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Prawn and chorizo stew with rice and capsicum
This prawn and chorizo stew with rice and capsicum recipe is inspired by all the traditional dishes that combine seafood, rice and some sort of cured meat. This recipe is gluten- and dairy-free. If you don’t like prawns, you can substitute fish or other seafood, such as squid. If you don’t like or have chorizo, you can substitute any other sausage or even ham. If using uncooked sausage, make sure you cook it well when adding them to the pot.
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Recipe: Flourless chocolate cake
Everyone needs a recipe for flourless chocolate cake in their arsenal for those times when they need a dessert for their chocolate-loving gluten-free or low-carb friends. Despite using milk chocolate, this cake eats like a dark chocolate cake. This is because there is no added sugar and there is additional cocoa powder. If you like sweet cakes, feel free to either add some sugar or other sweetener. You could also use drinking chocolate powder (sweetened with either sugar or natural sweetener depending on your needs), which will make the cake less intense in the chocolate front. This recipe uses cold brew concentrate or espresso to complement the chocolate flavour. You…
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Recipe: Celery soup with pear and blue cheese
Whenever you find yourself buying a whole bunch of celery just to use a stick or two, make soup. This celery soup with pear and blue cheese uses flavours proven to go well together in a new delicious format. This recipe is gluten-free and can be made vegetarian by using vegetable stock and omitting the bacon. You can make it vegan by using vegetable stock and plant-based cheese, in addition to omitting the bacon. If you don’t like blue cheese, you can use other cheese such as cottage, ricotta or feta if you like mild flavours, or cheddar, gouda or Manchego for a more complex taste profile. If you cheese…
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Gluten-free Anzac biscuits: A comparison
Anzac Day (25 April) is a remembrance day for the fallen Australia and New Zealand soldiers. As with many other holidays, there is a special treat associated with Anzac Day: the Anzac biscuit. Although Anzac biscuits are available year-round in grocery stores, you will see an increase right after the previous holiday (Easter). Anzac biscuits are made with wheat flour and rolled oats, which are not gluten-free due to contamination during growing and processing. Gluten-free alternatives are either made with other ingredients or uncontaminated oats. Very recently, there has been a change in recommendations regarding oats and Coeliac disease, by which uncontaminated oats may be consumed monitoring for symptoms. Some…
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Gluten-free hot cross buns: A comparison
Easter is coming! Gluten-free hot cross buns: A comparison is a guide to some of the gluten-free Easter treat options available in Australia. Price Supermarket hot cross buns are cheaper than specialty ones. Some specialty bakeries offer different pack sizes, which means different price per unit. Product Pack size Price Price per unit Supermarket Coles Gluten Free Hot Cross Bun 3 $4.00 $1.33 Coles Gluten Free Chocolate Hot Cross Buns 3 $4.00 $1.33 Woolworths Free From Gluten Fruit Hot Cross Buns 4 $5.20 $1.30 Woolworths Free From Gluten Chocolate Hot Cross Buns 4 $5.20 $1.30 Woolworths Free From Gluten Apple & Cinnamon Hot Cross Buns 4 $5.20 $1.30 Specialty bakery…
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Recipe: Sweet potato hash with chorizo and kale
This sweet potato hash with chorizo and kale recipe is great for a weekend brunch, especially if you enjoy a little bit of spice. This recipe can be gluten-free and dairy-free, depending on the chorizo and toast you have. There are different types of chorizo, but the most common ones are Mexican (usually fresh) and Spanish (usually cured). Both types work for this recipe. The beauty of using chorizo is that you don’t need any extra fat nor herbs or spices, just a pinch of salt and pepper on top of the eggs. If you don’t want to use chorizo, try these substitutions: Note that you will need to add…
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Recipe: Taco salad
I make a variation of taco salad every few weeks. While Tex-Mex restaurants use the word “taco” as an excuse to load their salads with tortilla chips, I prefer to load mine with vegetables instead. This recipe is gluten-free and dairy-free. You can omit the beef and double-up on beans for a vegan version. If you do eat meat you can swap the beef for pork, chicken or turkey (or a combination). If you prefer less heat, omit the fresh and pickled jalapeños, lower the amount of chipotle powder and omit the chilli flakes. If you want to make this recipe ahead of time, you can prepare the pico de…
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Recipe: Sweet potato, chickpea and haloumi bowl
Wondering how you can eat more vegetables? Try this gluten-free vegetarian sweet potato, chickpea and haloumi bowl for breakfast or brunch. If you are short on time, you can streamline this recipe using any or all of the suggestions below: This recipe is gluten-free and vegetarian. It can be made lactose-free by using a lactose-free cheese. It can be made vegan by omitting the eggs and the haloumi (or using a non-dairy cheese). If you are vegan, I recommend you use freshly squeezed lemon juice instead of (or in addition to) the pomegranate molasses or balsamic vinegar. This will enhance the absorption of the iron present in the baby spinach…
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Recipe: Roasted broccoli, lentil & corn salad with miso dressing
This roasted broccoli, lentil & corn salad with miso dressing is a great salad or side dish for the cooler months. This recipe is gluten-free, dairy free and vegan. It does contain some protein from the lentils but I recommend you add more protein to make it a meal. My personal favourite is eggs, but you can add tofu as a vegan option. Shichimi togarashi is a Japanese condiment that usually contains chilli powder, citrus zest and sesame seeds. If you don’t have it you can sub regular chilli flakes plus sesame seeds, or just sesame seeds if you don’t like spicy food.
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Recipe: Pesto pasta with vegetables and fish
I love pesto on anything: pasta, warm salads, frittatas, etc. This pesto pasta with vegetables and fish is not only delicious but easy to make and highly nutritious. I recommend using pulse/legume pasta for added fibre and protein, and lower glycaemic index. As a bonus, it is gluten-free. There are a few different brands available in supermarkets (e.g. San Remo, Barilla). We have been using Slendier fettucine lately but choose the brand and shape you like. There are a few unorthodox ingredients in this pesto: baby spinach in addition to basil (a nod to Peruvian-style pesto), sunflower and pumpkin seeds instead of pinenuts, Pecorino instead of Parmesan and garlic powder…
