It seems, like once, again the intolerable British summer is upon us (oh how we love it hate it!). *Why we act surprised about it when it’s something that happens every year I will never know…* It also seems like it has been forever since I’ve posted on a recipe here. Fifth year has been…
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Vegan Wild Garlic Pesto Socca
I wanted this recipe post to be an ode to eating seasonally. To celebrate the golden orb of a persimmon that we bite into as October advances. Or how extraordinarily honeyed a fig is when it is plucked just as the summer departs. Or, the way your heart sings when you get a whiff of…
Vegan Kimchi Mac and Cheese
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 Cauliflower Cake – Ottolenghi Inspired
I love to collect things. Teacups, magnets, stamps, exotic spices… cookbooks. If you are a vegetarian/vegan/plant lover, chances are you have heard of Yotam Ottolenghi. While he is not a vegetarian chef, he has undoubted made vegetables a whole lot sexier. Ottolenghi’s Cauliflower Cake His cauliflower cake is somewhat of a standout recipe of…
Vegan Korean Cauliflower Wings
Let’s Talk about Gochujang Gochujang, for the uninitiated, is a fermented chilli paste. A paste that is undoubtedly one of the backbone ingredients in Korean cooking, and used in anything from bimbimbap to tteokbokki. It is made of soybeans, glutinous rice flour and red pepper flakes (gochugaru), the last of which dyes the paste a characteristic deep…
