As much as I adore spending lots of time in the kitchen and making an abundance of different dishes for guests when it comes down to the day-to-day practicalities of my life, I tend to be a bit partial to making dinner fast - usually within 15 minutes! This is where my Vegan Butternut Pasta [...]
Gluten-free pastry is a whole different experience to regular wheat or spelt-based pastry. Personally, it helps me to throw out any conventional ideas about pastry making, because the process for creating, is somewhat different (easier too). Let's look at the delicious pastry I am using for this vegan raspberry apple crumble pie. I've opted for [...]
Ok, here we go! The colder weather is on its way here in the Northern Hemisphere. Out come the pans - warming soups are suddenly on the menu again. Today, that nurturing creamy tomato and rosemary inspired vegan sweet potato lentil soup is on the stove - ahhhhhh. The thing everyone loves about soup is [...]
Compote is actually really a dessert from medieval Europe. Times change and I adore making compote (which in this case is essentially, gently, stewed fruit, with a little je ne sais quois) for breakfast. I first started making this raspberry an apple after I moved to Somerset in 1996 in the South West of England (I’ve [...]
If you live in the UK or Ireland, then a 'flapjack' is a very popular bar made from oats. If you live in Australia, New Zealand or North America, then you might know them as muesli bars, granola bars or oat bars. In this recipe, I am sharing a delicious pumpkin seed and hemp seed [...]
Black-eyed Beans (known as 'Black-eyed peas in the US - even though they are actually a bean) are a fabulous addition to conscious cuisine. In today's recipe, I am using black-eyed beans, in a delicious beetroot salad with tahini sauce. You can buy black-eyed beans in a tin or carton, although if you buy the [...]
I've experimented a lot with gluten-free, vegan baking over the last few years and love the exciting plethora of textures and experiences that can be created. It all depends on how you use the ingredients available to you. This biscuit is all about its 'melt-in-the-mouth' texture and it's gorgeous taste. It holds together exceedingly well [...]
Gluten-free, no-bake desserts have been my speciality for the best part of 20 years (raw brownies, energy bars, puddings). Gluten-free, vegan, BAKING, however, is a whole different ball game. It requires a new and exciting kind of culinary alchemy. Today I am sharing an absolutely divine gluten-free vegan chocolate cake. I invented it a few [...]
Move over nuts! Seeds are the holy grail of plant foods. They're tiny, shy and little - easily overlooked and ignored - or at best, used as a salad garnish. Today I am going to share how you can create seed energy balls with these little gems. Most people prefer nuts (I guess because of [...]
In some parts of the world the aubergine is called eggplant. I live in England, so in this article, I am going to refer to it as 'aubergine'. What's not to love about the aubergine! When picked raw it has a sort of spongy, proud texture. It comes in lots of different colours and varieties [...]
