A. Gulden

As you may have noticed, I enjoy food immensely. I believe strongly that just because you choose not to eat meat does not mean that you cannot be a "foodie" and have a much wider and varied repertoire than just pasta or salad.

My journey started many years ago in Turkey (my home country) while I was running with my own restaurant. After a downward health spiral based on a meat-centric diet aligned with food we were serving, I started my journey into vegetarianism. Within a very short space of time I found my health vastly improved and learning just how dangerous our consumption of meat can be.

While I was still studying nutrition in Australia, my food and nutrition related articles have been published back in Turkey in an agricultural magazine called Agroskop.

This year, I finished my nutrition related studies. I am now certified in many areas such as Clinical Nutrition, Advanced Ayurveda, Vegetarian and Vegan Nutrition, Food and Environmental Allergies and am also a Master Therapist of Natural Therapies.

At the moment, I live in Sydney with my husband and an Australian silky terrier.

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  • Cacık (Turkish Yoghurt and Cucumber Dip)

    23rd November 2017

    Cacık (Turkish Yoghurt and Cucumber Dip) What is Cacık? It is basically Turkish version of Tzatziki. Traditionally, it is made out of diluted yoghurt which sets it apart from its Greek cousin. Cacık or Turkish Yoghurt and Cucumber Dip is an important part of Turkish cuisine. It is a great accompaniment to certain main dishes… Continue reading Cacık (Turkish Yoghurt and Cucumber Dip) The post Cacık (Turkish Yoghurt and Cucumber Dip) appeared first on VegFusion.

  • 100,000 Hits! Thank you Peoples!

    20th November 2017

    I am incredibly honoured and humbled to announce that VegFusion site views reached 100,000! Thank you everyone for visiting my blog. The post 100,000 Hits! Thank you Peoples! appeared first on VegFusion.

  • Carrot and Yoghurt Meze or Yoğurtlu Havuç Ezme

    15th November 2017

    I remember having an incredibly primitive recipe notebook many years ago. I used to scribble down every new recipe in it along with my regulars that I made at the time. At the time, I used to talk to our neighbours, my Mum’s friends and even the ladies at our local fresh produce market for… Continue reading Carrot and Yoghurt Meze or Yoğurtlu Havuç Ezme The post Carrot and Yoghurt Meze or Yoğurtlu Havuç Ezme appeared first on VegFusion.

  • Leek and Feta Crepes, VegFusion Style

    7th November 2017

    I have had this spinach and feta crepe recipe for a long time. It was based on a traditional Turkish crepe called Akıtma. Namely, my Mum’s recipe. The difference between akıtma and crepes is this: crepes are thicker when cooked whereas akıtma is incredibly thin and delicate. Hence more difficult to make. My crepe recipe… Continue reading Leek and Feta Crepes, VegFusion Style The post Leek and Feta Crepes, VegFusion Style appeared first on VegFusion.

  • Unveiling the tagine and couscous

    4th November 2017

    I was thinking the other day… Every time I make my Moroccan Faux-Chicken with Preserved Lemon and Olives and Harissa Flavoured Couscous with Raisins and Pine Nuts, I need both recipes in front of me, on the same page. And they never are! Because, one of them is a main and the other one is a side… Continue reading Unveiling the tagine and couscous The post Unveiling the tagine and couscous appeared first on VegFusion.