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.
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A hearty, smooth, one-pot wonder! Simple to make, this soup is thickened with red lentils, and gently spiced with curry powder & ginger.…
Black beans! I know, right? Not the most intuitive addition to a smoothie, but a great one. It adds thickness & richness – and of course, a good plant protein punch. Don’t worry, the other flavours shine through & mask any overly bean-y flavour….
Crispy delicious! These crunchy, protein-packed, easy-to-make crackers are so satisfying. With only a handful of good ingredients, each element gets a chance to shine – the black beans are savoury & salty, the sunflower seeds are nutty & toasty, and the cumin adds a warming burst of flavour….
I could’ve called these Awesomely Versatile Lentils, because that’s just what they are – awesome, versatile, hearty AND lemony. There’s something wonderfully grounding & robust about lentils, and having a batch ready to go in the fridge gives you an instant flavoursome protein hit to add to all sorts of meals. Stir the lentils through brown rice or quinoa, mix them with salad greens and chunky raw veges, put them in a toasted sandwich, or – and this is pretty spectacular – whip up a breakfast of champions: lentils on toast with a poached egg on top, bullseye!…