Vegan Rolled Eggplant with Quinoa Filling

Inspired by the classic ingredients of Sicily, I decided it was about time I made a real savory dish. Don’t get me wrong – I love to bake, but this time, I wanted to challenge myself by incorporating Sicily’s produce with an enjoyable, and healthy twist.  What did I come up with?  Rolled eggplant with quinoa filling.  It’s simple, healthy, and maybe more importantly, chilled.  Continue reading

Vegan & Gluten Free Sandwich Bread

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This Friday, I went to my doctor’s office to see the results of my food sensitivity test of 200 foods.  It came in severe intolerance to foods such as celery, cucumber, brussel sprouts, plums, and kale – all which seem very healthy, but apparently not for me.  Among the long list of my other moderate to mild intolerances were things like cocoa, vanilla, cinnamon, millet, oats, white potato, olives, grapes, basil, corn, maple sugar – the basis of my cooking  and baking.  When I first glanced at the list, I thought that eliminating these foods was going to be fairly easy.  However, I later realized how much of these foods I was actually eating: the olive oil and vinegar of my kale salad, the square of dark chocolate after dinner, potato starch (the binder of all my desserts).  At fourteen years old, I cannot have any dairy or gluten, and after leaving that doctor’s office, I was quite upset.  When we got home, my mother and I scavenged through our pantry and refrigerator, disappointed to find my intolerances in the ingredient lists.  So this morning, I was extremely determined that these restrictions will not limit the tastiness of the food I make, nor take away my love of food, despite it taking away half my ingredient list!

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Pesto Ricotta Pizza (gluten free, vegan)


Pizza is such dairy-ful and glutinous food, that it is almost impossible for a person who eats sans dairy and  gluten to enjoy it!  Luckily, this is the chance for all of you to try out this delicious pesto ricotta pizza!


Contrary to what most people think, delicious pesto can be made without cheese.  All you need is fresh basil, pine nuts, olive oil, salt, garlic, and pepper – really easy!  You don’t even need a recipe.  I do my pesto by eye.  I recommend starting with pine nuts, garlic, salt, pepper, and two handfuls of clean, dry, basil leaves.  Taste your pine nuts before to test for sweetness; this gives you a better idea of how much salt and olive oil you will use.  If your pine nuts are very sweet, you might need to use more olive oil because it will help with the creamy texture in place of the nuts.  Continue to add more basil, and taste along the way for the perfect balance of all ingredients.  One of the perks of making your own pesto is that you can make it as creamy and blended as you want, or add more pepper or garlic – whatever way you wish!

Without the cheese, pesto is actually a healthy option for sauces.  Basil works to fight inflammation, and is a good source of Vitamin A, a vitamin that supports bone growth and immune system.  Pine nuts boosts energy – many hikers pack this on their trips because it is extremely filling, and light to carry.  Healthy + delicious is always a good idea!


I use Kite Hill Artisanal Ricotta, which tastes exactly like ricotta!  Plus, it is very simple – it only has four ingredients: almond milk, salt, enzymes, cultures.  All you have to do is put some dollops of ricotta 5-7 minutes before taking the pizza out.

After going to Kesté, which is the best restaurant for gluten free pizza, I learned that they use Caputo’s Fiore Glut flour.  So, for the crust of this pizza, I used their flour and recipe:

  • 1kg bag of Caputo’s Fiore Glut flour
  • 27 oz warm water
  • 3g yeast
  • 3 tbsp Extra Virgin Olive Oil
  • 2-3 tbsp salt
  • 3g baking soda

Mix the dough by hand.  Let rest for 10 mins.  Refrigerate dough for 2-3 hours.  Divide dough into 6 pieces.  Preheat oven 450 degrees Fahrenheit.  Grease a pan with olive oil, and spread a piece of dough with floured hands.  Add condiments (don’t if using ricotta).   Bake for 20 mins (add ricotta 5-7 minutes before taking the pizza out).



DF Gourmet Alfredo Macaroni and Cheese


Is dairy free Alfredo sauce even possible?  I am glad to tell you yes!  Creamy, delicious Alfredo sauce is at your finger tips – plus it’s super easy and nutritious.

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With only 7 ingredients, you can eat freely and feel great.  The secret: cauliflower.  As strange as it sounds, it turns out great for alfredo sauce.  For anyone who simply does not like cauliflower, like me, it’s a great recipe because you don’t taste the cauliflower – just deliciousness.  Trust me.  Cauliflower also happens to be rich in Omega 3, biotin, vitamin C, and protein.   I used soy milk which really helped the mixture become thick and creamy, and the lemon juice makes the sauce taste like there’s actual cheese.   Also, Italians add a delicate touch of nutmeg to their Alfredo sauce which tastes super good.  This recipe is super easy, and can even be done “ad occhio” or by eye.  It’s fun to customize – add nutritional yeast, pepper, etc.  Typically, Alfredo sauce is paired with tagliatelle, but why not put some with macaroni?  I love this gluten free macaroni the most!  This Alfredo sauce with this macaroni make an awesome combination good for children and adults (with all the nutrition too)!

DF Gourmet Alfredo Macaroni and Cheese
Recipe type: Sauce
Cuisine: Italian, Gluten free, Soy free, Nut free, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups chopped cauliflower (boiled in very little water) *
  • 1½ cups soy milk
  • 1 tablespoon lemon juice
  • 2 cloves of garlic
  • 2 teaspoons canola olive oil blend
  • a lot of pepper
  • salt to taste
  • a dash of nutmeg
  • some nutritional yeast
  1. Cook the minced garlic with oil until the garlic is golden.
  2. Add the soy milk and bring it to a boil.
  3. Add cauliflower, salt, and pepper. Cook until cauliflower is soft, about 7-8 minutes.
  4. Place everything into a blender and blend. Add the lemon juice and blend again.
  5. Cook your macaroni according to the directions and pour some alfredo sauce with it!
* save the liquid left over if the sauce is too thick. This recipe was inspired by Simple Vegan Blog's Vegan Pasta Alfredo


DF Deviled Eggs


Deviled eggs are one of those extremely easy recipes, and are very impressive.  Super tasty, and rich in protein and omega 3, you can eat these during anytime of the day, for any occasion.


In a trip to California three years ago, I fell in love with these deviled eggs.  Ever since, I’ve wanted to replicate them to make them dairy free, and just as delicious.  The key ingredient if vegenaise, a vegan mayonnaise.  It helps the egg mixture to be more creamy, and depending on how you like your deviled eggs, you can add more or less vegenaise.  Also, hummus makes the egg taste much better, and the hints of cracked black pepper make it so much more flavorful.


If you like to play with flavors, this recipe will allow you to do so.  For example, I’ve replaced my original hummus with horseradish hummus which gives it a kick.  Similarly, you can add a touch of wasabi to the original recipe.

By the time you’re done making these, you would have already eaten 4 halves of these amazing delived eggs!

Deviled Eggs
Recipe type: Appetizer
Cuisine: Gluten free, Dairy free
Prep time: 
Total time: 
Serves: 17
  • 17 eggs
  • ½ cup vegeniase*
  • 3½ tbsp hummus
  • 2 pea sized amounts of mustard
  • dash of paprika and black pepper
  • ¾ tsp salt
  • horseradish
  • wasabi
  1. Boil eggs.**
  2. Cut the eggs in half (after taking off the shell), and take out the egg yolk. Repeat with other eggs.
  3. Put the eggs yolks in a bowl and mix with other ingredients.
  4. Take a small cookie scooper and place the scoop of egg into an egg yolk. Repeat with other eggs.
  5. Sprinkle with paprika.
*Adjust to your liking **I used Martha Stewart's method (