Vegetarian + Salads

1. Brazil Nut Ring 

This recipe was given to me by my good friend over 25 years ago.  She taught me to experiment with my cooking but most of all to enjoy it!


25g (1 oz) dairy-free margarine
1 medium onion, peeled and finely chopped
6 tomatoes, skinned and chopped
225g (8 oz) brazil nuts, ground up in grinder
175g (6 oz) fresh gluten-free breadcrumbs
2x 15ml spoon (2 tablespoons) gluten-free rolled oats
4x 15ml spoon (4 tablespoons) tomato juice
2x 5ml spoon (2 tsp) dried or fresh basil
2x 5ml spoon (2 tsp) dried or fresh thyme 
1x 5ml spoon (1 tsp) salt
Freshly ground black pepper

What to do:
  1. Preheat your oven to 190'C / 375'F / Gas Mark 5
  2. Lightly oil an 18cm (7 inch) diameter ring mould and lightly coat the inside of the ring with a few of the breadcrumbs.
  3. In a small pan, melt the dairy-free margarine and saute the onions until softened.
  4. Place the onions in a large bowl, add all the other ingredients and mix well.
  5. Spoon the mixture in to the ring mould and press down firmly.
  6. Bake in the preheated oven for about 50-60 minutes.
  7. Allow to cool slightly then turn out the nut ring by inverting on to a serving plate.
  8. Serve with freshly cooked broccoli and homemade tomato sauce

2. Hot Vegetable Crumble 

Serves: 4-6
Preparation time: 20 minutes
Cooking time: 20 minutes


15g (1/2oz) dairy-free margarine
1 medium onion, finely chopped
1 clove garlic, peeled and crushed
450g (1 lb) parsnips or other root vegetables, cut into 1 inch cubes
2 courgettes, sliced chunky
1x 2.5ml spoon (1/2 tsp) chilli powder
1 x 400g (14oz) tin of chopped tomatoes
1x15ml (1 tbsp) tomato puree
150g (5oz) mushrooms, washed and sliced
1x425g (15oz) tin of butter beans, drained and rinsed (you can use any bean that you may prefer).

Topping Ingredients:

75g (3oz) gluten-free plain flour
80g (3oz) dairy-free cheese alternative, grated
40g (1 1/2 oz) dairy-free margarine

What to do:
  1. Preheat your oven to 190'C / 375'F / Gas Mark 5
  2. In a large saucepan, melt the dairy-free margarine and gently fry the onion and garlic until softened.
  3. Add the root vegetables of your choice and cook for another 5 minutes.  
  4. Now add the courgettes, chilli powder, tomatoes, tomato puree and mix well with a wooden spoon. Cover the pan with the lid and simmer gently for 15 minutes.
  5. Next add the mushrooms and beans of your choice and mix well again.
  6. Place the mixture in to an ovenproof serving dish.
  7. For the topping, place the gluten-free flour in to a mixing bowl and rub in the dairy-free margarine until it resembles breadcrumbs.
  8. Stir in the grated cheese alternative, then spoon this over the vegetable mixture.
  9. Bake for about 20-25 minutes in a hot oven.
  10. Serve with a salad and/or crusty gluten-free bread rolls.

3. Onion Rings
In a light, crispy batter


1 large onion, sliced into rings
100g (4oz) plain gluten-free flour
2x 5ml spoons (2 tsp) gluten-free baking powder
pinch of salt
150ml (1/4 pint) sparkling spring water
1x 15ml spoon (1 tbsp) oil

What to do:
  1. Mix together the flour, baking powder and salt.
  2. Gradually beat in the sparkling water and oil.
  3. Coat the onion rings in the batter.
  4. Deep fry in oil for a few minutes only, until light and golden in colour.  The oil should be heated to 180'c / 350'f or to the appropriate setting on an electric deep fat fryer.
  5. Serve hot or cold.

4. Coleslaw Salad 
A fresh & crunchy salad to accompany your favourite meal!


1/2 white cabbage, finely shredded
1 raw carrot, peeled and grated
1 stick celery, finely chopped
1 onion, peeled and finely chopped
1 red apple, cored and sliced, optional
1/4 red or green pepper, de-seeded and thinly sliced
2 x 15 ml spoons (2 tablespoons) sultanas or raisins, optional
1 oz walnuts, chopped
Chopped parsley to garnish, optional
1/4 pint dairy-free mayonnaise

What to do:

  1. Place the mayonnaise in to a deep bowl.
  2. Toss all the ingredients in to it and mix very well.
  3. Chill.  This really marries together all the ingredients very well and if you make it the day before it enhances all the flavours, as they combine beautifully!
  4. Serve garnished with chopped parsley.

5. Vegetable Layer Bake


50g (2 oz) dairy-free margarine
700g ( 1 1/2 lb) root vegetables, like carrots, parsnip, turnip or swede
350g (3/4 lb) fresh tomatoes, skinned and sliced or tinned
3 x 15 ml spoons (3 tablespoons) soft brown sugar
Salt & freshly ground black pepper
275 ml (1/2 pint) dairy-free cream alternative
125g (4 oz) dairy-free cheese alternative 

Topping ingredients:

4 x 15 ml spoons ( 4 tablespoons) gluten-free breadcrumbs
50g (2 oz) dairy-free cheese alternative
2 x 5 ml spoons (2 teaspoons) sesame seeds, optional

What to do:
  1. Preheat your oven to 160'C / 325'F / Gas Mark 3.
  2. Lightly grease a casserole dish with half the dairy-free margarine.
  3. Peel the root vegetables, slice thinly and then place into a pan of boiling water for 5 minutes. Drain.
  4. Arrange one layer of vegetables slices over the base of your prepared casserole dish.
  5. Sprinkle with a little of the brown sugar, seasoning and a little of the cream alternative.  Cover this with a layer of tomatoes.
  6. Add more cream, sprinkle with a little of the cheese alternative and then repeat these layers until you have used up all your ingredients, finishing with a layer of cream and cheese.
  7. In a separate bowl, mix the topping ingredients together and spoon over the vegetable layers.
  8. Dot the top with the rest of the dairy-free margarine and bake in the centre of your oven for about 45 minutes, until the topping begins to crisp.
  9. Serve on it's own, with a side salad or crusty gluten-free cobs.
Note: This dish is very tasty and filling.

6. Cheese Straws


100 g (4 oz) gluten-free flour
1 x 5 ml spoon (1 teaspoon) gluten-free baking powder
1/8 x 5 ml spoon (1/8 teaspoon) xanthan gum
pinch dry mustard powder
pinch salt
50 g (2 oz) dairy-free margarine
75 g (3 oz) dairy-free cheese alternative, grated
1 large egg, beaten

What to do:
  1. Preheat your oven to 180'C / 350'F / Gas Mark 4.
  2. Lightly oil a baking sheet.
  3. In a bowl, mix together the gluten-free flour, gluten-free baking powder, xanthan gum, mustard powder and salt.
  4. Rub in the dairy-free margarine until well mixed.
  5. Stir in the grated cheese alternative and enough of the beaten egg to make a fairly stiff dough.
  6. Roll the dough out thinly and cut in to strips then place on to your baking tray.
  7. Sprinkle the strips with extra grated dairy-free cheese if desired.
  8. Bake for 10-15 minutes.