Gluten Free Quinoa Tabouli would have to be my favourite raw salad of all time. As my Lebanese friend (who taught me how to make this) always humorously reminds me as we chow down with love, “Yeah, I’ve told you. We Lebs really know our food”. It always makes me laugh. I met my friend Christine when we were both working at a café in Brunswick Street in Melbourne many years ago. Her grandmother is the well known Lebanese Chef, Abla, made famous by her inspired Lebanese restaurant Abla’s in Carlton. My friends and I often make pigs of ourselves, snouting in her trough of Lebanese magic. Christine taught me the Lebanese version of this popular vegan salad, which is a weekly staple in my diet. I then modified it to make it a gluten free... Keep Reading

I came home last night and couldn’t decide what to cook, I was tired, feeling uninspired, and the cupboard was bare. It seems that I had not been quite organised enough to grocery shop before our latest snow storm. I had a bell pepper in the crisper, some green onions, and a bunch of cilantro that had been left wanting all weekend. While I was bemoaning my lack of foresight and organization, the eggs cried out to me, and reminded me of my frolics with the the quick and easy gluten free corn fritters that had saved my life many a night in college when the cupboard was once again bare. I have always loved savoury pancakes, gluten free corn cakes and other vegetable fritters. Not only are they quick, easy, and delicious. But they are... Keep Reading

I love a support act that holds its own; and this fantastic little vegetable side dish fits the bill. This is another baked tomato recipe dish inspired by my trips to Italy, and my love of “all things Italian”. I just love their stuffed vegetables and rich creamy pesto dishes. This is a healthier, dairy free incantation of a stock standard favourite. I don’t know about you, but I don’t miss the cheese at all. These little baked tomato treats are bursting with flavour and colour, and are super easy to prepare and devour. I love vegan tomato recipes, but I don’t tend to eat a lot tomatoes. But I will make an exception every once and a while and baked some tomatoes for this delicious recipe. The sweetness of the roasted tomato and the basil... Keep Reading

OK. So if I wasn’t a fan of mayonnaise, then it would only make sense that I would not be a card carrying member of the coleslaw fan club. You would be right! The ubiquitous sloppy, drenched coleslaw that would appear on the table at every BBQ or picnic in the 70’s and 80’s was just about enough to make me sick! My opinion of coleslaw did not improve when I moved to California to go to college, and that dreaded acquaintance showed up at every salad bar, just as overdressed, for a party I was never interested in attending anyway. However, when I became macrobiotic, I discovered the joys of shredded pickled vegetables. That opened the door to cultured vegetables, which prepared my palate for tart tastes. So when I followed a raw food diet... Keep Reading

OK – So if your snout has not dipped into the gluten free skordalia trough of heaven - skadaddle! The Greeks really were Gods! Do yourself a favour and partake of this simple rustic gluten free vegan dip inspired by the fabulous spud. As anyone will happily agree -- a spud is never a dud; and these mashed spuds are simple and sublime; a pre-requisite for any self respecting healthy blender recipe. There are a ton of fantastic skordalia recipes out there. A lot of them use crusty bread, which is of course, a recipe for disaster for those of us snouting in the gluten free trough. I like this simple easy alternative gluten free skordalia that uses raw almonds. My snout first fell in love with skordalia when I was dining in a cafe in Henley... Keep Reading