This is the perfect recipe for last-minute pop-ins from friends. Just make sure you have puff pastry defrosted (or defrost on low in the microwave). It’s a bit naughty (puff pastry has saturated fats, and there’s quite a bit of sugar in the recipe) – but that’s ok from time to time!
Aquafaba Meringues
I remember when a meringue was still the holy grail of vegan kitchen experiments, before aquafaba was discovered (almost simultaneously, in different kitchens) 🧁 Since then, it’s become a must-have in vegan kitchens everywhere—and thank goodness it’s so accessible! Just a can of chickpeas (or other beans) will give you the gift of this magical bean water.
Whole-Roasted Cauliflower
This is my favourite way to have cauliflower: so full of flavour yet still light and fresh enough to include on an indulgent festive menu.
Vegan Malva Pudding
You know that feeling you get when you tuck into a familiar childhood favourite? Mmmm that is what malva pudding gives me, every time!
German Potato Soup
This soup is Marco’s – he made it the way he remembers his grandmother’s soup, but without peeling the potatoes (because who has time for that, and there’s so much fibre, vitamins and other good things in the peels!)
Crispy Potato Skins
I don’t peel potatoes unless a) someone else is in charge of the cooking, or b) I feel like making crispy potato skins. These are one heck of a greasy indulgence, a very occasional treat.
Berry Breakfast Smoothie
My best days are the ones that start with a smoothie. Really, I function so much better with this boost of nutrients! (In winter, I chase it with hot tea so my body temperature doesn’t take a dip.)
How to make your own nut butter
Growing up, peanut butter was a sandwich standard (of course) and I only encountered other ‘nut butters’ as an adult. Almond butter could be found in the health food aisle as an expensive alternative to peanut butter, and later we could find cashew butter and macadamia butter. Nut butters are a convenient and delicious way to get a good dose of healthy fats, and protein, …
Peanut Butter Oat Cookies
After I made vegan dog cookies with peanut butter and oats and ended up scraping the bowl clean because they were so good, I thought I should make a version of the cookie for humans, just with a little extra sugar and oil because it’s a treat!
Classic Hummus
I’m not one to make hummus exactly the same way twice, ever, but I figured I should write down a good hummus recipe to share! It’s such a ubiquitous vegan classic, easy and cheap enough to make at home that you’ll be kicking yourself for ever spending money (and wasteful packaging) on store-bought stuff.
Sunflower Mac
Mac ‘n cheese was a big favourite of mine as a kid, when I lived in Canada: the Kraft kind, from a box. Of course my parents never bought that stuff, I’d get it as a treat once in a while when I visited my best friend next door. And a few months after I moved back to South Africa, I received a big parcel in the post with a dozen boxes of Kraft mac ‘n cheese – best surprise ever!
Homemade Sesame Milk
I ran out of soy milk, and I’m a bit tired of homemade oat milk at the moment. I happened to have a big jar of sesame seeds in the cupboard (no idea why). I know that we can make “milk” from pretty much any seeds, nuts and grains… So.
French Toast
I grew up enjoying pain perdu (French for ‘lost bread) as a weekend treat: crusty day-old bread, soaked in a milk-and-egg mixture, fried, and served up with syrup and fruit. You might also know it as eggy bread (the British take), but it’s a classic dish known and enjoyed in different parts of Europe for ages: the earliest-known recipe dates back 1,600 years! Serve it as a sweet treat with syrup and berries, or as a savoury breakfast with ketchup and vegan sausage 🙂
Easy Pesto with Beans
Pesto fans, rejoice! Here’s an easy blender-friendly recipe! It’s vegan, but packed with flavour and a cheesy tang. It’s quick and easy, and you can use whatever fresh herbs you have on hand: I used parsley, basil and coriander. No cheese necessary, because nutritional yeast packs a cheesy flavour punch.
Vegan Crêpes
I had a bunch of fun in the kitchen trying out different ways to make crêpes (i.e. thin, delicate pancakes, in the French style). Flapjacks (the thicker version, what Americans call pancakes) are super easy to veganise and they’ve been my go-to for years, but somehow I was always intimidated at the thought of trying vegan crêpes, since I’d always thought that eggs were an essential ingredient, and making it work without them would be near-impossible.
Lentil Soup
I grew up eating lentils so often, they were a staple in our home. My mom’s Mauritian upbringing meant that lentils were always available to be served alongside a curry with rice, and my dad was always a big fan of a big bowl of lentil soup—and now, so am I.
Creamy Garlic Pasta
This is one for the garlic lovers, for a weeknight where you need something easy and quick, but delicious and a little decadent.
Simple Banana Bread
There are many ways to make banana bread, but here’s a super simple one. Feel free to use this as a base, and add some fancy stuff like chopped walnuts, choc chips, or a long slice of banana on top to please the eye.
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