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Vegan Spaghetti Carbonara

If you love a good Italian pasta, try this vegan carbonara. It’s not my recipe: it’s all Marco’s doing – he almost outcompetes my Italian friends in his love of pasta, and he knows how to cook! Traditionally, a carbonara is made by tossing spaghetti al dente in a mixture of raw eggs, grated pecorino (a hard, salty cheese), black …

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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, …

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Berliner Pfannkuchen

When in Berlin, have a Berliner? Or make a vegan one? Yep, I’ll take the bait. I’ve just moved to Berlin for who-knows-how-long, and I thought I’d celebrate the occasion by trying my hand at veganising the city’s traditional pastry. It’s very similar to a doughnut: a light, sweet dough that’s fried until it puffs up, then filled with jam …

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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 …

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Meaty Marinated Mushrooms

While I love a good store-bought vegan meat burger patty or seitan sausage, nothing beats a marinated portobello mushroom. It’s so flavourful, and full of umami: pop it on a bun for a burger, or have it alongside veggies and whole grains. If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! …

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Turmeric Latte

Warm yourself up with a tasty and comforting Turmeric Latte, and get your anti-inflammatory boost. Did you read my post about the magic that is turmeric? I also explain why it’s a good thing to use black pepper and a bit of oil, when consuming turmeric. I used fresh turmeric, fresh ginger and stick cinnamon. Ground spices work too, but …

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Vanilla Ice Cream

I’ve been making this ice cream for years, ever since I bought my little Krups ice cream maker. The recipe works like a charm, as long as you follow the directions: freeze the bowl properly (the colder the better), make sure the custard thickens nicely, and cool it enough before making the ice cream. A traditional ice cream is made …

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Tofu Scramble

You could fool many an egg-lover with a couple blocks of tofu, a some turmeric, and kala namak (black salt from volcanic rock, with a sulphurous taste). I’ve made variations of this scramble so many times over the years, for vegans and meat-eaters alike, and it’s always a hit. Depending on the type of tofu you use and what you …

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Mushroom Risotto

If you’re looking for a bit of wintery decadence, try this. For mushroom lovers only, though: I did not hold back on the mushrooms in this one! A traditional risotto typically uses butter, white wine and parmesan cheese for a rich flavour: this vegan version uses vegan butter (I use Flora Vegan), a good quality white wine, and a generous …

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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. If you want, you can stir in some baby spinach for extra greens. I used soy milk for the base, as I find it more creamy than other milks, but almond milk should work well too (I …

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Meaty Vegan Bolognese

Baby it’s cold outside! I want to curl up with a bowl of spaghetti bolognese and vino… If you’re the type who loves (or used to love) meat for its rich flavour and texture, this is for you. That’s the thing: usually, when people switch over to plant-based foods, the foods they miss the most have strong flavours and textures. …