This Three Cheese Broccoli Bake was created one day when my partner really fancied cauliflower cheese for dinner and I had to compromise with her to create a variant which would prevent me from producing as much wind as a North Sea wind farm. I really envy people who can tolerate cauliflower, but I simply can’t. I’ve tried reintroducing it numerous times, but every time it results in gale force winds being created in my house, so I just don’t even try anymore. Too much info? 😉 Continue reading
Baba ganoush is an aubergine dip which originates from Syria and is comprised of roasted, pulped aubergine which is traditionally mixed with tahini (blended sesame seeds), garlic, spices and olive oil. Tahini and garlic are extremely high FODMAP, so I’ve avoided eating baba ganoush for a long time as a result, but I had an aubergine in the kitchen which needed to be used up, so I decided to try to create a recipe for a low FODMAP baba ganoush and this tasty little side dip was born. Continue reading
I created this roasted carrot hummus for dinner when my vegan step-son came to visit recently and we all thoroughly enjoyed it. Hummus is traditionally made with chickpeas which are blended together with a mixture of spices and tahini to make a smooth, spicy dip which can be served with vegetable crudites, flatbreads, crackers or anything else that takes your fancy. However, chickpeas are notoriously high FODMAP, so I decided to incorporate roasted carrots and tomatoes into my hummus recipe which massively lowers the FODMAP content while adding a huge boost of flavour at the same time. Continue reading
This recipe for stuffed courgettes was developed recently when I fancied making something for dinner which was vegetable-based and could be paired with salad and warm gluten-free crusty rolls, but was still substantial and filling. I expected my family to put up a bit of a fight when they discovered that we were just having ‘stuffed veg’ for dinner, but when I served the stuffed courgettes to them they were delighted.