A life without gluten doesn’t mean missing out on flavoursome, filling foods
Quite the contrary – foods like lentils, rice and potatoes are naturally gluten free and form the base of countless satisfying dishes.
While there is a plethora of gluten free alternatives to bread, pasta and other wheat-based staples out there, sometimes you want a meal that doesn’t require any special gluten free ingredients.
These two dishes are naturally gluten free, rich in nutrients and incredibly simple to make.
Tofu with spiced red lentils
- 250g dry red lentils
- ½ tsp turmeric powder
- 2tsp cumin seeds
- 1.5tbsp fresh ginger, minced or finely chopped
- 1 pint of vegetable stock
- 30ml of any vegetable oil
- ½ tsp cayenne pepper (can add more for extra spice)
- 2tbsp lemon/lime juice
- 3tbsp fresh coriander leaves
- 500g block of regular firm tofu, sliced or cubed
Rinse the lentils under the tap in a fine mesh sieve for 30 seconds to clean them. Tip the lentils into a pan with the stock and bring to the boil for 10-13 minutes until the lentils are al dente.
In a small pan, gently heat the oil and add the cumin seeds until they start to lightly pop. Add the fresh ginger, cayenne pepper and turmeric making sure to stir continuously to avoid burning the spices. Then add these spices to the pan with the cooked lentils. (Don’t discard the frying pan yet!) Add the lemon or lime juice and coriander to the lentil and spice mix and stir well.
In the same frying pan you’ve just used for the spices, cook the tofu until thoroughly cooked (around 5 minutes, or until lightly browned on all sides) and then add to the pan with the lentil and spice mix.
Cover and simmer for 10 minutes and serve.
Spicy Mexican chilli potatoes
- 2 baking potatoes
- Splash of vegetable oil
- 1 clove garlic, minced
- 1 red onion, finely chopped
- 250g Quorn mince or veggie alternative
- 1 red or green chilli
- Can of plum or chopped tomatoes
- 3 tbsp tomato puree
- 1tsp mixed herbs
- 1 red or yellow pepper, chopped
- 1 tin of black beans
- 1 avocado
- 1sp cumin
- 3 tbsp Worcester sauce
Scrub the potatoes before baking in the oven for approximately 30 minutes
While they are baking, add oil to a large pan and lightly fry the onion until translucent. Add the chopped pepper and cook until soft.
Add the minced garlic and cook for a further minute.
Add the veggie mince alternative and break up lightly with a wooden spoon in the pan. Add the tin of tomatoes, the tomato puree, mixed herbs, cumin and Worcester sauce. Lower the heat and cook for 20 minutes.
Add the tin of black beans near the end of cooking, to avoid them going mushy.
The potatoes should be ready by now. Cut them down the middle and spoon the spiced mince mixture on top. Serve with a slice of soft avocado smashed on top.
12 May 2020