Many a Recipe

The holiday season is truly taking its toll, I'm quite exhausted. I was asked to post some recipes for general cooking and baking, so I have many listed below - in a separate post at some point, I will fulfill my request for a batch of Finnish recipes, too. I hope everyone has had a great Christmas and New Year, and your resolutions are still resolutely being upheld! I am in very much of a style rut - no inspiration and no new ideas, I must wait for the clothing muse to come to me...
So, I was asked on my Formspring to compile some recipes for meals I eat regularly. I don't actually use recipes on a day-to-day basis, just simple methods that I follow usually by eye - but I've attempted to convert some of this whimsy into material and measurements. These are all gluten and dairy free, in accordance with my dietary restrictions (apart from some of the suggestions below with rye bread in them) and also keeping my own personal tastes in mind - the flavors below are all my favorites. I use rice milk for the most because I like it better, but you can substitute with soy. You can add in what you like - use regular oats instead of gluten-free, some cheese to top the baked tomatoes or lasagna, chop up and add in some carrots, pour some melted butter into the casseroles or onto the potato dishes, some sour cream to the soups - be inventive with your personal tastes in mind!

All these recipes serve about 1-3, depending on how hungry you are I guess. For the recipes like casseroles or soups, I usually get 2-3 servings out of.
Some basic little-to-no-cook meal ideas ;
- Toasted rye bread slices with a mashed boiled egg/some sliced smoked sausage and sliced red onion/sliced pickles or cucumber
- Smoked salmon sliced with lemon juice and black pepper, or make rolls with sliced avocado
- Fruit salads - my favourite is with quartered green grapes, cubed green apples and blueberries
- Green salads - don't make them boring though! My favorite greens are spinach, rocket and watercress, dressed with some olive oil, lemon juice and balsamic vinegar, with some diced cucumber and boiled potato.
- Rice or soba noodles with mix-ins - chopped asparagus, prawns cooked in lemon juice, grilled chicken, et cetera. Or have the noodles in a flavoured broth.
- Tofu and egg scrambled together with onions, chives and garlic
- Boiled quinoa salads with a variety of add-ins - I like it with grilled chicken and diced asparagus.

(Basic and quick - lots of fruit - whole punnets of blueberries with strong coffee is one of my favorite breakfasts - gluten-free cereal with rice or soy milk, scrambled eggs, boiled eggs, slices of ham, gluten-free toast with any kind of spread you like - I think the wholegrain gluten-free bread with some lingonberry jam and sliced apple is great.)

Oatmeal and Apple/Flaxseed
1/2 cup gluten-free oatmeal
1 tbsp brown sugar
1 cup water
100g apple
1 tbsp flaxseed
Cinnamon and nutmeg

Dice apple. Mix all, microwave until cooked.

3 egg whites
1 tomato
1/2 spring onion, few spinach leaves
50ml rice milk

Whisk the 3 egg whites together with the rice milk in a bowl. Pour into pan, cook.
Chop the vegetables, place in omelette, fold over.

Egg Rolls
4 eggs
4 tbsp water
1 tsp soy sauce
1 tbsp mirin
1 tbsp sugar

Pour egg into well-oiled pan. Wait until just set, and roll back with spatula or chopsticks. Oil the pan again, lightly. Lift up the omelette, pour some more of the egg into the pan, cook until just set, and flip the egg roll onto the just-cooked part, and roll up. Continue until egg mixture is all used. Shape with rolling mat and cool.

Mushroom Zucchini Frittata
2 eggs
2 tbsp diced onion
1 clove garlic
2 tbsp diced mushrooms
100g zucchini

Separate the eggs. Beat the two whites until thick and frothy. Beat the yolks until smooth and lemon-colored. Gently fold the yolk into the egg whites. Add vegetables.
Heat a pan. Pour in mixture. Cook until the mixture is puffed and set.

(When I'm feeling tired and/or lazy, I revert to things like the recipe below for noodles with fish. Other good ideas are leftovers, or bake whatever tasty things you have in your fridge and cupboards into a casserole, or a big frittata.)

Broccoli and Tofu Bake
1 medium chopped onion

2 garlic cloves

50g broccoli
50g mushrooms
50ml rice milk

2 egg whites

200g tofu

1 tbsp mustard, 1 tsp basil, pinch of nutmeg, seasoning

Preheat the oven to 175. Grease a pan, sauté the onion and garlic.
Add the broccoli, chopped mushrooms, and 2 tbsp of water.
Cover, reduce heat and steam until broccoli and mushrooms are just tender.
 Place in an 8-inch square baking dish.
In a blender, combine milk, egg whites, tofu, mustard, basil, nutmeg, and seasoning.
Blend for 2 minutes, scraping down the sides, until the mixture is smooth, then pour over the broccoli mixture.
 Bake for 35 minutes or until the center is firm.

Baked Tomatoes/Peppers
4 tomatoes or 2 large red peppers
3 eggs
25ml rice milk
15g spinach
1 tbsp fresh scallions
2 cloves garlic

Preheat oven to 175. With a serrated knife, cut off the top half inch of each tomato/pepper. With a spoon, gently remove seeds and inner membrane, being careful not to break through the flesh. Place tomatoes in dish and season with salt and pepper.
Divide chopped spinach among tomatoes/peppers. In a bowl, whisk eggs and chives and garlic. Divide mixture among tomatoes/peppers.
Bake until eggs set, 45 minutes or so.

Potato Cakes
225g potatoes
1 garlic clove
1 egg
2 tbsp scallions
100ml rice milk, soured with lemon juice
Oil and flour for dusting, 1 tsp mustard, seasoning

Peel and cut the potatoes into cubes. Boil the potatoes until they are fork-tender. Drain and mash well, or whizz with a stand mixer.
Add the rest of the ingredients and season to taste.
Leave the mixture to cool, then shape into round cakes 2-3 inches wide and dust with flour and oil. Rest on a baking tray in the fridge to firm for 30 minutes.
Bake in a medium oven until golden, or fry in a very hot pan with a decent amount of olive oil.

Prawn and Avocado Salad
200g prawns
100g avocado
Juice of 1/2 lemon
Seasoning, 1 clove garlic, 1 dash Tabasco

Cube all ingredients, toss in dressing.

Noodles with Fish
100g canned salmon/fish/et cetera
55g rice noodles
50g broccoli

Cook salmon and chopped broccoli in a pan with some water. Meanwhile, cook the noodles. Mix.

Zucchini and Onions
1 tbsp olive oil
1 medium onion
2 tbsp balsamic vinegar
300g zucchini

Heat olive oil in pan. Add onions and cook on low until they are soft. Add balsamic vinegar, mix well, and allow to cook for 1 minute.
Add zucchini and seasoning. Saute over medium-low, turning occasionally, until cooked through, but not wilted.

Crispy Tofu
200g tofu
1 egg white
2 tsp water
1 slice gluten-free bread, crumbed
1 tbsp cornstarch
1/2 medium onion
1 clove garlic
200 ml chicken broth
1 tbsp soy sauce
1 tbsp sugar
1 tbsp cornstarch
1 tsp rice or white vinegar

Preheat oven to 175. Cut tofu into 1cm cubes.
Mix egg white with 2 tbsp water. Combine crumbs, cornstarch and seasoning in separate bowl.
Dip tofu in egg white mixture, then dredge in crumb mixture. Evenly distribute it over an oiled baking sheet. Bake for 15 min or until golden and crunchy.
Meanwhile, heat oil in a frying pan over medium heat. Add onion, saute until lightly brown, then add garlic. Add vegetable broth, soy sauce, sugar, and vinegar. Whisk in cornstarch and stir until thickened. Add tofu, toss to coat. Serve with a green salad.

Spinach and Tofu Lasagna
100g gluten-free lasagna noodles
100g baby spinach
200g tofu
3 garlic cloves
1 medium onion
1 egg
1 cup tomato puree
Oregano, basil, seasoning

Preheat the oven to 175. Cook the noodles according to the directions on the package. Drain, set aside and keep warm.
Saute the garlic and onion in olive oil. Add one half of the spinach and saute until completely wilted.
In a very large bowl combine the tofu, egg, oregano, seasoning and sauteed spinach mixture. Mix well. Layer the lasagna in a baking dish. Cover with foil and bake for about 40-45 minutes.

Lemon Chicken
200g chicken breast
1 tbsp cornstarch

1/2 medium onion
For sauce -

50ml chicken broth

1 tbsp sugar

1 1/2 tsp lemon peel, 3 tbsp lemon juice

2 tbsp rice vinegar
1 tbsp cornstarch
2 tsp water, 
1 clove garlic, seasoning

Lightly coat cubed chicken in cornstarch, mix in with onions. Begin to saute in pan.
Heat broth, sugar, lemon peel, lemon juice, vinegar, garlic and seasoning to boiling in a saucepan, stirring occasionally. Mix cornstarch and cold water, stir into sauce. Cook and stir until just thickened.
Pour sauce into pan, leave simmer for 1 minute.

Zucchini Casserole
400g grated zucchini
2 crumbed gluten-free bread slices
100ml rice milk
2 eggs
1 medium diced red onion

Mix all together, bake at 175 for one hour.

Mushroom, Spinach, and Chicken Salad
2 tbsp peanut oil
1 chicken breast, cut into 1 cm cubes
2 cups fresh sliced mushrooms - a medley is nice, shiitake are also delicious for this recipe
1 tbsp minced fresh ginger
1 clove garlic
1 tbsp soy sauce
1 tbsp mirin
1 tsp rice vinegar
1 cup washed baby spinach
1/2 diced green onion

Season chicken, and cook in a heated pan with 1 tbsp of the peanut oil. Cook until just done, leave the chicken tender - remove it from the pan.
Add the mushrooms and some more seasoning, and cook until the mushrooms are brown and they release their liquid. Add 1 tablespoon of the peanut oil, ginger, and garlic, and cook for a minute more, then return the chicken to the pan. Add the soy sauce, mirin, and vinegar. Cook on a low heat for 2 minutes. Remove pan from the heat, and stir in the spinach and onions.

Garlic Potatoes
225g potatoes
3 cloves garlic

100ml rice milk
1 slice gluten-free bread, crumbled

Preheat your oven to 180. Slice potatoes thinly. Grease baking dish.
 Arrange layers of potatoes and garlic slices. Heat the milk and pour over top of the potatoes. Top with bread crumbs.
Bake for 1 hour, until the potatoes are tender.

Tuna and Mushroom Casserole
100g tuna
100g mushrooms

50g corn spaghetti

50g onion

100ml rice milk
1 tbsp cornstarch


Preheat your over to 200. Grease a suitably sized casserole dish.
Dice the onion, and saute for 3 minutes. Add the sliced mushrooms and seasoning. Saute until the mushrooms are soft.
 Drain the water from the tuna into a small bowl and whisk the cornstarch into the water until smooth. Set aside.
Add the milk and tuna water. While stirring frequently, bring just to a boil, then remove from heat. Mix in the tuna, separating into bite-sized flakes.
 Boil the pasta until al dente. Drain the pasta, and toss with sauce.
 Pour into a casserole dish and bake for 10 minutes.

(I love soup, a ridiculous amount. You can freeze them, or just leave them in the fridge for the next day - the flavours are always a lot better after one days rest.)

Leek and Asparagus Soup
150g leeks, white part only, chopped

100g asparagus, cut into half inch pieces
1 garlic clove

400ml chicken stock

50ml rice milk


Grease and heat a large stockpot over medium.
Add leek and cook 2 minutes. Add asparagus and garlic and cook for 1 minute.
Add chicken broth and bring to a boil over high heat. Lower heat, cover, and simmer 10 minutes, until asparagus is tender.
Whisk in milk and seasoning; transfer to blender and puree until smooth. Return to the pot and heat through.

Miso and Tofu Soup
50g onion
1 tsp miso paste
1 cube vegetable stock
75g mushrooms, sliced
100g tofu
50g broccoli
1 tbsp seaweed - chopped dried nori or wakame
3 cups water

Add the onion to a pot with a splash of water, the miso paste and the stock cube. Cook for 3-4 minutes, adding more water if necessary.
Add the mushrooms and the tofu, toss to combine, then add the 3 cups of water and seaweed and bring to a simmer and cook for 15 more minutes.

Vegetable Soup
300ml vegetable stock
1/2 cup baby spinach
1 medium tomato
2 stalks celery
1/2 onion
1 clove garlic

Make stock. Add diced vegetables and seasoning. Stir. Cover and microwave for 5 minutes or until vegetables are tender.

Butternut Squash Soup
1 medium chopped onion
2 cloves garlic
350g butternut squash
350ml chicken stock
Ginger, seasoning

In a large saucepan, onion and garlic until tender. Add squash and season, and cook for 5 minutes more. Pour in stock, leave simmer for 10 minutes, then blend.

Leek and Mushroom Soup
150g leek, white and light green parts
150g mushrooms
300ml chicken stock

In a lightly oiled pot over a low heat, cook the leeks until tender. Stir in the mushrooms and seasoning, and cook until the mushrooms release their liquid.
Stir in stock and bring to boil, simmer for 10 mintues.

Pea Soup
150g peas
1 medium onion
2 cloves garlic
200ml vegetable stock
Black pepper

Chop the onions and garlic finely, mix with the peas and transfer to a pan. Pour the stock over the vegetables, bring the the boil, and simmer for 5-10 minutes, or until the peas are bright green and tender. Season to taste.

(I could also post endless amounts of baking recipes, but I've pared it down to a few basics which I think are handy - and also work well gluten-free - not every recipe is going to translate and adore rice flour too well.)

Crispy Apple Roast
200g apples
2 tbsp butter
2 tbsp brown sugar

Preheat oven to 180. Melt the butter.
Peel, core and slice the apples. Wedge them into the pot. Brush the top with the butter, and sprinkle with cinnamon and sugar. Bake for 30 minutes. Turn the oven up to 200 and bake for 10 minutes more, checking to be sure the apples aren't burning.

Apple Crisp
200g apples
1 tsp cinnamon
1/4 cup gluten-free oats
1/2 teaspoon cinnamon
1 tbsp brown sugar
1 tbsp butter

Preheat oven to 160. Mix the and cinnamon and place them into a small greased baking dish.
In a small bowl, mix the other ingredients. Sprinkle over the apples. Bake until apples are soft & topping is golden brown - about 30 minutes.

Basic Cake
1 cup sugar
1/4 cup honey
1 tsp vanilla
1 tbsp lemon juice
7 large eggs, separated
1 cup gluten-free flour, sifted
1 tbsp sugar

Heat your oven to 160. Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable base, and grease the parchment - or just grease the cake tin itself. In a large bowl with high sides, whisk the 1 cup sugar, honey, vanilla, lemon extract, and a pinch of salt into egg yolks. Place the bowl in a large pan of hot water. With an electric mixer, beat for 5 minutes or so on medium speed until the mixture is pale yellow and has doubled in volume, then fold in the sifted flour.
Wash beaters, and in a large bowl, beat egg whites with the mixer until foamy, sprinkle in 1 tbsp sugar. Beat until stiff. With a spatula, fold the egg whites into the egg yolk mixture. Pour batter into pan, and tap gently on the counter to remove any air bubbles.
Bake on middle rack of oven 35 to 45 minutes or until golden brown. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completely.

Basic Buttercream Icing
200g powdered sugar
1 tbsp dairy-free cream or rice milk
100g softened butter
1 tsp vanilla, lemon juice, or whichever flavoring you like - add some rind to make fruit flavorings

Sift the powdered sugar, and using an electric mixer, cream with

Buttercream Cake
3 eggs
1/2 cup sugar
1 cup gluten-free flour
4 tbsp butter
1 tsp vanilla
Sliced almonds

Heat your oven to 175. Beat the eggs and sugar together for 5 minutes. Add the flour, melted butter, and vanilla. Pour into a small greased and floured cake pan, and bake for 25-30 minutes. Remove from pan when cooled slightly, and leave to cool completely. The cut the cake in two, and fill with buttercream icing. Press the cakes back together and ice the edges, then press sliced almonds lightly around the edge of the cake.


  1. Thank you so much for all the recipes, have been eagerly awaiting this post! Lovely outfit too, serene and sophisticated :)

  2. I am going to come and steal those shoes! Gorgeous

  3. hm, your dress looks interesting. Can you show its all?

  4. Thank you so much for posting this!!! I'm a vegetarian that's looking for something new to try! These recipes are great!

  5. Great spread of vegetarian friendly recipes! Thank you and Happy New Year!

  6. You shared so much! Thank you!

  7. These are great recipes! Thank you for sharing! :)