Gluten Free Coconut Quinoa Porridge

My parents are coming to visit from Canada in two weeks!! We’re all very excited here; we haven’t seen them for six months. My mom is also gluten free, and she’s dairy free, and she’s one of those people who needs to eat breakfast every day. Living in Canada she has access to gluten free cereal and rice milk. Unless she’s going to survive on eggs, Thailand is going to be a bit of a breakfast challenge. I’ve only seen gluten free cereal at one grocery store. It’s ten dollars a box. So, I’ve been experimenting with quinoa. This morning I made a quinoa porridge with coconut milk and raisins. It was so good I made it again for dessert tonight. I topped mine with milk because I find plain coconut milk bitter. I’ll make fresh rice milk for my mom.

This recipe is made with cooked quinoa so it’s a great way to use up left-overs. I used raisins, but you can use any dried fruit, or omit it, whatever. If you’re not sure how to make quinoa, check out my quick tutorial here: How To Make Quinoa

Gluten Free Coconut Quinoa Porridge

  • 1 cup cooked Quinoa
  • 1 cup coconut milk
  • 2 Tablespoons sugar
  • 2 teaspoons cinnamon
  • 1/4 cup raisins
  • 2 teaspoons vanilla
  1. Combine quinoa, coconut milk, raisins, sugar and cinnamon in a medium sauce pan
  2. Bring to a boil
  3. Reduce heat, cover and simmer, stirring often until coconut milk has been absorbed
  4. Serve immediately topped with milk or a milk alternative and sugar to taste
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Gluten Free Kitchen Scrap Soup Stock

I find I always have a struggle finding a base for my soups. Bouillon can contain wheat based ingredients and living in Thailand I often can’t read the ingredients at all. I haven’t been able to find canned broth, most likely because I haven’t been looking hard enough. Luckily this tasty stock is easy to make and almost free. All you need is kitchen scraps, water, salt, maybe some garlic and onions, and time to hang around the house while it simmers.

If you know someone who’s survived the Depression, you’ve probably already had this stock. It’s part of the base for Grandma’s After-Thanksgiving-Turkey-Noodle-Soup. It’s made from kitchen scraps; cucumber peelings, ends of tomatoes, that salad that only had a little bit left and nobody wanted anymore, the stems of fresh herbs, the hard part of the broccoli, celery leaves, that you save in the freezer. It really doesn’t sound very appetizing, I know. But it makes a very nice base for your favorite soups that is fresher and more flavorful than commercial brands.

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This is what kitchen scraps look like.

Gluten Free Kitchen Scrap Soup Stock

  • 2 cups kitchen scraps
  • 8 cups water
  • 1/2 Tbsp salt
  • 1 onion, chopped
  • 3 cloves garlic, cut in half
  1. Place scraps, water, salt, onion and garlic in a large saucepan.
  2. Bring to a boil over high heat
  3. Reduce heat to low and simmer, covered, 3-4 hours. When it has a nice flavor, it’s done
  4. Add more salt if necessary
  5. Drain stock, discard the vegetables
  6. Stock can be used right away, or frozen for the future
Gluten Free Vegan Mung Bean and Ginger Soup

Gluten Free, Vegan, Mung Bean and Ginger Soup

This easy soup is great served right away, but so much better after the flavors have a chance to mingle overnight. I like to make this after the younger kids go to bed and heat it up for lunch.

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Gluten Free, Vegan, Mung Bean and Ginger Soup

Click HERE for a printable recipe: Gluten Free, Vegan Mung Bean and Ginger Soup


  • 1 small onion
  • 1/2 stalk celery chopped
  • 1/2 yellow bell pepper chopped
  • 4 cloves garlic
  • 2 Tablespoons fresh ginger chopped or 2 tsp dry ginger
  • 3 tsp ground corriander seeds
  • 2 Tablespoons oil
  • 1/2 cup mung beans
  • 4 cups water
  • Salt and pepper to taste.


  1. Heat oil over medium heat. Add chopped vegetables, garlic and ginger. Sautée until tender.
  2. Add spices and mung beans and stir gently for a minute or until the spices are worked through.
  3. Add water and bring to a boil.
  4. Reduce heat and simmer for 30 minutes or until beans are tenderLet cool and purée soup in a blender until smooth. (This step is optional. If you don’t have a blender, the soup tastes just fine as it is).
  5. Add your salt and pepper. I find it needs quite a bit of salt, but I like salty food.
  6. Let cool and store in the fridge over night. Reheat tomorrow for lunch.

Gluten Free Mung Bean Pancakes

On Monday I invented mung bean pancakes. I had ground mung beans to try out in my continuing grain free waffle experiment, but the flour was so soft and beautiful I decided to make pancakes instead. They weren’t quite what I was hoping for. Fantastic texture, but the taste just wasn’t pancakey enough. Too savory. So I turned to Google. Surely someone else has had the idea of making mung bean pancakes and did it better than I did.

I was right. Someone else had beat me to it. A whole country of someone elses. The Koreans. The next day I found out that I’d been outdone by an entire continent. They’re called Chillas in India and a similar recpipe made from black lentils is called Dosa in Sri Lanka. These savory, crispy, amazing pancakes are brought to you by the ingenuity of Asia. Continue reading