Leading the vegan food revolution with some of the best plant-based recipes on the planet
This is something between a cheesy rosti and a potato frittata. So very easy to make, delicious and versatile. A meal in itself, dip it in your favourite sauce or condiment, and serve with your favourite salad. INGREDIENTS3 large potatoes, peeled2 cups of grated vegan meltable cheese2 tsp plain flour (use gluten free if you wish)salt & pepper to tasteolive oil for […]
I have cooked all manner of potatoes in a variety of styles and cuisines – simply because I adore the humble potato – do what you will to it, for me, it’s impossible not to like it in all forms. So, I have for you my cheese potatoes au gratin […]
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 ! […]
This is no ordinary cauliflower cheese, but a delicious dish I created where Cauliflower Cheese meets Mac and Cheese. They get married and have a baby called ‘more-ish’, which simply grows on you, as the term implies. The addition of the mushrooms raises its flavour to a level above either of those two dishes by themselves. Make, bake and […]
Spaghetti Bolognese is a firm favourite in my home. There is also a Maltese pasta bake which is made in almost the same way, and which I have also veganised – again, made with pasta, Bolognese sauce, grated cheese and eggs. So, since I had veganised it years ago, I […]