Ok, Christmas…bring it. This post is the first in a series leading up to Señor Santa’s big arrival in around one month’s time. This is not a drill, Christmas is mere weeks away. What’s the fuss, you ask? The fuss is, friend, I am the only vegan in a family of carnivores and this year…
Vegans…get ready to slurp. This Lip-Smacking Vegan Ramen Noodles recipe is in the creamy Tonkotsu-style which, traditionally requires at least twelve hours to boil ground up pork bones. This version spares the pig and is ready in under an hour.
A simple and wonderful start to the day, these Vegan Almond Butter Raspberry Muffins are filled with juicy, sweet raspberries nestled within an almond infused moist muffin cake.
A little taste of Basque cuisine, this Swiss Chard and Pimentón Stew with Lentils is adapted from Jose Pizarro’s regional cookbook. Simple to make, this stew is full flavoured, robust and wonderfully Spanish.
Inspired by our town’s annual lantern festival celebrating the Winter solstice, my Fire Water Grilled Cauliflower combines sweetly grilled cauliflower with a dark bowl of fiery Asian broth.
While I’ve made scrambled tofu one hundred different ways, this gorgeously soft, lightly spiced version, inspired by the clever cooks at Smith & Daughters, is hard to beat. With pan-fried tofu, garlic and peppers tossed through a wonderfully creamy, cheesy sauce this Inspired Scrambled Tofu is the perfect partner to a rainy Sunday morning.
Filled with the golden goodness of sweet potato, these Buttermilk Sweet Potato Scones are light, buttery and vegan. They are also ready in twenty minutes which, makes them perfect for hungry bellies after a day’s play. Paired with an equally quick Beetroot and Raspberry Chia Jam or my chilli strawberry jam these scones are a lovely…
A spin on tradition, my A Little Bit Spicy Vegan Mapo Tofu recipe uses minced and sliced mixed mushrooms and silky eggplant instead of pork mince to create a beautifully spicy and full-bodied Sichuan dish. Ready in twenty minutes, this is a wonderfully quick go-to recipe.
This One-Pot Tomato, Olive & Lemon Spaghetti recipe is one for the back pocket. On days when the hour hand seems to move at warp speed, the washing doesn’t do itself and you can’t remember whether you brushed your teeth, you can have a wonderfully full-flavoured dinner ready in ten-minutes flat. Cooked in one pot,…
With nutty roasted chickpeas, cauliflower, mint and preserved lemon this salad bowl is simple to make with just enough spice to make it a little special and exotic. “It takes courage to grow up and become who you really are,” ( E.E. Cummings).