the gluten-free adventures of a compulsive feeder
I love all mushrooms, but I have a serious crush on shiitakes. There’s something about their umami, earthy, almost creamy, deliciously savoury flavour that makes me snaffle them up whenever I see them at the market. Here they’re paired with a simple medley of brown rice & zingy ginger, and fried into cute little nutrient-dense fritters. Stuff them in pita or wrap, add them to a grazing platter or Buddha bowl, pop them on the side of your salad, or simply snack on them as is.
…
Traditional tapenades are pureed until smooth, but I love the rustic chunkiness of this version. I’ve broken tradition again by taking out the anchovies & adding black beans, giving a satisfying savoury softness against the salty, oily goodness of olives. Pile this tapenade on crackers, sandwiches, pizza bases, or dip into it with crunchy vegetable sticks, or add it to any grazing platter.
…
This delicious duo can come together super quick, giving you a fast lunch, a protein-rich snack or a speedy nibbles platter. The crackers couldn’t be easier – store bought tortillas or wraps are brushed with oil, dusted with spice & baked briefly until crunchy. Total time? Ten minutes. The hummus is creamy & lemony, and if you use tinned chickpeas, it blends together quickly too. What are you waiting for?
…
Aubergine is one of my favourite summer vegetables (well, technically it’s a fruit, right?) thanks to its awesome versatility, and this recipe is no exception: you can simply serve this as a side salad, or smear it onto crackers, use it as a sandwich filling with salad greens, have it on toast for breakfast…
…
Chunky, savoury, tangy, creamy, delicious! I’ve seen spreads or dips similar to this being labeled as vegan ‘tuna’ – while it obviously doesn’t taste anywhere near fishy, it does give you an idea of how you can use it, like a classic tuna/mayo combo. Finely chopped gherkins give that satisfying sour burst, balanced by crunchy celery & creamy tahini.
…
I have a serious crush on chickpea flour. So savoury, so satisfying, so versatile! I’ve been making chickpea fritters for years, always blending the batter with vegetables then frying them, but it’s taken me this long to discover socca, the European traditional flatbread. Since socca doesn’t have an overwhelming taste of its own, it’s a perfect blank canvas for loading up with flavour.
…
Make way for super hummus! Yes, it uses all the same ingredients as regular hummus, but sprouting the chickpeas means next-level, enzyme-rich nutrition.
Texture-wise, it’s also slightly different. We still blend it ‘til smooth like regular hummus, but this version has a somehow lighter taste, more body, and a lovely raw freshness. You don’t need any special sprouting equipment, just a bowl, water and time to let nature work its magic….
Only a handful of ingredients, and oh so good! Grated sweet potato is bound with an ever-versatile chickpea flour batter, while the feisty kick of kimchi sends each bite to next level goodness….
Hands up if you love dosa! These Indian crepes/pancakes are wonderfully savoury & light, and while I struggle to achieve the same epic thin crispiness as the South Indian street vendors, my smaller version is protein-rich, tangy & oh-so versatile….
Salty, crunchy, delicious! Making your own crackers is so rewarding – you can guarantee that the ingredients are coeliac-safe, they’re cheap & easy to make, plus you can easily personalise them: if cumin seeds aren’t your thing, simply swap them for a different flavour, like caraway or garlic granules. These protein-packed little numbers are crispy & more-ish….