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The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information

Month

July 2017

Recipe (GF, V) | Caprese Tortelloni Pasta Bake

For more recipes and blog posts including Evexia Thrive see here.

This recipe is incredibly easy and because Evexia Thrive’s Tortelloni only takes minutes to cook the overall cooking time is just 10-15 minutes!

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Ingredients:

4 small tomatoes, sliced

A handful of fresh basil leaves

Grated (or sliced) mozzarella

1 X packet of Evexia Thrive Spinach and Ricotta Tortelloni

500g of tomato passata

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Method:

  1. Boil the Tortelloni for 1 minute (make sure you remove from the heat immediately and drain or the tortelloni will begin to fall apart very quickly)
  2. Pour the passata into a large oven dish for that there is a thin layer on the bottom.
  3. Place each tortelloni into the dish in rows. Top with the cheese, sliced tomatoes and fresh basil leaves.
  4. Place into the oven on gas mark 7 for 10-15 minutes or until the mozzarella is melted.
  5. Serve with a light summer salad and some gluten free bruschetta for dipping!

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

Social Media:

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

Twitter: @theGFveggie

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

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Product Review | Supermarket vs. Brand

If you’ve been gluten free for a while you may have noticed that some supermarket own brand Free From products often mimic the branded version. I’ve compared them for you so you can see whether the branded version is worth the extra money.

Even before I was diagnosed Coeliac our household food shopping budget was tight and so I’ve always been an advocate of supermarket own brand versions of branded products. There is no shame in  foregoing brands and supermarket versions are often nicer than the original. That being said, when it comes to Free From supermarket own brand products the quality can be very hit and miss. Here are a few comparisons and my opinions. Everyone has different tastes so I’d recommend trying the supermarket own brand versions yourself if you are trying to decrease your outgoings.

  1. Mrs Crimbles Cheese Cheese Crackers versus Marks and Spencer’s Cheese Crackers

These crackers are almost identical in look but the ingredients vary slightly.

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M and S tends to be a bit pricier, even when compared to brands, but I would always choose the M and S crackers over Mrs Crimbles for one reason – this:

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Every box of Mrs Crimbles cheese crackers that I have bought has been 50% broken. M and S’s cheese crackers have always been whole with very little crumbling. I think the price difference should not be an issue with this product.

Brand Price: £1.75

Supermarket Price: Currently Unknown

WINNER: Supermarket!

 

2. Prewett’s Triple Chocolate Cookies versus Tesco Free From

PREWETTS-TRIPLE-CHOC-header

I’m a big fan of Prewett’s in general (see my review here) but when it comes to this product I think the supermarket own brand version (in particular Tesco’s, but Sainsbury’s and ASDA make their own versions too) are pretty good competition. Prewett’s make speciality gluten free biscuits and they are heavenly, but when it comes to this product, the supermarket own brand version is cheaper and the difference in taste is not that big. Sorry Prewett’s but Tesco win this battle!

Brand Price: £2.29

Supermarket Price: £1.80

WINNER: Supermarket!

 

3. ASDA Free From Penne versus Dove’s Farm Gluten Free Organic Penne

Dove’s Farm are well known for creating quality gluten free flour but when it comes to pasta I don’t think they are the best product on the market. Both of these products are made from the same base ingredients – rice and corn flours – yet the difference in price is astronomical. At 500g each the price difference is over a pound and all for the label of “organic”. I’ve found Dove’ Farm to be a temperamental pasta to cook anyway – the ASDA own brand is much more consistent.

WIN_20150713_155032
Dove’s Farm Penne

This is definitely a supermarket versus brand where the supermarket triumphs. 107443

This is one swap where the budget won’t leave you feeling

 

unsatisfied.

Brand Price: £2.50

Supermarket Price: £1.35

WINNER: Supermarket!

 

4. Genius Bread versus Tesco Free From Bread

Gluten free bread is always quite hit and miss – some brands are quite unlike the original (sorry BFree, wasn’t keen! – but don’t forget they are GF and suitable for vegans) and it can take some time to find one you like.

Genius (3)

Genius get a bad reputation because their slices are known to be full of holes or falling apart (read more about Genius bread here) but compared to supermarket own brand breads I always choose Genius. The taste and texture is always far superior and Genius seems to go off much slower than other brands. It is more expensive, of course, but for this product I think it’s worth it.

Brand Price: £2.70

Supermarket Price: £2.00

WINNER: Brand!

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s recipe here.

Social Media:

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

Twitter: @theGFveggie

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

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

 

 

 

Recipe (GF, Vegan) | Pink Lemonade Ice Lollies

It’s summer! I feel like I wait for this time of year to come for so long as it flies by so quickly. I always vow to make the most of every warm day in the summer – to eat in the garden, go out with friends in the light evenings and go to the beach at least once. But what’s summer without ice cream? This recipe will allow you to easily make your own.

For this recipe you will need your own ice lolly moulds – they are relatively inexpensive considering the amount of uses you get out of them and the fact that they allow you to choose your own ingredients. I bought this one on Amazon.

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Ingredients:

1 punnet of raspberries

2 teaspoons of sugar

Lemonade – enough to fill the moulds

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Method:

  1. Make the raspberry coulis – add the punnet of raspberries to a pan with sugar and small splash of water. Heat until it becomes a coulis.
  2. Strain the coulis until smooth.
  3. Pour the coulis into the bottoms of the ice lolly moulds.
  4. Top with the lemonade – pour carefully to ensure the lemonade and raspberry only mix slightly to give the lemonade a pink colour.
  5. Freeze overnight then run under cold water to loosen and pull out of the moulds.

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Recipes every Monday, blog posts every Friday! See the previous Monday’s 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

 

Advice | Balanced Diet and IBS

Whilst everyone’s triggers for IBS are different, it often involves cutting out a few fruit and veggies. It can be really difficult to make sure you’re getting your 5 a day when you have IBS so here’s some ways to make sure you’re still getting the nutrients you need even during a flare up.

  1. Find fruits and vegetables that don’t trigger a flare up. I consider these my “safe” foods and for me it’s carrots, tomatoes, runner beans, strawberries and raspberries. This may vary from person to person but you need to test your own IBS to find safe foods.
  2. Learn about FODMAP diets and which foods are low FODMAP. Being on a low FODMAP diet doesn’t work for everyone but using it as a guide can help you to work out which fruits and vegetables could be safe for you.
  3. Try to cook dishes containing vegetables from scratch rather than ready meals. This way you have better control over which vegetables are in your meals and can avoid causing an accidental flare ups. For example, I can’t eat onions or garlic because of my IBS – even a tiny amount will trigger a flare up. Cooking pasta sauce, ratatouille or soup from scratch means that I can leave them out and still add other vegetables to the dish that are safe for me.
  4. Find a protein source that works for you. This especially applies if you are vegetarian like me. Since being diagnosed with IBS I’ve struggled with soya – small amounts seem to be fine (such as soya lecithin) but tofu or soya flour are a big no for me. That eliminated a big protein source for me. Luckily, unlike some people with IBS, I can tolerate nuts and use cashew butter and raw cashews a lot in my cooking to add protein to my meals. Others with IBS struggle with dairy. Again, luckily I am fine with these. Find a protein source that works for you.
  5. Remember that what others may consider “healthy” isn’t necessarily healthy for you. A good example of this is fibre. The general word on fibre is to eat as much of it as you can – it’s pushed into our collective minds throughout school and from relatives. For someone with IBS-D like me, fibre is a big issue. My stomach can tolerate a certain amount of fibre but eating any high fibre foods such as lentils, beans, psyllium husk etc. will guarantee a flare up. Just because those foods are healthy for those with normal gut health, it’s not healthy for someone with IBS to stick to a high fibre diet if it’s going to result in constant pain and flare ups.

There are many ways to be healthy and I hope some of this advice is useful to those of you still figuring out how to live with IBS. Don’t forget you can always e-mail me if you need specific dietary advise but remember that I am not a qualified dietitian or doctor and can only speak from my own experiences.

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Recipes every Monday, blog posts every Friday! See the previous Monday’s 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) | Goats Cheese, Pepper & Mushroom Pizza

If you prefer a Fiorentina pizza, see my recipe here. I have used Schar’s pizza bases for this recipe but any will do!

 

Ingredients:

1 Schar Pizza

1 tablespoon of tomato passata

Dried herbs (I use basil, oregano and a small amount of thyme)

2 chestnut mushrooms

1/4 of an orange pepper

1/4 of a red pepper

Goats cheese to taste

 

Method:

  1. Slice the vegetables and lightly fry in a pan.
  2. Spread the passata onto the base. Add the toppings to the base
  3. Put the pizza into the oven for 11 minutes or until the goats cheese starts to brown.
  4. Serve sliced and warm!

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s 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

 

Thrifty Food Recipes | 3 Dinners For £1 or Less Each

This is part of the Thrifty Food series. To see other recipes in this series click here.

Recently, I wrote an Advice piece for Coeliacs on a budget and so as a follow up I decided to put together some cheap recipes. This is a compilation of previous recipes – I’m very busy with university work at the moment but I promise that you will have a brand new recipe next week.

The pricing on this recipe does not include dried herbs or salt and pepper as the amount works out as a fraction of a penny each time.

All prices are accurate as of July 2017. I’ve used ASDA to make the prices simply because that is where we shop, but try looking at Aldi or Lidl for lower prices if you need to shave even more off of the price!

 

Tomato and Herb Risotto

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Read the full recipe here.

This recipe works out at around 25p per serving.

100ml of vegetable stock (1 Knorr stock cube) – 10p

70g of Arborio rice – 15p

1 tablespoon of tomato puree – less than one penny

20ml of tomato passata – less than one penny

1 teapsoon of dried oregano – less than one penny

Salt and pepper to taste – less than one penny

 

Spinach, Mushroom and Ricotta Pasta Bake

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Read the full recipe here. These amounts serve 2. The total is per serving.

This recipe works out at roughly 62p per serving.

3 chestnut mushrooms – 30p

50g of fresh spinach – 16p

150g of gluten free pasta – 24p

500g of tomato passata – 35p

50g of ricotta – 19p

One teaspoon of tomato puree – less than one penny

Dried oregano and basil – less than one penny

 

Butternut Squash “Shepherd’s” Pie

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Read the full recipe here. Serves 2.

This recipe works out as roughly per 94p serving.

One small butternut squash – £1.08

Five potatoes – 30p

Three chestnut mushrooms – 30p

Two carrots – 10p

Three fresh bay leaves – 10p

One teaspoon of tomato puree – less than one penny

One teaspoon of yeast extract – less than one penny

Dried thyme to taste – less than one penny

Two cloves – less than one penny

 

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Recipes every Monday, blog posts every Friday! See the previous Monday’s 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

 

 

 

 

Awareness | Why Availability is Important for Coeliac Awareness

There are lots of ways to increase Coeliac awareness in the general public, but availability of products is not often considered as one of them.

Whilst availability is paramount anyway – we need to be able to buy the things we want to eat (see more about that here) – it is also an important tool for getting thoughts about Coeliac Disease into the minds of non-Coeliacs. Supermarkets are the one place that everyone is thinking about food, and the amount of non-Coeliacs I have seen (and spoken to) in the Free From aisle is quite high.

Having high availability of a large range of gluten free foods in the supermarkets – and in particular gluten free food in and around the “normal” food – is a good way to get non-Coeliacs to be more understanding of Coeliac issues.

Years before I had to go gluten free my family often bought Almondy cakes for dessert on special occasions. Seeing the gluten free logo on those cakes was my first realisation that it was a dietary requirement some people had to adhere to. I still didn’t fully understand it and didn’t think much about it but the awareness was there in the back of my mind.

Another example of this is that lots of supermarkets have now included gluten free sausages in their “normal” range – for example Marks and Spencer and Tesco.

Image result for tesco gluten free sausages

Photo source from The Gluten Free Cuppa Tea

By having a large availability of gluten free products in supermarkets we are able to subtly convey the need for gluten free food. Encouraging non-Coeliacs to eat gluten free food by placing it with the “normal” food also removes the stigma of the Free From aisle. Often non-Coeliacs see Free From foods as “weird” or “bland” etc. but by incorporating them into the products already available in the “normal” section, we remove this stigma and increase sales of gluten free products.

Let me know if this is something you’ve noticed too – are more gluten free products being included in the “normal” sections of your local supermarket?

Recipe (GF, AF, V) | Dauphinoise Potatoes

My mum used to make this a lot when I was a child but we always called it “potato pie” as my 5 year old tongue couldn’t quite get the hang of the French! This decadent side dish is naturally gluten free and vegetarian. The original calls for cream but I prefer to just use milk.

Like all of my recipes, this is allium free to accommodate for IBS. Whilst this is rather a large deviation from tradition, it is a necessary one for those of us who suffer from this condition. If you are able to eat alliums, add minced or chopped garlic to the milk before pouring over the potatoes.

This recipe makes two side portions (why not use as a side to my Cashew Roast?).

Ingredients:

150ml of milk (I would highly recommend using whole milk. If using cream use 50ml of cream and 100ml of milk)

2-3 large potatoes, sliced thinly

Grated nutmeg, to taste

Salt and black pepper

*OPTIONAL* 30g of grated Gruyere cheese (cheddar also works well if you do not have Gruyere)

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Method:

  1. Add the grated nutmeg. salt and pepper to the milk and leave to infuse.
  2. Peel the potatoes and slice into 1/2cm thick discs. Layer into an ovenproof dish.
  3. Pour the milk over the top of the potatoes, making sure they are covered by the liquid.
  4. Cook covered by foil for 40 minutes on gas mark 7. Test the potatoes with a knife. Top with the cheese and place back into the oven for 15-20 minutes.
  5. Serve as part of a roast or as a side for another dish!

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Recipes every Monday, blog posts every Friday! See the previous Monday’s 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

 

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