Archive for the ‘gluten-free’ Category

Here’s the beginning of lunch today Pho being my go to cold weather fastfood…


Almost a recipe here.

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Mushroom risotto and grilled asparagus, you’ve seen this before, it’s one from my classic repertoire! This version uses wild boletus picked earlier in the day and locally grown asparagus.

Wild harvested boletus risotto with grilled asparagus.

For the risotto


350 ml (1 1/2 cups) short grain rice preferably Carnaroli or Vialone Nano
750 ml (3 cups) homemade vegetable stock (or best store-bought, might have some left over)
115 ml (1/2 cup) dry white wine
1 french shallot, finely chopped
500 gr (1 lb) fresh boletus, cleaned, trimmed and sliced
15 ml (1 Tbsp) olive oil
vegan cooking cream (not coffee creamer!)
freshly ground nutmeg to taste
salt and freshly ground black pepper to taste

In a small saucepan bring stock to a simmer and keep hot.

In a medium size heavy saucepan, cook the shallot and mushrooms in the oil over moderate heat, stirring occasionally for 10 to 15 minutes until mushrooms are done. Add rice and nutmeg and cook, stirring, 3 minutes. Add white wine and simmer until evaporated. Raise heat to medium high and add hot stock gradually in small amounts while stirring gently, almost constantly. After approximately 17 minutes, when rice is tender and creamy-looking but still al dente, take off the heat, add soy cream, salt & pepper and stir well.

Cover to rest 2-3 minutes. Serve immediately after.

The asparagus were sprayed with olive oil and grilled a couple of minutes on each side.

I’ve plated this with thyme and nasturtium flowers from the garden and a sprinkle of Maldon salt.

Serves 4

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Grilled spring onions to me equals fiesta! Mexican Cambray onions or Catalan Calçots, spring onions with their slightly bulbous base and tender, delicious flesh are the perfect thing to trough on the grill. I buy mine at my local Mexican grocery. They’re the perfect snack or side. You’ll see it’s so easy to make, this hardly requires a recipe.

Freshly picked Cambray onions


  • 20 Cambray onions
  • 1 tablespoons vegetable oil
  • coarse salt to taste
  • 1 lime, cut into 4 wedges (to garnish)

Prepare your grill.

Clean the onions and trim the ends, leaving about 15 cm (6″) of green stalk and coat them with oil and salt.

Grill over glowing coals for 5 to 7 minutes, or until softened and lightly charred, turning them a few times (Alternatively, you can broil then for 10 to 12 minutes.)

Serve immediately, garnished with lime wedges.

Serves 4

The sweet, lightly charded onions would pair well with simple German Riesling, but then again, what doesn’t!

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A paella is always a festive meal. It’s also fast and easy to make and party friendly. Give it a try!

Paella ready to be served


1 onion, chopped
2 large Portobello mushrooms, cut into thick slices
1 fresh fennel bulbs, trimmed, cut into 8 wedges
3 small zucchinis, halved lengthwise
4 plum tomatoes, halved lengthwise
500 gr (1 lb) asparagus, trimmed
1 yellow pepper, cut into thick slices
6 fresh baby artichokes, trimmed and halved (or substitute canned)
125 ml (1/2 cup) fresh peas
125 ml (1/2 cup) fresh baby lima beans (or substitute frozen. Do not used canned)
60 ml (1/4 cup) piquillo peppers, cut into strips (or substitute roasted red)
500 ml (2 cups) bomba rice or other medium-grain rice such as arborio
1 L (4 cups) homemade vegetable stock
250 ml (1 cup) dry white wine
60 ml (2 tbsp) olive oil
4 garlic cloves, chopped
15 ml (1 tbsp) smoked spanish paprika
5 ml (1 tsp) saffron threads, crushed
salt to taste
18 olives
90 ml (1/4 cup + 2 tbsp) fresh parsley, chopped
1 lemon, cut in wedges, to garnish

Preheat oven to 230C (450F)

Finely mince 1/4 cup parsley and garlic together. Transfer to small bowl. Stir in paprika, saffron and salt.

Heat 60 ml (2 tbsp) oil in paella pan or a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the rice and parsley mixture; stir while cooking 2 minutes. Stir in the stock and wine; bring to boil. Reduce the heat to low, cover and simmer 10 minutes.

toasting the rice

Add the mushrooms, fennel bulb, zucchinis, tomatoes, yellow pepper, baby artichokes, fresh peas and lima beans. Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Turn off the oven.

add the stock than the veges
and more veges

Top the paella with pequillo and olives, cover and let rest in the oven for 15 minutes more or until the rice is tender.

Adjust salt. Sprinkle with remaining parsley, decorate with lemon wedges and serve.


Serves 6

Pair with a fresh and crisp spanish white such as a 2007 Casal Novo Godello Valdeorras

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This is really leftovers in disguise. I had some rice ready-made in the fridge and mini pumpkins which needed to be eaten. Combine that with a can of black beans and some dried mushrooms and you have a fast and easy dinner.

Mini pumpkin stuffed with a brown + wild rice, black beans and wild mushrooms mixture spiked with lemon zest. Served with a toasted hazelnut-parsley-pomegranate gremolata.

Here’s how to assemble it.

Cut the top off the pumpkins and clean them.

Rehydrate the mushrooms in hot water. Drain and reserve soaking water for an other recipe.

Sauté some minced onion and garlic. Add the mushrooms and cook 5 minutes untill the onions are golden brown. Remove from heat and reserve.

In a bowl combine the previous mixture with cooked rice and cooked beans. Season to taste with herbs (I used thyme and sage), lemon zest and salt & pepper.

Stuff the pumpkins with this mixture and bake in a 175°C (350°F) oven for 40 minutes or until the pumpkins are done.

Serve sprinkled with gremolata.

The variation possibilities are endless here, various squashes would work well. Just adapt this recipe to use what you have on hand.

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The perfect quick and easy soup to warm you up. Unlike other legumes, lentils cook super fast and do not require pre-soaking, so you can whip up a batch for lunch in minutes.

Prepping the ingredients


  • 2 L (8 cups) mild vegetable stock, preferably homemade
  • 1 small onion,  coarsely chopped
  • 500 ml (2 cups) masoor lentils
  • 2-3 kaffir lime leaves
  • 1 ml (¼ tsp) turmeric
  • 5 garlic cloves
  • 10 black peppercorns
  • 2.5 cm (1 inch) piece of fresh ginger
  • 15 ml (1 tbsp) mandarin orange zest
  • 60 ml (¼ cup) mandarin orange juice
  • salt to taste
  • fresh coriander, chopped for garnish (optional)

Rinse lentils thoroughly until water runs clear. In a large pot, bring the stock to a boil. Add onion, lentils, lime leaves, turmeric, garlic and pepper and bring to a boil. Turn heat to medium-low and simmer until lentils are cooked (about 25 mins). Add ginger and mandarin orange zest and process with an immersion blender until smooth. Simmer 5 more minutes. Adjust salt to taste, add mandarin orange juice, stir well and serve.

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To be happy I need a generous daily dose of straight up greens, relatively unaltered and preferably raw. Here’s what it looked like today.

Kale and wakame salad.


  • 1 bunch kale, chopped
  • 20 gr wakame seaweed, rehydrated and drained well
  • 3 scallions, sliced thinly
  • 30 ml raw tahini
  • 30 ml toasted sesame oil
  • 30 ml wheat free tamari
  • 45 ml rice wine vinegar
  • 60 ml water
  • 15 ml sriracha hot sauce
  • 1 clove garlic
  • 3 cm piece of fresh ginger
  • 45 ml sesame seed

Clean and chop kale. Rehydrate wakame in plenty of warm water until tender. Drain well. Thinly slice scallions. Combine these 3 ingredients in a large salad bowl.

Put tahini, sesame oil, tamari, rice wine vinegar, water, sriracha, garlic and ginger in a blender and process until creamy and smooth. Pour the dressing on the salad, adjust seasoning to taste and sprinkle with sesame seeds. Let sit for an hour for flavours to combine.

Unlike many other salads, this one keeps well in the fridge overnight.

serves 6

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One of my favourite 10 minute dinner. Also a great do-it-yourself starter for a super low fuss Vietnamese dinner party.


Minutes later, summer on a plate.

Do get your hands on this dipping sauce which is by far the closest thing to vegan Nước chấm out there. And regardless of the name on the label, it does not contain soy.

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