bowl of gluten free malaysian style laksa noodle soup

Laksa

November 29, 2018

this version of laksa is one of my favourite noodle soups in the world. my day is instantly better with a bowl of this laksa in front of my face. it’s like a hug for your soul, and belly! traditionally made with fish stock, some versions can be quite fishy. I tried to find a balance of just the right amount of fishiness (from the shrimp paste) with just enough spice, tang, and richness. once you have this laksa, you won’t be able to live without it. I definitely wouldn’t want to. even if we are just 2 people, I usually make the full batch for 4 since you can freeze the leftover broth for a quick meal!

tom yum salmon 2.jpg

Tom Yum Coconut Salmon

November 25, 2018

I have to pay homage to the thai-viet restaurant I worked at in montreal for this one, restaurant hà. this salmon is so damn flavourful, you’ll be shocked at how incredibly simple it is to make. the main ingredient is store bought tom yum paste (yes, I actually cheat sometimes), which you can usually find in the sauce or canned goods section of an asian market, or in the international aisle of a larger grocery chain. the salmon is even a bit forgiving when overcooked (but it won’t be!) as the decadent and luscious coconut sauce pairs beautifully coated on the fish. it’s a stellar contrast between vibrant and delicate flavours all in one bite!

plate of gluten free chocolate chip cookies with a glass of milk

The Ultimate Crispy Chewy Gluten Free Chocolate Chip Cookies

October 16, 2018

for not being a celiac myself, it says a lot when I say that these are my favourite chocolate chip cookies ever. they’re crispy on the outside, chewy and melt-in-your-mouth on the inside, and perfect with a glass of milk. store them in an airtight container at room temp for a couple days and they’ll go like hot cakes. I always microwave them for 20 seconds to get them back to their freshly-baked-out-of-the-oven state. my microwave sucks though, so adjust your seconds accordingly or you’ll have a melty mess. still a melty delicious mess, but not what you want. this recipe makes 36 cookies, but we always divide the dough into 3rds and freeze 2 portions in ziplock bags. whenever we’re craving some fresh baked cookies, we just defrost a bag, ball up the dough and pop them in the oven! efficiency for the win!

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Sai Ua Falafels (Northern Thai Falafels)

July 6, 2017

We’re always looking for new ways to integrate vegetarian meals into our diets, and as much as we love tofu we’re eager to explore some more imaginative alternate proteins. Lately, that has meant pulse-patties, from black bean burgers to falafels. We love falafels for transforming relatively-boring-but-packed-with-nutrients chickpeas into crisp-on-the-outside-moist-on-the-inside flavour bombs that add substance to rice bowls and keep us full for hours after a meal. They’re traditionally spiced with cumin, coriander, mint and cilantro, but we wondered if they could be done using the same blend of aromatics as our favourite Thai sausage, Sai Ua. The answer is a resounding yes. Full of lemongrass, turmeric, chilies, kaffir lime leaves and galangal, these Thai inspired falafels have a bold flavour that keeps you going back for more. For strict vegetarians, we use powdered dry mushrooms for umami, but if you’re more lenient we recommend a healthy dose of fish sauce.

Gluten Free Coconut Chia Pudding

Coconut Chia Pudding

August 20, 2016

Coconut chia pudding is excellent either as a delicious dessert to cap off a nice meal, or as a beautiful breakfast to start your day. You can even use it as a dairy free yogurt to top off some granola if you reduce the chia seeds to 3 tbsp! This recipe is super easy, but that doesn't mean you won't be blown away by the results. It's sweet and rich, pairing perfectly with fresh seasonal fruit.

Cochinita Pibil (Mexican Citrus Braised Pork)

August 8, 2016

There's something incredibly satisfying about eating with your hands, but sometimes it seems like everything in the world is held by the glutens. Pizza, burgers, wraps, sandwiches - gluten makes an excellent handle. But then there are tacos. I drive Jannell nuts trying to turn everything I can into tacos. Breakfast-tacos, stupid-fusion-tacos-that-should-just-unfuse-and-be-served-on-rice tacos, vegetarian-tacos, and these. These are my favourite tacos ever, modelled after a taco stand at Jean Talon market in Montreal that sells exactly one type of taco: cochinitas pibil. They start with the meat - pork shoulder slowly braised in achiote paste, garlic and orange juice. Then you add some refried beans for a nice soft texture to round out the pork. Throw some pickled onions, hot sauce and cilantro into the mix and you're done.

Gluten Free Buddha Bowl

Coconut Peanut Power Bowl

August 4, 2016

I first made this for the family I've been personal chefing for the summer. I drew inspiration from multiple recipes online and combined them to achieve the ultimate buddha bowl! If you're body is craving a hearty and healthy meal, this is a great option. If you care for more protein, sautéed shrimp is a nice addition.

Gluten Free Nuoc Cham

Nuoc Cham

July 24, 2016

Ever wondered how to make that mysterious fish sauce dressing you get at Vietnamese restaurants? The one that adds a little tang and life to your vermicelli bowl or fresh spring roll?This is it! Nuoc Cham is our go-to for livening up rice bowls, cold noodles, and even salads! Of course, you can add adjust the level of sambal or chili to your liking. If you don't have Chinese soup spoons, 1 is equivalent to 15-20mL or approximately 1 tablespoon.

Ragu Bolognese

July 20, 2016

this is reid’s most cherished recipe and what he claims won over my heart. I would like to think otherwise, but it’s true that this is my favourite meat sauce on the planet. we’ve tried numerous recipes from different sources over the years with varying degrees of complexity; some had chicken liver, many had a mixture of pork, veal and beef, while others required you to render the fat from lardon. this recipe, passed on from a family friend in bologna will always be the best balance of simple and absolutely delicious. it is a staple in our home.

Kecap Beef

July 15, 2016

This is one of the courses that we served when we hosted a supperclub at Toronto's Depanneur recently. It's inspired by a dish we tried on an island in Malaysia a couple of years ago. This island had absolutely awful food. Every restaurant had the exact same menu and none of the options were great. But! Every day, this family of women from a neighbouring island would boat over with a few giant tupperwares of home cooked food that they'd sell on the beach. One of the recurring dishes was called kecap beef (pronounced "ketchup"), named after the kecap manis, or sweet soy, that was in the dish. This recipe is our best attempt at recreating their kecap beef. It's sweet, savoury, a bit spicy and incredibly rich. To balance the richness and to complement the soft texture, we recommend serving it with a side of either pickled vegetables or a vinegar-based slaw as well as topped with something crispy - fried shallots, fried potato, peanuts, whatever you want.