Just like gluten-free diets and unicorn-themed desserts, fermented foods are in vogue right now. Pop into wholefoods, or scroll through Instagram, and you will be met with brew-your-own-kombucha kits, pots or artisanal sauerkraut, and blocks of tempeh. Probiotics are in. Bacteria can be good for you (and your gut!). For those unfortunate enough to be…
Vegan Sourdough Cinnamon Rolls
Sourdough is the solitary success story of my often too-ambitious new years resolutions. While many start off their Janurary with shiny new gym memberships and lulu lemon tights, I kicked off 2018 elbow-deep in sourdough starter (quite literally). Now, don’t get me wrong. My sourdough career didn’t take off within a month of me…
Naughty Vegan Pumpkin Pie from Waitress
This vegan pumpkin pie is part of my Waitress project, where I cook through all the delicious, decadent and often eccentric pies Jenna dreams up. DISCLAIMER – The ‘naughty’ in the title is because the movie Waitress refers to this pie as ‘naughty’. I do not agree with the moralising language that tends to get…
Breakfast Muffins with Granola – Collaboration with SNACT
Earth Day When I was a lot younger, we celebrated Earth Day at home by turning the lights off after dinner. We would sit, for one glorious, fluorescent-light-less hour, around the sitting room table. Before the lights went off, my sister and I would run through the house, gathering all the candles we could find…
Vegan Rhubarb Galette with Tahini Frangipane
Vegan Rhubarb Galette – ohlala! You know it is time to welcome spring when forced rhubarb makes its way into our farmer’s markets. The alluring stalks a vibrant fuchsia, with a ruff of shrunken yellow leaves. Rhubarb is a springtime superstar, injecting its mouth-puckering tartness into our desserts. We chop it up, and stew it…
