Gluten-free, plant-based and refined sugar-free recipes
There are plenty of vegan alfredo sauce recipes out there, but the soy factor has always put me off making it given I’m not big on imitation milk or cheese. So what makes this one special? It’s a vegan alfredo sauce that’s soy-free, oil-free, gluten-free and it has a healthy dose of protein, is no-cook and only takes five minutes to make.
I’ve been making a version of this vegan butter chicken for 10 years and have refined it a little more each time. Now, it’s perfect.
Whenever I have a jar of this made, it’s forever on my mind. I have a tendency to put it on everything… pizza, risotto, taco salad (this one is coming soon), braised chickpeas (still a work in progress) and it’s even great on plain rice.
After a few attempts to get it ‘just right’, this dish has quickly become a weeknight staple in my household, well and truly proving that risotto can be good – and simple.
For a long time, I’ve been on the quest for a tomato-free vegetable pasta dish that is equally easy and delicious. It’s not that I have anything against tomato, more that I think there’s far more to vegetarian pasta recipes than marinara sauce – and to me that’s something worth exploring.
This Indian nourish bowl has a very Western influence. It’s not heavy with curry and instead, borrows on classic Indian flavours we know and love.
This roasted chickpea and kale salad with a simple tahini dressing is a surprisingly substantial meal. Even the fussiest eater in my household agrees.
I’m not the biggest fan of soups, but sometimes I’ll surprise myself and get a craving for a cleansing soup like hot and sour. You can make this recipe in a regular saucepan instead of a pressure cooker – it will take longer than five minutes to get the soup really flavoursome by going way of conventional cooking.
Another dal recipe I hear you say? Look, my tarka dal and hidden veg dal are both delicious, but this recipe is ‘the one’ for when you want something delicious but don’t want to spend much time in the kitchen.
I’ve been using my pressure cooker 2-3 times a week since I bought it. Meals cooked in it are are easier, faster and tastier. I don’t know how I lived without it… and I don’t know if I can ever go back to conventional cooking for stews, curries and soups now.
Kale Mary 