Hi and welcome back.
With all the increased awareness of global warming and the impact of fast fashion and the meat industry, I have been trying to be more conscious of the decisions I have been making. I have already altered my approach to fast fashion by undertaking a No-Spend Challenge on clothes in 2018 to break my shopping addiction. I shared my journey in blog posts last year so check it out here if you are interested. In terms of my food consumption, you can tell from my How To Make series that I make a lot of meat containing dishes though they can be adapted to be vegetarian fairly easily. I find I have fallen into a bit of a rut with my food options in that I seem to often gravitate towards meat containing dishes. I decided last month that I wanted to see if I could find and create simple gluten free vegetarian dishes to add to my go-to meal options. Combined with my love of setting myself challenges, and voila the No Meat Month May started this week. As I am writing this, I am less than 1 week in and not missing meat. I am not reaching for it and when I go out, I am not tempted to buy the meat options. We had a pizza day at work last week as a reward for a completely mentally exhausting day with complicated cases (I work as a Veterinary Nurse). Normally on a pizza, I can’t resist having: tandoori chicken, onions, tomatoes and extra cheese but this time I opted for the vegetarian option and now I am obsessed! I am even going to re-create it at home – though I will be adding a lot less jalapenos than the Pizza Hut gluten free pizza I enjoyed. Overall, I am enjoying this change in diet and hope these 3 meals can inspire you to create simple dishes at home that don’t contain meat. I hope you enjoy. C. -x-
Prep Time: 15 minutes; Cooking Time: 15 – 20 minutes; Serves: 2 – 4
- 1 medium sized bell pepper ( I prefer the red variety).
- 100g cooked rice. (I often opt for the Uncle Bens Golden Vegetable Rice as it is naturally gluten free)
- 1 teaspoon: salt, pepper, chilli and mixed herbs.
- Remove the top of the bell pepper and remove the stalk and seeds.
- Cook the rice and vegetables.
- Mix rice, vegetables and seasonings.
- Add rice mix to pepper until 3/4 full.
- Replace top of pepper and cook for 20 minutes at 200 Degrees Celscius until pepper is soft.
- Serve with a side salad.
This recipe is great for a quick and simple meal without the fuss. I love making this dish and serving to my friend when she visits. The best part of the recipe is that I don’t have to worry about cross contamination as all of the ingredients are gluten free and we aren’t missing out on anything.
Simple but a classic option. This is ultimate comfort food for me and I just felt I had to include it. I love having a jacket potato with the traditional butter, cheese and baked beans but I am trying to experiment with fillings too. I cook my jacket potato by pricking the skin, adding a bit of Frylite and cooking in a pre-heated oven at 180 Degrees Celscius for 40 minutes. I have been enjoying a jacket potato as I write this blog and it is such a simple meal that means I can focus on other things. Other toppings I have been wanting to try include: cream cheese and tomato, mashed avocado (1 avocado mashed with a sprinkle of salt and squeeze of lemon juice) and a mexican twist with salsa and sour cream. All sound perfect to me.
Now you just can’t beat a pasta dish when serving larger groups of people, can you? Pasta is one of my all time favourite foods and that didn’t change when I became a coeliac. My favourite gluten free options are the Tesco own brand or Sainsbury own brand gluten free pasta. I have recently found gluten free Pea Pasta from Napoilina that I can’t wait to try with pesto and cherry tomatoes. When I am entertaining friends, I often make a pasta dish and this month we have all been enjoying my gluten free Broccoli and Cheddar Bake that went live last week. You can check out the recipe here if you are interested; I can assure you, you won’t be disappointed. My other half loved it too (despite the fact he normally hates broccoli with a vengeance and always moans he is hungry if he eats a meal that doesn’t contain meat). I am also trying out a recipe for Roasted Vegetable Pasta Bake so let me know if you would like to see that recipe too.
There you go! my three go-to gluten free vegetarian recipes I have been enjoying this month so far in my No Meat Month May Challenge. I hope you enjoyed this blog post. Let me know if you have any ideas for gluten free vegetarian recipes in the comments below. I would love some more inspiration. Other recipe ideas on my blog that can easily be adapted to be vegetarian include: Risotto, Leek and Potato Soup, Pea and Broccoli Soup or why not add my Easy Tomato Sauce over gluten free pasta for a quick meal? If you re-create any recipe on my blog, please let me know by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook page. Newsletter is live! Don’t forget to subscribe. Speak to you next week.