About Rhian

Hi! I’m Rhian and I make easy, undetectably vegan + gluten-free recipes. 

Firstly, I’m so glad you’re here! Thank you so much for checking out my site and reading my posts, it means so much to me šŸ™‚ 

I’m a half-Japanese half-British Cambridge graduate in my early twenties. I love cooking, obviously, but I also love reading, watching films, travelling, learning languages and most of all, writing!

If you’d like to work with me, you can check out the options here.

Please follow this link to a portfolio of publications I have been featured in. 

I also regularly contribute my recipes and photographs to magazines such as Free-From Heaven, Gluten-Free Heaven, Cook Vegan, Vegan Food & Living and Vegan Food & Living Australia


As I’m lactose-intolerant myself and understand that not being able to eat whatever can be quite challenging, a lot of the recipes I’ve posted here have been created with a range of food intolerances/dietary requirements in mind, so all recipes on my blog now all vegan and mostly gluten-free. I think there are so many advantages to eating more plant-based meals, because they’re generally quicker and easier to prepare, ingredients are cheaper, and it’s infinitely better for the environment, not to mention all the health perks.

Nearly all of my recipes are inspired by Japanese cuisine (which I’ve learnt from my Japanese mother). This is because Japanese food tends to be very healthy and offers different and interesting vegan and gluten-free alternatives that most people don’t already know about! I try my best to use ingredients that are easily available outside Japan, and for any unusual ingredients, I make sure to write where you can buy them.

Japanese food is naturally very healthy, but it’s unfortunately not very vegan or gluten-free! This is because dashi (stock made from fish) is used in most dishes, and so is soy sauce (which contains gluten). Therefore, if you’re vegan/vegetarian or gluten-free it can be hard to find a Japanese restaurant that caters to your needs and it can also be hard to know how to cook Japanese food yourself at home as there are hardly any vegan/gluten-free Japanese food blogs written in English. 

And when I say inspired by Japanese cuisine, I’ve interpreted this word in a variety of ways: some of my recipes might just contain one ingredient that’s Japanese, an ingredient used in a particular way that I’ve been inspired by a Japanese dish for, a Japanese dish that I’ve made vegan/gluten-free, or an authentic Japanese dish that’s naturally vegan/gluten-free!  

Although I create my recipes with various dietary requirements in mind, my main aim is to create delicious dishes that can be enjoyed by conventional eaters too – that’s where the undetectably vegan + gluten-free part comes in! This is why I make sure that none of my recipes call for ingredients such as “vegan butter” or “lactose-free cheese”. I aim to create dishes using naturally-occurring ingredients that are delicious ingredients in their own right, with flavours that can be enjoyed by anyone, regardless of dietary requirements or food intolerances.

You may also notice that the vast majority of my dessert recipes are free from refined sugar. This is because I have a massive sweet tooth and I’m always craving sugary things. However, as I have a family history of type 2 diabetes, I realise that I shouldn’t eat too much sugar. And just because a cake is vegan or gluten-free doesn’t mean it’s healthy if it’s packed full of sugar! This is why I try my best to make relatively healthy, naturally sweetened (using things like dates, apples and maple syrup) sweet things that make me feel satisfied without messing up my blood sugar levels. 

Keep in touch

If you’re new to my site and not sure where to start, I suggest you check out my FREE ebook of the 10 most popular recipes on my website! Just follow this link here to download it.

You can also follow me on InstagramTwitterFacebook or Pinterest.

If you have any questions about anything or any suggestions for what you’d like to see on my blog in the future, please feel free to get in touch with me at rhiansrecipes@gmail.com – I’d love to hear from you!

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13 thoughts on “About

  1. Rhianna, I am looking forward to trying many of your recipes and bookmarked several just days shop, The one I wanted to try today is no longer on your site: 3 Ingredient Sweet Potato Pancake. Ate you perhaps reworking it?

  2. Love the sound of the lemon tahini dressing, but can’t find it even on a search and, on the recipes where it says “see below ….”, it’s not below. Any suggestions?

  3. I have already made many of your recipes and everything is so yummy.
    I was trying to find a recipe with tempeh. Do you use it? If so, could you publish some of your recipes? Thank you so much!

    1. Thank you so much Christina, so happy to hear that! I’m actually pretty new to tempeh but I have been experimenting with it a bit. I would definitely love to post some recipes with it soon! Do you have any favourite recipes using tempeh?

  4. I actually only used it twice: the first time I didn’t like it at all, the second time I cut it in small pieces and covered it with Korean BBQ sauce for vegan burrito bowl, which was really nice. So, I don’t really have any recipes yet that I like or are my go to.

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