Garlic & Courgette Spaghetti

This is such an easy meal to make as it has very few ingredients and is ready in no time – perfect for a quick and easy weekday dinner.  The courgette and garlic match perfectly and the chilli adds a nice kick!

I’ve used a gluten free variety of spaghetti made with maize and rice but there are loads of different varieties of gluten-free pasta around so feel free to use your preferred choice.

Gluten-free pasta can be a pain to cook as it likes to stick together, but as long as you put it straight into boiling water, add a bit of olive oil and keep the pasta moving you should have no problems with sticky spaghetti strands!

Enjoy!


Serves 4

Ingredients

  • 200g Dried gluten free spaghetti
  • 2 Courgettes
  • 3 Garlic cloves
  • 1 Chilli
  • 2 Tbsp Olive oil
  • 2 Tbsp Crumbled walnuts

 

Method

  1. Boil the kettle (for the pasta).
  2. Wash the courgettes and chop into strips.
  3. Finely chop or crush the garlic cloves, and finely chop the chilli (take the seeds out if you want less spice).
  4. Place a large saucepan onto a medium heat and pour in the boiled water.  Add a pinch of salt and a glug of oil to the pain.
  5. Place the spaghetti into the boiling water, making sure to stir the pasta around intermittently.
  6. Put  a frying pan onto a high heat and add the olive oil.
  7. Once the oil is hot fry off the garlic and chilli for 1-2 minutes, add a little salt to prevent the garlic from burning.
  8. Add in the courgettes, stirring them around to coat them with the oil.
  9. Once the pasta has cooked (should take between 10 & 12 minutes), drain and add to the frying pan. Reserve around a tablespoon of the pasta and also add that to the frying pan.
  10. Mix the pasta around to ensure everything is coated with the oil and the courgette is evenly distributed.
  11. Take off the heat, crumble the walnuts over the top and serve.

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Thai-Style Crispy Tofu Noodles

Having just arrived back from a week away that involved a lot of heavy country pub meals (and maybe one or two drinks), I am feeling a little ‘heavier’ myself.  So, although this is the season to allow for a little extra baggage (to keep warm, obviously), I wanted to make something a little lighter in calories but something that’s still full on in yumminess and flavour (as it was a Friday after all).

This recipe is based on a classic Thai green curry recipe, with the deliciously fresh flavours of galangal, coriander and lemongrass stealing the show here.  I chose to use the seeds from the bird’s eye chilli (to kick start that metabolism!) in the paste, but if you prefer things a little less eye-watering, you can take them out.

If you are a tofu-sceptic I recommend giving this recipe a try, the crunchy tofu ‘nuggets’ are so delicious and provide a satisfying ‘crunch’ to the meal, I’m sure it will win you over!

Enjoy!


Serves 4

Ingredients

  • 200g Dried Rice Noodles
  • 400g Firm Tofu (sliced)
  • 3 Tbsp Cornflour
  • 1 Inch Piece Galangal
  • 1 Stalk Lemongrass
  • 1 Lime
  • 2 Shallots
  • 1 Bird’s Eye Chilli (chopped, with or without seeds depending on how much spice you can handle!)
  • 2 Cloves of Garlic
  • 1 Cup Fresh Coriander (chopped)
  • 1 x 400ml Tin Coconut Milk
  • 200ml Vegetable Stock
  • 1 Tbsp Tamari
  • 3 Courgettes (sliced into batons)
  • 2 Cups Grean Beans (trimmed and cut into 2cm pieces)
  • 2 Cups Edamame (shelled)
  • Olive oil

Method

  1. Start by making the curry paste.  In a blender (I used my nutri-ninja), blend together the following; garlic, galangal, chilli, 1/2 cup coriander, zest of 1 lime and the shallots.  Blend until all the ingredients have combined together to make a paste.
  2. Place the cornflour into a small bowl, add in a pinch of salt and pepper and mix around to combine.  Cover the tofu pieces with the cornflour, ensuring each piece has been evenly coated.
  3. In a frying pan, heat 2 tbsp of olive oil.  Once the oil is hot, add in the tofu pieces.  Cook each piece for around 3-4 minutes (or until golden brown), on each side.
  4. Once they are crispy all over, remove from the pan and sit on a baking sheet in the oven to keep warm.
  5. Place a large saucepan onto a medium heat and heat 1 tablespoon of olive oil.
  6.  Once the oil is hot, add in the courgette batons and green beans.  Fry these off for around 3-4 minutes.
  7. Add in the curry paste to the saucepan and mix around to coat the vegetables.  Cook off for around 4-5 minutes.
  8. Next, add in the coconut milk, juice of 1 lime, veg stock and fish sauce.  Bring the curry to the boil for 10 minutes and then turn the heat back down to medium.
  9. Add in the edamame and leave the curry to simmer and thicken for around 20 minutes.
  10. After 15 minutes, place the rice noodles in a large bowl and cover them fully with boiling water.  Cover the bowl with a tea towel and leave the noodles to soften for 5 minutes.
  11. Once the noodles have softened, drain and plate up.
  12. Top each portion of rice noodles with a large spoonful of the veggie curry and the tofu pieces.
  13. Scatter some fresh coriander over the top and enjoy!

Smoky Pumpkin Soup

A very simple, seasonal and satisfying soup, which is ideal for an autumnal hearty lunch or dinner.

What’s not to love?!

The smoked paprika and sage really pep up the pumpkin flavour and with the nutritional yeast adding a good dose of umami, this is a fail safe soup recipe that I am sure you will love!


Ingredients

  • 1kg Pumpkin
  • 1 Onion
  • 2 Cloves of Garlic
  • 2 Tsp Sage
  • 2 Tsp Smoked Paprika
  • 2 Tbsp Nutritional Yeast
  • Pinch Salt & Pepper
  • 2 Tbsp Olive Oil
  • 600ml Vegetable Stock
  • 200ml Unsweetened Almond Milk

 

Method

  1. Pre-heat the oven to 180 degrees.
  2. Peel and chop the pumpkin into 1 inch chunks, place on a baking tray and cover with olive oil, salt & pepper and sage.  Place in oven and bake for around 25-30 minutes (until browned).
  3.  While the pumpkin is baking, peel and finely dice the onion and crush the garlic cloves.
  4. Once the pumpkin has baked and is nicely browned, place a large saucepan onto a medium heat, with 1 tbsp olive oil.
  5. Once the oil is hot, add the onion, garlic and smoked paprika.  Cook for around 4-5 minutes (until the onion has turned translucent).
  6. Add the pumpkin into the saucepan, stir around before adding in the vegetable stock and almond milk, bring to the boil for 5 minutes before turning the heat down to low.
  7. Cook on a low heat for 20 minutes, add in the nutritional yeast at the end of the 20 minutes, stirring to make sure it has dissolved.
  8. Remove from the heat and allow to cool, pour into blender and blend until smooth.
  9. Serve with warm (GF) bread or oatcakes.
  10. Yum!

 

Sweetcorn & Coriander Fritters

I love these moreish sweetcorn fritters… so much so I ate 8 of them last night.

Moving on…

They were kind of an experimental dish,  I had very little food in the house (it was too sunny after work to go supermarket shopping), so with my limited food supplies came up with these.

The idea was to make enough for dinner and for lunch the next day… unfortunately I didn’t have much will-power when it came to leaving some left over for lunch – they were just too tasty!!!

Years ago, I made sweetcorn fritters with eggs as the binding ingredient, but as I had no eggs I used the old ‘flax-egg’ trick, which worked really well and also boosted the nutritional value of these beauties – extra omega-3 and fibre ‘brownie’ (or fritter) points here!!!

In this recipe I  have used chickpea flour which I found worked really well but could be substituted for many other types of flour (buckwheat/a gluten-free mix etc.)  I ate mine with some guacamole and tomatoes.. but they can be topped or paired with so many things, or eaten just by themselves.

*Flax egg – blended or ground flax seeds, combined with water, left for half an hour to ‘jelly – up’ and thus creating a binding mixture – the perfect substitute for an egg.  For this recipe I used 1 Tbsp ground flaxseed and 3 Tbsp water.  Of course you could use an egg in replacement of this… depending on your fridge or dietary status.

Enjoy!


Makes around 12 fritters

Ingredients

  • 1 Cup Tinned Sweetcorn
  • 1 ½ Cup Chickpea Flour
  • 2 Tbsp Flax Egg Mix* (or 1 egg)
  • ½ Cup Chopped Coriander
  • ½ Tsp Cumin
  • ½ Tsp Baking Powder
  • Pinch Salt & Pepper
  • 1 ½ Cup Almond Milk (can be substituted for cashew/cow’s milk)

 

Method

  1. Place the flour, baking powder, cumin and coriander into a blender, blend to combine all ingredients.
  2. Pour in the milk and flax egg (or normal egg), blend once again so all the ingredients are combined and a smooth thick batter is formed.
  3. Pour out the batter into a bowl and add the sweet corn to the batter, stirring round to make sure the sweet corn is all mixed in and evenly distributed.
  4. Place a frying pan, on to a high heat, adding a tablespoon of olive oil.
  5. Once the oil is hot, spoon dessertspoonfuls of the mixture into the pan, making sure they have a bit of space in between each fritter – so they don’t stick together.
  6. Once the fritters have cooked on one side for around 4-5 minutes, flip over and cook the otherside until nicely browned.
  7. Once the fritters are cooked, place them on to a plate covered with kitchen roll to absorb some of the oil.
  8. Plate up and enjoy the scrumminess!!!!

 

Oriental Style Rice Salad

This rice salad is a great way to use up left over rice, to make ahead of the week for quick on the go lunches or alternatively as a flavoursome side salad addition to a BBQ.  I’ve used tamari in the salad, which is a darker, more intense version of soy-sauce and most importantly, (more often than not) is wheat and gluten-free.  All flavour and no nasty side effects!! Perfect!

Enjoy!


Serves 4 as a side salad

Ingredients

  • 3 Cups Cooked Basmati Rice
  • 1 Red Pepper
  • 1 Cup Frozen Petit Pois
  • 1 Cup Chopped Baby Spinach
  • 1/2 Cup Seasame Oil
  • 1/4 Cup Rice Wine Vinegar
  • 1 Tbsp Cold Water
  • 1/4 Cup Tamari (wheat free soy sauce)
  • 1/4 Cup Peanut Butter
  • 2 Tbsp Sweet Chilli Sauce

Method

  1. Chop the red pepper and baby spinach.
  2. Place the petit pois in a small bowl and pour over boiling water, ensuring they are all covered. Leave for 5 minutes and then drain.
  3. In a large mixing bowl combine the rice, petit pois, chopped spinach and red pepper.
  4. Blend (I used my nutr-ninja) together the rice wine vinegar, water, tamari, sesame oil, peanut butter and sweet chilli sauce.
  5. Pour the dressing over the rice and vegetables and stir around to ensure everything is coated by the dressing.
  6. Dish up and enjoy!

 

Vegan Stuffed Portobello Mushrooms with Chickpea Salad

Although this recipe looks a little complicated it is actually really simple to make and VERY tasty… the meaty portobello mushrooms are so delicious and the breadcrumb topping makes them even more so.    Nutritional yeast making the dish once again… did I mention how much I loved those cheeky little flakes before?? The moreish, savoury flavour they create blend really well with the smokey chickpeas and fresh spinach leaves.  On top of that it’s not to bad for your insides either!! Always a plus. A good lunch or dinner option.

Enjoy!


Serves 2

Ingredients

For the Mushrooms:

  • 2 Portobello Mushrooms
  • 1 Slice Gluten Free Bread
  • 1 Tbsp Nutritional Yeast
  • 1 Tsp Smoked Paprika
  • 1 Tsp Basil
  • 1 Tbsp Olive Oil

For the Chickpea Salad:

  • 1 x Tin Chickpeas
  • 2 Spring onions, finely sliced
  • 1 Tsp Smoked Paprika
  • 2 Tsp Cumin
  • Pinch Salt and Pepper

To serve:

  • Handful Spinach Leaves
  • 2 Large Tomatoes

Method

  1. Pre-heat the oven to 180 degrees.
  2. Remove the stalks from the mushrooms and place them onto a baking tray.
  3. In a blender ( I used my Nutri-Ninja), blend together one slice of gluten free bread (can also use ‘normal’, ‘gluten-filled’ bread, if able to!!), the nutritional yeast, paprika, basil and salt and pepper together, until the bread crumbs have combined with the rest of the ingredients.
  4. Scoop the breadcrumb mixture on top of mushrooms, drizzle with the olive oil and shred some spinach leaves on top.
  5. Place in the oven for around 15-20 minutes, until the breadcrumbs have turned golden brown and the mushrooms are cooked through.
  6. While the mushrooms are cooking, place a frying pan on to a high heat and add two tablespoons of olive oil.
  7. Once the oil is hot, add the smoked paprika, cumin, salt and pepper.  Fry off for around 2 minutes and then add the chickpeas into the pan.
  8. Stir the chickpeas around to coat them in the oil.
  9. After around 5 minutes, add the spring onions.
  10. Continue frying the chickpeas for around 10-15 minutes . (This can be beautifully timed with the mushrooms baking), until they have become a little crisp on the outside and still soft in the middle.
  11. To serve, place spinach leaves on a plate, slice some tomatoes if desired and spoon the chickpeas on top (making sure to get enough of the delicious smokey/cumin-y oil to drizzle over the leaves).
  12. Place the mushrooms on top and voila!!

 

Pesto, Pea and Bean Potato Salad

This potato salad is a one-pot wonder.

And, if that isn’t enough to tempt you (hardly any washing up!!), it is also really tasty and filling.  You can be eating and enjoying in under half an hour, and enjoy it you will, believe me!

I have used a dairy and gluten free pesto sauce for this, feel free to make your own if you have the time but personally I think a bought one is just as good, for a quick, filling and delicious week day meal.

Green beans and petit pois match so beautifully with the pesto and the walnuts on the top are the icing on the cake, providing a good level of nutty flavour and crunch.

Enjoy!


Ingredients

  • 2 Cups diced potatoes
  • 2 Tbsp Dairy & gluten free pesto
  • 2 Cups green beans
  • 1 Cup Petit pois
  • 1/2 Cup Crumbled walnuts

Method

  1. Peel and chop the potatoes
  2. Put a large pan on to a medium heat, add the potatoes and cover with boiling water.  Cook for around 15-20 minutes
  3. After around 12 minutes add the green beans and petit pois, cook for another 5 minutes or until the potatoes have softened.
  4. Drain the potatoes and vegetables, and place back in the pan (keep off the heat).
  5. Dollop in two tablespoons worth of pesto and mix around to ensure everything is combined.
  6. Top with the crushed walnuts.
  7. Plate up and enjoy your deliciously speedy meal!

Salmon PhỞ

Having had the pleasure of visiting the quaint coastal town of Hoi An, Vietnam, this summer and discovering all of their weird and wonderful dishes (many  naturally gluten free), I have decided to try and re-create one of my most favourite, and one of their most widely available dishes – PhỞ.  This dish is so healthy and fresh, yet so very filling – great for lunch or dinner (or indeed breakfast, which is when it is traditionally eaten).

PhỞ usually consists of a delicious broth (usually either beef or chicken), ribbons of rice noodles, crunchy bean sprouts and then some sort of protein (again, usually beef or chicken).  The fun part of the dish and the reason why I enjoyed it so much, is that it is usually served alongside a plate of fresh herbs (coriander, mint, thai basil) and fresh chillis – all of which you add yourself once plated up, to suit you.

I have added a few little twists to the traditional PhỞ, but the basis of the dish is still the same; healthy, hearty and a hugely delicious noodle soup!

Nb. This recipe can be adapted to include chicken or beef instead of the salmon. All are very tasty additions.

Enjoy!


Serves 2

Ingredients

  • 2 x salmon fillets
  • 200g Packet of pre-cooked rice noodles
  • 2 1/2 Cup Vegetable stock
  • 1 Tbsp Fish sauce
  • 2 Tbsp Soy sauce
  • 1/2 Tbsp Sesame oil
  • 1 Lime
  • 1 or 2 Chillis
  • 2 Cups Beansprouts
  • 1 Star anise
  • 1 Carrot
  • 1 Cup Baby spinach – washed
  • 1 Knob Ginger
  • Hanful Fresh Coriander
  • Handful Fresh thai basil
  • Handful Mint
  • 2 Spring onions

Method

  1. Start by pre-heating the oven to 200c.
  2. Next finely slice the chilli and spring onions and set aside.
  3.  Peel and cut the carrot into large chunks.  Peel the ginger.
  4. Put a large sauce pan onto a medium heat and pour in 600ml vegetable stock.  Add the soy sauce, fish sauce, sesame oil, star anise, carrot, ginger and lime juice. The longer you leave this simmering, the better.  Ideally should be at least 30 mins (but can be left for up to 2 hours)
  5. Place the salmon fillets on a square of tin foil each (tin foil squares should be large enough to be folded over to cover the salmon, to create individual parcels).
  6. Drizzle the olive oil, add a pinch of salt and pepper and zet of 1 lime.
  7. Cover the salmon up with the tin foil and place in the oven for around 12-15 minutes (depending on size of fillet).
  8. Once the salmon is cooked, remove from the oven.
  9. Place the rice noodles in to each serving bowl.  Remove the ginger, carrot and star anise from the broth.
  10. Ladle the broth into each bowl,  covering the noodles.
  11. Place a handful of spinach on top of the noodle broth and top with the salmon fillets.
  12. Sprinkle over the fresh herbs, finely chopped chilli and spring onions to individual taste.
  13. Slurp up and savour the flavour!

Vegan Green Bean and Herb Risotto

A yummy vegan and lower fat version of an Italian favourite; this herby risotto is so rich and flavoursome thanks to the addition of the nutritional yeast,  you would never know it was cheese-less! The combination of the herbs and lemon zest really lifts the flavour to make a delicious and healthy dinner.

Enjoy!


Serves 4

Ingredients

  • 300g Packet of arborio rice
  • 1 Tbsp Olive oil
  • 1L Vegetable Stock
  • 1 Onion, Chopped
  • 2 Cloves Garlic, Finely chopped
  • Zest of 1 Lemon
  • 1/3 Cup Chopped Fresh Mint
  • 1/3 Cup Chopped Fresh Flat Parsley
  • 1/3 Cup Chopped Fresh Basil
  • ½ Cup Nutritional Yeast
  • 2 Cups Chopped Green Beans

Method

  1. Heat a tablespoon of olive oil in a large pan, on a medium heat.
  2. Once the oil is hot add the chopped onions, with a pinch of salt and stir around as the onions start to fry.
  3. Once the onions starts to turn translucent (after around 4 minutes), add in the garlic and stir around for another 2 minutes.
  4. Now begins the repetitive process; add the rice and mix around the pan to ensure every grain has been coated by the oil, and add then add the stock; aronund a ladleful at a time, adding another once the previous has been absorbed by the rice.
  5. After about 10 minutes of the ladling process, add the chopped green beans, lemon zest and the nutritional yeast to the pan.
  6. Continue with the ladling process until all the stock has been added and absorbed and the rice is tender (but still with a bit of bite – this should take around 20 minutes).
  7. At the end of cooking, add the chopped herbs and stir in to ensure that they are evenly distributed throughout the rice, cook for a further two minutes and then remove from the heat.
  8. Plate up, eat up!!

Chickpea Flatbread with Garlic Mushrooms, Spinach and Halloumi

Chickpea flatbread or ‘Socca’ as they are known in the south of France are made from the naturally gluten-free flour produced from ground chickpeas (known as gram flour).

These flat breads are so easy to make and so versatile; the choice of toppings to go with them are endless as their flavour blends so well with many other ingredients.  They can be treated like delicious pizza bases or alternatively as wraps – which are great for on the go lunches.

Anyway, here is one of my favourite ways to eat them – topped with halloumi, garlic mushrooms and spinach; it’s a really quick and delicious dinner.

Enjoy!


Serves 4

 Ingredients

  • 1  Cup gram flour
  • 1 Cup water
  • 1 Tbsp Olive oil
  • Pinch of salt & pepper (also additions such as smoked paprika or cumin are also good)
  • 2 Cups sliced mushrooms
  • 1 Packet of halloumi
  • 3 Cups chopped spinach leaves
  • 1 Clove garlic
  • 1 tsp dried rosemary

 

Method

  1. Tip the gram flour into a mixing bowl and whisk together with the water.  Add a pinch of salt and pepper, rosemary and any other herbs or spices if using (chilli flakes are a tasty addition).
  2. Set aside for around 20 minutes for the mixture to thicken.  (The consistency should be like double cream).
  3. In the meantime, chop your mushrooms and slice your halloumi into 0.5cm slices.
  4. Crush or finely chop the garlic.
  5. Place your frying pan onto a high heat and add a glug of olive oil.
  6. Once the oil is hot, pour your gram flour mixture into the pan and swirl around so it covers the base of the pan; like you are making a pancake.
  7. Cook on one side for around 3 minutes, once you can see the mixture is firming up and loosening at the sides, flip it over, to cook for another 3 minutes on the other side.
  8. Once browned on the other side, take off the heat, place onto a baking tray and place in the oven on a low heat, to keep warm.
  9. In the pan now add another glug of olive oil and throw in the garlic, with a pinch of salt to prevent it from burning. Cook for around 1 minute and then add in the mushrooms, moving them around to coat them with the garlicky-oil.
  10. While your mushrooms are cooking, set up another frying pan on a medium heat.
  11. Brush each halloumi slice with a little olive oil on both sides and place the slices into the pan.
  12. Cook the halloumi for 3-5 minutes on one side until the slices begin to brown and go soft on the inside, flip over and cook for another 3-5 minutes.
  13. Now it’s time to plate up. Take the flatbreads out of the oven, place a handful of the chopped spinach leaves on each, a spoonful of the garlic mushrooms  and then top with the halloumi slices (how many is up to you… ), drizzle the remainder of the garliccky-oil from the mushrooms over the spinach leaves and gobble-up!