Free Gluten Free Recipes[ninja_forms id=9]
Time Taken 1 hour 30 minutes
6 garlic cloves peeled
1 tbsp olive oil
8 chicken drumsticks and thighs
1 celery heart roughly chopped
2 red onion thickly sliced
12 black olives stones
1 x 335g cherry tomatoes
- Preheat the oven to 200 degrees C, fan 180 degrees C, gas 6. Rub the Sweet Chilli sauce on to the chicken pieces. You can slash the chicken pieces first to get the flavour to permeate right into the centre.
- Cut the lemon into 8 wedges and remove any pips. In a roasting tin, toss together the lemon, celery, onions and tomatoes with some seasoning in 150ml water and arrange chicken pieces over the top. Cover loosely with baking paper.
- Bake in the oven for 30 minutes then remove the paper and turn up the oven to 220 degrees C, fan 200 degrees C, Gas 7 and cook a further 30-40 minutes until it is completely cooked through.
- Serve with herby leaf salad or some steamed jasmine rice.
Total Time 45 minutes
1x 100g pack cashew kernals
2 medium onions thinly sliced
1 large cauliflower with a few leaves attached
300g basmati rice, rinsed and drained
2 tbsp baharat
1 cinnamon stick
150g frozen peas
1 garlic clove, peeled
300ml full-fat natural yogurt
1/2 x 28g pack flat-leaf parsley, chopped
1/2 x 28g pack mint, leaves chopped
seeds from 1 pomegranate
- Preheat the oven to 180 degrees centigrade, fan 160 degrees centrigrade, gas 4. Tip the cashews onto a baking tray and toast in the oven for 6-8 minutes until golden, cool slightly then chop roughly.
- In a large sauce pan, fry the onions in the butter, very slowly for about 10 minutes. Add half the cashews and some seasoning. Fry gently for another 5 minutes or until the onions are soft and golden.
- Break the cauliflower into florets, keeping the small tender leaves attached.
- Turn up the heat under the onions and add the cauliflower. When it is coated in the onions, add the rice, 2 teaspoons salt and the spices and fry until sizzling. Cover with 750ml boiling water, bring to the boil and stir to break up any clumps of rice.
- Cover the rice with a piece of baking paper and the lid, then reduce the heat to a lower setting and cook for 10 minutes.
- Remove the lid and paper and stir in the peas and Sweet Mandarin Sweet Chilli Sauce. Replace the lid and leave the pilaf undisturbed for 5 minutes, off the heat.
- Crush the garlic with a little salt and mix into the yoghurt. When the pilaf has rested, remove the lid and fluff it up with a fork. Add the herbs and the reserved cashews and serve with the yogurt and pomegranate seeds.
Total Time 50 minutes
1 x 750g beef mince
100g streaky bacon finely chopped
1/2 x 20g pack sage, leaves chopped
2 red onions, chopped
3 garlic cloves, finely sliced
2 green peppers, deseeded and chopped
2 tbsp ancho chilli flakes
1/2 tsp chipotle chilli flakes
4 large tomatoes roughly chopped
1 x 31g pack coriander, roughly chopped reserve a few sprigs to garnish
1/2 cucmber finely chopped
1 small apple cored and finely chopped
2 spring onion, very finely sliced
juice of 2 limes
1/2 pack of mint leaves chopped
small soft tortillas, warmed
100ml pot soured cream
- Heat 1 tbsp of olive oil in a large pan over a high heat. Add half each of the mince, bacon and sage and good pinches of salt and pepper.
- Cook for a few minutes until lightly coloured, stirring to break up the meat. Remove from the pan to a bowl and set aside. Repeat with 1 tbsp of oil and rest of the mince, bacon and sage.
- Lower the heat and add the rest of the oil to the pan with the onions, garlic and peppers. Fry for 10 minutes until soft.
- Return the meat to the pan, add both lots of chilli flakes and cook for 5 minutes.
- Add the tomatoes, reduce the heat to low and cook for 10 minutes uncovered; if your tomatoes aren’t very juicy add a little water so the mixture can stew.
- Mix 2 tablespoons of coriander with the cucumber, apple, spring onions, the juice of 1 lime and seasoning. Set aside.
- Remove the chilli from the heat and stir in the rest of the lime juice, the rest of the coriander and the mint. Serve with tortillas, soured cream and the wasabi salsa garnish with herb sprigs
Ready in 35 minutes
1 tbsp vegetable oil
1 onion, halved and sliced
1 x 400g chicken thigh fillets cut into 3 cm chunks
1 x 30g pack of coriander
1 x 20g pack mint, leaves only
2 garlic cloves crushed
1 tbsp peeled and grated fresh ginger
juice of lime
2 tbsp greek yoghurt.
- Warm the oil in a large pan over a medium heat. Add the chicken pieces and cook for 15 minutes till fully cooked. Add the onion and cook, stirring for about 5 minutes until softened.
- Add in the Sweet Mandarin Thai Green Curry Sauce and cook for 5-7 minutes till boiling.
- Make the relish. Put the coriander, mint leaves, ginger, garlic, sugar, lime juice and half the yoghurt. Pulse to make a rough relish.
- Remove the curry from the heat and serve with steamed rice and the relish.
Szchewan Fish Stew with Cheese Toasts
Cook Time 35 minutes
2 tbsp olive oil
1 small onion finely chopped
1 fennel bulb finely sliced
a sprig of thyme
2 garlic cloves, crushed plus 1 garlic clove, halved
2 tsp of shao shing rice wine
250ml fish, chicken or vegetable stock
4 tbsp freshly squeezed orange juice
600g mixed skinless, boneless fish fillets, cut into large chunks eg cod and salmon
4-5tbsp roughly chopped flat leaf parsley
Gluten free bread
150g Gruyere cheese grated
- Warm the olive oil over a medium heat in a large pan. Add the onion, fennel, thyme and a good pinch of salt. Saute for about 10 minutes until softened, stirring occasionally. Add the crushed garlic, stir for a minute, then pour the shaoshing wine.
- Add the Sweet Mandarin Szchewan sauce, stock, orange juice and zest; simmer for 10 minutes. Adjust the seasoning.
- Add the fish and simmer gently until just opaque, about 4 minutes. discard the thyme sprig and pared zest and stir in the parsley.
- While the fish is cooking, toast the gluten free bread. Rub the toasts with the cut garlic clove; divide the cheese between them. Grill until melting.
- Ladle the stew into warmed bowls and serve with the cheese toasts
Butternut Noodles with Spinach Ricotta and Kung Pao Sauce
Cook Time 20 minutes
40g pine nuts or sunflower seeds
1 tbsp olive oil
1 garlic clove crushed
4 tbsp Sweet Mandarin Kung Pao Sauce
1 x 300g pack boodles (butternut squash noodles)
1 x 200g pack baby leaf spinach
1 tsp fresh thyme leaves plus extra to garnish
1 small lemon juice and zest
- Warm a large frying pan over a medium heat and dry fry the pine nuts or sunflower seeds, rattling the pan frequenty, until they’re just golden. Tip them out onto a plate and reserve
- Return the frying pan to the hob and warm the olive oil over a medium heat. Add the garlic and Sweet Mandarin kung pao sauce and cook for 30 seconds before tipping in the boodles. Gently warm them through for about 3-4 minutes being careful not to break them up.
- Add the toasted pine nuts, spinach, thyme, lemon juice and zest and season well and stir until the spinach is just wilted and the seasonings well distributed.
- Divide between 2 warmed bowls, spoon over the ricotta and finish with a few more thyme leaves and serve immediately.
Gnocchi, Ham and Pea Gratin with Sriracha Sauce
Serves 4. Cook Time 35 minutes.
Serve with a tomato salad and dressed mixed leaves
30g butter plus extra for greasing
1 shallot, finely chopped
1x 500g pack fresh gnocchi
125g frozen petits pois
1 x 120g thick cut ham
150ml Sweet Mandarin Sriracha Sauce
100ml Creme fraiche
100g Gruyere cheese grated
4 tbsp gluten free breadcrumbs
- Preheat the oven to 220 degrees C, fan 200 degrees C, gas 7. Lightly butter a gratin dish, approximately 20 x 30 c.
- Melt the butter in a large saute pan over a medium heat. Add the shallots and cook gently, stirring, for a couple of minutes until softened. Add the gnocchi and 200ml boiling water from the kettle; stir until warmed through. Add the petits pois; stir for a couple more minutes.
- Fold in the ham, Sweet Mandarin Sriracha sauce, creme fraiche, and one third of the Gruyere cheese. Season well with salt and pepper.
- Tip into the prepared gratin dish. In a small bowl mix the breadcrumbs with the remaining cheese and sprinkle the mixture over the top. Bake for 15-20 minutes until golden and bubbling
What can you eat as Vegan?
Whole-food vegans: Vegans who favor a diet rich in whole foods, such as fruits,vegetables, whole grains, legumes, nuts and seeds. Junk-food vegans: Vegans who rely heavily on processed vegan food, such as vegan meats, fries, vegan frozen dinners and vegan desserts, such as Oreo cookies and non-dairy ice cream.
Pros and Cons about Veganism:
Advantages of a vegan diet:
- May help lower cholesterol: Jackie Keller, nutritionist, wellness coach and founder of NutriFit, an LA-based food delivery service, references a study in Diabetes Voice in 2007 that showed that people with Type 2 diabetes who adopted a vegan diet reduced their LDL (low density lipoprotein) cholesterol by 21 percent — significantly more than the 9 percent drop seen by another group on the American Diabetes Association diet.
- May help lower blood pressure: Paragi Mehta, a registered dietitian and the creator of www.healthfulfilling.com, says that according to a 2009 position paper of the American Dietetic Association, vegetarian eating is linked with decreased risk of death from ischemic heart disease. The report also concluded that people who eat a vegetarian diet tend to have lower LDL levels and less incidence of hypertension and Type 2 diabetes in comparison to non-vegetarians.
- Increases antioxidant intake: Vegan eating usually increases intake of wholesome foods such as vegetables, fruits, beans, legumes and whole grains, which is a great opportunity to get plentiful antioxidants, dietary fiber and vitamins and minerals, says Mehta.
- May promote greater self-control: “The self-control needed to eat in a vegan way can be extended to other behaviors requiring self-control, commitment and dedication,” says Michael Applebaum, a physician and president of FitnessMed Inc., a fitness consulting firm, and author of several fitness books. In addition, he says that vegan eating helps “slow down the eating process” making us more aware, (at least in the beginning phases of moving over to a vegan diet), about what we are putting in our mouths. He says this can serve to cut down on impulsive eating behaviors.
Disadvantages of a vegan diet:
- A radical change: Going vegan is a huge change and can sometimes be even more complicated if you are not allowed to eat certain ingredients such as soy. “Complete plant proteins are found in soy products, so if you’re trying to moderate your intake of soy, you have to learn how to put together complementary foods to form complete vegetarian proteins,” says Keller.
- Potential interference with existing medical conditions: If you have a condition such as osteoporosis or diabetes, it is critical to consult with your physician and a registered dietitian when starting and implementing a vegan eating plan, as a vegan diet may interfere with your condition.
- Difficulty when dining out: Not many restaurants offer true vegan choices and this can make dining out difficult. Mehta advises carrying vegan foods and snacks to make eating out easier when traveling long distances.
- Loss of essential vitamins and minerals: There is evidence to show vegan diets do not contain vitamin B12, an essential nutrient. “Vegans can get vitamin B12 from fortified foods (some brands of soy milk, fake meats, breakfast cereals and nutritional yeast) and from supplements. Vegan diets may be low in calcium and vitamin D although there are vegan sources of these nutrients,” says Reed Mangels, PhD, RD, nutrition advisor for The Vegetarian Resource Group (vrg.org).
- Unrealistic expectations: “A person might believe that by being vegan they are making themselves healthier. There are no good data of which I am aware proving that simply being vegan as an isolated behavior improves health,” says Applebaum. There has to be a balance of diet, exercise and a proper fitness regime.
STICKY NOODLES WITH SWEET MANDARIN VEGAN LILY KWOK’S CHINESE CURRY SAUCE
1 x bottle of Sweet Mandarin Vegan Lily Kwok’s Chinese Curry Sauce
2 x nests of wholemeal noodles
1 tsp vegetable oil
1 tsp chopped ginger
1 x yellow pepper deseeded and thinly sliced
2 x red onion thinly sliced
100g tenderstem broccoli, halved
100g frozen soyabean
1 red chilli seeded and chopped
- Pour boiling water over the noodles and soak for 5 mins. Heat the oil in a non-stick wok, add the ginger with the vegetables and chilli and stir-fry for 5 mins or more until the veg have softened, but still have some bite.
- Drain the noodles and add to the pan with the sauce. Toss well adding a little extra water if necessary to moisten, then toss through the basil leaves.