Gluten-free, plant-based and refined sugar-free recipes
I thought I’d start a little series of my favourite things to show you what’s inspiring me, and what I’m enjoying. This is still very much a food blog, but since I can’t commit to posting a new recipe weekly, I’ll be sharing some other parts of my food journey.
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.
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.
Kale Mary 