Gluten and Dairy Free Fattoush Salad

Serves 2

Ingredients

For the salad:

  • 2 ripe tomatoes, diced
  • 1/2 cucumber, diced
  • 1 pepper, diced
  • 1/2 red onion, finely sliced
  • 1 gluten free pitta bread, cut into squares
  • salt and pepper, for seasoning

For the dressing:

  • 1 garlic clove, minced
  • 2 tablespoons lemon juice
  • I tablespoon olive oil
  • 1 tablespoon fresh parsley, chopped

Method

  1. Heat a drizzle of olive oil in a frying pan over a medium heat
  2. Fry the pitta squares until golden brown
  3. Set aside to cool
  4. Make the dressing by whisking together the garlic, lemon juice, olive oil and parsley
  5. Place the tomato, cucumber, pepper, onion and pitta in a bowl
  6. Stir in the dressing and season with salt and pepper

Gluten and Dairy Free Tomato and Courgette Bake

serves / makes 2
10 prep time
25 mins cooking time

Ingredients

  • 2 courgettes, cut into slices
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 large beef tomato, sliced
  • 400ml passata
  • 2 tablespoons balsamic vinegar
  • 2 slices gluten free bread
  • 2 teaspoons oregano
  • salt and pepper, for seasoning

Method

  1. Preheat the oven to 180 oC
  2. Gently fry each slice of courgette in a drizzle of olive oil for a couple of minutes on each side
  3. Set aside the courgette
  4. Add the diced onion and garlic to the pan and sauce for 5 minutes
  5. Stir in the passata and balsamic vinegar
  6. Season with salt and pepper and cook for 5 minutes
  7. In a casserole dish place a thin layer of the passata, top with slices of courgette and repeat until you have used all the courgette and passata
  8. Top with the sliced tomato
  9. Blitz the bread in a blender until you have fine breadcrumbs
  10. Stir in the oregano and season the breadcrumbs with salt and pepper
  11. Sprinkle over the tomato slices and bake for 25 minutes

Gluten and Dairy Free Veggie Burgers

serves / makes 4
25 prep time
25 mins cooking time

Description

A few of you have asked for some vegetarian gluten and dairy free recipes so I thought I would have a go at making veggie burgers. The main ingredients in these burgers are red lentils, mushrooms and onions. They are flavoured with garlic, basil, oregano and a hint of chilli, I hope you enjoy them.

Ingredients

For the veggie burgers:

  • 1 clove of garlic, minced
  • 1/4 teaspoon dried chilli flakes
  • 115g mushrooms
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 small onion, finely diced
  • 125g red lentil
  • 1 slice of gluten free bread
  • 1 egg
  • salt and pepper for seasoning
  • a couple of tablespoons of polenta

Extras:

  • 4 gluten free buns
  • 4 slices of dairy free cheese
  • 1 tablespoon dairy free mayonnaise
  • 1 tablespoon gluten and dairy free chutney
  • large handful of rocket

Method

  1. Place the lentils in a pan of water and boil for about 12 minutes
  2. Remove from the heat and drain the lentils
  3. In a shallow pan sauté the onion in a little olive oil for a couple of minutes
  4. Blitz the mushrooms in a food processor until they form a smooth paste
  5. Add in the garlic, chilli, basil, oregano and mushroom paste
  6. Cook until all the moisture has evaporated, about 5-10 minutes
  7. Stir in the lentils and season with salt and pepper
  8. Blitz the bread slice in the food processor until it forms breadcrumbs
  9. In a large bowl combine the mushroom and lentil mix, the breadcrumbs and the beaten egg
  10. Mix until well combined
  11. Divide into four, shape into burgers and coat in the polenta
  12. Cook in a shallow pan over a medium heat for about 4 minutes on each side
  13. Serve in a gluten free bun with dairy free cheese, mayo, chutney and rocket

Gluten Free Veggie Burgers

Gluten and Dairy Free Veggie Courgette Burgers

serves / makes 2 burgers
5 prep time
5 mins cooking time

Description

I always seem to end up with a random courgette lingering around the fridge so I decided to make something with it for lunch today. I ended up making these veggie burgers and was pleasantly surprised with the result so decided to share it with you. It’s a really quick and easy recipe to make and also counts towards your five a day.

Enjoy!

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Ingredients

  • 1 medium sized courgette, grated
  • 1 small onion, finely diced
  • 1/2 small chilli, finely chopped
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 egg, beaten
  • 1 slice gluten free bread
  • 1 teaspoon garlic paste
  • salt and pepper for seasoning

Method

courgette

  1. Place the grated courgette in a clean tea towel and squeeze out all the liquid
  2. Put the bread in a blender or tear up to make fine breadcrumbs
  3. Place all the ingredients in a bowl and mix until well combined
  4. Shape into 2 patties
  5. Cook in a little olive oil over a medium heat for 4 minutes on each side
  6. Serve as is with some salad or in a burger bun

Gluten and Dairy Free Sundried Tomato and Egg Salad

serves / makes 2
6 prep time
6 mins cooking time

Description

This is such quick and simple dish I feel a bit of a fraud calling it a recipe as it only requires you to boil an egg! I basically just threw together a few ingredients that was lurking in my fridge to make a quick lunch. I thought it looked pretty so decided to take a picture and share it with you (it also tastes pretty good too!)

If you can’t eat eggs you could try replacing them with some smoked ham or maybe for roasted peppers.

Enjoy!

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Ingredients

  • 4 eggs
  • mixed salad leaves
  • handful of cherry tomatoes
  • half cucumber, sliced
  • 2 tablespoons sundried tomatoes

For the dressing:

  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper for seasoning

Image Text

Method

  1. Place the eggs in small pan of water
  2. Bring to the boil and cook for 6 minutes
  3. Shell the eggs and then slice in half longways
  4. Whisk together the olive oil and balsamic vinegar to form the dressing, season to taste
  5. Toss the leaves, tomatoes and cucumber in the dressing
  6. Place the salad into two bowls and top with the eggs and sundried tomatoes

Image Text

Gluten and Dairy Free Spiced Coconut Daal

serves / makes 2
20 prep time
20 mins cooking time

Description

I’m curry mad – totally love Indian food. I’m a little embarrassed to say this but the local Indian restaurant/takeaway run by a lovely family sent me a Christmas card – an indication of how often I order curry! I realised I didn’t have a recipe for daal on the website – lentils are naturally gluten free but just check there isn’t a may contain gluten on the packet. I know this sound like a ridiculous warning but I have seen a packet of lentils with that allergy advice!

I’ve used coconut milk to make this daal lovely and cream but still dairy free. I served this with some brown rice and a gluten free naan bread – perfect for a hearty dinner.

Enjoy!

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Ingredients

  • drizzle of olive oil
  • 1 onion, diced
  • 1 teaspoon ground ginger
  • 1 small red chilli, deseeded and finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 200ml coconut milk
  • 250g red lentils
  • 2 handfuls fresh spinach
  • 2 teaspoons coriander leaf
  • 550ml water
  • salt and pepper, for seasoning

Method

Image Text

  1. Heat the olive oil in a large shallow pan over a medium heat
  2. Add in the onion, garlic, ginger and chilli
  3. Saute for 10 minutes
  4. Add in the cumin, turmeric and garam masala
  5. Stir in the lentils
  6. Pour in the coconut milk and water
  7. Bring to the boil and simmer for 15 minutes
  8. Turn up the heat and reduce the sauce until thick and creamy
  9. Stir in the spinach and coriander leaf
  10. Season to taste with salt and pepper

Gluten and Dairy Free Potato and Spinach Curry

serves / makes 4-6 people
20 prep time
20 mins cooking time

Description

I absolutely love curry, it is one of my favourite dinners and I love eating out in great Indian restaurants. I thought I would have a go at making a potato curry as I have had a few requests to upload some more gluten and dairy free vegetarian recipes.

Don’t be put off by the length of the ingredients list, a lot of them are store cupboard basics like chopped tomatoes.

This recipe would be great served with my recipe for gluten and dairy free naan breads.

Enjoy!

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Ingredients

  • 4 medium sized potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 3 teaspoons cumin seeds
  • 3 tablespoons curry powder
  • 3 tablespoons garam masala
  • 2 teaspoons ground ginger
  • 2 x 400g tins chopped tomatoes
  • 6 tablespoons frozen peas
  • 6 balls frozen spinach
  • 400ml can coconut milk
  • 1 teaspoon sugar
  • salt and pepper for seasoning

Method

Potato Curry

  1. Place the potato in a large pan of salted water
  2. Bring to the boil and cook for 15 minutes or until tender
  3. Drain away the water and then return the pan to the heat for a couple of minutes to dry the potatoes
  4. In a large pan heat the olive oil over a medium heat
  5. Saute the onions, garlic, peppers and ginger for 5 minutes
  6. Stir in the spinach balls, cumin seeds, curry powder, garam masala, sugar and season with salt and pepper
  7. Stir in the chopped tomatoes, peas and coconut milk
  8. Bring tot he boil and simmer for 10 minutes
  9. Add in the potatoes
  10. Serve with gluten free naan breads

Gluten and Dairy Free Potato Gnocchi

serves / makes 2-3 people
30 prep time
30 mins cooking time

Description

These little potato dumplings are so light and fluffy they are like little pillows.

Gnocchi is a traditional Italian dish and the ingredients used in the recipes vary depending on the region of the country. I’ve gone with the potato version as it makes them naturally gluten and dairy free.

Enjoy!

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Ingredients

  • 500g potatoes
  • Salt and pepper for seasoning
  • Pinch of nutmeg
  • 150g gluten free plain flour
  • 1 egg beaten

Method

gnocchi

  1. Peel the potatoes and cut into quarters
  2. Place the potatoes in a large pan of boiling salted water for 20 minutes
  3. Drain the water away from the potatoes and return to the heat to dry the potatoes for 2-3 minutes
  4. Mash the potatoes and season with nutmeg, salt and pepper
  5. In a large bowl place the flour, mashed potato and beaten egg
  6. Work together to form a smooth soft dough
  7. Divide the dough into four balls
  8. Roll into sausage shapes about 1cm thick
  9. Cut the four sausage shapes into 1cm dumplings
  10. Dust gently with flour
  11. Bring a large pan of salted water to the boil
  12. Tip in the gnocchi and cook until they float to the top about 10-15 seconds
  13. Remove from the pan with a slotted spoon and place in whatever sauce you are using