Gluten and Dairy Free Mushroom Stroganoff

serves / makes 2
15 prep time
15 mins cooking time

Description

Ingredients

  • 300g button mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 1 tablespoon tomato puree
  • 30ml red wine
  • 150ml dairy free cream
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • salt and pepper
  • 150g rice

Method

  1. Bring a large pan of salted water to the boil and cook the rice until tender, about 12-15 minutes
  2. In a shallow pan heat the olive oil over a medium heat
  3. Add the onions, mushroom and garlic
  4. Cook until soft and the moisture from the mushrooms has evaporated
  5. Stir in the tomato puree, paprika and thyme
  6. Cook for 2 minutes
  7. Pour in the red wine and dairy free cream
  8. Bring to the boil and simmer for a couple of minutes until the sauce has thickened
  9. Season with salt and pepper
  10. Serve with the rice

Gluten and Dairy Free Garlic Mushroom Risotto

serves / makes 2
30 prep time
30 mins cooking time

Description

I’ve made this risotto without adding any cheese to make it dairy free and I honestly believe you don’t need it. The flavour comes from the garlic mushrooms and sage and the rice has a lovely creamy texture after it has absorbed all the stock. A simple supper you would never no was gluten and dairy free.

Enjoy!

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Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely diced
  • 100g chestnut mushrooms, sliced
  • 150g risotto rice
  • 750ml vegetable stock
  • 1 teaspoon sage
  • 1 teaspoon dairy free spread, optional
  • salt and pepper for seasoning

Method

risotto

  1. Put the olive oil and garlic in a large pan and sauce over a medium heat for 1 minute
  2. Add the onion and mushrooms and cook for 2-3 minutes
  3. Stir in the risotto rice
  4. Add the vegetable stock one ladle at a time stirring until the liquid is fully absorbed
  5. Taste the rice to make sure it is properly cooked, add more liquid if required
  6. Season with salt and pepper and add the sage
  7. Stir in the dairy free spread for extra creaminess

Gluten and Dairy Free Green Lentil and Vegetable Curry

serves / makes 3-4 people
40 prep time
40 mins cooking time

Description

Green lentils are high in dietary fibre, protein and iron making this a really nutritious curry. I served this tonight with my homemade gluten and dairy free naan breads. I’ve some leftover which I plan to serve with a tandoori salmon steak, look for that recipe coming soon.

Enjoy!

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Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 1 pepper, diced
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon chilli powder
  • 1 tablespoon curry powder
  • 100g dried green lentils
  • 2 * 400g can of chopped tomatoes
  • salt and pepper for seasoning

Method

  1. Wash the green lentils and place in a pan of salted water
  2. Bring to the boil and simmer for 20 minutes
  3. Drain the lentils and set aside until required
  4. In a large pan place the olive oil, onion, garlic, pepper, garam masala, cumin, cumin seeds, chilli powder and curry powder
  5. Saute over a medium heat for 5 minutes
  6. Add the cans of chopped tomatoes and simmer for 5 minutes
  7. Stir in the cooked lentils and cook on a low heat for 10 minutes
  8. Season with salt and pepper

Gluten and Dairy Free Chutney, Cheese & Tomato Tart with Rosemary Pastry

serves / makes 4
60 prep time
60 mins cooking time

Description

A few people requested I do some vegetarian gluten and dairy free recipes and there was also a request for more dinner ideas. This recipe hopefully meets both those requests.

The tart does take a little bit of time to make but I think it is worth it.

Enjoy!

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Ingredients

For the pastry:

  • 310g gluten free plain flour
  • 2 teaspoons xanthan gum
  • 2 teaspoons dried rosemary
  • 100g dairy free spread
  • 2 egg yolks (retain the whites for brushing the pastry)
  • 5 tablespoons ice cold water
  • salt and pepper for seasoning

For the Filling:

  • 4-6 tablespoons gluten free chutney (you could use this recipe)
  • 1 tablespoon gluten free plain flour
  • 300g dairy free cream cheese
  • 3 eggs + 2 egg yolks (retain the whites for brushing the pastry)
  • 100ml dairy free soya cream
  • 3 basil leaves, torn
  • 1 teaspoon garlic paste, optional
  • salt and pepper for seasoning

For the topping:

  • handful of cherry tomatoes
  • handful of grated dairy free cheddar cheese, optional
  • couple of fresh basil leaves
  • drizzle of balsamic glaze

Method

Image Text

  1. To make the pastry rub the dairy free spread into the flour
  2. Stir in the xanthan gum, rosemary and season with salt and pepper
  3. Mix in the beaten egg yolks and cold water
  4. The dough should form a ball, wrap in clingfilm and chill in the fridge for 30 minutes
  5. Preheat the oven to 200 oC
  6. Roll out the pastry and line a 23cm circle or rectangular tin with the pastry sheet
  7. Place a sheet of tinfoil over the pastry and weigh down with baking beans or rice
  8. Bake in the oven for 20 minutes
  9. Turn the oven down to 160 oC and bake for another 5 minutes
  10. Remove the baking beans and brush the base of the pastry with egg whites, this stops the bottom of the pastry becoming soggy
  11. Return to the oven for 4 minutes
  12. Remove from the oven and start making the filling
  13. In a large bowl place the tablespoon of flour and a tablespoon of the cream cheese and stir well
  14. Add in the rest of the cream cheese, the 3 eggs, 2 egg yolks, soya cream, the basil, garlic and season with salt and pepper
  15. Spread a layer of chutney over the base of the pastry
  16. Pour the cream cheese mix over the chutney layer and top with halved cherry tomatoes, grated cheese and more fresh basil
  17. Bake for 45 minutes at 160 oC
  18. Remove from the oven and allow to cool for 20 minutes before slicing and enjoying

Gluten and Dairy Free Butternut Squash and Sage Risotto

serves / makes 4
40 prep time
40 mins cooking time

Description

I love the taste of butternut squash so I’m always looking for new ways to use it in recipes. This risotto recipe makes a lovely simple but tasty supper. If you are using the white wine and can’t have dairy just be careful it doesn’t contain milk. I know this sounds crazy but I keep coming across white wine that contains milk!

Enjoy!

Fx

Ingredients

  • 1 medium sized, butternut squash
  • 1 handful of fresh sage leaves or 2 teaspoons dried sage
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 300g arborio rice
  • 50ml white wine, optional can substitute with more stock
  • 800ml vegetable stock
  • 1 tablespoon lemon juice
  • salt and pepper, for seasoning

Method

  1. Preheat the oven to 180 oC
  2. Cut the butternut squash flesh into small cubes and place on a baking tray
  3. Roast for 30-40 minutes until tender
  4. In a large pan heat some olive oil over a medium heat
  5. Add the onion, garlic and sage
  6. Cook for 5 minutes
  7. Stir in the rice
  8. Add in the white wine (if using) and cook until absorbed
  9. Add the vegetable stock one ladle at a time waiting for the liquid to be fully absorbed before adding the next ladle. Note this process can take about 30 minutes
  10. Stir in the butternut squash pieces, lemon juice and season with salt and pepper

Gluten and Dairy Free Baked Macaroni Cheese

serves / makes 2
30 prep time
30 mins cooking time

Description

There is probably no dish more comforting than a good baked macaroni cheese, especially when you take it out of the oven and it is all golden and bubbling. Unfortunately there is probably no dish with more dairy and gluten in it than macaroni cheese! Luckily I’ve had a go at making it with gluten and dairy free ingredients.

I used Barkat Gluten Free Macaroni and Veganic Dairy Free Cheese.

Enjoy!

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dairy free cheese

Ingredients

  • 150g gluten free macaroni
  • 2 tablespoons dairy free spread
  • 2 tablespoons gluten free plain flour
  • 470ml dairy free milk
  • 4 tablespoons dairy fee cheese
  • salt and pepper, for seasoning
  • 1 teaspoon onion powder, optional

Method

dairy free macaroni cheese

  1. Preheat the oven to 180 oC
  2. Place the pasta in a pan of salted boiling water and cook per the instructions on the packet
  3. Melt the butter in a medium sized saucepan over a medium heat
  4. Stir in the flour and onion powder until it forms a smooth paste
  5. Gradually pour in the milk and stir continually until the sauce comes to the boil
  6. Simmer until the sauce thickens, about 2 minutes
  7. Stir in 2/3 of the cheese
  8. Season with salt and pepper
  9. Stir through the pasta
  10. Pour in a casserole dish and top with the remaining cheese
  11. Bake in the oven until golden and bubbling, about 10-15 minutes

Gluten and Dairy Free Butternut Squash and Sage Risotto

risotto

I love the taste of butternut squash so I’m always looking for new ways to use it in recipes. This risotto recipe makes a lovely simple but tasty supper. If you are using the white wine and can’t have dairy just be careful it doesn’t contain milk. I know this sounds crazy but I keep coming across white wine that contains milk!

Enjoy!

Fx

Gluten and Dairy Free Butternut Squash and Sage Risotto Recipe

Gluten and Dairy Free Green Lentil and Vegetable Curry

Image Text

Green lentils are high in dietary fibre, protein and iron making this a really nutritious curry. I served this tonight with my homemade gluten and dairy free naan breads. I’ve some leftover which I plan to serve with a tandoori salmon steak, look for that recipe coming soon.

Enjoy!

Fx

Gluten and Dairy Free Green Lentil and Vegetable Curry Recipe

Gluten and Dairy Free Baked Macaroni Cheese

Image Text

There is probably no dish more comforting than a good baked macaroni cheese, especially when you take it out of the oven and it is all golden and bubbling. Unfortunately there is probably no dish with more dairy and gluten in it than macaroni cheese! Luckily I’ve had a go at making it with gluten and dairy free ingredients.

I used Barkat Gluten Free Macaroni and Veganic Dairy Free Cheese.

Enjoy!

Fx

Gluten and Dairy Free Baked Macaroni Cheese Recipe