the gluten-free adventures of a compulsive feeder
Aubergine is one of my favourite summer vegetables (well, technically it’s a fruit, right?) thanks to its awesome versatility, and this recipe is no exception: you can simply serve this as a side salad, or smear it onto crackers, use it as a sandwich filling with salad greens, have it on toast for breakfast…
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Juicy cherry tomatoes & pops of salty olives nestled atop a soft savoury flatbread….always a winner! Using a blend of gluten free flours, this is a deliciously simple yet hearty little loaf, 100% plant-based & gluten free.
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This was a trial recipe that instantly became a family favourite. We all love citrus & this wee tart packs a hefty lemon punch! Served chilled, it’s soft, jelly-ish, zesty, encased with a not-too-sweet simple pastry. I’m in love.
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I was trying to meditate one evening, but my monkey mind kept wandering off & I found myself thinking about trialing a fruity loaf spiked with ginger. The next morning, my daughter got up & said “I dreamed about trying to make a ginger fruit cake!” That was it. Game on! This simple little loaf is quick to make, satisfyingly spicy & delicious when eaten warm & fresh.
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I’m always keen to find new ways to get plant protein into my belly, so I started experimenting with adding lentils to bread. And I’m so glad I did – this loaf is delicious! Dense, seedy, hearty, nourishing, substantial, savoury…it’s everything you want in a robust healthy yeast-free bread.
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Healthy, nutrient-dense, plant-based, perfectly rich & soft! It’s no secret that I’m a tahini freak – I’m in love with its mineral-rich creaminess – and I’m also in love with plant protein and the endless creative ways it can be added to our diets. This recipe is a classic example – black beans form the bulk of the truffle, complimented sweetly with a little maple, nut butter and of course, cacao. The other star of the show is sesame (tahini’s origins!), which adds a toasty, nutty, crunchy, warmth.
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Chunky, savoury, tangy, creamy, delicious! I’ve seen spreads or dips similar to this being labeled as vegan ‘tuna’ – while it obviously doesn’t taste anywhere near fishy, it does give you an idea of how you can use it, like a classic tuna/mayo combo. Finely chopped gherkins give that satisfying sour burst, balanced by crunchy celery & creamy tahini.
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With only 5 ingredients, this is a versatile wee recipe – you can use it as a luscious cake frosting, or team it up with chia pudding for a simple rich dessert. And who doesn’t love a healthy sweet treat where the main component is a sneaky vegetable?!
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I have a serious crush on chickpea flour. So savoury, so satisfying, so versatile! I’ve been making chickpea fritters for years, always blending the batter with vegetables then frying them, but it’s taken me this long to discover socca, the European traditional flatbread. Since socca doesn’t have an overwhelming taste of its own, it’s a perfect blank canvas for loading up with flavour.
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Oh so soft & deliciously creamy! I seriously can’t get enough of this tart. It’s so simple, yet feels utterly decadent. The rich yet paradoxically light filling comes from banana & peanut butter – as the name suggests – but the secret weapon here is silken tofu, giving a delightfully smooth silky texture. It’s like a mousse crossed with a cream pie crossed with heaven.
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