While these don’t mimic sausages in the traditional sense of being juicy and tender – and wrapped in sausage skin – they’re a good non-meat alternative, with the chickpeas giving a good protein boost.
These homemade baked beans are great on gluten-free toast but they’re also great without, with some avocado and hasselback potatoes if you’re looking for a less processed option.
After a visit to Higher Ground in Melbourne, I needed to recreate some of the flavours I enjoyed atop some savoury breakfast waffles. Hello carbs, hello happiness!
I dream about eggs. There are a few variations of the dream, but the key elements are always the same: I’m frying up some eggs, and I’m happy – truly happy.
To remedy this, I’ve come up with something that comes a little close. It has stopped the egg dreams, which is both good and bad depending on which way you look at it.
When I first made this chickpea scramble, it was good, but something was missing. It needed something fresh, but fresh herbs and lemon juice weren’t the answer. Sure, it made it better, but it was still lacking. Then I picked up some lovely fresh pomegranates at a great little greengrocer in the lower Blue Mountains of Sydney.
Pomegranates were the answer indeed. And while I’ve called this a breakfast bowl, it’s also a lunch bowl, and even an any-time-of-the-day bowl.
I’ve been meaning to share my French toast recipe with you for months and thought that now might be the perfect time with Bastille Day approaching. I came up with the perfect recipe by accident, too. I had been testing ingredients that could replace miso paste in recipes and after having some luck with tahini, I started thinking of where else tahini could be used as an ingredient or a binding agent. Voilà – as the French say – the best gluten-free vegan and soy-free French toast was born.
I have been due to make a dish on the sweeter side for a while but lately, I’ve lost a bit of the sweet tooth that has carried me through life for 20-something years. I settled on banana bread because it’s the perfect treat that a sweet tooth or non-sweet tooth can enjoy. I’m not huge on bananas but I’m challenging myself to diversify and find ways to enjoy foods I don’t like. Plus, when have I ever turned up my nose at a slice of Alannah-friendly banana bread? Never.
These gluten-free, vegan, savoury breakfast muffins are the most moist I have ever come across. This is all thanks to almond meal, zucchini, tomatoes and – most importantly – caramelised French shallots.
I’ve been using chickpea flour ever since I discovered socca – a crispy flatbread. It gets crispy on the edges and retains moisture inside – with it sometimes having a scrambled egg-like consistency. I knew it would soon become the base of my quiche recipe.
Growing up, my mum’s quiche was the only one I would eat. It had flaky pastry but the vegetables were the real hero. Oh, and those little bits of bacon. Bacon has always been my achilles’ heel.
I toyed with the idea of adding coconut bacon but things were starting to get complicated. I had to let the vegetables shine, just like mum’s.
I never got to try shakshuka before I became vegan. It only really popped up on my radar in the last five or so years. Really feeling like I was missing something, I got to work on veganising it. The only problem? What to do about the egg component.
Well, I figured it out and it’s the closest I’ve come to a vegan fried egg, and the closest I am ever going to get without having to add tofu. It’s easy, soy-free and chickpea flour has a good amount of protein, which always helps a vegan out. I still can’t believe I did it, and I’m sharing it with you with a huge smile on my face.