Gluten Free Recipes

Beautifully fanned out butternut squash on a white plate with sautéed tofu on the side.

Hasselback Butternut Squash

If you’re looking for a dish that wows both in flavor and presentation, let me introduce you to the …

alt="a small glass of watermelon Gazpacho soup surrounded by some of its ingredients and with a half empty glass pitcher in the background."

Watermelon Gazpacho

This watermelon gazpacho is my fresh take on the classic Spanish soup. It is a soup that simply scre…

Homemade Ketchup – the fast way.

February 24, 2024

Making your own homemade ketchup doesn’t have to be a long drawn out process. All you need is tomato…

alt="an individual portion of berry pudding with some strawberry slices, blueberries, and a dollop of rich cashew cream on top."

Mixed Berry Pudding

February 24, 2024

Mouthwatering desserts don’t have to be time consuming, nor do they have to be unhealthy. This crazy…

alt="Aubergine Meatballs served with mixed salad and rosemary carrots."

Aubergine Meatballs

Besides Baba Ghanoush and Moussaka, I have always found it hard to put aubergines to good use. But w…

alt="Asian rice noodle salad with lots of colorful vegetables."

Easy Asian Rice Noodle Salad

January 4, 2023

Quick to make and without using any hard-to-get ingredients, this Asian Rice Noodle Salad simply ooz…

alt="a dark blue bowl with mushroom Bourguignon in orange, green, brown, and yellow colors."

Mushroom Bourguignon

December 12, 2022

COMFORT FOOD FOR A COLD WINTER NIGHT I don’t know why, but somehow winter calls for comfort f…

alt="a bowl with mango and blueberry cobbler topped with mango ice cream."

Mango & Blueberry Cobbler with Mango Ice Cream

Sweet tropical mango is balanced beautifully by the less sweet blueberry in this easy make-in-advanc…

As far back as I can remember I have had a love affair with veggies. Not as a vegetarian but in a "wow this is so tasty!"-kind of way. I have lived in (and eaten my way through) several different countries, from East to West. This has given me an appreciation for the way things are done elsewhere. And it is those two elements combined, the love of plants and the exposure to global flavors, that inspired me to create East West Flavors. Through recipes, workshops, and cookbooks I hope to show just how uncomplicated it can be to make delicious and healthy meals centered around whole plant foods - sprinkled with a little global magic.

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