Joëlle Gaudet

31/10/2023

Farinata/socca is an unleavened pancake from the Ligurian Coast and south of France. I tried the version with jammy onions from Test Kitchen. It was 👌

24/10/2023

I saw some beautiful local at the other week, and I knew I had to make something special! This tart was inspired by , but made without dairy. It has a wonderfully light almond crust, topped with a plant-based yogurt cream spiced with honey and orange blossom, and lightly caramelized figs.

19/10/2023

Roasted Beets, Tahini Yogurt, Preserved Lemon
So much flavour and colour! And it's 100% plant-based, using my cultured cashew-almond yogurt 🌿

17/10/2023

Before my lovely rau răm plant perishes in the frost, I wanted a warm spicy bowl of : rice noodles in an aromatic coconut broth with prawns, chicken and vegetables. Note: rau ram is the Vietnamese name for the herb also known here as Vietnamese coriander, but it is found and used all over South East Asia. It tastes a bit like cilantro, but with a more pungent, bitter edge, and without the soapy taste that some people associate with cilantro. Try it! Laksa is a dish common to Malaysia, Indonesia and Singapore, so there are many delicious variations.

12/10/2023

I've Got the (Cookie) Blues
Perfectly chewy with chocolate chunks 🍪🍫🩵

Note to self: purple sweet potato + brown butter + baking powder = turquoise cookies 😀

11/10/2023

Liang Ban Que Zi
Shanghai-style steamed eggplants with chili crisp and lots of sizzling aromatics 🍆🫚🧄🌶️

05/10/2023

🌮 Turkey Mole Tacos
Make tacos with the leftovers! Add sweet corn salsa, sliced avocados and dairy-free cashew queso fresco 😋

🌮

05/10/2023

🍗 Turkey with Pecan-Prune Mole
Rich and Complex with the help of my friends Mulato and Pasilla ❤️🌶️

#🌶

28/09/2023

Damson Ketchup-Glazed Chicken
Sticky sweet goodness 😋

26/09/2023

Lemon Ricotta Ravioli
The ricotta is dairy-free (almond-based) and the dough is gluten-free! I'm happy to have found a gluten-free pasta dough that is easy to roll and shape and tastes great.
❤️ Dough recipe adapted from
❤️ Almond ricotta from
❤️ Dish idea from

19/09/2023

Cold Sesame Noodles with Corn, Cucumber & Chili Crisp
Veggie-rich bowl of creamy comfort. Recipe idea from

15/09/2023

Part II of my journey of fermentation and recovery is up on Substack. Thank you to all of my readers ❤️ I have been busy with a bumper crop of Damson plums lately, and I look forward to sharing the recipes for some of the dishes and preserves I've made with them in my next post!

Of Community, Idealism and More Cabbage Leaves

14/09/2023

とうもろこしおにぎり！
While the 🌽 is sweet and delicious, I had to make these cute rice triangles 🍙

#おにぎり #おにぎり弁当

12/09/2023

Heartier fare to accompany the drop in temperature: braised pork glistening in a plum and five-spice sauce 😋

08/09/2023

Okonomiyaki! It takes a lot of ingenuity to take a slimy mountain tuber and turn it into a popular street food. This savoury pancake has a lot going for it: thin slices of pork belly, ume vinegar-pickled ginger, crispy bits of deep-fried batter, the thick brown sauce lathered on top and the drizzle of umami mayo.

#お好み焼き

04/09/2023

💜 Purple Amazaké 💜
Koji + purple sweet potato + a warm and cozy spot to ferment = a purple elixir with sweet floral notes!

#甘酒 #麹

31/08/2023

First try making gluten-free ravioli. They came together nicely, but the dough was hard to work with. Luckily, my second attempt was far more successful. More about that soon!!

31/08/2023

Of Betrayal, Lies and Cabbage Leaves

24/08/2023

New on Substack: Golden Gazpacho with Plums & Chaat Masala. Also, cooking with your senses, trauma and the loss of imagination
https://open.substack.com/pub/zestedandjuiced/p/sunrise-of-the-imagination?utm_campaign=post&utm_medium=web

22/08/2023

🦆Seared Duck Breast with Brûléed Figs
The duck gets pan-seared in a simple marinade while the figs get the crème brûlée treatment 🔥 Don't throw away the extra duck fat! The potatoes will be very sad if you do.

17/08/2023

New on Substack: Gluten-Free Figgy Focaccia with Honey and Rosemary 🍯 Mmmmm... Savoury and sweet with crunchy salt flakes and glistening honey. Also, a short essay on figs, intertidal zones and dissociation. Hope to see you there!
https://open.substack.com/pub/zestedandjuiced/p/aquatic-microcosm?utm_campaign=post&utm_medium=web

16/08/2023

New on Substack: a short essay on peaches, trauma and healing and a recipe for pâte de pêches (peach paste). With only three ingredients and a long shelf life (fridge life?), it's an attractive way to preserve the summer harvest 🙂🍊
https://zestedandjuiced.substack.com/p/heart-splatter

14/08/2023

https://open.substack.com/pub/zestedandjuiced/p/goodbye-plum-tree?r=nofv&utm_campaign=post&utm_medium=web
I am now writing on Substack! Please subscribe for a weekly newsletter with personal essays, food writing prompts, recipes, photos and other fun things. Hope to see you there!