Vegetables

PICKLED RHUBARB

PICKLED RHUBARB

Our Pickled Rhubarb is a very versatile condiment to have on hand in the fridge.  We've served it with duck breasts for Christmas, topped sticky rice cakes with it for a pre dinner nibble, tossed it through salads, served it with cheese, cured meats even on a stick of celery.  It's vibrant colour starts to fade after a couple of weeks so eat it up quickly or eat it pale pink.

TUBULAR TASTES

TUBULAR TASTES

Deliciously succulent pasta tubes filled with aubergine, ricotta, spinach, parmesan and smoked Fior di Latte, topped and bottomed with home made tomato sauce ….. salivating yet? This week’s recipe is a home-cook’s dream as it can be prepared well ahead of time and gently reheated to serve topped with fresh basil leaves. It can be made in very large quantities for parties and freezes well ....

HOISIN SAUCE

HOISIN SAUCE

Traditionally hoisin sauce is made with fermented wheat and soy beans. It is flavoured with five spice powder and is robust, sweet and garlicky. While gluten-free versions are available, we prefer to make our own and use black bean sauce as the base for our hoisin sauce. Once you have your gluten-free black bean sauce, home made or purchased, then making our Hoisin is a ten minute exercise .... 

A VERY VEGO CHRISTMAS

A VERY VEGO CHRISTMAS

The lead up to Christmas sees the lifestyle media go into over-drive with ideas for Christmas food. (A bit like we’ve done here at The Coeliac’s Revenge.) There are dozens of thoughts on ways to dress the ham and turkey, what seafood to buy and what pudding is best and so on. Yet we’ve observed that there is little on offer for the vegetarians amongst us, particularly amongst the gluten-free suggestions ....