Gluten-free, plant-based and refined sugar-free recipes
Pasta bake cake was my attempt at turning a simple bowl of pasta marinara into something a little more exciting. It needed a cheesy element, but trying not to overdo the soy, I pulled out my trusted recipe for cashew cheese – a recipe I first made about six years ago and tastes like a hybrid of runny cheese and what I imagine queso dip to taste like.
You can add vegetables like spinach or kale to the pasta before you bake it, and you can make your own marinara sauce.
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’ve been finessing this recipe for a while. I’ve had it for lunch, eaten it as leftovers and served it up to guests at a dinner party, and it went down a treat every time. It is the only way to eat eggplant.
Tuna is another one of those foods that can make life easier. Adding it to a salad makes the salad worth eating and ups the ante on your protein intake (because a life without protein is a very sad one indeed).
This fishless tuna (funa) is really simple to make and tastes like canned tuna in brine. A lot of people like to make vegan tuna out of sunflower seeds or chickpeas, but I get the best result using a combination of the two.
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.
You know how I mentioned there would be more gluten-free and vegan sheet pan meals coming up? Well, here here’s your next one, and it’s best enjoyed with some basmati rice and a light drizzle of my mother-in-law’s (can I call her that?) homemade sweet chilli sauce – there’ll be more on that delightful sauce later.
In the spirit of new beginnings, this chickpea and kale soup is the perfect way to kick start the year (AKA January, the Monday of the year). It has a surprising ingredient of rooibos tea, which has anti-inflammatory properties, is rich in calcium and has anti-aging cognitive powers. I’ve used the tea as a face toner (true story!) and I immediately noticed a reduction in inflammation around spots and patches. I highly recommend rooibos tea for anyone suffering from inflammation in the body.
I’ve been thinking about nut loaf for a while. I wanted to make one that was simple, didn’t involve too much pre-cooking, and didn’t involve too many ingredients. I think I’ve hit the nail on the head with this one. It’s perfect on its own, or with vegan gravy or tomato sauce. This, my friends, is a dish that makes good lunch leftovers.
The one thing I like about this time of year? Summer fruit. There are mangoes everywhere, and I’ve been wanting to make these easy tostadas for the longest time. There’s no cooking time involved – only a short amount of prep-time. That’s what you want in summer.
This palak paneer is probably quite different to what you’ve seen and eaten. My take on the Indian classic is light, fresh and vibrant – the perfect food to enjoy on a hot summer’s day. The umami and saltiness of the marinate meets the sweetness of the red onion and cherry tomatoes.
Kale Mary 