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Recipe (GF, V) | Spinach and Ricotta Arancini

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Arancini are risotto balls – you can use any filling you like but I think the creaminess of the ricotta adds to the appeal of this delicious dish. I’ve yet to find a gluten free version of these readily available to buy, and whilst they can be tricky (and messy!) to make from scratch, they are really worth it!

These are traditionally deep fried but I prefer to bake them.

 

Ingredients (to make 4-6 balls):

For the risotto:

80g of risotto rice

200ml of stock (added ladle by ladle, so you may use less)

50g of finely chopped spinach (so that it mixes into the risotto better)

50g of ricotta

1/4 of a teaspoon of nutmeg

Salt and pepper to taste

 

For the tomato dipping sauce:

6 baby plum tomatoes, diced

1 teaspoon of tomato puree

20ml of passata

Dried oregano and basil

Salt and pepper to taste

 

For the breading:

50g of gluten free breadcrumbs

20ml of milk

2 tablespoons of flour

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Method:

  1. Make the risotto (you can follow general instructions here.) Stir the ricotta and spinach in once the rice is cooked and just before turning off the heat. Allow to cool until you are able to handle it. Be careful not to rush this – you don’t want to burn your hands!
  2. Prepare your breading stations – in one flat bowl mix the flour and milk together to form a batter and in another place the breadcrumbs. Have a tray lined with greaseproof paper ready and your oven pre-heated to gas mark 7. For best results brush or spray the paper with a light coating of oil – that way your balls will brown on all sides and the breading on the bottom won’t stick/come off.
  3. Form evenly sized balls and roll into the batter and breadcrumbs. For best results do a double coating.
  4. Place each ball onto the tray. Once you have coated every ball, place into the oven for 20-25 minutes, or until brown, turning halfway to get an even colour.
  5. Whilst the balls are in the oven, lightly cook the diced tomatoes in a pan. Once they are softened, add the other ingredients for your sauce and bring to a simmer.
  6. Serve whilst still warm.

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Recipe (GF, V) | Valentine’s/Shrove Tuesday Crepes

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Today is Shrove Tuesday, but seeing as Valentine’s day is tomorrow I thought I’d combine the two for a one off Tuesday recipe post! These delicious gluten free crepes can be put with any filling (see here for more ideas from last year) but I’ve opted for a decadent Valentine’s themed chocolate ganache served with fruit and topped with chocolate love hearts for you to serve to your loved one today or tomorrow.

Ingredients:

For the pancakes (makes 4-6 depending on how thickly you pour the batter into the pan):

100g of gluten free plain flour (for best results, sift into the mixture)

200ml of skimmed milk

2 medium eggs

Oil for the pan (I used sunflower oil but butter or other vegetable oils work too)

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For the chocolate ganache filling:

50ml of single cream

100g of chocolate (use any brand you prefer, I used Galaxy milk chocolate)

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Fruit for serving:

1 banana

A handful of blackberries

3 strawberries chopped into four.

 

For the chocolate love hearts:

10g of chocolate, melted (or more if you’re worried you’ll need a few practice attempts to get the shape right!)

 

Method:

  1. In a pan melt the cream and chocolate together to form a ganache. You want the texture to be thick and spreadable rather than runny or it will run out of the crepes.
  2. Add the eggs and milk to a bowl and whisk until lightly beaten and combined. Sift the flour in and whisk to form a creamy batter. There should be no lumps and the batter should have a slight yellow tinge where the eggs have mixed in.
  3. Heat oil in a non-stick frying pan (TOP TIP: for best results use a silicon pastry brush to coat the pan – you will find your pancakes much easier to move)
  4. Add one ladle of your mixture to the centre of the pan and tilt the frying pan so that the mixture creates a disc on the pan. Although to cook for 3-4 minutes and then use a silicon or plastic (no metal on non-stick pans!) spatula to lift the edge of the pancake and flip. You either use the spatula to flip or be brave and flip using the pan!
  5. Once both sides are cooked place two tablespoons of your ganache mixture on a quarter of the pancake, then fold in half and in half again. Place onto a plate to serve with the fruit.
  6. Melt the chocolate and get a sheet of greaseproof baking paper ready. Use a teaspoon or knife to drizzle the melted chocolate onto the greaseproof paper in the shape of hearts. I did them freehand without any difficulty but if you would be more comfortable using a guide, draw the heart shapes onto the paper first (be careful to use non-toxic ink or pencil lead).
  7. Place into the freezer for 5-10 minutes to solidify. Once hard, remove from the greaseproof paper and place onto your pancakes.

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

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Recipe (GF, V) | Brie and Asparagus Tartlets

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These indulgent tartlets make the perfect starter or as a main dish served with rice or potatoe for a homemade Valentine’s Day Meal. Asparagus is only in season in this country for a short time so make the most of it!

 

Ingredients (filling will make 3 tartlets):

Lucy’s shortcrust pastry (amounts will vary depending on how many tartlets you make)

100ml of single cream

20ml of skimmed milk

20g of grated cheddar

20g of brie (for the filling)

A pinch of smoked paprika

Salt and pepper to taste

50g of asparagus (for the filling)

2 thin slices of brie (for decoration)

1 spear of asparagus per tartlet (for decoration)

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Method:

  1. Make the pastry as per Lucy’s instructions. I used 10 cm tins so be aware that cooking time will vary depending on the size of your tins. Make sure to use a fork to stab the bottom so that the pastry doesn’t rise. Blind bake your pastry cases for 10 minutes. Use ceramic baking beans or rice enclosed in greaseproof paper to weigh the bottom of the cases down whilst they blind bake.
  2. Boil diced asparagus for the filling for 10 minutes or until very soft. Once boiled, add to a frying pan with the cream, milk, grated cheese, brie and seasoning. Stir through until the cheese melts, the sauce thickens and the asparagus begins to break up. The sauce should come together to be thick and creamy with asparagus evenly distributed.
  3. Pour into the cases and decorate with thin slices of brie and an asparagus spear.
  4. Cook for a further 10-15 minutes or until the top of the filling browns and the pastry is fully cooked.
  5. Serve immediately or cool and place into the fridge for leftover for up to three days. Re-heat covered in foil for 15-20 minutes on gas mark 7.

 

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Recipe (GF, V) | Baked Stuffed Aubergines

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This recipe is inspired by holidays in Turkey, and the local dish Imam Bayildi (which translates to ‘fainted priest’). The original recipe is full of onions and garlic – not great if you suffer from IBS. I’ve swapped some ingredients out and added some cheese, to make it a little more indulgent, but you could easily omit the dairy and turn into a great vegan supper.

This recipe would serve 2-4, depending on how hungry you are! We served ours with some rice and salad.

 

Ingredients

2 aubergines

2 celery sticks

1/2 a courgette

1 red pepper

1 tin of tomatoes

1 tsp tomato puree

1 ball of mozzarella

100g cheddar cheese

1 tsp basil

1 tsp oregano

1 tsp paprika

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Method

  1. Pre-heat the oven to 220° Cut the heads off of the aubergines and slice them lengthways into two halves. Use a spoon to scoop out some of the insides, and set that aside to add in later. Rub the aubergine halves in some olive oil, and set them in an oven proof dish. Season with some salt and pepper and place them in the oven.
  2. While the aubergines are cooking, chop the celery, red pepper, courgettes and the inside of the aubergines into chunks and fry them in a pan with some olive oil.
  3. When the vegetables have softened and have a little colour, add the tin of tomatoes, tomato puree, herbs and paprika. Season to taste with salt and pepper.
  4. Once the mixture has cooked down a little, take the aubergines out of the oven and fill the insides with the vegetable mixture. It won’t all fit, so put some around the aubergines too.
  5. Grate the cheddar cheese over the top, and cut the mozzarella into slices and lay it over the top of each aubergine. Pour a little water into the bottom of the dish with them, to help them cook. Add a final scrunch of salt and pepper over the top, and bake them in the oven for 30-35 minutes or until tender.

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About Lucy

Lucy is a contributing author at The Gluten Free Veggie. She is a 30 year old vegetarian Coeliac with a passion for great recipes! Check out all of her posts here. When she’s not cooking up delicious treats, Lucy is creating greetings cards for her business. Check out her Facebook page here.

 

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

Social Media:

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Thrifty Food | 3 More Dinners For Less Than £1 Each

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Last summer we wrote a post called “3 Dinners For Less Than £1 Each” for our Thrifty Food Series that was so popular we have decided to do another one! Each recipe has the cost per serving worked out for you. Please be aware that prices may vary slightly from supermarket to supermarket.

Dried herbs and cooking oils that worked out to a fraction of a penny were not included in the calculations.

Tip: batch cooking these meals will make them work out cheaper and you won’t have to throw away any gone off veg that you bought to use and forgot about! Leftovers are a really great way to make your money go further and most recipes work out cheaper if you cook them in bulk and save two or three servings for later.

 

Roasted Diced Potatoes with Asparagus and an Egg

This incredibly easy to make dish just goes to show that you can still make a cheap dish using something you might consider an expensive ingredient – asparagus. Just bear in mind that out of season it will be more expensive, so take advantage of this recipe during the Spring for best results.

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Read the full recipe here.

This recipe works out at around 70p per serving.

2 large white potato – approx. 24p

1 egg – 15p

50g of asparagus – 31p

Dried herbs – fraction of a penny

Sunflower oil – fraction of a penny

 

Easy Creamy Mushroom Spaghetti

This is our most popular dish on the blog to date and is quite inexpensive to make.

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Read the full recipe here.

This recipe works out at around 94p per serving.

1 portobello mushroom – 12p

4 chestnut mushrooms – 28p

100g of gluten free spaghetti – 21p

1 sprig of fresh thyme – approx. 5p

70ml of extra thick cream – 28p

Dried herbs – fraction of a penny

Oil – fraction of a penny

 

Colourful Egg Fried Rice with Cashews

Easy, healthy and so so yummy! Cashews can be a little pricey, but as this dish is based on rice it balances out to be a cheap meal!

Read the full recipe here.

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This recipe works out at 92p per serving.

60g of white rice – 7p

1/2 vegetable stock cube – 7p

20g of broccoli florets – 3p

1/2 orange pepper – 25p

1/2 red pepper – 25p

1 egg – 15p

10g of cashews – 10p

Paprika and herbs – fraction of a penny

 

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

Social Media:

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How We Create Our Recipe Posts

Our blog posts might seem casual but a lot of work goes into making sure our recipes are what you want to read. Here’s our process.

 

Coming up with ideas

This is possibly the hardest part of the process – thinking of an idea that will be popular with readers and doable in our home kitchens. This often starts out with us making food for ourselves; we make three meals a day and sometimes one of them in worth noting down for the blog! Once we have an idea it’s time to move on to…

Recipe testing

Once you have an idea you have to test it to make sure it’s going to work every time. This part of the process can take a long time – some recipes need 5+ attempts to perfect them before we can show them to you. Depending on how adventurous the recipe is, they can REALLY wrong the first few times. Here’s an example of how recipe testing can go wrong.

Photography

Once your recipe is perfected, it’s time to get the camera out and take that perfect shot for the thumbnail. As your readers can’t taste your food, the photo is almost more important than the recipe itself. You need to have the right light (which, without professional lighting, can be tricky to arrange in the winter months) and a decent enough camera so that your images are clear and inviting. Neither of us are professional food photographers – I use a DSLR that I was given for my 21st birthday now, but when the blog first started our images were a mixture of a very old digital camera and my phone.

The Write Up

Once the recipe is perfected, you’ve gotten those gorgeous “food porn” shots, you just need to write it up in a clear and concise way. Anyone who has read recipe books or blogs will know the style – brief intro, ingredients (using the same unit of measure where possible), method (in bullet point format) and sometimes a conclusion of final note. We also add another section at the bottom of each post which helps readers find similar posts and our social media.

Proofreading

Whilst this normally only takes 10 minutes, it’s amazing how few bloggers thoroughly proofread their own work. I’ve noticed major spelling and grammatical issues on very popular blogsites. It can be the difference between a clear recipe and a confusing, unprofessional looking piece.

Planning ahead

Most of our posts are written weeks, if not months, in advance and scheduled to publish at the most suitable time. This can lead to some issues (technology is not always co-operative) but it means that we can churn out two blog posts a week without infringing on our lives, as it can be a lot of work. We always have “back up” posts saved in the drafts section of our website, ready to be published in case the worst happens.

Publicising our work

Once everything is tidied up and published we have to spend some time making sure those who might want to read our page are aware of us. That means sharing on a plethora of social media sites as well as telling friends and family about our posts and allowing users to follow us via e-mail.

 

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

Social Media:

Facebook

Youtube: The Gluten Free Veggie

Twitter: @theGFveggie

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

 

 

Recipe (GF, Vegan) | 6 Gluten Free Vegan Recipes

Whilst we are a pre-dominantly a vegetarian blog, we work hard to make sure we cater for everyone – and that includes vegan recipes. As lots of people are partaking in Veganuary this month (click here for more information about what that is) we thought we would compile our best vegan recipes for you!

Vegan Cashew and Mushroom Burgers

This is potentially my favourite recipe from the entire blog, vegan or otherwise, as they are so moreish and easy to make. These work well in the oven, in the frying pan or on a BBQ.

Click here to read.

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Vegan Mushroom and Chestnut Sausage Rolls

Our most popular Christmas recipe of 2017, these sausage rolls are delicious. I originally intended to make them vegetarian by putting cheese in them, but after my first batch of vegan ones, I knew they wouldn’t be beaten! These are incredibly easy to make and so delicious that I made 4 batches over the two week Christmas – my non-vegan non-gluten free family loved them!

Click here to read.

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Butternut Squash “Shepherd’s Pie”

As I can’t eat soya mince (due to IBS) I wanted to attempt to make a shepherd’s pie just like the ones I had as a kid but with only vegetables. I was sceptical at first – I thought the texture would be horrible – but this is now a firm favourite in my winter recipe arsenal and I make it about once a month for my boyfriend and I.

Click here to read.

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Allium Free Mushroom Soup

I struggle to find gluten free soups that won’t set off my IBS as they always have onion/garlic/leek in them, so I make my own. There’s no need to add dairy to this soup as the potato makes it naturally creamy, so this soup is completely vegan!

Click here to read.

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Nut Free Pesto and Penne

So easy to make and naturally vegan, this dish is perfect for a quick lunch or to take on a summer picnic.

Click here to read.

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Roasted Red Pepper Gnocchi

Another easy recipe for cold winter’s nights when you really can’t be bothered to cook. Keeps very well in the fridge if you fancy leftovers!

Click here to read.

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Recipe (GF, Vegan) | Gnocchi in a Roasted Red Pepper Sauce

This sauce is easy to whip up in just 20 minutes and goes great with gnocchi.

 

Ingredients:

1 red pepper

4 large tomatoes

50ml of tomato passata

Dried oregano

Dried sage

3 tablespoons of sunflower oil

Salt and pepper to taste

1 x pack of gluten free Gnocchi (some “normal” gnocchi is NGCI, such as ASDA’s fresh gnocchi, but this brand is completely GF)

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Method:

  1. Chop the red pepper and tomatoes into pieces and place into an oven safe dish with the oil and herbs. Place into a pre-heated oven for 20 minutes.
  2. Boil a pan of water. Once the vegetables are cooked place into a blender and add the passata and salt and pepper. Add to a frying pan to heat through.
  3. Once the water is boiling add the gnocchi. Cook for 2 minutes or until they float to the top of the water. Use a pasta spoon to remove from the water and place straight into the sauce.
  4. Warm through and season.

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

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Recipe (GF, V) | Courgette Lasagne

By Lucy.

This vegetable lasagne uses courgette layers instead of pasta so it is naturally gluten free and is topped with a creamy three cheese mixture. You can use any vegetables for the filling but these were my preferences.

This recipe was inspired by Tom Kerridge’s One Layer Lasagne in his new cookbook, Lose Weight For Good. The original recipe uses beef mince, but as meat substitutes like Quorn aren’t great for my boyfriend’s IBS I thought I’d have a go at making a vegetable filling, as I liked the idea of using courgette in place of pasta. This was the result, and I have to say, I was happily surprised with how tasty it was!

This recipe will serve 4, or 2 very hungry people (needless to say we finished it off on our own!), and we had ours with potato wedges and salad.

As the original recipe was low calorie, you could make it a little more indulgent by adding extra cheese, or a traditional béchamel sauce either in place of, or as well as, the ricotta mixture.

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Ingredients (serves 4)

For the filling

2 celery sticks

1 medium aubergine

1 carrot

1 vegetable stock cube (GF)

1 tin of tomatoes

1-2 courgettes

2 large tomatoes

1 tbsp tomato puree

1 tsp each of dried parsley, thyme and oregano

1 bay leaf

1/2 tsp paprika

1/2 tsp smoked paprika

1 tbsp red wine vinegar

Salt and pepper to season

1 tbsp olive oil, for frying

 

For the topping

250g ricotta cheese

125g ball of fresh mozzarella

Handful of grated mature cheddar cheese

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Method

  1. Chop the celery, carrots, and aubergine into small cubes and fry in the olive oil on a medium heat until they’re lightly browned and softened – this should take approximately 10-15 minutes.
  2. Add the smoked and normal paprika (this isn’t enough to make the vegetables spicy, but will add a depth of flavour to the finished lasagne) and stir, cooking off the spices for a minute will take away any bitterness. Add in the tin of tomatoes, refill the tin with water and add that too. Squeeze in the tomato puree, add the stock cube, herbs, bay leaf, and red wine vinegar. Leave to reduce on a low to medium heat for 10-15 mins, adding in more water if it becomes too dry. Add salt and pepper to taste.
  3. While the mixture is cooking, pre-heat the oven to 220C. Slice the courgettes and tomatoes as thinly as you can (a sharp knife will make this easier) slice the courgettes a little on an angle to make the most out of them.
  4. Add the filling to an oven proof dish and spread it out evenly, remember to remove the bay leaf. Layer the courgettes over the top until the mixture is completely covered, then place the tomato slices over the top of the courgettes.
  5. In a bowl, mix the ricotta until it’s soft and creamy, and lay it gently over the top of the tomatoes and courgettes. This is a little tricky as the tomatoes will want to slide about! Grate the mozzarella and cheddar cheese over the top of the ricotta, and finish with a final scrunch of salt and pepper.
  6. Bake in the oven on a middle tray for 40 mins, and serve! If the top begins to brown too much, cover the top with some baking foil.

 

About Lucy

Lucy is a contributing author at The Gluten Free Veggie. She is a 30 year old vegetarian Coeliac with a passion for great recipes! Check out all of her posts here. When she’s not cooking up delicious treats, Lucy is creating greetings cards for her business. Check out her Facebook page here.

 

 

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

Social Media:

Facebook

Youtube: The Gluten Free Veggie

Twitter: @theGFveggie

Tumblr: glutenfreeveggie.tumblr.com

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

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