Lettuce Discuss… Awesome Alfredo Sauce with Gluten Free Penne Pasta (All Vegan)

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes (depending on your choice of Pasta)
Author: Lettuce Discuss… Hema & Mako
Recipe type: Alfredo Sauce
Cuisine: Vegan Italian
Serves: 3


1 Tablespoon of Olive Oil

4 Spring Onions

1 Cup Fresh Peas or a Tin of Peas

½ teaspoon of Sea Salt

½ teaspoon Pepper

¼ Red Pepper Flakes

¼ Thyme, dried

6 Tablespoons of Nutritional Yeast

3 Tablespoons of Gluten Free Flour

1 Cup Hemp Milk

For the Pasta

3 Cups of Pasta (We used Penne)

1 Tablespoon Olive Oil


First, boil your Gluten Free Pasta Al dente style by adding 1 Tablespoon of Olive Oil to the water to prevent the pasta sticking together. While this is cooking… Lets make the Alfredo Sauce!

In a Wok add 1 Tablespoon of Olive Oil and add the Spring Onions and fresh green Peas, cook for 3 minutes.

Add Sea Salt, Pepper, Red Pepper Flakes, Thyme, mix well and cook for another minute to marry the spices.

Add Nutritional Yeast, mix well cook for another minute.                                                          (we use Engevita Nutritional Yeast found at our local health food store here in England, for the USA see icons below!)

Add Gluten Free Flour, mix the dry flour into the Veggies, cook for another minute, this gives the veggies a nice flour coating.                                                                                             (We use Doves Farm Bread Flour found at Tesco here in England, for the USA see icons below!)

Next, add the Hemp Milk, mix well, continue cooking for another minute until the milk is nice and hot. (We use “Good Hemp” found at Tesco or Asda here in England, for the USA see icons below!)

Finally, add your drained al dente Pasta, mix well, cook for 3 minutes, lightly stirring.          (We use “Free From” found at Tesco here in England, for the USA see icons below!)

Many Blessing

Hema & Mako

Useful Links: USA

Useful Links: UK

Lettuce Discuss… Vegan Gluten Free Bread / Fruit Loaf


Lettuce Discuss… Vegan Gluten free Bread and Fruit Loaf

We have bought this bread from various Vegan stores and have paid between $5 and $8 per loaf this will make two loaves for $3 add fruit and you will pay $4 at the most.


5 ½    Cups of Gluten free Flour (Bread Flour is the best but any blend of gluten free Flours works too) We use “Doves Farm Gluten Free Bread Flower”

3        Sachets of Quick Activated Bread Yeast

5        Tablespoons of Raw Brown Sugar

1 ½    Teaspoons of Salt

2 ½    Cups of Almond Milk (We used Blue Diamond Almond Milk)

1        Cup of Warm Water

1 ½    Teaspoons of Vinegar

9        Tablespoons of Olive Oil

Step 1 – Activate the Yeast


1 Cup of Warm water (warm NOT HOT! If it’s boiling hot it will kill the yeast)

2 Tablespoons of Raw Sugar

3 sachets of Yeast

Mix together with a fork or hand whisk for 1 minute.

Set to one side and leave to activate. You will need a container 3 times larger than the mixture- as the yeast will grow treble the liquid size.

Step 2 – Mixing the Dry Ingredients

In a medium sized mixing bowl add

5 ½ cups of bread flour

1 ½ Teaspoons of salt

3 Tablespoons of Raw sugar.

Mix the dry ingredients together so it is all blended equally. Set to one side.

Step 3 – Mix The Wet Ingredients

In a large mixing bowl add

2 ½ Cups of almond milk

1 ½ Teaspoons of Vinegar

9 Tablespoons Olive Oil

Hand whisk the wet ingredients until it has a froth

Step 4 – Blend Ingredients

Add the dry ingredients into the wet ingredients and mix together, You can use a wooden spoon, or a power whisk with dough attachments. I use a wooden spoon -the hard way!

When you have everything blended add the Yeast Mixture and mix for 5 minutes.

Your dough will be wet in consistency.

Leave for 15 minutes to activate the yeast.

Then mix again for 5 minutes. It’s important to get as much air in as you can.

Leave to stand for a further 30 minutes.

After 30 minutes you need to stir the mix with a thin wooden spoon,

Split the dough into 2 small loaf tins (use a dairy free butter to grease the inside of the tins)

Cover the tins with Saran Wrap (Cling Film UK) and place in a warm area to allow the dough to rise. This takes between 20 and 35 minutes. You will need to keep checking as you don’t want the dough to rise above the tin too much or it will just pour over the side of the tin and you lose that mixture.

In a Pre heated oven 425F remove the cling film and place the 2 tins in the middle of the oven.

They will cook for 35 to 45 minutes depending on your preference. If you like the crust dark leave for longer.

When cooked remove from the oven and allow them to cool before removing from the tin. When cool remove from the tin and enjoy.

We have noticed that unlike store bought our loaves will last longer however, you can cut it into slices and freeze it.

If you would like to make a fruit loaf take half of the dough and add 1 ½ Cups of dried fruit such as raisins, sultanas, or add finely chopped apple. Add cinnamon and nutmeg and another tablespoon of sugar too sweeten it up some more. Mix for a couple of minutes and place in one of the tins and cook as normal.

We Hope You Enjoy the Bread.

Many Blessings

Mako & Hema

Lettuce Discuss… Cookies, Vegan, Gluten free and Soy Free


When you are looking for something a little sweet and healthy to eat, try our cookies. They are quick and simple to make and fill that craving for sweetness. They wont bloat you as they are gluten free.

 Serves: Approximately 12 to 18 (depending on how you like them Plump or Thin)


2 cups – Vegan gluten free blended plain flour (We use Doves Farm Gluten Free Plain Flour)

2 teaspoons – Baking powder

1/2 teaspoon – Salt

2 teaspoons – Vegan Cocoa Powder

1 ½ teaspoon – Cinnamon (optional)

1 cup – Raw sugar

1/2 cup – Vegan margarine or Vegetable oil (depending on your preference)

1 teaspoon – Vanilla extract

1/2 cup – Almond milk, or water (depending on your preference)


¾ cup – Vegan chocolate chips or slightly crushed nuts.

Baking time: 10-15 minutes; will vary depending on your oven. My oven takes 12 minutes to bake these cookies.

-lightly grease the baking sheet. There is enough oil in the batter so don’t over do it.

-Ingredients work better at room temperature for mixing, it makes the margarine easier to work with.

1)       Mix the Dry ingredients

Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius or gas mark 4.

Mix the following ingredients in a large bowl.

2 cups – Vegan gluten free blended plain flour

2 teaspoons – Baking powder

1/2 teaspoon – Salt

2 teaspoon – Cocoa

1 teaspoon – Cinnamon

Note :if you are making chocolate chip or nut cookies add them to the dry mix.

Make a hole in the center of the dry ingredients and set the bowl aside

(the hole is for you to put in the wet ingredients. It makes it a bit easier).

2)       Mix the following in a medium bowl.

1 cup – Raw sugar

1/2 cup – Vegan margarine or Vegetable oil (depending on your preference))

1 teaspoon – Vanilla extract

1/2 cup – Almond milk, or water (depending on your preference)

3)       Pour the wet ingredients into the hole in the dry ingredient’s bowl.

Mix all ingredients, but don’t overwork the mixture.

4)       Measure out the cookies

Using a teaspoon take a heaped measure of the mixture and put it on a baking tray, platen it out with the back of the spoon to your preferred thickness. (we like them thin so we can dip them in our coffee) you may want to sprinkle some flour on the top of the cookie so the spoon doesn’t stick to it while flattening it out.

5)         Put cookie sheets in the oven.

After baking for 5 minutes, rotate the baking sheets 180 degrees so that they cook evenly.

Let them bake for another 5 minutes.

If they look done, take them out.

If they do not look done, check the cookies every 3 minutes. When they look good, take them out.

Cooking times vary due to ingredients, and individual ovens. Not all ovens cook at the same temperature.

When the cookies are a little soft they are done. They will harden considerably more when they cool down.

When the cookies are ready, take out the baking sheets, using your oven mitts.

With a spatula transfer the cookies to a wire cooling rack. If you don’t have a cooling rack you can place them on a wooden cutting board.

If they start to crumble while transferring them let them cool a little maybe 2 or 3 minutes longer and then transfer them.

6)       When they are cool… eat and enjoy!

If you make them thicker they will be more cake like.

Sit back, relax, and enjoy.

Many Blessings

Mako and Hema