Category: gluten free

eggplant tajine with tomatoes, chickpeas and s…

eggplant tajine with tomatoes, chickpeas and squash

recipe under the cut!


  • 1 white onion, chopped
  • 3 cloves of garlic, crushed and minced
  • 1 large eggplant, sliced
  • 2-3 tablespoons lemon juice (optional)
  • 3 tablespoons olive oil
  • 3 tomatoes, diced
  • ½ cup dried chickpeas, soaked overnight, or 1 can of chickpeas
  • 1 zucchini or yellow squash (optional)
  • 2 tsp salt, or to taste
  • 2 tsp ground black pepper
  • 2 tsp ground coriander
  • 1 stick cinnamon, or 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp ginger
  • ½ tsp mace (or substitute nutmeg)
  • ½ tsp cardamom
  • ¼ cup olive oil
  • 1 cup water


1. peel eggplant in strips, if desired, and cut into slices about a half inch in width. soak the sliced eggplant in saltwater (optionally with a few tablespoons of lemon juice) for about an hour to remove excess water.

2. meanwhile, spread the chopped onion and minced garlic along the bottom of a clay tajine, slow cooker, or large pot with a diffuser. add the tomatoes, the squash (if using) and the chickpeas.

3. sprinkle the spices evenly over top of the vegetables in your tajine. drizzle ¼ cup of olive oil and 1 cup of water over the spices and vegetables. cover and cook on low for about an hour, until the squash and chickpeas (if using dried) are nearly tender. if you’re using canned chickpeas and forgoing the squash you may need less time.

4. heat 3 tablespoons of olive oil over medium heat in a large frying pan. fry eggplant in a single layer for a minute or two on each side, until lightly golden brown. set aside on a plate lined with paper towels.

5. add the fried eggplant over top of the other vegetables and continue to cook, occasionally pouring some of the cooking liquid from the bottom of the tajine back over the eggplant, for another few minutes under very tender.

tajine is generally served warm with khobz.

TOFU NUGGETS (gluten free)Ingredienti (4 persone): 250 gr di…

TOFU NUGGETS (gluten free)

Ingredienti (4 persone): 250 gr di tofu al naturale, cornflakes di mais q.b., mix farina senza glutine q.b., sweet chili sauce q.b., acqua q.b., sale q.b., pepe q.b.

Procedimento: tagliare il tofu a cubetti. Preparare 1 ciotola con acqua mescolata con un poco di chili sauce, un piatto con la farina mescolata a pepe e sale, un piatto con cronflakes sbriciolati. Immergere un cubetto di tofu nell’acqua, poi nella farina, di nuovo velocemente nell’acqua e nei cornflakes e posizionare nella teglia. Quando la teglia è piena infornare a 180° per 20 minuti. Servire con salsa chili dolce.


TOFU NUGGETS (gluten free)

Ingredients (4 servings): 250 grams of tofu, cornflakes q.s. corn, gluten-free flour mix q.s., sweet chili sauce q.s., water q.s., salt q.s. , pepper q.s.

Procedure: Cut the tofu into cubes. Prepare 1 bowl with water mixed with a little of chili sauce, a plate with flour mixed with pepper and salt, a plate with cronflakes crumbled. Dip a cube of tofu in water, then in the flour, again quickly in water and in cornflakes and place in baking dish. When the pan is full bake at 180 degrees for 20 minutes. Serve with sweet chilli sauce.

butternut squash soup with coconut-ginger creamrecipe under the…

butternut squash soup with coconut-ginger cream

recipe under the cut!

serves about 5 (a half-recipe is pictured)


for the soup:

  • 1 butternut squash
  • 1 tbsp vegan margarine, melted

  • 1 ½ tsp salt
  • 1 ½ tsp black pepper
  • 1 ½ tsp turmeric
  • 1 ½ tsp mace (or substitute nutmeg)
  • 1 ½ tsp paprika
  • 1 ½ tsp cinnamon
  • ½ tsp allspice

  • ½ tsp cloves

  • 1 head of garlic
  • 1 yellow onion, chopped
  • 1 inch fresh ginger, peeled and grated (or 1 tbsp ground ginger)
  • 1 can coconut milk
  • 1 cup vegetable stock
  • 2 tsp brown sugar (optional)

for the cream:

  • ½ ~13.5 fl oz can of coconut cream (or allow a can of coconut milk to separate and scrape the solidified cream off the top, then heat it until it’s liquid)
  • 1 inch fresh ginger, peeled and grated


for the cream:

1. mix coconut cream with ginger. allow to set in the fridge while you make the soup.

for the soup:

1. mix salt, pepper, turmeric, mace, paprika, cinnamon, allspice, and cloves in a small bowl (also add ginger at this point if you’re using ground).

2. halve and seed the squash. coat each half in melted margarine and cover liberally with some of the spice mix (you’ll have some left over). place the squash cut-side-down on a baking sheet covered in aluminum foil.


3. remove the papery outer skin from the head of garlic and chop about ¼ inch off across the top of the whole bulb, exposing the cloves of garlic. drizzle a couple teaspoons of olive oil over the top of the bulb until all of the cloves are covered. wrap with aluminum foil and place on the baking sheet with the squash. roast squash and garlic at 425F for 35 minutes.


4. set squash aside to cool slightly, then scoop the flesh into a bowl. remove the roasted garlic cloves from their skins.

5. heat 1 tbsp of olive oil in the bottom of large pot over medium-high heat, then sauté freshly grated ginger & chopped onion with the rest of the spice mixture until the onion is soft and translucent. allow to cool.

6. puree the squash with roasted garlic, onion, vegetable stock, coconut
milk, and brown sugar in a food processor or blender until smooth. depending on the size of your food processor or blender, you may need to do this in several batches.

7. return the soup to the pot and heat through. taste and adjust spices.

8. optionally: retain the seeds from the butternut squash. wash and dry them, then roast them at 275F for 15 minutes. you can also use pumpkin seeds.

serve soup warm topped with cream, squash seeds, and additional spice mixture if desired.

vegetable harira (Moroccan soup with tomatoes, chickpeas,…

vegetable harira (Moroccan soup with tomatoes, chickpeas, celery, lentils, and vermicelli)

recipe under the cut!

serves about 10 (a half recipe is pictured)


  • 1 tbsp olive or vegetable oil
  • 1 onion, diced
  • 1 tbsp ground ginger
  • 1 tbsp turmeric
  • 2 tsp black pepper
  • 1 cinnamon stick, or 1 tsp group cinnamon
  • 1 tbsp ras el hanout spice blend (optional)
  • salt to taste (about 2 tsp to start)
  • 2 liters (8 cups) of water
  • 3 tomatoes, or about two cups tomato puree
  • 2 celery sticks, chopped
  • a pinch of saffron
  • ½ cup brown lentils, soaked for about an hour
  • 1 cup dried chickpeas, soaked overnight, or 1 can of chickpeas
  • 2 tbsp butter
  • 3 tbsp tomato paste
  • 1/3 cup vermicelli
  • ¼ cup all-purpose flour
  • ¼ cup cilantro, diced
  • ¼ cup parsley, diced


1. prepare your ingredients. if using fresh tomatoes–place them in a covered bowl with boiling water for a couple of minutes, then peel them. cut them into fourths and remove the seeds. pulse them in a food processor until you get a smooth puree. chop the celery sticks and dice the onion.

2. heat oil in a large pot on medium-high heat until it begins to shimmer, then add diced onion, ginger, turmeric, black pepper, cinnamon, and ras el hanout, and cook for about three minutes.

3. lower the heat to medium. add the water, tomatoes, celery, saffron, lentils, chickpeas (if using dried), and butter. cover and allow to cook for about 45 minutes, stirring occasionally.

4. add the canned chickpeas. add the tomato paste and flour in bit by bit, stirring continously (you may find this easier if you dilute the tomato paste and flour with some broth from the soup first). taste and adjust spices.

5. add the vermicelli, cilantro, and parsley. cover and allow to cook for another 10 minutes, until the pasta is cooked.

harira is often served as a first dish during Ramadhan with khobz, dates, and walnuts.

Thai coconut red curry with tofurecipe under the…

Thai coconut red curry with tofu

recipe under the cut!


  • 1 block firm or extra firm tofu
  • 2 tablespoons cornstarch or arrowroot starch
  • about 2 tablespoons coconut oil (or vegetable oil)
  • 1 or 2 13.5 fl oz. cans or boxes of coconut milk (preferably Chaokoh or another brand that has nothing added to it), refrigerated and allowed to separate
  • 2 tablespoons of red curry paste
  • 1 small white onion, diced
  • 3 cloves of garlic, minced
  • a 1-inch chunk of fresh ginger, peeled and grated
  • 1 zucchini, sliced
  • 1 cup mushrooms
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tsp brown sugar
  • 4 tsp soy sauce
  • 2 tsp rice vinegar
  • splash of lime juice
  • a few tablespoons of basil (optional)
  • salt to taste


1. slice open the package of tofu on one side and drain out as much water as you can. press the tofu–place a dish towel or folded paper towels on a hard surface, then place the block of tofu on top of those, then add another layer of towels, and then weight it all down with something (about the weight of a can of soup). leave that for about 30 minutes to get more moisture out.

2. cut the tofu into even cubes of your preferred size. lay the cubes on a plate in a single layer and freeze for a few hours, until they darken and harden. toss the frozen tofu into boiling water and boil for at least 15-20 minutes, agitating occasionally.

3. remove cubes of tofu from boil and drain. pat them dry with a towel to get as much moisture out as possible. sprinkle 2 tbsp of cornstarch over them and coat evenly. heat coconut oil in a large pan on medium-high heat and then add tofu. turn the cubes to a new side to cook every couple of minutes, until all sides are golden brown (this is tedious but I find that chopsticks help). set aside and rinse out your pan.

4. open 1 can of coconut milk and scoop out just the cream–it should form a solid, white layer on the top. add the cream to your pan and bring to a boil, then reduce the heat to medium and simmer for 5-10 minutes, until the fat in the cream starts to separate out from the oil. (if this doesn’t happen, which is possible depending on what kind of coconut milk you used, just add some coconut oil to the pan and you’re good to go.)

5. decrease the heat to medium-low and add the curry paste to the coconut milk. fry for 5-10 minutes, until you can see coloured oil start to separate out.


6. add the onion and cook for about 5 minutes, until the onion starts to soften and turn transculent. add the ginger and garlic and cook for another minute, stirring often.

7. add the brown sugar, the remaining coconut water from the first can of coconut milk, and the cream from a second can of coconut milk if desired. increase the heat to high, and bring to a boil.

8. decrease heat to medium and add tofu, zucchini, and mushrooms. simmer until zucchini starts to soften slightly.

9. add bell peppers and cook for another 5 minutes, until slightly softened. add soy sauce, rice vinegar, lime juice, and salt. serve over brown jasmine or long-grain brown rice.

ghriba (Moroccan macaroons) using failed meringue, 2 different…

ghriba (Moroccan macaroons) using failed meringue, 2 different ways

(aka something for you to whip up when your meringue fails to whip up)

recipe under the cut!

my double batch of meringue never formed stiff peaks, so I used it in place of eggs and sugar in these two different kinds of Moroccan-inspired cookies: one almond coconut and one sesame orange blossom.

if you’ve already succeeded at failing to make meringue, then you’re good to go! if not, then you can make some ill-fated meringue on purpose:

  • 6 tbsp aquafaba (aka the liquid from a can of chickpeas)
    1 tsp cream of tartar
  • ¾ cup superfine sugar (which you can make by running granulated sugar through a food processor)
  • ¼ tsp salt
  • 1 tsp vanilla extract

1. beat the aquafaba and cream of tartar with an electric or stand mixer on medium-high for a couple of minutes until it starts to foam.
2. add in sugar one tablespoon at a time (while continuing to beat). once all the sugar is dissolved, add in the salt.
3. continue beating until the mixture starts to thicken up, and then add vanilla. we don’t actually want this to form stiff peaks, so you’ll want to stop after another couple of minutes.

for the coconut almond cookies:

  • 1 batch of meringue
  • 2 tbsp shredded coconut
  • 3 tbsp coconut milk (from the international / Asian aisle) or coconut oil
  • 1 ½ tsp almond extract
  • about 2 cups ground almonds aka almond flour / almond meal (blanched or unblanched according to your preference)
  • powdered sugar, for coating

1. preheat your oven to 350F. add shredded coconut, coconut milk or oil, and almond extract to the merinque.
2. add ground almonds ¼ cup at a time until the dough is tough and no longer too sticky to work with (you may need more or less than 2 cups).
3. form cookies about 1 inch in diameter, coat in powdered sugar and place on a greased cookie sheet. cook for 10-15 minutes, until firm to the touch.

for the sesame orange blossom cookies:

  • 1 batch of meringue
  • ¼ cup sesame seeds, for coating
  • 2 tsp orange blossom water, plus extra for coating
  • 2 tsp baking powder
  • about 1 ½ cup fine semolina flour

1. preheat your oven to 350F. toast sesame seeds in a dry pan over medium heat until they start to turn golden brown.
2. add orange blossom water and baking powder to the meringue.
3. add semolina flour ¼ cup at a time until the dough is workable and no longer sticky (you may need more or less than 1 ½ cup).
4. form cookies about 1 inch in diameter, coat them in more orange blossom water, then press into the sesame seeds until they’re covered on all sides. place on a greased cookie sheet and cook for 10-15 minutes, until golden on the bottom.

I made these out of ingredients that I had on hand because I didn’t want the meringue to go to waste, but you can experiment with whatever you have!



Ingredienti (4 persone): 3 patate gialle, 3 patate viola, 4 pomodori, 2 carote, 1 cipolla, 1 spicchio d’aglio, olio e.v.o. q.b., basilico q.b., sale q.b., peperoncino q.b.

preparare un soffritto con olio, aglio, cipolla, carota e sedano. Aggiungere i pomodori e cuocere per 20/30 min. A fine cottura aggiungere sale e peperoncino.
A parte
sbucciare le patate e tagliarle a spaghetti (si possono trovare in
commercio diversi utensili a questo scopo). Sciacquarle sotto acqua
fredda, in modo da perdere una parte dell’amido. Bollirle in acqua salata per 4 minuti. Scolarle ancora un pò croccanti, non troppo cotte, per evitare che si rompano. Aggiungere il sugo agli spaghetti di patate, guarnire con del basilico e servire.



Ingredients (4 servings): 3 yellow potatoes, 3 purple potatoes, 4 tomatoes, 2 carrots, 1 onion, 1 clove garlic, extra virgin olive oil to taste., basil to taste, salt to taste, chili pepper to taste.

Procedure: sauté
garlic, onion, carrot and celery

with olive oil. Add the tomatoes and cook for 20-30 min. When cooked, add salt and pepper.
Apart peel the potatoes and cut into noodles (you can find several tools for this purpose in stores). Rinse under cold water, to let lose part of the starch. Boil in salted water for 4 minutes. Drain when they’re still a little crunchy, not too cooked, to avoid breakage. Add the sauce to potato noodles, garnish with basil and serve.

RISOTTO PANNA E ZUCCAIngredienti (3 persone): 400 gr di zucca, 1…


Ingredienti (3 persone): 400 gr di zucca, 1 cipolla, brodo vegetale q.b., 210 gr di riso arborio, 250 ml di panna di soia, olio d’oliva q.b., rosmarino q.b., sale q.b., ½ bicchiere di vino rosso
Procedimento: tagliare la zucca a dadini e farla bollire in padella. Scolarla e schiacciarla nella padella assieme alla panna di soia e ad un pò di rosmarino. Scaldare il brodo vegetale in un pentolino (se necessario salarlo). A parte coprire il fondo di una terza pentola con l’olio e far soffriggere la cipolla. Dopodichè aggiungere il riso e farlo tostare per 1 minuto. Aggiungere il vino, mescolare e lasciar evaporare e poi un pò brodo. Continuare ad aggiungere brodo mescolando fino a 5 minuti prima della fine della cottura, quando andrà aggiunta la panna alla zucca. Il risotto sarà cotto circa 18 minuti da quando è stato aggiunto il riso.


Ingredients (3 servings): 400 g pumpkin, 1 onion, vegetable broth, 210 g arborio rice, 250 ml of soy cream, olive oil to taste, rosemary to taste, salt to taste, ½ glass red wine
Procedure: Cut the pumpkin into cubes and boil it in a pan. Drain and mash in the pan along with the soy cream and a bit of rosemary. Heat the broth in a saucepan (add salt if necessary). Aside cover the bottom of a third pan with oil and fry the onion. Then add the rice and toast for 1 minute. Add the wine, stir and let it evaporate and then add a little broth. Continue adding broth, stirring until 5 minutes before the end of cooking, when you will add the pumpkin cream. The risotto is cooked, about 18 minutes from when you added the rice.

MONSTER KIWIIngredienti: 4 kiwi, 800 ml di acqua…

Ingredienti: 4 kiwi, 800 ml di acqua tonica
Procedimento: sbucciare e frullare i kiwi, aggiungere l’acqua tonica, mescolare e servire


Ingredients: 4 kiwi fruit, 800 ml of tonic water
Peel the kiwis and blend, adding tonic water, stir and serve

TOFU STRAPAZZATOIngredienti (2 persone): 150 gr di tofu, 2…

Ingredienti (2 persone): 150 gr di tofu, 2 cucchiai di curcuma, ½ cipolla, 1 carota, 1 cucchiaino di peperoncino, 1 cucchiaio di salsa di soia, olio extra vergine q.b., sale q.b.
Procedimento:  in una padella far soffriggere la cipolla e la carota per 5 minuti nell’olio. Dopodichè sbriciolare il tofu con una forchetta e versarlo in padella. Aggiungere le rimanenti spezie, 1 bicchiere d’acqua, mescolare bene e cuocere per altri 5 minuti, per lasciare evaporare l’acqua.



Ingredients (2 persons): 150 grams of tofu, 2 tablespoons turmeric, ½ onion, 1 carrot, 1 teaspoon of chily pepper, 1 tablespoon of soy sauce, extra virgin olive oil to taste, salt to taste
Procedure: In a pan, fry the onion and carrot in oil for 5 minutes. Then crumble the tofu with a fork and pour into a pan. Add the remaining spices, 1 cup of water, stir well and cook for another 5 minutes, to let the water evaporate.