Silver Linings Kitchen - gluten free goodness

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Silver Linings Kitchen - gluten free goodness

Welcome to Silver Linings Kitchen, my online diary of gluten-free plant-based recipes.

Welcome to Silver Linings Kitchen, my online diary of gluten-free whole food recipes. Apart from occasional eggs from my rescue hens, all my food is plant-based, and refined sugar free, with a hearty emphasis on jerfing (Just Eat Real Food!)

22/05/2025

One day I’ll manage to make sushi rolls that aren’t wonky, where the filling sits snugly in a perfect cylinder of rice, where kimchi isn’t threatening to escape out the side hatch. Wonky or not, this roll was a great breakfast - yes kimchi in sushi, yes breakfast! 😋 My fave kimchi is @ (no 🐟, plenty of 🌶) which adds a flavour bomb to plain ol’ cucumber & carrot. Anyone else make sushi for breakfast? 💚

08/12/2024

Ridiculously easy dinner: brown rice, tofu puffs, broccolini, green beans & peas, all piled into a bowl of miso. The rice was already cooked (I live off leftovers) so it literally took five minutes to construct this bowl. The miso was from an instant sachet, ready to be soaked up by the deliciously spongy tofu puffs 😋

07/12/2024

Easy Banana Pikelets {GF vegan recipe below} 😋 Just whipped up these quick, simple, fluffy little pikelets for brunch. Sweetened mostly by ripe banana, and with only a handful of ingredients, they're fast to make, especially if you use a store-bought flour blend. I had bananas going freckly in the fruit bowl, so this was a great way to use them up 🍌 I also threw in some LSA (ground linseed, sunflower & almond) since the GF flour blends can be pretty low in fibre, but if you don't have any, just top up the flour to 1 cup instead 👍🏽

3/4 cup gluten free flour blend
1/4 cup LSA
1 cup mylk of choice (I used soy)
1 tsp baking powder
1 heaped Tbsp peanut butter (optional)
1-2 Tbsp raw sugar
2 ripe bananas

Whiz all ingredients in a bullet or blender, or mash/mix it all in a bowl. Heat a little oil over a medium heat, add spoonfuls of batter to create pikelets of your desired size. Cook each side until golden.

Happy Sunday!

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30/11/2024

Brunch happiness 😋
🍃 potatoes & asparagus with a little garlic & red onion
🍃 tomato with olive oil & garlic
🍃 spoonful of puy lentil salad
🍃 chunky dollop of hummus

Happy Sunday, lovely folx! 💗

14/06/2024

🌟 Freestyle Peanut Tofu Bowls 🌟 New recipe on my blog, link in profile 😋
🍃 Freestyle: use what you have & what’s in season. This is less about strict ingredients, more an invitation to play.
🥜 Peanut Tofu: the winning combo that ties it together with an epic nutty sauce.
🥗 Bowls: raw, cooked, crunchy, warm…up to you. Plenty of inspo on the blog.

✅ Veggie packed ✅ Simple, seasonal
✅ Plant protein. ✅ Dang good sauce

Happy Friday, lovely people 💚 Let me know if you make tofu bowls this weekend!

03/05/2024

🌟 Nut Butter Chocolate Bark🌟 {GF vegan recipe below} If you needed a sign that your weekend should involve chocolate, then this is it 👍🏽 💛 Making your own chocolate bark from scratch is super simple, using four ingredients: coconut oil, maple syrup, nut butter & cocoa. I’ve used almond butter in this batch (so good) but you can also use peanut or cashew (or maybe tahini? Yet to try that! Tell me if you do) 😋 Adding pretzels on top gives a deliciously salty crunch, but I urge you to play around with toppings ideas. Here's how to throw it together:

½ cup coconut oil
¼ cup nut butter
¼ cup maple syrup
¼ cup cocoa powder

Topping Ideas: GF pretzels, freeze dried berries, chopped pistachios or other nuts, h**p seeds, cacao nibs, coconut flakes, goji berries...

Line a loaf tin or small slice tin with baking paper. In a small saucepan, gently heat the coconut oil, nut butter and maple, stirring until well combined and melted. Take off the heat, add the cocoa and mix well, easing out any lumpy cocoa or stray clumps of nut butter. Pour into prepared tin and decorate with as much or as little as you wish. Pop into the fridge or freezer until set, then slice and enjoy. Since this isn’t tempered chocolate, it’ll melt quickly in warm environments, so store it in an airtight container in the fridge.

▪️Almond butter:

▪️Freeze dried raspberries: .as

▪️Coconut oil & maple syrup:

▪️GF pretzels:

🌟💛🌟💛🌟💛🌟💛🌟

25/04/2024

🌟Sweet Chili Tofu (recipe below, hit SAVE for weekend feasting)🌟 You know you’re onto a good thing when 3 people in 3 days tell you they love your Sweet Chili Tofu recipe 😋 It’s been on my blog for ages, but I’m putting the recipe here too, so you can add some sticky, spicy, satisfying plant protein to your life! Serve it with grains or veges of your choice, or simply enjoy it over a hot bowl of rice. Enjoy!

For the tofu:
2 x 300g blocks of plain/firm tofu
2 Tbsp cornflour, tapioca or arrowroot flour
2 Tbsp oil for frying
1 Tbsp finely chopped coriander (stems is fine!)
1 Tbsp sesame seeds

For the sauce:
6 cloves of garlic
1 Tbsp sugar (I use coconut or raw)
1 Tbsp sesame oil
2 Tbsp sweet chilli sauce
1 Tbsp tamari or gluten free soy sauce
1 tsp hot sauce/sriracha

Cut each block of tofu into 2-3cm cubes. Put them in a shallow bowl or on a plate and sprinkle the tapioca starch over the top (I find it doesn’t matter if the cubes aren’t fully coated in flour, just as long as each cube has a dusting on at least one side)

Now make the sauce: in a small jug or bowl, crush the garlic and mix it with all the other ingredients, creating a wonderfully thick, delicious sauce.

To cook the tofu: heat the oil in a large frying pan and fry the cubes on a medium high heat (you might need to do it in two batches) If using tapioca, the cubes might stick to each other in a stringy gloopy way, so try not to get them nestled up too close in the pan. Fry the cubes, turning often, until golden crispy.

Once all the tofu is cooked, tip over the sauce, chopped coriander and sesame seeds. It’ll bubble and thicken quickly, so keep stirring until all the tofu is coated well. It only needs a minute or so. Serve over rice, with vegetables of choice.

08/03/2024

Anyone else wake up craving potatoes? These are dusted with spices like cumin, coriander, turmeric & a little chili, with a handful of chickpeas thrown in for protein. While the spuds cooked until crispy, I made a quick raita with coconut yoghurt, lemon, cucumber & celery 😋
Happy weekend, insta-fam! Any of my Tāmaki friends heading down to Pasifika this weekend? I can already hear music from my deck 🎶 💃🏽

26/02/2024

Lunch! 😋Wonky homemade sushi from last night, some with avocado & chicken-free chicken.
Seaweed salad, which I always find hard to photograph without it looking dark, amorphous & unappetizing (though I assure you, it's vinegar-y & umame). Salad with lots of green goodness & a spoonful of lentils for extra fibre. And a couple of kiwiberries because they're so damn cute 😍

16/12/2023

Festive platter of cucumber rounds, dolloped with hummus, tomato, a blop of aioli, parsley, black sesame seeds & a good grind of salt & pepper. So simple but so good! ❤️💚

23/11/2023

Felt a bit overwhelmed by the f*ckery of the world right now so I downed tools, put on some Dolly Parton & made myself this smoothie bowl. Taking the time to decorate it then sitting down to enjoy it was a lovely little calm oasis (with a country twang). Here's what's in this green goodness:
- chunk of frozen spinach 🍃
- frozen pineapple 🍍
- large kale leaf 🌱
- half a frozen lime🍋
- big chunk of ginger 🔥
- half a Granny Smith apple 🍏
- splash of apple juice 🍎
- topped up with water 💧

Thrown into my nutribullet & blended til smooth 😋

I have a freezer drawer dedicated to smoothies - there are ingredients like bananas, plums, lemon, spinach, acai, blueberries, chopped & ready to go. Like if I see a cheap pineapple, I'll slice it up & add it to the collection, making it super-easy to throw together some frosty deliciousness. Any other smoothie nerds out there? Ooh, or Dolly fans? 🎸 🎶

21/10/2023

Teriyaki Tofu Sushi (easy tofu recipe below) Hit SAVE now for future feasting and SEND to a buddy who loves glossy, umami, ginger-spiked tofu 😋

I sculpted little rectangles out of seasoned sushi rice, to make perfect perches for the teriyaki tofu, held in place by a strip of nori. On top is a tiny dollop of vegan aioli & the cutest micro greens from the farmer’s market.

Even if you just make the tofu, it’s pretty epic in a rice bowl. Here’s the recipe:

1 x block of tofu
2 Tbsp corn flour or tapioca flour
2 Tbsp GF tamari or soy sauce
2 Tbsp apple juice
1 tsp sesame oil
1 tsp grated ginger
oil for shallow frying

Slice the tofu into fairly narrow rectangles (I sliced 4 times lengthwise, then 4 times again, resulting in 16 slices) If your tofu’s not firm, press out any excess water: I usually place the tofu slices on a half a clean tea-towel, cover with the other half and put something heavy on top, like a chopping board. While it’s pressing, make the sauce by whisking together the tamari, juice, sesame oil and ginger.

Put the flour in a small bowl and dip each tofu slice until lightly coated. Heat a little oil in a big pan, on a medium heat, and fry tofu until golden on each side. Add the sauce and coat the tofu. It’ll thicken up quickly, resulting in a lovely glossy glaze. Serve hot for a rice bowl, or let it cool for sushi fun.
🌿💚🌿

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Ponsonby

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http://www.silverliningskitchen.com/

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Kia ora!

All my recipes can be found on my website: www.silverliningskitchen.com/ There are over a hundred sweet, savoury and snack ideas waiting to be explored. Happy adventuring!

Libby x