A. Gulden's Recipes
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.
13th May 2014
Maria Buli rated A. Gulden's İç Pilav - Turkish Pilaf with Pine Nuts and Dried Currants recipe 5 stars
4th May 2014
Ser Yem rated A. Gulden's Turkish Smoked Eggplant Mezze, Közde Patlıcan Ezme recipe 5 stars
25th April 2014
Ser Yem rated A. Gulden's Turkish Stuffed Vine Leaves, Zeytinyağlı Yaprak Sarma/dolm recipe 4 stars
23rd May 2017
Cabbage, for me, means winter. It is such a sturdy vegetable; it survives cold winters. When you eat cabbage while in season, everything that protects cabbage against cold works for you exactly the same way. That’s what we call seasonal eating. Types of Cabbage The most common types of cabbage are: • Green cabbage •… Continue reading Ingredient Profile: Cabbage The post Ingredient Profile: Cabbage appeared first on VegFusion.
21st May 2017
Product Review: Lamyong TVP Beef Slices Lamyong TVP Beef Slices are a versatile vegan food product derived from soybeans. These TVP Beef Slices are a quick meat substitute for a myriad of different meals. They are high in protein, fibre and iron and yet cholesterol free. What they do not contain is onion, garlic, shallots,… Continue reading Product Review: Lamyong TVP Beef Slices The post Product Review: Lamyong TVP Beef Slices appeared first on VegFusion.
16th May 2017
We have had the opportunity to host our next-door neighbour recently. Before we invited her, I asked if there was anything she doesn’t like or can’t tolerate. It turns out, she is quite happy to have lots of vegetables but not too keen on cream, cheese or chilli. So, this is the menu I put… Continue reading Recipe: Lyonnaise Potatoes, VegFusion Style The post Recipe: Lyonnaise Potatoes, VegFusion Style appeared first on VegFusion.
2nd May 2017
Restaurant Review: Blossoming Lotus, Newtown Your favourite vegan restaurant in Newtown may not be open for lunch on Easter Monday. Well, it happened to us. Green Gourmet is what I’m talking about. So, you take what you get. Blossoming Lotus was open and that’s where we had lunch just before we headed to IKEA to… Continue reading Restaurant Review: Blossoming Lotus, Newtown The post Restaurant Review: Blossoming Lotus, Newtown appeared first on VegFusion.
21st April 2017
This post is all about putting food on a skewer. In other words, it’s about tips for successful skewering for a vegetarian barbecue. Let’s start from the ingredients, shall we? What can be skewered? Basically, anything that can be sliced or cubed is suitable for skewering. Most vegetables and some fruits can be skewered. Here,… Continue reading Entertaining: Tips for Successful Skewering The post Entertaining: Tips for Successful Skewering appeared first on VegFusion.