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The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information

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Christmas

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.

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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

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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.

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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

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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!).

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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

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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.

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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, 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.

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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

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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!

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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, DF, Vegan) | Easy Christmas Biscuits

If I’m truthful, I was a terrible baker even before I became gluten free. Now, if anything, I’m worse! BUT – I wanted to have a go at some gluten free Christmassy biscuits, and I’m very pleased with how they turned out.

These just happen to be dairy free and vegan too – I always use sunflower spread in the place of butter for baking as I prefer it’s texture. If you would rather use a soya spread or even unsalted butter, the amount will stay the same!

Please be aware that cooking times will vary. The cutters are used are from Lakeland and can be found here.

Ingredients:

55g sunflower spread/margarine

30g caster sugar

80g gluten free plain flour (I use ASDA’s own)

1 dessert spoon of warm water

30g pecans

2 teaspoons of ground cinnamon

2 teaspoons of ground mixed spice

A sprinkling of grated nutmeg

 

Method:

  1. Pre-heat the oven to gas mark 4. Chop the pecans.
  2. Measure the ingredients and then place the sunflower spread and caster sugar into a bowl. Make sure the sunflower spread is at room temperature and then cream the spread and sugar together.
  3. Sieve the flour and spices into the mixture and combine with a spoon. Slowly add the pecans and mix together.
  4. Once the mixture begins to combine, use your hands to create a ball. Wrap in cling film and place into the fridge for half an hour.
  5. Take the ball out of the fridge and place on a floured surface. Roll out to an even thickness and use the cutters. Place the shapes onto baking trays covered with baking paper.
  6. Place the larger stars onto the top shelf and the smaller stars onto the bottom shelf. Cook for 15 minutes approx or until golden brown!

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Recipe (GF, V) | Christmas Nut Roast

In case you needed to know this is an onion-less recipe, but unfortunately not dairy free or vegan.

Christmas is nearly here! Nut roast has been (and will be this year) the main part of my Christmas dinner all of my life.

This recipe is adapted from Rose Elliot (a recipe my Mum used to use before I knew I was gluten intolerant) and the Hairy Biker’s which we found in the paper. I’ve not stuck to either of these at all really, and went my own way with the flavourings, but I feel it’s only fair to give them as references.

This recipe will serve two to three people if you have all of the usual Christmas trimmings alongside. I’ve experimented a lot to make it just right for me – my gluten free version of Rose Elliot’s recipe kept falling apart, even using breadcrumbs or GF flour. Using egg as a binder as the Hairy Biker’s suggested seems to work best. Using grated cheese also helps to make the mixture hold, hence why I was unable to make this recipe dairy free.

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Ingredients:

150g raw, unsalted cashews

A handful each of walnuts and hazelnuts

3 large mushrooms

1 small carrot

70g spinach (raw, unwashed weight)

50g of grated cheddar

1 small egg (beaten)

10-20ml of boiling vegetable stock

1 teaspoon of thyme

1 teaspoon of oregano

1 teaspoon of sage

Grated nutmeg to taste

Ground black pepper to taste

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Method:

  1. Pre-heat the oven to gas mark 6. Line a ceramic dish with greaseproof paper and set aside.
  2. Weigh the nuts and then blitz in a food processor. Be careful not to blitz them too thoroughly – you want the nuts to remain in chunks rather than a powder (you would be surprised how easily they can turn to powder in the food processor!)
  3. Cook the mushrooms in a frying pan. Once they are cooked, add the spinach and stir until the spinach wilts (this will take only a few minutes). Once wilted, add the grated nutmeg and stir into the mushroom and spinach mixture.20.12.15 (12)
  4. Add the mushrooms and spinach to the nuts. Peel the carrot, and then use the smallest side of the grater to grate into the mixture.
  5.  Add the cheese, the beaten egg and the herbs and stir until thoroughly mixed.
  6. In a jug, mix boiling water with a Knorr vegetable stock cube. Slowly add a small amount into the mixture. Make sure not to make the mixture too wet, but use enough stock that the mixture spreads evenly in the dish. I’ve found without adding a small amount of stock it can be quite dry once cooked.
  7. Spread the mix into the dish and flatten the top to prevent burning. Cook for 25-30 minutes on gas mark 6.
  8. Cut into slices and serve with your Christmas trimmings!

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Posts coming up this month

Sorry that I haven’t posted much recently, but my essays are taking up all my time. I’m starting to feel quite festive so I’ve been planning a few posts!

These are hopefully scheduled to appear before Christmas:

Recipe (GF, V) | Christmas Biscuits

Recipe (GF, V) | Christmas Cake

Eating Out | List of the UK’s 100% Gluten Free Eateries

Recipe (GF, V) | Christmas Nut Roast

 

As always, I’m open to suggestions so if there is something you’d like to request – just ask and I’ll see what I can do!

 

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