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The Gluten Free Veggie

Gluten Free and Vegetarian Recipes, Reviews and Information

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Recipe (GF, V) |Halloumi and Red Pepper Stuffed Mushrooms

This recipe is very simple and makes perfect buffet food or part of a meal. If you don’t like halloumi you could use feta, goat’s cheese or even a blue cheese like stilton or gorgonzola.

Ingredients:

4 portobello mushrooms

1/2 red pepper, cubed

50g of halloumi, cubed

10g of grated cheddar

Dried basil

Dried oregano

Dried sage

 

Method:

  1. Bake the mushrooms for 20 minutes on gas mark 7.
  2. Fry the halloumi, the peppers and herbs.
  3. Once the mushrooms are baked mix the cheddar in with the halloumi and peppers. This is crucial for helping the mix stick together. Omit the cheddar is you have replaced the halloumi with a softer cheese.
  4. Add the mixture to the mushrooms and bake for another 15 minutes.
  5. Serve as an appetiser or with a side.

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Recipe (GF, Vegan) | Jacket Potato with Ratatouille

Another winter warmer for your recipe arsenal! This recipe is naturally gluten free and vegan.

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Ingredients:

1 large baking potato

1/2 a courgette

1/4 yellow pepper

4 mushrooms

1 carton of passata

Dried sage to taste

Dried thyme to taste

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Method:

  1. Bake the potato for 1 hour – 1 1/2 hours on gas mark 7, turning halfway.
  2. Chop and shallow fry the vegetables. Add the herbs and the passata
  3. Slice the potato in half and top with the sauce

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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) | Pear Crumble

By Lucy.

It’s that time of year again when the leaves are turning, the days are getting shorter, and all I want to do is snuggle up on the sofa with a blanket and a book. What better way to enjoy the autumnal weather than with a bowl of crumble – warm, comforting and delicious!

This is one of the first recipes I learned to cook after my diagnosis, it’s really easy and the total prep time only takes about 15 minutes. You can substitute the pears for different fruits – I particularly like doing this recipe with plums.

The crumble topping does include gluten free oats, some coeliacs can’t tolerate oats, if you’re one of them feel free to leave them out – it tastes just as good without!

pearss

Ingredients

 

For the filling

600g pears

4 tbsp caster sugar

Knob of butter

 

For the crumble

160g plain GF four

80g butter

50g ground almonds

50g GF oats (optional)

70g caster sugar

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Method

  1. Peel the pears and remove the cores. Cut them into equal pieces, and place them with the butter and sugar in a saucepan on a low heat until they begin to slightly soften. This should take between 5-10 minutes.
  2. While the pears are cooking, find yourself a decent sized mixing bowl and rub the butter and flour together until the mixture resembles bread crumbs. This is easier with a block of butter, as the texture is firmed. Then stir in the almonds, caster sugar and oats.
  3. Carefully place the pears at the bottom of a medium sized oven proof dish, and sprinkle the crumble mixture over the top.
  4. Bake in a preheated oven at 190°C for 30-35 minutes, until the top is golden brown and the sides are bubbling. If the top starts to catch, cover it with some kitchen foil.
  5. Serve with cream or custard!

pears

About Lucy

Lucy is a contributing author at The Gluten Free Veggie. She is a 29 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:

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

 

Recipe (GF, V) | Cheddar and Yeast Extract Biscuits

These are the perfect mix of creamy cheese and salty yeast extract (which is packed with vitamins!). These are perfectly chewy – halfway between a scone and a crunchy biscuit.

 

Ingredients:

150g of gluten free plain flour

40g of grated cheddar

70g of softened unsalted butter

1 teaspoon of yeast extract

2 tablespoons of warm water

 

Method:

  1. Pre-heat the oven to Gas Mark 4.
  2. Use an electric whisk to combine the softened butter, yeast extract and cheddar.
  3. Slowly add in the flour and combine with the warm water to make a dough.
  4. Line a baking tray with grease proof paper.
  5. Create even sized balls, place onto the tray and flatten.
  6. Bake for 25 minutes or until firm to the touch. Allow to cool thoroughly and then enjoy!

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Recipe (GF, V) | Spinach and Feta Quiche

By Lucy

Summer is upon us and it’s the season for barbeques, picnics and alfresco dining, which can be tricky if you’re Coeliac and vegetarian as so many traditional English staples include gluten and meat. But you don’t have to feel left out, there are plenty of treats available to us, we just have to get inventive!

This is one of my favourite summer time recipes as it can be made in advance, is easy to transport, and it’s just as delicious eaten hot or cold. It also includes one of my all time favourite food combinations – spinach and feta.

Gluten free pastry is notoriously difficult, the lack of gluten in gluten free flour means it tends to crumble and fall apart. I discovered this recipe soon into my diagnosis, and have tweaked it over the years, it’s now pretty much fool proof and I’m no longer nervous baking with pastry!

Pastry

 

Ingredients

For the pastry

125g butter

225g gluten free plain flour

2 eggs

1 tsp xanthan gum

 

For the filling

100g  frozen spinach

50g feta cheese

50g cheddar cheese

2 eggs

125ml milk

2 tsp dried mixed herbs

A few grates of nutmeg

Salt and pepper

Pastry case

 

Method

  1. Take the spinach out of the freezer, leave it in a bowl to defrost, and preheat the oven to 225 degrees Celsius. Next, get started on the pastry by adding the butter, xanthan gum and gluten free flour to a bowl and rubbing them together between your fingers and thumbs until they form the consistency of fine breadcrumbs.
  2. Beat the egg, and add it to the bowl with the flour and butter. Using a butter knife, cut through the mixture until it starts to come together, then use your hands to form the mixture into a ball. You want the pastry to be soft and pliable, similar in texture to playdough. Lots of things can affect the consistency of the dough at this point, from the brand of flour used to the size of the eggs. If the dough is still a little wet and sticky add in some more flour. If it’s a little dry, beat another egg and add it in slowly a small amount at a time. If it’s a little crumbly add another ¼ tsp of xanthan gum. With traditional pastry it’s recommended you chill the dough before using it, but I’ve found with GF pastry this is counterproductive and it works better when soft and a little warm.
  3. Now comes the tricky part! Flour your work surface well and slowly and gently roll out the dough to about ½ cm thick. It might crack a little around the edges – this is normal, don’t panic.
  4. Grease the tin with butter, and carefully lift the pastry into the tin. This is the hardest part of the whole operation, but the dough should hold together!
  5. Using a piece of spare pastry carefully push the dough down into the tin. I learned this tip while watching The Great British Bake Off and it really works – the pastry is a lot softer than your fingers and the pastry is a lot less likely to crack. Trim off the edges, and stab the bottom of the pastry with a fork (this stops it from rising when you bake it).
  6. Line the pastry with baking parchment, add in baking beads or rice and blind bake on 225C for 15 minutes.
  7. Remove the pastry case from the oven, and take out the baking beads and parchment. Next, beat an egg, and using a pastry brush, brush a layer of the egg over the inside of the pastry case, including the sides. Return the case to the oven for another 5 minutes. The egg wash fills in any little cracks or gaps in your pastry case and ensures the quiche won’t leak.
  8. Remove the case from the oven and leave to one side to cool, while you make the filling. Check the spinach and see if it has defrosted, if not, put in in the microwave on a low power setting for a few minutes at a time, or run it under warm water. Once it has defrosted fully, squeeze out any excess liquid – the spinach needs to be as dry as possible to stop the quiche from going soggy. Cut the spinach up into small pieces and set it to one side.
  9. In a jug, combine the two eggs, milk, cheddar cheese, herbs, nutmeg and a good amount of pepper. The feta is quite salty, so be more careful with the salt. Arrange the spinach evenly inside the pastry case, and crumble the feta over the top. Gently pour the egg and milk to the top of the pastry case.
  10. Carefully transfer the quiche to the oven, bake for 25-30 minutes at 200C, until the top is brown and the quiche is firm.

Lucy blog photo

 

About Lucy

Lucy is a contributing author at The Gluten Free Veggie. She is a 29 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:

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) | Chocolate Pineapple Upside Down Cake

A twist on a classic cake – because everything’s better with chocolate!

 

Ingredients:

100g of gluten free self-raising flour

100g butter

100g sugar

30g of cocoa powder

2 eggs

40ml of milk

4 pineapple rings

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Method:

  1. Cream the sugar and butter.
  2. Add the eggs and continue to whisk. Slowly add the flour and cocoa powder and mix through thoroughly.
  3. Continue to whisk and slowly add the milk until it is the desired texture.
  4. Add the four pineapple rings to the bottom of a tin.
  5. Cook for 50 minutes to 1 hour on Gas Mark 4.
  6. Leave to cool and then place a plate over the top. Carefully turn upside down so that the pineapple is on top.

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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:

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

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Recipe (GF, Vegan) | Evexia Penne & Homemade Pesto

This recipe includes a vegan pesto and homegrown yellow courgettes as well as Evexia Thrive’s Fresh Gluten Free Penne! For more recipes including Evexia Thrive’s products, see here.

 

Ingredients:

15g of basil

Olive oil, as needed

A small squeeze of lemon, or the zest if preferred

20g of sunflower seeds

Salt and pepper to taste

100g of Evexia Thrive Fresh Penne

A handful of plum tomatoes

A small yellow courgette, ribboned

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Method:

  1. Blitz the basil, sunflower seeds and lemon juice/zest in a blender, adding a small amount of olive oil until the consistency is creamy.
  2. Cook 100g of Evexia Thrive (4 mins) with the ribboned courgette.
  3. Chop the tomatoes. Strain the penne and add the pesto sauce and the chopped tomatoes.
  4. Serve with the ribbons on top for decoration.

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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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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

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

 

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