the gluten-free adventures of a compulsive feeder
I love all mushrooms, but I have a serious crush on shiitakes. There’s something about their umami, earthy, almost creamy, deliciously savoury flavour that makes me snaffle them up whenever I see them at the market. Here they’re paired with a simple medley of brown rice & zingy ginger, and fried into cute little nutrient-dense fritters. Stuff them in pita or wrap, add them to a grazing platter or Buddha bowl, pop them on the side of your salad, or simply snack on them as is.
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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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