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The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information

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Recipe (GF, Vegan) | Herb Wedges with a Lemon & Paprika Dip

This is a really easy dinner to make and far more delicious than the pre-made frozen versions (which often use a wheat flour coating anyway!).

This is a vegan and gluten free recipe using fresh homegrown herbs. If you don’t want to par-boil the wedges beforehand, just increase the oven cooking time by 15-20 minutes!

Ingredients:

1 large white potato, sliced into wedges of even size

1 handful of fresh thyme

1 handful of fresh rosemary

30g of vegan mayo

1 teaspoon of lemon juice

Smoked paprika to taste

Salt and pepper to taste

Sunflower oil

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Method:

  1. Add the sliced potatoes to a steamer or pan of boiling water and cook for 5-10 minutes.
  2. Add the potatoes into an ovenproof dish with the oil and fresh herbs.
  3. Bake in the oven for 30-40 minutes on Gas Mark 7. For best results, cover with foil for the first 10 minutes.
  4. Remove each wedges from the oil and place onto a plate with paper towels on it to soak up the excess oil.
  5. In a bowl, mix the vegan mayo, paprika, lemon juice and salt and pepper. Add to a ramekin or dish (I used an egg cup!)

 

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

Social Media:

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Recipe (GF, V) | Raspberry and Nutella Cookies

Who can resist this mix of sweet nutella and tart raspberry? This recipe is two of my favourite flavours combined into easy to make, fast to cook biscuits! You will need to use your own judgement on whether to hand form these cookies or roll out the dough and use cutters – everyone does it their own way but I find gluten free dough easier to work with if you handle it as little as possible and just make flattened balls with your hands.

For other biscuit recipes, including vegan recipes, see here.

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Ingredients:

150g of gluten free plain flour

40g of white sugar

70g of unsalted butter

3-4 tablespoons of Nutella (plus 2 extra for decoration if desired)

50g of raspberries (retain some for decoration)

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Method:

  1. Add the raspberries to a saucepan and heat and stir until it forms a coulis. Strain the pips and leave to cool.
  2. Cream the butter and sugar together. Add the raspberry coulis and nutella and cream again until smooth.
  3. Add the flour and stir until it combines into a dough.
  4. Either hand form or roll out and cut the biscuits into shape. Place each biscuit onto a baking tray lined with greaseproof paper.
  5. Heat the nutella until runny and drizzle over the cookies to decorate. Finish with half a raspberry pressed into the top of each.
  6. Put into the oven for 15-20 minutes or until firm to the touch.
  7. Allow to cool and enjoy! Will keep in an air proof box for up to 5 days (use your own discretion).

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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) | 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

Tumblr: glutenfreeveggie.tumblr.com

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

 

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

 

 

 

 

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

 

Recipe (GF, Ve) | Tomato and Herb Risotto

This is a very simple recipe that I often eat as a weekday meal. It takes less than 20 minutes to make and can be easily adapted to suit everyone’s tastes.

If tomato and herb is not your favourite flavour, try some of the other risotto flavours on my blog here.

 

Ingredients:

100ml of vegetable stock

70g of Arborio rice

1 tablespoon of tomato puree

20ml of tomato passata

1 teapsoon of dried oregano

Salt and pepper to taste

(OPTIONAL) Grated cheddar

 

Method:

  1. Boil the pan of vegetable stock and have it simmering next to your frying pan.
  2.  Add a little olive oil to the frying pan and add the rice and herbs. Gently cook on medium heat for a few minutes.
  3. Add a couple of ladles of stock as well as the tomato puree to the rice and cook until the stock is evaporated. Repeat until the rice is al dente and add the passata.
  4. Reduce until the sauce is creamy. Serve immediately with a gluten free ciabatta!

 

Recipe (GF, V) | Easy Summer Salad

This is a really simple light salad, perfect for these hot summer days. You can barely call this a recipe, more of a meal idea, but I’ve been enjoying this recently and wanted to share it with you.

I’m not a salad person – in fact I hate them. These hot summer evenings have got me craving something easy and cold and these seemed like a good solution!

Ingredients (amounts are approximate, I did not measure):

30g of lettuce

30g of new potatoes

2 hard boiled eggs

6 plum tomatoes

Dressing of choice

 

Method:

  1. Boil the eggs and new potatoes.
  2. Peel the eggs and slice in half.
  3. Add cheese if desired
  4. Assemble and eat!

 

 

Recipe (GF, DF, V) | Basil Pasta Salad

I love pasta and I love summer. This recipe is perfect for picnics, beach trips or as a side for a BBQ. Most mayonnaise is dairy free but please make sure you check the ingredients if you are dairy/lactose intolerant.

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Ingredients:

Gluten free pasta, 100g per person

50g of fresh basil leaves per person

50g of mayonnaise per person

The juice of half of a lemon

Olive oil (until desired consistency)

Salt and black pepper to taste

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Method:

  1. Cook the pasta. Drain and rinse with cold water. Leave to cool down whilst you make the sauce.
  2. Add the ingredients to a blender and blend on high power until the basil is chopped and the sauce is smooth.
  3. Add the sauce to the pasta and stir through. For best results add to the fridge for an hour or two before eating. Can be kept in the fridge for two to three days.

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