 This vegan cottage pie is packed full of veggies. Green lentils replace the traditional mince, providing texture and protein. This one has a number of steps so grab yourself a kitchen helper to speed things up or put the radio on and enjoy immersing yourself in kitchen activity.
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 When I said I would post a series of healthier comfort food recipes I figured that wouldn’t be complete without including a crumble recipe. There’s so much great fruit around in the Autumn and a crumble is the perfect way to enjoy it. I make this crumble topping in large batches in my food processor and freeze – that way you have a quick dessert to hand whenever you feel the need.
 It’s getting cold outside, it’s almost Halloween and most of the UK is either celebrating school half term or about to. So here is a perfect recipe to use up the spare pumpkin from all that lantern carving.
 I didn't prepare much pastry before Glutenfreeman went gluten free. I’ve never really eaten a lot of quiches or tarts and those I did I tended to buy pre-made. Once Glutenfreeman couldn’t eat regular quiches or pies I suddenly became far more interested in pastry than I had in the past. It’s still not something I do frequently but when I decide to run with a quiche or tart then this is my ‘go to’ pastry.
 It’s about 18 months since Gluten Free Man went gluten free and in that time I’ve formed one or two opinions on gluten free pasta. First up, there are some pretty decent substitutes out there. Brown rice spaghetti doesn’t taste that different to its whole-wheat counterpart and I’d be pushed to spot that some pasta shapes are gluten free when smothered in a tomato based sauce. That said there are some definite limitations …..
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AuthorI'm Kim Adams, founder of SAVI Nutrition. A Registered Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes. Archives
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October 2020
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