Any gluten free, nut free, vegan recipes...please???!
Wheat, gluten, corn, soya, dairy, egg & nut free
These stuffed peppers are very tasty and easy to make. Increase or decrease the number of chillis according to how hot you want the dish to be. The cabbages make an interesting contrast - and would work equally well with any other dish.
Serves 6
2 red, 2 yellow and 2 green medium-size peppers, cored
olive oil
Stuffing:
2 tbsp olive oil
1 medium onion, peeled and chopped finely
1 small red and 1 small green chili, seeded and
sliced finely
150g sun-dried tomatoes, chopped
200g Puy lentils
4 bay leaves and 10 peppercorns
1 litre wheat/gluten-free vegetable stock
80g pumpkin seeds
100g fresh spinach
sea salt
Heat the oil in a heavy pan and add the onion and chilis and cook for 3-4 minutes. Add the tomatoes, lentils, bay leaves, peppercorns and stock.
Bring to the boil, cover and simmer for 20-30 minutes.
Meanwhile, dry fry the pumpkin seeds until they pop.
Add the pumpkin seeds and spinach, mix well and season
to taste.
Heat the oven to 190C/375F/Gas mark 5.
Stuff the peppers with the appropriate mixture and drizzle with olive oil
Bake for 25-30 minutes or until the peppers are cooked then serve hot, warm or at room temperature.
Many Cabbages!
3 tbsps olive oil
2 large onions, peeled and sliced
2 heaped tsps coriander seeds
1/2 medium red cabbage, finely sliced
200g Cavolo Nero, sliced
300ml wheat/gluten-free vegetable stock
1 small spring cabbage, sliced
sea salt and freshly ground black pepper
Heat the oil in a heavy pan and gently fry the onions with the coriander seeds for 8-10 minutes or until the onions are nearly cooked.
Add the red cabbage, Cavolo Nero and the stock, cover and cook gently for 5 minutes. Then add the spring cabbage and continue to cook, covered for a further 5 minutes or until the cabbages are just cooked but still a little crunchy.
Season to taste before serving.
Answers: Lentil-stuffed peppers with many cabbages
Wheat, gluten, corn, soya, dairy, egg & nut free
These stuffed peppers are very tasty and easy to make. Increase or decrease the number of chillis according to how hot you want the dish to be. The cabbages make an interesting contrast - and would work equally well with any other dish.
Serves 6
2 red, 2 yellow and 2 green medium-size peppers, cored
olive oil
Stuffing:
2 tbsp olive oil
1 medium onion, peeled and chopped finely
1 small red and 1 small green chili, seeded and
sliced finely
150g sun-dried tomatoes, chopped
200g Puy lentils
4 bay leaves and 10 peppercorns
1 litre wheat/gluten-free vegetable stock
80g pumpkin seeds
100g fresh spinach
sea salt
Heat the oil in a heavy pan and add the onion and chilis and cook for 3-4 minutes. Add the tomatoes, lentils, bay leaves, peppercorns and stock.
Bring to the boil, cover and simmer for 20-30 minutes.
Meanwhile, dry fry the pumpkin seeds until they pop.
Add the pumpkin seeds and spinach, mix well and season
to taste.
Heat the oven to 190C/375F/Gas mark 5.
Stuff the peppers with the appropriate mixture and drizzle with olive oil
Bake for 25-30 minutes or until the peppers are cooked then serve hot, warm or at room temperature.
Many Cabbages!
3 tbsps olive oil
2 large onions, peeled and sliced
2 heaped tsps coriander seeds
1/2 medium red cabbage, finely sliced
200g Cavolo Nero, sliced
300ml wheat/gluten-free vegetable stock
1 small spring cabbage, sliced
sea salt and freshly ground black pepper
Heat the oil in a heavy pan and gently fry the onions with the coriander seeds for 8-10 minutes or until the onions are nearly cooked.
Add the red cabbage, Cavolo Nero and the stock, cover and cook gently for 5 minutes. Then add the spring cabbage and continue to cook, covered for a further 5 minutes or until the cabbages are just cooked but still a little crunchy.
Season to taste before serving.
get any recipe you like.Take out any meat. Replace the wheat with gluten-free alternatives eg rice flour for flour, gluten free pasta for pasta. Replace milk for soy, and egg for egg replacer (in baking) and just take out any nuts.
It's really not that hard. You could have a gorgeous gluten free pasta with tomato based sauce, stir fry tofu with veggies (even frozen ones) with a honey & soy marinate. veggie sausages and mash with non-animal product gravy (read the packet labels).
Too Easy!!!!
ps. Make sure you are getting enough iron and calcium. You might need to take tablets for this, perhaps a multi.
Lots of recipes abound -- but here's one and some cooking tips: