A bold, balanced meal that pairs smoky grilled octopus with a fresh garden salad and a warm, comforting vegan korma. Packed with flavor, texture, and entirely free from gluten, soy, and dairy.
A sweet, soft, and golden braided bread loaded with gooey chocolate chips—perfect for brunch, dessert, or an indulgent snack. This allergy-friendly recipe is free from gluten, soy, and dairy without compromising on flavor or texture.
A traditional Basque dish featuring tender salt cod fillets simmered in a vibrant, slow-cooked tomato and pepper sauce. This adaptation keeps it gluten-free, soy-free, and dairy-free without sacrificing the soul of the original.
PREP TIME
20 minutes (plus 24-48 hours for soaking salted cod)
A naturally sweet, dense, and nourishing loaf made with ripe bananas, chewy dates, and wholesome gluten-free ingredients. This banana date bread is perfect for breakfast, snacking, or a light dessert. Free from soy, dairy, and gluten, it’s both hearty and allergen-friendly.
In a large pot, bring water to a boil with halved lemon and smashed garlic cloves.
Add cleaned octopus, reduce heat to low, and simmer for 35–40 minutes until tender. Remove from water, let cool, then chop into bite-sized pieces.
Toss octopus with olive oil, salt, and pepper, then grill or sear in a hot pan or grill for 2–3 minutes per side until nicely charred.
Step 2
Prepare the Salad Base
In a bowl or on a plate, layer chopped romaine, kale, diced tomatoes, radishes, cucumber, and grilled or sautéed red onion.
Step 3
Make the Salad Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Shake or stir well to emulsify.
Step 4
Assemble the Salad
Place grilled octopus on top of the salad. Drizzle with dressing just before serving.
Step 5
Make the Korma
In a saucepan, heat oil over medium heat. Add chopped onion, garlic, and ginger, cooking until fragrant and soft (3–4 minutes).
Add carrots, potatoes, turmeric, cumin, garam masala, coriander, and salt. Cook another 2–3 minutes, stirring.
Pour in tomato puree, coconut milk, and broth. Stir well and bring to a gentle simmer. Cover and cook for 15–20 minutes, until veggies are tender.
Add green peas and spinach. Simmer uncovered for another 5 minutes. Adjust salt to taste. Serve warm.
