the gluten-free adventures of a compulsive feeder
These are versatile little corn fritters, which get tarted up with vegetables of your choice. Once you’ve made the basic batter, you can load in all the optional goodness, like cauliflower, broccoli, spinach, spring onion, sprouted lentils…
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Mexi-inspired savoury goodness, ready to stuff into a tortilla, spread over corn chips for nachos, toss with roast potatoes, tip into a taco…so versatile! This recipe uses tinned jackfruit, combined with an easy sauce, then simmered in one pan until deliciously fragrant and soft.
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Super-simple to make, naturally vegan & gluten free, not too sweet, spiked with fresh orange! There’s a lot to love about this simple little loaf. It livens up any lunchbox & has deliciously chewy edges.
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This delicious duo can come together super quick, giving you a fast lunch, a protein-rich snack or a speedy nibbles platter. The crackers couldn’t be easier – store bought tortillas or wraps are brushed with oil, dusted with spice & baked briefly until crunchy. Total time? Ten minutes. The hummus is creamy & lemony, and if you use tinned chickpeas, it blends together quickly too. What are you waiting for?
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When I first served this to the family, my 10 year old daughter spluttered, through a mouthful, “omigoshbesttartever” She went on to have another two slices. Kids can been your harshest critics, so this was high praise indeed. She then also said “if you served this tart at my birthday party, I’d be really happy”. You’re on, Trixie! This may look like a raw tart but it’s actually a simple baked not-too-sweet pastry base, with a chilled, jelly-like, soft filling. No special equipment is needed here – mix the base in a bowl, simmer the filling in a pot, that’s it.
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As the weather cools down and the days get shorter, I’m all about comfort food. And for me, this isn’t only about homely, hearty nourishment, it’s also about more simplicity, less fiddle. This grounding, earthy lentil stew requires only one pot, and it’s brimming with flavour. Serve it on its own, with mashed potatoes, on rice…or as my teenager likes to do, stuff it into a toasted sandwich for breakfast!
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This is one of those recipes that gets made almost weekly in our house. Even my partner, who isn’t a massive tofu fan, looks forward to this dish. It’s satisfyingly savoury, spicy and easy to prepare.
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Simple to make & deliciously light to eat! With only a handful of ingredients, these crispy little biscuits are naturally sugar free, vegan, packed with nuts & seeds and make the loveliest light cookies for ice cream sandwiches.
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I’d never tried kohlrabi before, but when I was gifted two – one purple, one green – I was keen to experiment. My first trial of kohlrabi chips was an incinerated disaster, but this simple salad graced our dinner table three times in a week. When I asked the family for feedback, they said “so fresh! Crunchy! Yum, is there more?”
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