This oat milk does not have added calcium (or other micronutrients) so do make sure you get it from other sources.
This dairy free, lactose free milk alternative is so simple to make from scratch. Semper’s oat flakes are specially handled during growing and harvesting to avoid contamination with gluten from other grains so are suitable for coeliacs.
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Semper Organic Gluten Free Oat Milk
Gluten free, Wheat free, Dairy free, Vegan.
Ingredients
- 100 g Semper Organic Gluten Free Oats
- 750 ml Water
Ingredients
- 100 g Semper Organic Gluten Free Oats
- 750 ml Water
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Instructions
The night before
Weigh 100g of oats into a bowl, cover with water and leave to soak overnight.
In the morning
Rinse the oats well with water using a fine sieve.
Add the soaked, washed oats to a food processor, add 750ml water. Blitz well.
Pass the oat mixture through a muslin cloth to strain the smooth liquid.
Pour into an airtight container. Chill in the fridge, shake before use.
Recipe Notes
We love to use our home-made oat milk to make porridge, on cereal or as a chilled drink.
For a sweeter flavour add a little maple syrup. For saltiness add a small pinch of salt.
The sheets of Le Veneziane Lasagne pasta do not need to be pre-cooked: they can be placed directly in an oven dish in between layers of your chosen sauce and put straight in the oven. Le Veneziane Lasagne are made with high-quality, wholesome ingredients and are suitable for all the family.
This colourful recipe encompasses the phrase ‘eat a rainbow’ and contains an impressive 12 different plant-based foods. Eating a wide range of plant based foods supports a healthy gut micro-biome and provides a broad variety of vitamins, minerals and antioxidants.
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Le Veneziane Plant Based Rainbow Lasagne
To make this recipe vegan simply substitute the pesto, bechamel and cheese for vegan alternatives.
Ingredients
- 250 g Le Veneziane Gluten Free Lasagne Sheets
- 250 g Passata
For the purple layer
- 0.5 Medium red onion diced
- 4 Medium Steamed Beetroot grated
- 1 Tbsp Extra virgin olive oil
- 0.5 Clove garlic crushed
- 1 Tablespoon Ketchup
- 200 g Passata
For the orange layer
- 1 Large Yellow Pepper sliced into large chunks
- 400 g Butternut Squash cubed
- 0.5 Medium Brown Onion diced
- 2 Tbsp Extra virgin olive oil
For the green layer
- 1 Tsp Extra virgin olive oil
- 1 Large Courgette grated
- 3 Tbsp Pesto
For the top
- 350 g Gluten free Bechamel sauce we love Sacla Vegan White Sauce, it is vegan and gluten free
- 150 g Mozzarella or dairy free cheese alternative, we love the brand Sheese
- 100 g Strong Cheddar or dairy free cheese alternative, we love the brand Sheese
- 6 Fresh basil leaves
Ingredients
- 250 g Le Veneziane Gluten Free Lasagne Sheets
- 250 g Passata
For the purple layer
- 0.5 Medium red onion diced
- 4 Medium Steamed Beetroot grated
- 1 Tbsp Extra virgin olive oil
- 0.5 Clove garlic crushed
- 1 Tablespoon Ketchup
- 200 g Passata
For the orange layer
- 1 Large Yellow Pepper sliced into large chunks
- 400 g Butternut Squash cubed
- 0.5 Medium Brown Onion diced
- 2 Tbsp Extra virgin olive oil
For the green layer
- 1 Tsp Extra virgin olive oil
- 1 Large Courgette grated
- 3 Tbsp Pesto
For the top
- 350 g Gluten free Bechamel sauce we love Sacla Vegan White Sauce, it is vegan and gluten free
- 150 g Mozzarella or dairy free cheese alternative, we love the brand Sheese
- 100 g Strong Cheddar or dairy free cheese alternative, we love the brand Sheese
- 6 Fresh basil leaves
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Instructions
Make the purple layer
Heat the oil in a frying pan, add the chopped onion and fry for 5 minutes.
Add the grated beetroot, fry for a further 5 minutes.
Add the passata and ketchup and gently heat through.
Make the orange layer
Add the butternut and onion to a baking dish, drizzle with olive oil.
Bake at 180oC for 25 minutes until golden brown.
Once cooled blitz in a food processor into a smooth paste.
Make the green layer
Fry the grated courgette in olive oil for 8-10 minutes.
Stir through the pesto.
Construct the lasagne
In a lasagne dish, start by adding a layer of passata to the base of the dish.
Add a layer of lasagne sheets.
Add a layer of the beetroot mixture, top with lasagne sheets.
Add a layer of passata, top with lasagne sheets.
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Add a layer of lasange sheets, passata, more pasta sheets, then your green layer.
Add a final layer of lasagne sheets.
Top with bechamel, sliced mozarella, grated cheddar and fresh basil.
Bake in the oven for 30 minutes at 180oC, or until golden and bubbling.
Slice to reveal the rainbow!
This recipe is courtesy of the plant-based food photographer & chef, Anders Engsas. Find this and other creations on Instagram @anders_kitchen.
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Le Veneziane Penne Pasta Salad with Roasted Chickpeas & Paprika
Ingredients
- 1 tin (400g) chickpeas
- 1 tbsp paprika
- 400 g Le Veneziane Penne
- 150 ml Extra virgin olive oil
- 20 g fresh basil
- 1 tsp White wine vinegar
- 1/2 head iceberg lettuce
- 1 whole red onion
- 10 Cherry tomatoes
- salt & pepper (to taste)
- 1 generous squeeze Lemon (optional)
Ingredients
- 1 tin (400g) chickpeas
- 1 tbsp paprika
- 400 g Le Veneziane Penne
- 150 ml Extra virgin olive oil
- 20 g fresh basil
- 1 tsp White wine vinegar
- 1/2 head iceberg lettuce
- 1 whole red onion
- 10 Cherry tomatoes
- salt & pepper (to taste)
- 1 generous squeeze Lemon (optional)
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Instructions
For the chickpeas:
Heat the oven to 200 degrees Celsius
Drain the Chickpeas and toss with olive oil and paprika powder.
Add to a tray and roast in the middle of the oven for 10 minutes, making sure they do not burn.
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For the pasta salad:
Add basil, oil and vinegar in a mixer and blend until smooth. Set aside.
Wash the lettuce and slice into smaller pieces, slice the tomatoes in half and dice the red onion.
Boil the pasta and drain.
Pour the basil dressing over the warm pasta, add salt and pepper.
Add lettuce, tomatoes and Chickpeas and mix it all together.
Add a squeeze of fresh lemon juice to finish!
Recipe Notes
Le Veneziane's pasta is made from 100% corn grown in the heart of the Italian Veneto countryside. You can purchase it online from Amazon or Ocado.
The whole family will enjoy this pasta bake and we bet they don’t even realise it’s gluten free! Le Veneziane is Italy’s best selling gluten free pasta (and Italians KNOW their pasta!)
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Gluten Free Mackerel & Leek Pasta Bake
Mackerel is an oily fish containing omega 3 fatty acids, which are thought to be cardio-protective and also improve brain function. We are recommended to eat oily fish once per week so this recipe is an economical (and delicious) way to help you meet this target.
Ingredients
- 250g Pack Le Veneziane Gluten Free Penne
- 3 Medium Leeks Thinly sliced
- 1 Tablespoon Extra virgin olive oil
- 250 ml Half fat Crème fraîche
- 2 Tins Mackerel in olive oil Drained
- 1 Tablespoon Capers Chopped
- 4 Cherry tomatoes Halved
- 30 g Extra mature cheddar Grated
- 8 Florets Broccoli Halved
Ingredients
- 250g Pack Le Veneziane Gluten Free Penne
- 3 Medium Leeks Thinly sliced
- 1 Tablespoon Extra virgin olive oil
- 250 ml Half fat Crème fraîche
- 2 Tins Mackerel in olive oil Drained
- 1 Tablespoon Capers Chopped
- 4 Cherry tomatoes Halved
- 30 g Extra mature cheddar Grated
- 8 Florets Broccoli Halved
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Instructions
Fry the leeks in olive oil for 10 minutes until softened.
Meanwhile, bring a large pot of water to the boil, add the penne, after 10 minutes (or when the pasta is al dente) add the broccoli and cook for a further 2 minutes. Drain and then return to the pot.
Add the leeks, crème fraîche, capers and mackerel to the pasta mix. Stir well.
Pour into a cassarole dish, top with the cherry tomatoes and cheddar.
Grill under a medium heat for 5-10 minutes, until lightly golden.
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Recipe Notes
Le Veneziane's pasta is made from 100% corn grown in the heart of the Italian Veneto countryside. You can purchase it online from Amazon or Ocado.
Crispbreads for breakfast? Le Pain des Fleurs Chestnut Crispbread makes a deliciously light breakfast or sweet afternoon treat. Swap the butter for a plant based spread and the recipe is vegan.
This alternative to regular jam uses chia as the thickening agent. Therefore, it is lower in sugar and has no added refined sugar. Chia seeds are very high in fibre which makes the jam lower glycaemic index. Chia is also a good plant based source of calcium, phosphorus and magnesium.
Ingredients
- 1 Pack Le Pain des Fleurs Chestnut Crispbread
- 500 g Raspberries frozen work just as well
- 3 Tbsp Chia seeds reserve a little for decoration
- 2 Tbsp Maple Syrup
- 1 Tbsp Lemon juice
- French butter or plant based/vegan alternative if you prefer
Ingredients
- 1 Pack Le Pain des Fleurs Chestnut Crispbread
- 500 g Raspberries frozen work just as well
- 3 Tbsp Chia seeds reserve a little for decoration
- 2 Tbsp Maple Syrup
- 1 Tbsp Lemon juice
- French butter or plant based/vegan alternative if you prefer
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Instructions
Heat the raspberries in a pan, gently, until broken down and bubbling.
Turn off the heat. Add the chia, stir well.
Add maple syrup and lemon juice, to taste.
Allow to cool, then transfer to a glass jar.
Spread the butter thinly on the crispbread, then add chia jam and a sprinkle of seeds. Enjoy with a freshly brewed cup of tea.
Recipe Notes
The chia jam will keep in the fridge for around 1 week.
Le Pain des Fleurs Chestnut Crispbread are available to buy online from Ocado.
The colder weather made us crave comfort food with earthy flavours.
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Baked Camembert, Mushroom & Spinach Gnocchi
Ingredients
- 1 Whole Camembert baked
- 250 g Portobello mushrooms
- 500 g Le Veneziane Gnocchi
- 6 sprigs Fresh rosemary
- 3 tbsp Garlic infused olive oil
- 2 handfuls Baby spinach
Ingredients
- 1 Whole Camembert baked
- 250 g Portobello mushrooms
- 500 g Le Veneziane Gnocchi
- 6 sprigs Fresh rosemary
- 3 tbsp Garlic infused olive oil
- 2 handfuls Baby spinach
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Instructions
Score the camembert and add 2 rosemary sprigs into the gap, bake at 160 degrees for 25 minutes
Wait 15 minutes (maybe have a cup of tea)
Slice and fry the mushrooms with 3 sprigs of rosemary in a drizzle of garlic oil
Boil the gnocchi in salted water for 3 minutes, drain, return to the pan
In the gnocchi pan stir in two handfuls of baby spinach until wilted
Add the mushrooms and scoop the inside of the camembert, stir well
Serve immediately, perfect with a dry white wine