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Monthly Archives: November 2016

Gluten-free, vegan, yeast-free dinner rolls

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I’ve been looking for a bread recipe that is gluten-free, dairy-free, egg-free and yeast-free to prepare for someone who needs to avoid these ingredients. It should have a nice taste and texture, and not crumble. I think I finally found what I was looking for, once I modified it to rely on baking powder instead of yeast. The taste was pleasant and the structure was good.


I made the following modifications:

  • I did not use oregano, garlic, or basil
  • I replaced the yeast with an extra .5 teaspoon of baking powder
  • I added the optional 1/2 teaspoon of xanthan gum
  • I used brown rice flour instead of white rice flour
  • I mixed the sugar in with the flours instead of adding it to the water
  • After mixing the dough, I immediately turned on the oven and baked it as soon as the oven was warm instead of letting it sit for 20 minutes covered, and for 10 minutes after putting them in the pan –  neither rising period is necessary without yeast
  • I used the oven steaming method

Healthy Cabbage Mushroom Soup for Two

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I had no particular inspiration for this dish.


  • 2 cloves garlic
  • 1 small yellow onion
  • 6 fresh sage leaves
  • 1 teaspoon oil (I used coconut)
  • 1 bay leaf
  • salt to taste
  • 1 teaspoon nutritional yeast
  • 1 teaspoon vegetarian Worcestershire sauce
  • 3 dried mu-err mushrooms (black fungus)
  • 4 chestnut mushrooms
  • 3 large (outer) Savoy cabbage leaves
  • 4 medium carrots
  • 1 tomato


Set the mu-err mushrooms to soak in warm water. While they are soaking, dice the onion. Heat the oil on medium-low heat in a pot and put the onion in to soften. Slice the garlic and add it, the sage leaves, and the bay leaf to the pot. While the onion and herbs are cooking, dice the tomato and set it aside. Dice the carrots and set them aside as well.

When the onion is soft, turn down the heat to low and add the tomato. Let it cook down until it has completely broken apart, stirring from time to time. Meanwhile, trim the chestnut mushrooms and cut them into quarters before setting them aside. Cut the cabbage into ribbons, removing any especially tough stems. Set the cabbage aside with the chestnut mushrooms.

Deglaze the pot with a bit of warm water. Add the carrots and nutritional yeast, a bit of salt, and sufficient water to cover the carrots. Turn up the heat and let it come to a boil, then turn down the heat to allow it to simmer.

Drain and rinse the mu-err mushrooms. Remove any thick fleshy bits, then dice them and add them to the pan with the carrots. Allow to simmer without a lid for 10-15 minutes.

Remove the sage leaves and add the chestnut mushrooms and the cabbage. The liquid should cover the carrots and mushrooms but need not cover the cabbage; add extra water if needed. Allow to simmer with a lid for 15-25 minutes, until the cabbage is soft. Add the Worcestershire sauce and adjust salt to taste. Remove the bay leaf before serving.


Brown Soda Bread

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Brown soda bread is an excellent companion for cabbage soup. I have made this using wheat germ or replacing the wheat germ with buckwheat flour. I have also used date syrup instead of brown sugar, and tried replacing 1/2 cup of buttermilk with butternut squash purée and topping the loaf with pumpkin seeds. The biggest tip I can offer is to make sure the parchment paper is really, really well-greased.


The loaf in these pictures is made with wheat germ, a generous 2 tablespoons of date syrup, butternut squash and pumpkin seeds – my favourite combination. It stays fresh for several days.




Roast Carrots with Bahārāt

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As a snack I made carrots with bahārāt. I preheated the oven to 200° Celsius/400° Fahrenheit and sliced the carrots. Then I tossed the carrots in a bit of olive oil, and then in bahārāt and salt and laid them out on a baking tray. After 30 minutes they were ready. Large carrots cooked this length of time will be soft; they can be cooked less time if you like a natural crunch, or longer if you like a crisp/chip style.


Peanut Stew with Okra and Aubergine/Eggplant

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I made peanut stew with okra and aubergine/eggplant.


Amaranth Porridge with Cashew Cream, Cinnamon and Maple Sugar

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I made amaranth more or less according to this recipe, save that I used water as the liquid, then topped it with cashew cream (cashews soaked in warm water and then ground), cinnamon, and  maple sugar.


Blue Cheese-Pesto Pasta with Okra

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I used this recipe as my starting point.


  • 1/2 teaspoon cooking oil
  • 10 okra
  • 1/2 teaspoon lemon juice
  • 100 grams pasta (uncooked weight)
  • 50 grams blue cheese (I used Cashel Blue)
  • 2 teaspoons pesto
  • salt to taste


Bring water to boil for the pasta. While it is heating, wash the okra and trim off the ends, then slice them in half lengthwise. Heat a frying pan on medium and lightly brush it with oil.

Cook the pasta according to the instructions on the package. While the pasta is cooking, pan-fry the okra. Cook for 2 minutes on high, cut side down, then reduce the heat to medium and cook for an additional four minutes before turning them over. Cook an additional 4 minutes at medium heat, then add the lemon juice and toss to mix.

Drain the pasta and return it to the pan. Add the blue cheese and stir until it has melted. Add the pesto and okra to the pasta and stir well, then salt to taste.


Serves 1.