 slice of gluten free bread ripped into four. Add a small glug of vegetable stock or water. Add the nutmeg and some salt and pepper.
  3. Blitz until smooth (add more liquid if needed but be careful not to make it too wet!).
  4. Place into the pastry cases and top with a sprig of fresh rosemary for decoration.

Spinach, cheddar and pine nut filling

Ingredients:

Fresh spinach

Grated cheddar

A handful of pine nuts

Grated nutmeg

Paprika

 

Method:

  1. Wilt the spinach in a frying pan with the nutmeg and spices.Remove and squeeze out the liquid.
  2. Add the pine nuts to the pan and gently toast. Be careful not to burn (they go from brown to completely burnt in a matter of seconds so keep your eyes on them!)
  3. Mix the spinach and cheddar in a bowl and add to the pastry cases. Top with a couple of pine nuts in each.

 

Allium Free Potato Salad

A traditional potato salad includes a few things that I can’t eat due to IBS (onions and chives) so this is my version!

Ingredients:

4 medium sized potatoes

Mayonnaise

Paprika

 

Method:

  1. Peel and chop the potatoes. Boil for 15-20 mins or until soft.
  2. Allow to cool in a bowl for 15-30 minutes.
  3. Add the mayonnaise and paprika (and salt and pepper if desired) and stir. Best served chilled!

Dips and an assortment of dippers

Ingredients:

1 red and 1 orange pepper cut into strips

1 carrot cut into strips

1 bag of Schar gluten free pretzels

Tyrell’s or Kettle Chips (always check the ingredients)

Gluten free cheese straws (either Mrs. Crimbles or these ones that I found in Tesco!)

1 pot of soured cream

Allium free salsa (see my recipe here)

 

Method:

  1. Cut the vegetables and assemble on a platter or into bowls.
  2. Place the dips into bowls (add herbs or spices to the soured cream if you would like).

 

Caprese Sticks

Ingredients:

Mozzarella

Mini plum tomatoes

Fresh basil leaves

 

Method:

  1. Chop the mozzarella into cubes.
  2. Chop the tomatoes in half.
  3. Arrange the mozzarella, tomatoes and basil leaves onto cocktail sticks.

 

Halloumi and Vegetable Skewers

Ingredients:

Halloumi cheese, cubed

1 small courgette, sliced into bitesize chunks

3 mushrooms, quartered

1 red peppers, sliced into bitesize chunks

Small plum tomatoes

24-7-16-5

 

Method:

  1. Prepare the vegetables and arrange onto long skewers
  2. Bake for 15-20 minutes, turning half way.

 

Gluten free Cous Cous salad

Ingredients:

Gluten free Cous Cous

1 beetroot, grated

Fresh mint leaves, chopped

Feta, cubed

Vegetable stock or boiling water

 

Method:

  1. Follow the packet instructions to cook the cous cous. Leave to cool for 10 minutes.
  2. Add the beetroot, chopped fresh mint and feta and stir.

 

Cashew and Mushroom Burgers

Something a bit more filling for the buffet! These burgers are not only delicious but also suitable for dairy free people and vegans! Serve by themselves or in a bun if preferred! See my recipe here.

13.7.16 (2)

 

Pizza Slices

Ingredients:

Schar pizza base

Passata

Dried oregano, basil and thyme

Grated cheddar

Fresh mozzarella

 

Method:

  1. Layer the passata and herb mix on the pizza base. Top with the cheese.
  2. Allow to cool and then cut into individual slices.

 

I hope that a few of these ideas are useful! There are lots of gluten free party options available from Marks and Spencer, Tesco and Sainsbury’s if you are able to eat alliums. Merry Christmas and a Happy New Year!

 

 

 

 

 

Recipe (GF, DF, V) | Christmas Spiced Orange Cake

Yes it’s that time of year again! Christmas comes around so quickly but I’ve been thinking of new recipes for a few months in preparation.

I’ve made gluten free cakes before, but never a Christmas cake. Due to IBS, I couldn’t use the usual dried fruit that you would expect in a Christmas cake, so I tried to make orange the central flavour. I must say, I was very pleased with the final result, and I hope you will be too!

I wanted to be as inclusive as possible with recipe and so I chose a dairy free sunflower spread which, in my opinion, does not change the taste at all and lowers the saturated fat content on this cake (although, with the amount of sugar in cake, this isn’t one of my main concerns as you can see!!!) I was unable to make a vegan recipe – I’m not confident with vegan egg replacers, but if you are, please feel free to experiment and send me your results! I love to hear about gluten free cooking, especially updates of my own recipes!

The key to good cake, whether gluten free or gluten filled, is to make sure you have the same ratio of fat to sugar to flour. This cake was very easy to make and took about 45 minutes of preparation of cooking time all together.

21-12-16-76

Ingredients:

130g of gluten free self-raising flour (I used Dove’s Farm)

130g of brown sugar

130g of dairy free sunflower spread (I used Pure’s Sunflower Spread, available in most supermarkets)

2 medium eggs

The zest of one orange

The juice of half an orange (save the other half for decoration, or just to eat if you would like!)

A small pinch of ground cloves

1 teaspoon of grated or ground nutmeg

1/2 teaspoon of ground cinnamon

21-12-16-7221-12-16-67

 

Method:

  1. Pre-heat the oven to gas mark 4. Line a loaf tin (mine is a non-stick metal one, 24cm) with baking paper.
  2. Cream the sugar and sunflower spread with an electric whisk.
  3. Add the eggs slowly as you continue to whisk. Add the spices and the orange zest.
  4. Sieve the flour into the mix and stir until smooth. Add the orange juice in a bit at a time and if the mixture looks too wet, add a touch more flour.
  5. Add the mixture to the tin and bake for 20-30 minutes or until you can put a knife in and it comes out clean.
  6. Once baked, place onto a cooling rack for half an hour or until cool. Serve with a large dollop of Brandy cream!

21-12-16-84

strip-for-blog

Recipes every Monday, blog posts every Friday! See my previous recipe here.

Social Media:

Youtube: The Gluten Free Veggie – https://www.youtube.com/channel/UC-b7T1VFTZqYq15aPvdlNwA

Twitter: @theGFveggie

Tumblr: glutenfreeveggie.tumblr.com

Facebook: https://www.facebook.com/theGFveggie

E-mail your questions or suggestions to: glutenfreeveggieblog@gmail.com

 

Please read – disclaimer and address to some recent accusations.

It’s nearly Christmas and that usually means that people are full of good will and generosity. Unfortunately, this year I encountered someone with quite the opposite attitude and so I feel I have to clarify a few things about my little blog for the sake of my own integrity as well as for all of you who (I hope) enjoy my occasional posts.

Firstly, this blog is in no way affiliated with, sponsored by or in any other way has links to the companies or businesses that I mention. I cannot stress this enough – I do not get ANY financial gain from this blog. All of my posts are created for my own enjoyment and anyone besides myself who comes across it and likes it is an absolute bonus for me. Any companies or businesses that are mentioned here are being mentioned because either a) I like them or b) I am reviewing them to help people gain a better understanding of their products or services before spending money. I do not earn a penny, even if I give a rave review. This is not something I am aiming to do – I do not and will not want money from these companies in the future, but reviewing and promoting them helps Coeliacs everywhere.

Secondly, I am not trying to get famous, nor am I in any way interested with writing scandal or click bait. I reiterate – this is for my own fun not for self-promotion or to make money. For a start, if I was trying to promote my own interests I would post regularly and try to gain money from advertisers or sponsors.

And finally, I freely admit that I am not a qualified dietitian, doctor or health specialist, and I have never claimed to be. My musings about Coeliac disease or IBS are informed by my own experience and are in no way claimed to be official health advice. I always advise anyone who is having health issues, thinks they may have Coeliac disease, IBS or any other condition to NEVER self-diagnose, to seek the advise of a qualified professional, and to educate themselves with reliable and verified sources.

I hope this has addressed the concerns of a very vocal minority of the people who read this blog.

Christmas wishes to anyone reading this and I hope you all have a happy and healthy break and New Year.

Blog at WordPress.com.

Up ↑