Leading the vegan food revolution with some of the best plant-based recipes on the planet
So many different versions of Minestrone – and over the years I have tweaked and tweaked it to perfection. From family versions, to granny and beyond. Now, here is a consolidation of decades of this thick soup. Rich, hearty and healthy. My own authentic version, incorporating a couple of superfood […]
Makes approximately 12 balls I simply used to adore arancini. Here we have a fusion of Italian, Greek and Indian – the result, very moreish and tasty savoury balls, absolutely delicious, and they’re gluten free . . . this recipe is therefore dedicated to my dear friend Caroline Rodo ! […]
I created my first vegan fried eggs in 2012 and have been playing around with a variety of different egg recipes for a long time. I created one of the first vegan egg omelettes at the time, as I realised so many new vegans just miss their eggs, and some long […]
Pumpkin Cheddar Soup is a truly simple, hearty soup that is perfect for a winter’s evening. I am sometimes more smitten by a recipe that contains so few ingredients, yet hits the spot, than I am by a lavish, complex one that involves multiple layers of tastes and textures. Well, […]
These crunchy delights make for a fast lunch, snack or dinner – serve with a bean salad for a complete meal or with sliced avocado. They’re easy to make and bind ever so well. Dip them in soya sauce or sweet chili sauce, or any condiment of your choice. These […]