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…
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Vegan Battenberg Cake – Pandan and Coconut
Vegan Battenberg + A Tricky Past I often begin a recipe post by researching a little about the dish. I blame my food history nerdiness. An interest that, rather unfortunately, doesn’t extend outside of food. Or my history lessons in secondary school would have been a lot more interesting. A Battenberg cake (interestingly not spelled Battenburg – an…
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…
Simnel Vegan Hot Cross Buns
Hoppy Easter Vegan hot cross buns could only mean one thing… Hoppy Easter Everybunny! I make this same pun every year, and it never gets old. I know, I know. It’s not quite Easter… yet. But it seems that the second Christmas is over, the stollen and gingerbread houses that line supermarket shelves are immediately…
