Gluten-free, plant-based and refined sugar-free recipes
I know I’ve already posted a dal recipe on here previously but stay with me on this one, because that was before this tarka dal was born. I thought my hidden veg dal was good but I don’t always have eggplant handy. If I’m going to make dal without much in the way of extra veg, I have to make sure it has lots of flavour. There’s no point having dal if it doesn’t have layers upon layers of flavour… that’s where my recipe for tarka dal comes in.
I managed to come across some tinned jackfruit in an Asian supermarket and thought I’d give vegan pulled pork a go, especially since my local supermarket had started stocking vegan Worcestershire sauce. With a bottle of that and some jackfruit in tow, I was ready.
I came across this fantastic hand-crafted Mexican spice mix from New Zealand a few years ago and have been addicted to it ever since. I stockpile packets of it because nothing I’ve come across comes close, and I have not been able to replicate it from a DIY spice mix. It definitely helps give the flavour a lot more dimension.
Let’s talk about nice cream (ice cream made from bananas). Every second person I follow is on that bandwagon but I’m not 100% sold because, well, bananas. My 2-ingredient raspberry sorbet is just as easy and doesn’t have a banana in sight. I was thinking about using it as the filling for ice cream sandwiches a few months ago but time got the best of me, as it usually does.
These almond meal cookies are my go-to… in fact, as I type this, I realise I need to flesh out my cookie repertoire – this is the only cookie recipe I know! Leave that with me, and in the meantime, give these ones a go. These cookies have just 7 ingredients and sorbet has just 2… gluten-free, vegan and refined sugar-free ice cream sandwiches with less than 10 ingredients!
We’ve gone from 14 degree days to 30 degree days all in the space of a week! Spring is well … More
Is your Instagram feed full of galettes right now? Every time I scroll through my feed I come across at least one. I knew that if I was going to join this party, I should at least bring something new to the table (pun intended). And indeed I did. This savoury galette is filled with butternut pumpkin ribbons and finely shaved brussels sprouts.
I was saying to my sister-in-law (can I call her that yet? I’m just going to do it) today that I had no idea what to post this week, and this was with just half of Sunday left to go. I mentioned I had this cashew stir-fry as a back-up but felt it wasn’t substantial or exciting enough to share with you. She told me to go for it and I’m glad she did because I forgot just how much the flavours pack a punch.
These green vegan balls have been doing the rounds in my household. They’re very simple to make and only require six ingredients – ingredients that are staples in all kitchens let alone vegan kitchens: chickpeas, brown rice, baby spinach, soy sauce, garlic and ginger. It’s also another vegan airfryer recipe! But don’t worry if you don’t have one – you can cook them in the oven or on the stove, as you would normally cook vegan meatballs or patties.
It doesn’t feel like winter, not when the skies are blue and my skin is warm from an abundance of sun rays. I’m not even outside, I am writing this from my sunroom table with a brownie in hand. I haven’t made brownies in the longest time. I don’t know why, because this recipe is so easy and only takes six ingredients.
You’ll love this recipe because it looks like chicken, is super crispy, has tonnes of flavour, is gluten-free without tasting like it’s gluten-free, is good for you and is 100% cruelty free. There’s not much more left to say. I’ll let the pictures do the talking.
Here we are with some cookie dough bliss balls made from cashews, coated in a white chocolate shell made from cacao butter. This recipe is quick, easy and simple. The hardest part? Stopping yourself at just one.
Kale Mary 