Did I just capitalize “the”? Yes, I did. I really do think that this is THE best gluten- and dairy-free tiramisu ever! It’s creamy, dreamy and incredibly delicious. It’s a lot lighter than the traditional gluten- and dairy-laden tiramisu, but don’t let that put you off. This just means that you can eat more of it!
It has exactly the same flavors and textures as traditional tiramisu, but did not give me any sugar pangs, itchies/other allergic reactions. It’s F-A-B! It’s the best thing since sliced bread (hmm, I mean, ermm… I’m trying to think of a gluten-free food that is as good as sliced bread, because gluten-free bread is just bleurgh – sliced or not). Continue reading
How much more simple could a “pasta” dish be? The best part of this dish is that the “pasta” is actually squash, so it’s low in calories, high in fiber and actually good for you.
Spaghetti squash does have a different texture to pasta. It’s slightly crunchy, but in a good, moreish kind of way. I’ve only ever had one mushy squash, and I think it was because it was an old squash, but I’ll never know now.
There are many complicated ways of cooking spaghetti squash to get it to release its wonderful strands, but I find the easiest, most convenient and economical way is to cook it in the microwave. To get longer strands, cut the squash across the length. Continue reading
Wow a vegan lasagna that tastes as good, if not better than the meat-laden version? Yep. Before anyone says anything, my version of lasagna is typically different than what most Americans would see as lasagna. That is, lasagna made with layers of ricotta and other stuff. My lasagna is more typical of the British style made lasagna, that is red sauce layered with lasagna sheets (noodles) and then topped with a white sauce and cheese (for the dairy eaters).
This lasagna was so good, I had two of the pieces shown. Continue reading
This is a grain-free cous cous, that is actually really good for you. It’s a great way of sneaking cauliflower into our diets, and we all know we should be eating more cruciferous vegetables! It’s simple, it’s easy, and you can dress it up as little, or as much as you want. Here, I dressed it up with tomatoes, olives, parsley, garlic and olive oil, and served it with pan-fried mackerel stuffed with orange and almond meal. It was darn good!
This is a recipe for the meat, gluten and dairy eaters out there. Obviously, I didn’t touch this dish, but it was the dish A. requested for his birthday dinner. It was pretty simple, and apparently tasted really good. It’s also a cinch to make. It takes about 15 minutes in total to make this dish if you’re organized.
Finding an “authentic” dish for Alfredo is practically impossible, because there is no such thing. This maybe because it is not an Italian dish, Continue reading
This version of bolognese sauce will probably make a lot of people weep. Why? It’s vegan. The resulting meatless sauce was served with gluten-free pasta (and not spaghetti). Are you rolling around crying yet? To the readers that I haven’t lost in the last few sentences, I guess you’re really interested in this meatless bolognese sauce. Continue reading
It’s been a long time since I last had focaccia, and then it was of the gluten-laden variety. This recipe is pretty darn good, and the resulting focaccia is awesome with soup.
The recipe is based on my gluten-free pizza crust recipe, where I just formed it into a different shape. I topped two with coarsely ground sea salt and fresh rosemary and two with cured black olives and sun-dried tomatoes.
Admittedly, the focaccia tastes nothing like the gluten-laden variety, but it is pretty good for what it is. It’s crisp on the outside, and chewy in the middle. Continue reading
Success!! Soft, pillowy and creamy potato gnocchi that is not only gluten-free, but also dairy-free.
I want to jump up and down with joy. In fact, I nearly did when I tested the gnocchi dough to see if it would hold together. I placed one potato dumpling into a clear glass with hot water, and heated it in the microwave. I watched with great anticipation. When I saw the dumpling slowly rise to the surface, I nearly yelled “yessssssssssss”!
Why was I so excited? I was a little worried when I added too much of my flour blend. My original recipe had Continue reading
A few months ago, we went out for dinner. The really only thing I could eat was the gluten-free pizza. It wasn’t bad, in fact, it was pretty good. The base was chickpea (garbanzo) based, thin and crispy, sorry, read that as crunchy. It was topped with bacon and cheese… I was eating meat then. I tried to recreate this recipe twice using this recipe, but both times it was a flop. I have no idea what I did wrong, or what people are ranting and raving about. It was a waste of ingredients, both times. Those were sad days.
I’d given up on a good gluten-free pizza dough recipe until I saw a recipe from Yammie’s Gluten Freedom. I mean how can this not look fabulous? I had to try it! Continue reading
Sprouted beans and brown rice dolmades anyone? Me, me, me!
I’ve never had vegetarian dolmades before. In fact, the only reason I thought about them was because I was reminiscing of the things I used to have whilst still eating meat. These delicious morsels was one of them. I pondered if it would work with the dried sprouted beans I have, and guess what? It works perfectly!
There are loads of recipes out there for beans/lentil and/or vegetarian dolmades, but some are so complicated. Instead of using any of these, I used my meat recipe Continue reading
This dish is nutritious, quick and simple to make, and absolutely delicious. It is gluten-free, meat-free and would be vegan if I hadn’t have grated a mountain of cheese on top. Before you turn away in disgust, please read on… that includes you meat eaters out there.
When I chose not to eat meat, it was a conscious choice. When people hear that I am gluten free and no longer eating meat, they show me a face of sympathy, apologize and say how hard it must be for me. This makes me laugh, because it’s not hard, and I enjoy food now, more so than ever. Trying to explain this to these people is a lost cause, so I just don’t.
I used to love making this dish with minced (ground) beef, and now it has been adapted to be made with tofu. The crumbled tofu acts like Continue reading
Gnocchi are Italian dumplings, often made with potatoes and flour, although other varieties exist. They are soft, but firm enough to hold a robust sauce.
I made gnocchi once before. It was when I was a student, living in a small apartment with a tiny kitchen. When I say tiny, I mean tiny! I remember the gnocchi was pretty good, but I had nothing to compare it to. I had also made the full batch, and after reading articles online thought I would freeze the remainder, but that was such a bad idea. I ended up having a big gooey mess when I cooked them from frozen.
Forward to 2013… 12 years on from the first time I made gnocchi. A lot of things have happened in those 12 years, including improving my culinary skills and experience with food, I took the original 2001 recipe and modified it, in ways that I thought would improve the gnocchi:
How the potatoes were cooked:
- 2001: peeled, cut, boiled and mashed
- 2013: microwaved in skins, peeled and passed through a ricer