Feeding Myself

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Easy, allergy friendly recipes tried and tested by a student with chronic pain who's trying to feed herself. All the food is yummy, vegan and gluten/wheat, peanut, celery & tomato free.
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New recipes are posted every Tuesday and Friday.
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Quinoa pizza bites from Made it Vegan

You know that moment when you’re relaxing with friends at someone’s house, and they order a pizza and you can’t have any? These were made for that moment.

I substituted tvp flakes rehydrated in stock and some marmite for the veggie sausage, have used both mozzarella & cheddar for the cheese, use no-egg rather than chia, add some nutritional yeast and mushrooms, and use dried basil. Cook the quinoa & tvp, mix everything together in a bowl then freeze until needed. These have been especially great for my brother when he doesn’t feel up to eating much, ‘cos they’re bite sized, and for my lactose intolerant friends. Of course, you can add pretty much any pizza topping you like. What’s your favourite?

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— 6 months ago with 1 note

#quinoa  #pizza  #vegan  #gluten free  #nut free  #soya free 
Sweet potato, lentil & raisin stew with millet, roasted carrots and broccoli.
The stew is from The Perfect Pantry; I halved the recipe & left out the tomato paste, lemon & parsley because of allergies/poorly stocked kitchen but added a little sumac for the citrus flavour. I made the stew the day before, all in one pot and it was delicious.
For the millet I followed The Kitchn's instructions, cooking just under 1/2 cup for the two of us, dry roasting the millet first & adding salt and pepper. The carrots were roasted with some ground coriander & cumin seeds, because they're yummy.
See what else I’ve been cooking here.

Sweet potato, lentil & raisin stew with millet, roasted carrots and broccoli.

The stew is from The Perfect Pantry; I halved the recipe & left out the tomato paste, lemon & parsley because of allergies/poorly stocked kitchen but added a little sumac for the citrus flavour. I made the stew the day before, all in one pot and it was delicious.

For the millet I followed The Kitchn's instructions, cooking just under 1/2 cup for the two of us, dry roasting the millet first & adding salt and pepper. The carrots were roasted with some ground coriander & cumin seeds, because they're yummy.

See what else I’ve been cooking here.

— 6 months ago with 1 note

#sweet potato  #stew  #vegan  #vegan recipe  #gluten free  #nut free  #soya free 
Blackcurrant and chocolate crumble
1 cup rolled/porridge oats (use gf oats if necessary)
1/2 cup gluten free flour 
1/2 cup sugar
3 tbs. cocoa (to taste)
1/2 tsp salt, cinnamon & nutmeg
3/4 cup dairy free spread
——
~3 cups blackcurrants
~1/2 cup sugar
1 tbs. corn flour
Wash and pick over the blackcurrants. I’m very lucky and had them fresh from the garden, but that means they needed a thorough wash!
Stir the berries, sugar and cornflour together in a bowl. Add a tablespoon of water if necessary so that you have a gloopy mixture.
Pour the fruit into your baking dish.
Clean the bowl.
Preheat the oven to 180 C.
Stir together the flour, sugar, cocoa, oats, salt, cinnamon and nutmeg in a bowl.
Rub in the dairy free spread to make your crumble.
Scatter the crumble over the fruit.
Bake for 30-45 minutes until the blackcurrants have bubbled up and the top is crisp.
Serve with dairy free cream or icecream!
[Click here for my recipe index]

Blackcurrant and chocolate crumble

  • 1 cup rolled/porridge oats (use gf oats if necessary)
  • 1/2 cup gluten free flour 
  • 1/2 cup sugar
  • 3 tbs. cocoa (to taste)
  • 1/2 tsp salt, cinnamon & nutmeg
  • 3/4 cup dairy free spread
  • ——
  • ~3 cups blackcurrants
  • ~1/2 cup sugar
  • 1 tbs. corn flour
  1. Wash and pick over the blackcurrants. I’m very lucky and had them fresh from the garden, but that means they needed a thorough wash!
  2. Stir the berries, sugar and cornflour together in a bowl. Add a tablespoon of water if necessary so that you have a gloopy mixture.
  3. Pour the fruit into your baking dish.
  4. Clean the bowl.
  5. Preheat the oven to 180 C.
  6. Stir together the flour, sugar, cocoa, oats, salt, cinnamon and nutmeg in a bowl.
  7. Rub in the dairy free spread to make your crumble.
  8. Scatter the crumble over the fruit.
  9. Bake for 30-45 minutes until the blackcurrants have bubbled up and the top is crisp.
  10. Serve with dairy free cream or icecream!

[Click here for my recipe index]

— 6 months ago with 8 notes

#vegan  #gluten free  #blackcurrant  #crumble  #nut free  #soya free 
Chocolate courgette loaf from Singer’s Kitchen
I baked this recipe in one large square cake tin for a party, and it was a great afternoon snack. I used Dove’s Farm gf flour rather then spelt, and a mix of walnuts, hazelnuts and almonds on top because we’d almost run out of walnuts.
[Click here for my recipe index (and more things to do with courgette)]

Chocolate courgette loaf from Singer’s Kitchen

I baked this recipe in one large square cake tin for a party, and it was a great afternoon snack. I used Dove’s Farm gf flour rather then spelt, and a mix of walnuts, hazelnuts and almonds on top because we’d almost run out of walnuts.

[Click here for my recipe index (and more things to do with courgette)]

— 6 months ago with 15 notes

#zucchini  #courgette  #vegan  #gluten free  #Vegan baking  #soya free 
Apple and potato cake [x]
A really filling tea time cake in honour of my Grandparents’ anniversary, perfect as the colder nights draw in.
1/2 cup chopped apple
1 cup chopped potato
1 tbs. non dairy butter
1 cup sugar (I used white granulated)
1 egg replacement or flax egg
3/4 cup non dairy milk (I used Darifree potato milk, of course)
1 tsp. lemon extract
2 cups gluten free flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. ground nutmeg
—-
1 cup gf flour
1 cup brown sugar
3/4 cup melted df spread
1/2 tsp. ground cinnamon
Grease or line your cake tins.
Cook the apple and potato together so you can mash them. Either microwave for about 5 minutes (checking every few minutes- microwaves vary a lot), or boil them in a saucepan. Mash them well.
Preheat your oven to 180 C/ 350 F.
Stir the 2 tbs. of df spread into the mash.
Make up the egg replacement.
Stir the sugar, egg replacement, milk and lemon extract into the mash.
In a large bowl whisk the flour, baking powder, salt and nutmeg.
Add the mash to the flour mix and stir it well.
Pour the batter into the tin.
In a small bowl combine the cup of flour, sugar and ground cinnamon. Rub the df spread into it until you have a large crumbly mix.
If you have any spare apple slices layer them over the batter.
Sprinkle the crumbs over the batter/apples.
Bake for 45 minutes until a toothpick comes out clean.
Serve up and enjoy! 
Find more gluten free and vegan recipes in my index.

Apple and potato cake [x]

A really filling tea time cake in honour of my Grandparents’ anniversary, perfect as the colder nights draw in.

  • 1/2 cup chopped apple
  • 1 cup chopped potato
  • 1 tbs. non dairy butter
  • 1 cup sugar (I used white granulated)
  • 1 egg replacement or flax egg
  • 3/4 cup non dairy milk (I used Darifree potato milk, of course)
  • 1 tsp. lemon extract
  • 2 cups gluten free flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. ground nutmeg
  • —-
  • 1 cup gf flour
  • 1 cup brown sugar
  • 3/4 cup melted df spread
  • 1/2 tsp. ground cinnamon
  1. Grease or line your cake tins.
  2. Cook the apple and potato together so you can mash them. Either microwave for about 5 minutes (checking every few minutes- microwaves vary a lot), or boil them in a saucepan. Mash them well.
  3. Preheat your oven to 180 C/ 350 F.
  4. Stir the 2 tbs. of df spread into the mash.
  5. Make up the egg replacement.
  6. Stir the sugar, egg replacement, milk and lemon extract into the mash.
  7. In a large bowl whisk the flour, baking powder, salt and nutmeg.
  8. Add the mash to the flour mix and stir it well.
  9. Pour the batter into the tin.
  10. In a small bowl combine the cup of flour, sugar and ground cinnamon. Rub the df spread into it until you have a large crumbly mix.
  11. If you have any spare apple slices layer them over the batter.
  12. Sprinkle the crumbs over the batter/apples.
  13. Bake for 45 minutes until a toothpick comes out clean.

Serve up and enjoy! 

Find more gluten free and vegan recipes in my index.

— 6 months ago with 6 notes

#apple cake  #gluten free  #vegan  #potato  #cake  #soya free  #nut free 
Basic falafel recipe [x]
Stick it all in a food processor (or just mash it well), then fry or bake at 200-220 C until they’re cooked through- easy!
[More gluten free & vegan recipes]

Basic falafel recipe [x]

Stick it all in a food processor (or just mash it well), then fry or bake at 200-220 C until they’re cooked through- easy!

[More gluten free & vegan recipes]

— 6 months ago with 6 notes

#falafel  #gluten free  #vegan  #soya free  #nut free 
Moroccan spiced quinoa salad by Anja’s Food 4 Thought
Delicious, nutritious and easy- what more can you ask for? Serves 3-4.

1 tablespoon olive oil
1 medium onion, finely chopped
2 tsp ground cumin 
1 tsp ground coriander 
1/2 tsp chili powder, sweet paprika, ground cinnamon
1/4 tsp ground ginger 
1/8 tsp ground cloves
1/2 tsp sea salt
1 cup uncooked quinoa
1 1/4 cups water
2 cups carrots, coarsely grated or chopped
1/4 cup blanched slivered almonds (plus more for garnish)
1/4 cup raisins
Make up your spice mix. (It’s very yummy, so I suggest doubling the amounts and putting half the mix in an airtight jar for another day.)
Rinse the quinoa under running water for several minutes to wash off the outer coating. (See tips from The Kitchn here.)
Chop the onion and carrots.
In a medium saucepan with a lid heat the oil.
Add the onion and stir until it’s soft.
Boil the water in a kettle.
Stir in the quinoa and carrot.
Pour in the hot water.
Stir in the almonds and raisins.
Put the lid on the saucepan and cook it on a low heat fro 12-15 minutes.
Turn the stove off and let it sit for 10 minutes before you serve it.

[Click here for my recipe index]

Moroccan spiced quinoa salad by Anja’s Food 4 Thought

Delicious, nutritious and easy- what more can you ask for? Serves 3-4.

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 tsp ground cumin 
  • 1 tsp ground coriander 
  • 1/2 tsp chili powder, sweet paprika, ground cinnamon
  • 1/4 tsp ground ginger 
  • 1/8 tsp ground cloves
  • 1/2 tsp sea salt
  • 1 cup uncooked quinoa
  • 1 1/4 cups water
  • 2 cups carrots, coarsely grated or chopped
  • 1/4 cup blanched slivered almonds (plus more for garnish)
  • 1/4 cup raisins
  1. Make up your spice mix. (It’s very yummy, so I suggest doubling the amounts and putting half the mix in an airtight jar for another day.)
  2. Rinse the quinoa under running water for several minutes to wash off the outer coating. (See tips from The Kitchn here.)
  3. Chop the onion and carrots.
  4. In a medium saucepan with a lid heat the oil.
  5. Add the onion and stir until it’s soft.
  6. Boil the water in a kettle.
  7. Stir in the quinoa and carrot.
  8. Pour in the hot water.
  9. Stir in the almonds and raisins.
  10. Put the lid on the saucepan and cook it on a low heat fro 12-15 minutes.
  11. Turn the stove off and let it sit for 10 minutes before you serve it.

[Click here for my recipe index]

— 6 months ago with 14 notes

#quinoa  #morrocan  #vegan  #gluten free  #vegetarian  #soya free  #nut free 

Individual peach crisps by Cookie + Kate

Easy to make once you’ve got the stone out of the peach, and yummy enough to make my family jealous. I just substituted df yogurt, and had it with some swedish glace vanilla ice cream.

[Click here for more vegan & gluten free recipes]

— 7 months ago with 3 notes

#vegan  #oeach crisp  #nut free  #peach  #cookie + kate 

Rice stick noodles, broccoli and mushrooms in a ginger sauce [x]

This was so tasty! I’m a big ginger fan, so your mileage may vary, but as someone who wouldn’t eat stir fries a couple of months ago this is the dish that converted me. Serves 2

  • Rice stick noodles for 2 (follow the packet instructions)
  • ~1 tbs sesame oil
  • handful of chopped broccoli
  • handful of chopped mushrooms
  • 2 tbs. sesame seeds
  • ~1 cup finely chopped scallions/spring onion greens
  • 2 tbs. minced ginger
  • 1/4 cup chopped coriander/cilantro
  • 2-3 tbs. sesame oil (or other neutral oil)
  • 2 tsp chilli oil
  • 1 tbs. tamari sauce
  • 2 tbs. rice wine vinegar
  • 2 tbs. agave or other sweet syrup
  • 1 tsp. salt
  • 1 tsp. black pepper
  1. Stir together the sauce ingredients (from chopped spring onions to the end of the list). Set the bowl aside to let the flavours blend.
  2. Steam or quickly boil the broccoli. I have a silicone microwave steamer which is really convenient.
  3. Cook the noodles according to the packet instructions.
  4. Heat the oil in a wok or large saucepan.
  5. Add the chopped mushrooms, cook for a minute, then add the broccoli.
  6. Stir over a high heat until they’re cooked. 
  7. Pour in the drained, cooked noodles, sauce and sesame seeds. Stir it all together and serve!

[Click here for my recipe index]

— 7 months ago with 6 notes

#stir fry  #vegan  #gluten free  #noodles  #ginger  #nut free  #soya free 

Courgette/Zucchini muffins by Vegelicious

A great bake for picnics or parties (and to sneak some more vegetables into your diet).

  • 1 1/2 cups gluten free flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup chives or the greens of spring onions, chopped small
  • 1 egg replacement
  • 1 cup grated courgette
  • 3/4 cup non dairy milk
  • 1/4 cup vegetable oil
  • 4 tablespoons nutritional yeast
  • 1 teaspoon dry mustard powder
  1. Preheat the oven to 200 C/ 400 F, and set out your cupcake liners.
  2. Grate the courgette and chop the chives/spring onions.
  3. In a large bowl mix together the flour, baking powder, salt and egg replacement powder.
  4. Add the nutritional yeast and mustard powder.
  5. Whisk the milk and oil in a separate bowl.
  6. Stir the courgette and chives/spring onions into the milk/oil mixture.
  7. Pour the wet into the dry and stir just until it comes together and all the flour is moistened.
  8. Spoon the batter into the cases and bake 15-25 minutes, depending on the size of your cases. Use a toothpick or cake tester to check that they’re cooked though.
  9. Enjoy!

These split opinion at the picnic, but the people who liked them *really* liked them.

[Find more recipes here]

— 7 months ago with 3 notes

#zucchini  #courgette  #vegan mofo  #vegan  #gluten free  #nut free  #soya free 
Peaches and cream doughnuts from Keepin’ it kind.
Just lovely! And these are baked rather than fried, so there’s no chance of hot oil accidents.
[Click here for my recipe index]

Peaches and cream doughnuts from Keepin’ it kind.

Just lovely! And these are baked rather than fried, so there’s no chance of hot oil accidents.

[Click here for my recipe index]

— 7 months ago with 7 notes

#vegan  #gluten free  #donuts  #keepin it kind  #peaches  #nut free  #soya free