Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!

Posts tagged ‘vegetarian’

Thai Basil Salad

Note to self: Cut up the vermicelli noodles next time!

Note to self: Cut up the vermicelli noodles next time!

I’ve had the ‘Gluten-free Cooking’ book by Sue Shepard for a while now, so I figured that it was about time that I made something from it!

I found this delicious recipe that looked really easy to make – and it was! The only issue was the vermicelli noodles. Note to self – next time, ensure you cut up the noodles before adding it to the hot water. Otherwise, it can be extremely hard to toss in with the salad and consume! But the salad itself and the dressing were amazing! I made some minor amendments to the recipe though, including the exclusion of 200g puffed tofu squares (since my hubby isn’t a fan). But I’ll have to try it out sometime.

Ingredients (Serves 4)

125 g vermicelli noodles

1 red capsicum (pepper), cut into pieces

1 yellow capsicum (pepper), cut into pieces

1 cup bean sprouts

1 cucumber, halved and sliced

1/2 cup unsalted cashews

1.5 cups of basil, chopped (or basil paste)

Dressing

3 tablespoons lime juice

1.5 tablespoons fish sauce

1.5 brown sugar

1 teaspoon sesame oil

Method

1. Cut up the noodles, then soak in a large bowl of hot water for about 2-3 minutes or until softened. Drain, rinse under cold water, drain again and set aside.

2. Place the noodles, capsicum, bean sprouts, cucumber, cashews and basil in a large bowl. Toss gently to combine.

3. Put the lime juice, fish sauce, brown sugar and sesame oil in a screw-top jar and shake well.

4. Add the dressing to the salad and toss to combine.

Tastes great with gluten free schnitzel

Tastes great with gluten free schnitzel

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Yummy Vegetarian Frittata

Image taken from Taste.com.au

Image taken from Taste.com.au

I’ve made this recipe a couple of times now, but thought I’d share with you all. I originally found it on Taste.com.au and have made some amendments to make it FODMAPs friendly.

It’s so easy to make and fantastic when you have leftover salad.

Let me know what you think!

Ingredients

4 eggs

1/2 cup Zymil’s Lactose Free milk

Variety of vegetables – I recommend sundried tomatoes, corn, baby spinach, capsicum and celery. However, most leftover salad ingredients will work (minus lettuce!) You can also use frozen stir fry veggies.

Italian herbs

Salt and pepper

Method

Yummy!!

Yummy!!

1. Preheat oven to 180°C. Spray a 20cm (base measurement) square cake pan or quiche dish with oil. Line base and sides with non-stick baking paper, allowing the 2 long sides to overhang.

2. Heat oil in a large non-stick frying pan over medium-high heat. Simmer the vegetables for 3 minutes or until soft. Transfer to the prepared pan.

3. Whisk eggs and milk in a bowl until combined. Season with salt, pepper and Italian herbs. Pour over the vegetables. Bake for 25-30 minutes or until set and light golden.

4. Set aside for 10 minutes to cool slightly.

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