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.
You know that feeling you get when you tuck into a familiar childhood favourite? Mmmm that is what malva pudding gives me, every time!
Who doesn’t love the classic combo of lemony tang with poppyseed crunch?
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!
Over the last few months I’ve been trying my hand at making my own sourdough – first in Cape Town with great success, and more recently in Berlin with mixed success (I used rye, which totally changes the bread obviously, something I need to get used to). Anyway: the one thing about homemade sourdough is the darn sourdough discard that just goes to waste unless you get creative!
One of the most elusive culinary achievements in my vegan kitchen has been a baked cheesecake. I’d only ever tried a frozen cheesecake, which is super easy to make (using cashews) but very pricey and a different thing entirely.
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 and covered with sugar.
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 🙂
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 add to it, you can really get a very eggy scramble going: but without the cholesterol and saturated fat.
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.
I’m going to share a secret with you. The best way to create great vegan recipes is to take your favourite non-vegan ones, the ones that were handed down from your parents, grandparents, great-grandparents… and swap out the animal-based ingredients for vegan alternatives. Most of the time you can get away with straightforward swaps (e.g. cow’s milk can pretty much …
This cake has been a feature at pretty much every one of my birthdays: it’s a recipe that my mom got from Mrs Lillie, my godmother’s grandmother who used to live on a farm near Groblersdal. I’ve always loved this cake: my mom makes a vegan version for me pretty much every year (except now I like making it too!).