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! …

Hold on tight! We’re uncovering some of the mysteries of essential fatty acids, why they’re important, where we can find them in foods, and whether we should supplement them. I’m rarely satisfied with a cursory overview and find myself digging into the details to understand as much as possible. This…

I wanted to experiment with using a generous amount of flaxseed in a muffin, and I also wanted to use up some blackstrap molasses that I found in the cupboard. I added some spices to complement the strong molasses flavour, some oats for fibre and dates as an extra treat…

I love mushrooms, and I get a bunch pretty much every time I do a grocery haul. Their texture can be astonishingly meaty (have you tried my Meaty Marinated Mushrooms?) and they bring wonderful umami to a dish. I have, however, come across fringe questions about whether they’re even vegan…

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! Four days later, they were ready…

I’m not one to set New Year’s Resolutions, but this year is different. The shit-storm that was 2020 has taught me a lot, especially this: we need to do better. Yes, do Veganuary. Yes, call your family more. But these things alone are not enough, while the world is reeling…

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? I used the dairy-free feta cheese from Violife, which is…

With the start of Veganuary next month, hundreds of thousands of people around the world will be trying out a vegan diet. Thanks to initiatives like this and others, there’s been a huge shift in the global food industry with more and more innovative plant-based alternatives to meat, dairy and…

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. This is adapted from Jamie Oliver’s recipe — I love the smashed garlic and paprika paste, with some cumin and turmeric thrown in for extra…