If you’re feeling a craving for chocolate cake but baking a whole cake would be a curse in the making, then try this 1-minute microwave mug cake. Yes, it’s indulgent. But at least it just makes one portion, so you definitely won’t end up devouring a whole cake and suffering the predictable guilt afterwards.
Red cabbage is possibly one of the most beautiful vegetables out there – at least, I think so. And it’s really healthy, with its cruciferous powers and phytonutrients. But one small head of cabbage is actually a LOT of food, so it’s a good idea to know what you’re going to do with it. Otherwise it’ll be staring at you sadly every time you open the fridge.
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!
I got an oyster mushroom growing kit as a gift (thanks mom!) and it was quite exciting to wake up each morning to see how much it had grown. It even attracted a little spider-friend to live in the village of gill-caps, so cute!
A Greek salad is just not the same without the feta. You could make your own from scratch (there are recipes based on tofu, or almonds) but that’s a mission. And why bother when you can buy it ready made?
You know that feeling you get when you tuck into a familiar childhood favourite? Mmmm that is what malva pudding gives me, every time!
This one is for the runners, the gym bunnies, the climbing nuts. A delicious, milkshakey chocolate smoothie with a whopping 29 grams of protein to power your workout.
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.)
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!
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.
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!
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.
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 🙂
This is a new favourite of mine! Perfect for a weeknight dinner (because it’s quick & easy) or a dinner party (because it’s beautiful & tasty). Maybe a little tricky to find the ingredients, depending where you are, but check your local Asian grocer and other specialty shops. It’s worth it!
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.
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.
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.
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