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Gelo di Mandarino (Italian Mandarin Jelly)
Transform mandarin juice into jelly with this Sicilian Gelo di Mandarino – a refreshing way to enjoy seasonal citrus in a smooth, sweet-tart dessert.
Sarımsaklı Köfte (Turkish Bulgur Balls in a Garlicky Tomato and Pepper Paste Sauce)
Köfte may be known as Turkish meatballs across the world, but Sarımsaklı Köfte are quite different. They are made from bulgur and flour and are essentially small, hand-shaped dumplings that are served in a garlicky tomato and pepper paste sauce. The combination turns humble ingredients into a satisfying meal.
Liang Pi (Chinese Spicy Cold Skin Noodles)
Aromatic, spicy, refreshing and incredibly satisfying to eat – Liang Pi ticks all the boxes. It’s easily forgotten that both the noodles and wheat gluten are essentially two byproducts leftover after making and washing a simple bread dough. This recipe re-unites these two elements in a completely new way that is bound to become one of your favourite noodle dishes.
How to Make Liang Pi (Chinese Wheat Starch Noodles)
Light, springy and slippery – Liang Pi are unlike your everyday wheat noodles. They are made from the extracted starch of a simple wheat dough and make a unique and surprising addition to a bowl of noodles, especially when served cold. The process takes a little bit of time, but gives you an insight into an ancient Chinese culinary technique.
Lolli con Fave (Pasta with Fava Beans)
Lolli con Fave is a traditional Sicilian dish from Modica, featuring creamy fava beans, vegetables, and homemade pasta. This hearty, naturally vegan one-pot stew is a prime example of Cucina Povera, Italy’s “kitchen of the poor,” turning simple ingredients into a flavorful, rich meal.
Easy Homemade Pita Recipe (Step-by-Step)
Is there anything more satisfying than scooping warm pita through a creamy dip? When I recently made the smoky aubergine and tahini spread called Mutabal, there was simply no other option than to pair it with freshly made pita. It’s a divine combination and the perfect occasion to share this simple recipe so that you too can whip up your own pita from scratch, no mixer required.
Til Chikki (Indian Sesame Seed Brittle)
Many cultures have embraced the joy of a brittle. Be it with nuts or seeds, it is usually held together by cooked sugar that breaks with a satisfying snap. Indian Til Chikki takes it to the next level. It is made with sesame seeds and jaggery, India’s unrefined cane sugar that gives the brittle its deep flavour. I love adding some ground cardamom and a pinch of salt to elevate the flavors even further – from a nutty sweetness to a heavenly aroma.
Lotek (Indonesian Vegetable & Tofu Salad with Peanut Dressing)
Say hello to Gado Gado’s underrated cousin. Indonesian Lotek is nutty, tangy and spicy. It’s bold in flavor, but also refreshing thanks to the crunchy vegetables. If you like the combination of garlic, galangal, lime and peanuts, then you’re in for a treat, because this salad unites these aromas into a dressing you’ll want to bottle up and always have on hand.
Chinese Wheat Gluten – Kao Fu (The Original Seitan)
The idea to create a protein-packed food that resembles meat might seem like a modern concept, but Chinese Wheat Gluten was first invented more than 1,000 years ago. What started as a traditional ingredient of Chinese Buddhist cuisine has since taken the world by storm, though most know it under the name seitan. Making it is simple – it only requires two ingredients: flour and water. But the real joy of whipping up a batch is to be able to use it in traditional Chinese dishes like Braised Kao Fu.
Tavče Gravče (Macedonian Baked Beans)
Many cultures have long enjoyed the flavor boost achieved by finishing tender-cooked beans in a fragrant sauce in the oven. Tavče Gravče is the perfect example. Besides its rich flavors, it’s the method of how this dish is cooked that makes it stand out. By using a Macedonian roux, the liquid beautifully thickens into a creamy sauce that coats the beans and gives them a gnarly surface. This is baked beans taken to the next level.
İmam Bayıldı (Turkish Stuffed Eggplants)
Türkiye may be known for grilled meats and buttery desserts, but an entire part of Turkish cuisine actually happens to be vegan. Zeytinyağlılar are a treasure trove of Turkish dishes that are cooked in olive oil. Most of the dishes that fall under this name revolve around vegetables and one of my favourites examples is İmam bayıldı (often written Imam Bayildi).
Şehriyeli Pilav (Turkish Rice with Orzo)
This savory pilav combines fluffy rice with golden-browned orzo, creating a delightful texture and a rich, nutty flavor. It’s incredibly easy to make and pairs beautifully with a variety of main dishes, from slow-cooked beans to braised eggplants. Şehriyeli Pilav is every bit as comforting as it is delicious. A surefire way to bring a taste of Türkiye to your table.
Mutabal (Middle Eastern Smoky Eggplant & Tahini Dip)
For the longest time, smoky eggplants seemed like something unattainable in my own kitchen. Whenever I followed a recipe, I simply couldn’t get the flavor intense enough to taste it in the finished dish. This changed when I discovered Mutabal, a Middle Eastern dip that is often confused with Baba Ghanoush (more on that later on).
Iced Matcha Latte (With or Without Whisk)
One of my favourite morning rituals is the process of preparing and enjoying a traditional matcha. Scooping the vibrant green tea into a ceramic bowl, pouring in the steaming water and whisking it until frothy is a meditative act that sets the tone for the day. Sometimes, however, there’s a craving to jazz things up, especially on warmer days. That’s when iced matcha latte reigns supreme.
Rooibos Cappuccino (South African Red Cappuccino)
Rooibos only grows in one region in the entire world: a small mountainous area in the Western Cape province of South Africa called the Cederberg. Locally, it’s long been hailed as a flavorsome herbal tea and it is now slowly gaining popularity abroad. But one variation of the tea is still virtually unknown outside of South Africa. The Rooibos Cappuccino, also called Red Cappuccino.
Greek Frappé (Whipped Iced Coffee)
Whipped coffee is not a new sensation, but many only know it as the South Korean Dalgona Coffee that first originated in China’s Macau. There is however a traditional Greek coffee drink that also makes use of the frothing abilities of instant coffee: The incredibly satisfying frappé. Traditionally, the golden coffee foam is simply topped with water and the optional dash of milk, but I love adding plant-based milk instead of water for a creamier texture and balanced flavor.
Vada Pav (Indian Spiced Potato Fritters)
Fill a table with these and I shall commit gluttony. This popular food from Mumbai is one of my favourite examples of how the simplicity of street food delivers a complex culinary experience through layers of flavours and textures. The three different chutneys balance sweet, sour and spicy flavour notes that beautifully accompany the savoury potato patty, while the chura adds a satisfying crunch amidst the soft bun. It’s a symphony that happens to be traditionally vegan and begs to be repeated again and again.
Kara Chutney (Spicy Indian Garlic, Onion and Tomato Chutney)
Chutneys are a powerful way to enrich a great many Indian dishes with varying flavors and textures. To add a little bit of heat, Kara Chutney is a fiery asset to have in your chutney repertoire.
Dosa (South Indian Fermented Rice & Lentil Pancakes)
Dosa needs no introduction. It has long gained popularity around the world as a thin, cylinder-shaped, crispy pancake that is served so large, it reaches far over the edges of the plate. In South India’s Bengaluru, however, another version of dosa reigns supreme. Here, the batter is spread out into a smaller but thicker pancake that is fried until dark golden and simply folded in half. The result is a crispy exterior with a slighty softer interior. Whichever version you prefer, this easy Indian Dosa recipe takes you through all the steps on how to make dosa at home.
Ajo Blanco (Spanish Bread & Almond Soup)
The first time I made Ajo Blanco was an absolute mess. I can’t recall what recipe I followed, but the ratios were completely off and it included unnecessary steps of passing the blended soup through a sieve. I faintly remember trying to squeeze a pulp-like mix of crushed almonds and wet bread through the fine mash, not knowing at the time what texture I should be expecting.
Mhajeb (Algerian Stuffed Flatbreads)
Upgrade your flatbread game with these Algerian Mhajeb. Flatbreads are delightful, especially when stuffed, but Mhajeb take it to the next level. The dough is stretched out so thin that you can literally see your hand through it. The result is incredible soft layered flatbreads that are only made better by the spicy onion stuffing.
Pappa al Pomodoro (Tuscan Tomato and Bread Soup)
Cucina Povera, Italy’s kitchen of the poor, has long been known for its use of simple, humble ingredients and frugal cooking methods. With a lack of expensive ingredients, resourcefulness became a priceless way to make food more flavoursome and nourishing. And often that resourcefulness would start with making use of leftover bread. Among poorer communities, bread was considered far too valuable to be thrown away. Instead, it was simply left to naturally dry out, at which point it became an entirely new ingredient for a whole range of dishes. Pappa al Pomodoro is one of them.
Kuzhi Paniyaram (Indian Crispy Lentil & Rice Balls)
Ever since I made Idli for the first time, they have become a firm favourite. There is something magical about being able to mix together a simple batter made from rice and lentils and let it ferment all by itself without the need for any form of added yeast. A similar batter is used for Dosa, another Indian staple. With both Idli and Dosa having such a sacred place in Indian food culture, it comes to no surprise that there are a range of recipes that emerged from the need to use up any leftover batter. Kuzhi Paniyaram is one of them.
Peanut Spread (Gluten-free)
When I heard that peanuts have the ability to curdle like soybeans, and can therefore be turned into a tofu similar to soybean tofu, I wanted to give it a go. To save you the suspense, it does not work. Yes, peanut milk curdles when heated and mixed with a curdling agent (like vinegar, lemon juice, gypsum or nigari), but the curdles are much finer than those achieved with soybeans and, once strained and pressed, do not turn into a firm texture. Nonetheless, the experiment was not for nothing. Although the result didn’t resemble a tofu, it was actually very similar to a whey cheese (like ricotta) and worked extremely well as a spread on bread, especially if the curdling agent was either lemon juice or vinegar thanks to the flavoursome tang.
Çiğ Köfte (Turkish Bulgur Balls)
Who would have thought that the Turkish Health Ministry would play a part in creating one of the country’s most iconic plant-based street food dishes? Çiğ Köfte has long been a staple food in the southeastern parts of Türkiye. However, it is traditionally made with a mixture of bulgur and raw meat, giving it its name, which literally translates to “raw meatballs”. In 2008, the Healthy Ministry banned the use of raw meat over safety concerns and vendors started using a mixture of bulgur and walnuts instead. Nowadays, it is widely known amongst Turks that Çiğ Köfte sold as street food happens to be plant-based, yet the dish remains a firm favourite with locals.
Curry Leaves Ice Cubes
Curry leaves grow in abundance in India and are easily available in most shops for a few rupees. But if you live elsewhere you might find it difficult to source them. The trouble is that curry leaves are an incredibly aromatic and delicious addition to Indian food. From fragrant tempering to spice mixes, they can add the magical touch that makes the dish taste like a portal to another culture. In other words, you really don’t want to miss out on them.
Kenyan Chapati
Kenyan Chapati are a beloved staple in Kenyan cuisine, renowned for their soft, flaky texture and rich flavour. This flatbread, with its origins in Indian cuisine, has been warmly embraced and adapted by Kenyan cooks, making it a common accompaniment to various dishes such as stews, curries, and vegetables. The preparation of chapati involves kneading dough made from wheat flour, water and oil, which is then rolled into thin layers and cooked on a hot griddle until golden brown.
Ndengu (Kenyan Mung Bean Curry)
Ndengu, also known as green grams or mung beans, is a cherished dish in Kenyan cuisine. This nutritious stew, rich in protein and fibre, is typically simmered with tomatoes, onions, garlic and an aromatic mix of spices. Often enjoyed with rice, Chapati or Ugali, Ndengu is a versatile and hearty meal and a staple in many Kenyan household.
Hazelnut Tofu (Hazelnut Dofu)
Hazelnut goma dofu is a variation of traditional Japanese sesame tofu Goma Dofu, offering a rich, nutty flavour and a smooth, creamy texture. This dish combines the wholesome goodness of hazelnuts with the delicate, silky consistency of goma dofu, creating an irresistible fusion that makes a wonderful dessert.
Potaje de Garbanzos (Spanish Chickpea, Potato & Spinach Stew)
Potaje de Garbanzos, a traditional Spanish chickpea stew, is a soul-warming blend of tender garbanzo beans, vegetables and smoked paprika, simmered to perfection. It’s not only delicious, but with the help of a pressure cooker or ready-cooked legumes it’s also quick to prepare, making it perfect for weeknights or a cozy weekend meal.
Coconut Milk (1 Ingredient)
Creamy, delicious and easy to make – homemade coconut milk is the ultimate flavor boost! With just one ingredient (plus water), you can whip up this rich, velvety milk in minutes and take your dishes to the next level. Plus, by making it at home, you control the process, ensuring it’s fresh and free from stabilizers.
Ugali (Tanzanian Maize Meal)
Ugali is a staple of East African cuisine. This hearty cornmeal dish is quick to make, budget-friendly and pairs perfectly with a variety of sides, from savory stews to sautéed greens. Whether you’re new to Ugali or grew up with it, this recipe will show you how to achieve the perfect texture – soft, smooth and just the right amount of firmness.
Pani Walalu (Sri Lankan New Year Sweet)
For something sweet and uniquely Sri Lankan you’ve got to try Pani Walalu. These deep-fried, syrup-soaked coils of delight are a traditional treat that perfectly balances crispy texture with a burst of sweet goodness. Although it’s made with just a few ingredients like rice flour and coconut milk, Pani Walalu tastes like an indulgent dessert.
Tahdig-Inspired Crispy Saffron Rice
Crispy, golden and aromatic, this Tahdig-inspired saffron rice is the perfect side dish to any Persian meal. This dairy-free version of the classic Persian dish offers a beautiful contrast between fluffy, fragrant saffron rice and a perfectly crisped crust at the bottom. With its vibrant color and irresistible crunch, it turns a simple rice recipe into an unforgettable centerpiece.
How to Bloom Saffron
Unlock the full potential of saffron’s luxurious flavor and vibrant color by learning how to bloom it properly! Blooming saffron is a simple yet essential technique that releases its rich aroma and deep hues, elevating your dishes from good to excellent. Whether you’re making rice, stews or desserts, this easy step ensures you get the most out of every precious strand.
Rishta bil Adas (Lebanese Pasta & Lentil Soup)
Rishta bil Adas, a traditional Middle Eastern pasta and lentil soup, is as comforting as it is packed with flavor. This soul-warming recipe combines earthy lentils, silky pasta and aromatic spices to create a satisfying meal that’s both nutritious and delicious. It’s easy to make and full of wholesome ingredients that will leave you craving more.
Keshek el Fouqara (Lebanese Bulgur Cheese)
Keshek el Fougara is a unique Lebanese cheese made from bulgur. This traditional delicacy offers a delightful blend of creamy texture and earthy notes with rich, tangy flavors, making it a perfect spread for bread or a savory addition to your favorite dishes. Although it takes some time to prepare, the process is easy and the end result packed with probiotics.
Any Legume Pancakes
Did you know that you can make pancakes out of pretty much any legume? These wholesome pancakes make a hearty, protein-packed meal that’s both savory and satisfying. Perfect for breakfast or a light lunch, they can be dipped into chutneys or stuffed with a spiced filling like a potato masala. Plus, they’re easily customizable with your favorite herbs and spices.
Xingren Doufu (Chinese Almond Tofu)
Xingren Doufu is a traditional Chinese almond tofu dessert that’s both light and satisfying. This delicate treat blends the texture of silky tofu with the subtle sweetness of almond, creating a soothing and refreshing dessert that’s perfect for any occasion. With it’s unique texture and presentation, Xingren Doufu offers a delightful twist on classic sweets.
Sprouted Legumes
Elevate your meals with the nutty, fresh flavor of sprouted legumes. These tiny powerhouses are packed with nutrients and enzymes that enhance both taste and health benefits. Sprouting legumes like lentils, chickpeas or mung beans adds a crisp texture and makes them easier to digest. Perfect for salads, soups or snacks, they’re a versatile ingredient that brings a burst of freshness to any dish.
Adas Bil Hamod (Lebanese Lentil & Lemon Soup)
Adas Bil Hamod is the perfect example of how lentils can be turned into a delicious soup. Combined with spices, tangy lemon juice and an aromatic sizzling oil of dried mint and garlic, this traditional dish is comfort in a bowl. Plus, it’s incredibly easy to make!
Uttapam (Indian Rice & Lentil Pancakes)
South Indian Uttapam are thick, fluffy pancakes loaded with fresh aromatics, offering a delightful alternative to idli and dosa. With its crispy edges and soft, flavorful center, Uttapam is perfect for breakfast, lunch or even a light dinner. Topped with tomatoes, onions and chilies, each bite is a burst of flavor.
Chickpea Yogurt
Making yogurt out of chickpeas does not quite sound like the dairy alternative we’ve all been hoping for. But it ticks a few important boxes. It’s soy- and nut-free, a natural source of protein and also probiotic. All of this makes a combination that’s not easy to come by on a plant-based diet.
Kuru Fasulye (White Bean Stew)
Contrary to belief, the national dish of Turkey is not Kebab, Lahmacun or Menemen. Instead, many locals will name Kuru Fasulye, a fiery stew of white beans that have been slow-cooked in a rich tomato, pepper and chilli broth.
2 Ingredient Chocolate Mousse
If you ever added a small amount of water to melted chocolate, you’ll have witnessed the unfortunate transformation from a luxurious texture to a stiff paste. The chocolate seized. There is, however, a way to add water to chocolate without it seizing. And what’s even more exciting is that you can use that method to turn the liquid chocolate into a rich mousse.
Biancomangiare (Sicilian Almond Milk Pudding)
Using only a few key ingredients, Biancomangiare (translating to “eating white”) is a dessert of purity and elegance that shines a spotlight on one of Sicliy’s most prized treasures. Almonds.
Burger Buns
I rarely ‘veganise’ food. Whenever I crave anything, there’s usually a plant-based alternative hidden in the culinary treasures of this world. You want to veganise pasta? Why not just try the many eggless pasta dishes of the South of Italy, for instance Lolli con Fave?
Coconut Chutney
This Coconut Chutney is the ideal condiment to serve alongside Idli Sambar, a traditional South Indian breakfast. Dipping the fluffy idli into the soothing chutney, with bursts of nutty flavours from the tempered urad dal was one of the first experiences that convinced me of the ingenious way of Indian cooking, with its many layers of flavours and textures.
Idli Sambar with Coconut Chutney
Idli are steamed fluffy rice cakes that are made from a fermented rice and lentil batter. A South Indian specialty, they are traditionally eaten for breakfast, but make a fantastic lunch or dinner, especially when paired with a sambar & coconut chutney.
Sambar (South Indian Lentil & Veg Stew)
Sambar is a quintessential South Indian dish that is often served alongside Idli. It’s a tangy and spicy lentil-based stew that is made with a variety of vegetables, tamarind juice, and a blend of aromatic spices that give it a distinct aroma and taste.
Castagnaccio (Tuscan Chestnut Cake)
Amongst many other treasures, Tuscany is known for an abundance of chestnuts. Once considered a food of the poor, who foraged the fallen nuts in the forests, dried them and ground them into flour, chestnuts are nowadays considered somewhat of a luxury. And as such, this dessert has long conquered the heart of many Italians, while still remaining fairly unknown elsewhere.
Potato Starch
Chances are that you have already extracted your own potato starch in the past, when you’ve made any form of potato pancake such as hash browns, Reibekuchen or latkes. Many recipes will direct you to use a cheesecloth and squeeze the coarsely grated potatoes as dry as possible to achieve a crispy finish.
Sesame Tofu (Goma Dofu)
Goma Dofu is often considered one of the pinnacles of Shojin Ryori. Traditionally, the sesame paste and kuzu starch would be ground by hand. It’s a process that takes several hours, but teaches the practicing monks virtuous values such as kansha, an appreciation for the very efforts it takes to produce these foods.
Avocado Chocolate Mousse With Spun Sugar
Avocado might not be the secret ingredient you’re hoping for when thinking of a velvety, rich chocolate mousse. But since avocados are high in fat and, once ripened, also velvety smooth, they are indeed the perfect addition to a rich dessert. And don’t worry, you won’t actually taste the avocado. Win win.
Tembleque (Puerto Rican Coconut Pudding)
Ever since I set out to discover traditional plant-based dishes from around the world, I’ve been surprised by how many naturally vegan options of popular everyday foods have long existed around us. Take pudding, for example. To me, it’s something that would most certainly contain some form of dairy, be it milk or cream, along with some animal gelatin. But there are some traditional puddings across different cultures that are made without either. Tembleque is the perfect example.
Coffee Grounds Chocolate Chip Cookies
Every now and then, I shamelessly make three times this recipe and freeze the dough in smaller batches. Most Sundays are occasion enough to thaw a batch in the morning and bake it after lunch. Come afternoon, I am tucking into warm chocolate chip cookies, a mug of tea and a book by my side. Is there anything more satisfactory to be looking forward to each week?
Nori Chips
If you’ve opened a pack of nori sheets in the past, chances are that you’ll have a few leftover. You, my friend, have are in luck because leftover nori sheets make one of the simplest yet most satisfying of all snacks. Chips. Healthy chips, if you keep an eye on the amount of oil you use.
Pane e Cazzilli
Ask locals about traditional Palermo street food and Cazzilli will be high on the list. Also called Crocchè di Patate (potato croquettes), they are made from mashed potatoes, flavoured with pepper and mint and finally fried until golden and crispy.
Pane e Panelle
When I travelled to Sicily to discover Italy’s traditional plant-based dishes for my series Vegan Cultures, Panelle was on the top of my list. It’s a popular street food in Palermo, but what surprised me was the use of chickpea flour to create thin chickpea fritters that are then served with a generous drizzle of lemon juice in a bread bun.
Rummaniyeh (Palestinian Aubergine & Lentil Stew)
Rummaniyeh is a Palestinian aubergine and lentil stew that originated in Jaffa. When Palestinians fled historical Palestine, they took their culinary traditions with them, which is why Rummaniyeh is now often associated with Gaza.
Seaweed Salt
Think about the amount of times you use salt. Now imagine adding a pinch of nutrients every time you use it. That’s exactly what this seaweed salt is all about. Despite seasoning your food, you’re boosting it with a range of minerals, antioxidants and vitamins.
Tahini
Tahini is essentially made from just 1 ingredient: sesame seeds. It’s one of those key condiments that you should always have in your pantry. Mix with lemon juice, garlic, salt and water and you have a quick, but extremely rich and versatile sauce that will take your dishes to the next level.
Roasted Cabbage with Tahini & Zhough
This is my go-to recipe to use up leftover veg. Simply swap the cabbage for whatever you have lying around, roast it until golden and then serve it with the tahini, zhough and dukkah. It’s an unbeatable combination that will turn leftovers into a sensational lunch.
Dark Chocolate Energy Balls
Combine most plant-based cupboard superfoods into one snack and you’ve got these Dark Chocolate Energy Balls. Plus, they are the perfect way to make use of any leftover juice or health-shot pulp by simply mixing it in. Zero waste!
Ginger & Turmeric Shots
I’ve always considered turmeric shots a recent marketing faff, the newest addition to the allures of a checkout amidst candy bars and scratch cards, but this time with a health promise. But it’s yet another example of how I’ve been misled by the industry and the backlash it has received. Most ginger shots bought at the shops are overly sweet, designed to trick us into coming back for more. Yet in their sweetness, they defy the very health promise they set out to make in the first place.
Yachaejeon (Korean Vegetable Pancakes)
Yachaejeon, a beloved Korean vegetable pancake, is a delightful dish that combines a variety of fresh, colorful vegetables in a crispy, savory batter. This popular Korean recipe is perfect for anyone seeking a delicious, easy-to-make meal that’s packed with flavour and nutrition. Yachaejeon is often enjoyed as an appetiser, side dish, or even a light main course. It’s also a great way to use up any leftover vegetables you might have in the fridge.
Tahini & Miso Instant Ramen
Tahini & Miso Instant Ramen is a delightful fusion of flavours that brings together the creamy richness of tahini and the savoury depth of miso. This quick and easy recipe transforms ordinary instant ramen into a slightly more complex snack or light meal, perfect for busy days.
Falafel Pita Sandwich
The Falafel Pita Sandwich is a beloved Middle Eastern classic that combines crispy falafel with fresh vegetables, a rich tahini sauce and soft pita bread. This delicious and nutritious sandwich is perfect for anyone looking to enjoy a hearty, naturally plant-based meal. Packed with protein and fibre, falafel is made from ground chickpeas mixed with aromatic herbs and spices, then fried to golden perfection, before stuffed into the soft pita.
Any Legume Falafel
Falafel made from any legume is a versatile twist on the traditional Middle Eastern classic that is traditionally made from either chickpeas or fava beans. This approach allows you to create crispy falafel using pretty much any legume – from chickpeas to lentils or even green peas. That way, you can easily make use of leftovers or explore legumes that were grown locally.
Any Legume Tofu (Zero Waste)
Thanks to their protein and starches, it is possible to coagulate soaked and blended legumes into a Burmese-style tofu. My previous recipe involved straining the liquid before heating it, but this zero waste version allows you to make a tofu from pretty much any legume without straining. It therefore saves time and is even more nutritious as well.
Ginger & Chilli Chickpea Tofu
Did you know that you can make tofu out of chickpeas? It’s inspired by Burmese tofu, which is made from a simple mix of chickpea flour, turmeric and water. When I’ve made this type of tofu with different legumes in the past, I always ended up with some leftover pulp. However, there’s no need strain chickpeas, which means it’s completely waste free. Plus, you can easily flavour the tofu any way you want by adding the aromatics straight to the blender.
Olive Oil Chocolate Babka
Babka made with olive oil might sound odd at first, but it’s the secret to creating a plant-based version that’s entirely natural. No emulsifiers, no artificial flavourings. If you’re still worried, you don’t actually taste the olive oil in the end. It just does a wonderful job at creating a soft, enriched dough. The perfect base for layering it with a delicious chocolate filling.
Braised Wheat Gluten (Kao Fu 烤麩)
Kao Fu, also known as Chinese braised wheat gluten, is a traditional Shanghainese dish that combines chewy wheat gluten with a flavorful mix of mushrooms, peanuts and wood ear fungus, all simmered in a savory, aromatic sauce. This classic dish is a staple in Chinese cuisine, celebrated for its unique texture and rich, umami flavors. Perfect as a main dish or a side, Kao Fu is often enjoyed during family gatherings and festive occasions.
Kartoffelsalat (German Potato Salad)
Schwäbischer Kartoffelsalat, or Swabian potato salad, is a traditional German dish from the Swabia region of southwest Germany. This classic salad features tender sliced potatoes dressed in a light and tangy vinaigrette made from vinegar, oil, and broth, with subtle hints of mustard and fresh chives. Unlike other potato salads, the Schwäbischer Kartoffelsalat skips the mayonnaise, making it a healthier and lighter option perfect for picnics, barbecues, or as a side dish for various meals.
Any Nut Butter
Making your own nut butter at home is an easy and rewarding process that allows you to customize the flavor and texture to your liking while enjoying a healthier, more natural alternative to store-bought versions. From almonds and cashews to pecans and pistachios, any nut can be transformed into a creamy and delicious spread. Homemade nut butter is perfect for spreading on bread, adding to smoothies, or using in baking recipes, and it’s a great way to incorporate more healthy fats and protein into your diet.
How to Regrow Spring Onions
Spring onions, also known as green onions or scallions, are a popular ingredient used in a variety of dishes, from salads and stir-fries to soups and garnishes. Instead of discarding the root ends of your spring onions, you can easily regrow them using a simple water method, saving you money and reducing waste.
Gochujang Yachaejeon (Gochujang-Flavored Vegetable Pancakes)
Gochujang Yachaejeon is a flavorful twist on the classic Korean vegetable pancake, blending the savory taste of traditional yachaejeon with the spicy kick of gochujang, a fermented red chili paste. This Korean-style pancake is packed with a variety of fresh vegetables like courgette, carrots, and onions, all bound together with a light, crispy batter. The addition of gochujang not only adds a spicy depth of flavor but also gives the pancake a beautiful, rich color. Perfect as an appetizer, snack, or side dish, Gochujang Yachaejeon is a delicious way to enjoy the vibrant flavors of Korean cuisine.
Asparagus Chickpea Pancakes
Asparagus Chickpea Pancake is a delicious and healthy twist on Indian Besan Chilla – perfect for those looking to add more plant-based meals to their diet. Made with chickpea flour and fresh asparagus, this gluten-free and vegan-friendly recipe offers a savory alternative to sweet breakfast pancakes. Rich in protein and fiber, these pancakes are not only flavorful but also packed with nutrients, making them an excellent choice for a satisfying meal any time of day.
Banana Chocolate ‘Ice Cream’
After a day of filming, this is usually the snack I sit down to. It’s so simple that I never considered turning it into a recipe, yet it is one of the most joyful things I make at home. In fact, I purposefully buy extra bananas just so I can gleefully watch them pass their prime. At this point, making the ice cream week after week becomes a selfless act of food preservation.
Crispy Rice Sandwich
When a recipe calls for sticky rice, chances are that I will purposefully cook a little extra to have some leftover the next day. A bowl of rice sitting on the counter or the back of the fridge is just the excuse I need to turn it into these golden, crispy rice sandwiches that are a blank canvas for your favourite sarnie toppings.
Seaweed Salad
The abundance of seaweed on coasts all around the world has always posed a crucial question. How come that certain cultures have long taken advantage of its nutritional benefits, whereas others have seen it as a mere weed of the ocean? What if we could learn from those cultures and apply a few simple techniques and methods to the local bounty, thereby opening up an entire new food group that is not only healthy but also sustainable?
Leftover Garlic, Onion & Herb Paste
One of my favourite ways to use up leftover aromatics and herbs is to blend them into a fragrant paste that can kickstart any mediterranean-styled dish. This works best with aromatics like onions and garlic, crunchy veg like celery or leftover stalks from cavolo nero, as well as mediterranean herbs like basil, parsley, chives, thyme & rosemary.
Cashew Ferment 2.0
Consider this the evolution of the Cashew Ferment. Let’s call it Cashew Ferment 2.0. This time, we’re taking it a step further by shaping the fermented cashews into round cylinders and letting them age to a semi-firm, sliceable consistency.
Fruit Pearls
With the help of agar flakes, a plant-based gelatine derived from seaweed, you can turn any strained fruit juice into semi-solid pearls, often called fruit caviar. It’s an easy way to dabble into molecular gastronomy and apply a form of spherification, where a liquid is turned into a tangible sphere. Fruit pearls make an excellent garnish on desserts and will add a pop of colour and subtle flavour.
Sprouted Lentils
Sprouting lentils is a gratifying process that any homecook should experience. The sheer excitement about an everyday dried staple blossoming into life with just a little care and attention is once again transformative. Dried lentils usually contain phytic acids, which are difficult to digest. But the germination process neutralises the acids and sprouts are safe to consume raw.
Potato Boba Tea
Did you know that you can make boba tea out of potatoes? Together with urban gardening legend Alessandro Vitale (@_spicymoustache_), we made our own potato starch from a handful of potatoes and used the leftover flesh to make potato milk.
Batch Cook Curry Ice Cubes
Let there be no confusion. This is not an authentic curry. But many of you have asked for a simple and quick recipe that will make life in the kitchen easier. Which brings me to the giant ice cube hack. We’ve all been there. When you batch cook an entire meal, the freezer fills up pretty rapidly, bags go unlabelled, you forget to defrost them in time and veg turns mushy in the attempt.
Chilli Bean Noodles
The sole purpose of this noodle dish is to get you to try out Pixian Doubanjiang (Chilli Broad Bean Paste), a powerful condiment that should have a permanent spot in your pantry.
Easy & Creamy Hummus
Hummus is one of my favourite spreads to make from scratch. It’s not only incredibly delicious, it’s also a rich source of protein and healthy fats thanks to the chickpeas and tahini.
Cashew Ferment
This is not cheese. It’s not cream cheese. It’s not trying to be either. It is a creamy spread made out of fermented cashews. A cashew ferment. And while I agree that it might need a better name, to me it’s one of the most exciting foods I’ve shared on here.
Rice Paper Crisps
If you’ve ever made spring or summer rolls, you’ve probably ended up with a few rice papers spare. A fun way of using them up is to turn them into giant rice paper crisps, by dropping them into hot oil for just a few seconds.
3 Garlic Hacks
The humble garlic poses one of humankind’s greatest challenges. The more you use, the merrier. At least in most cases. Yet nature has cloaked it with a nifty defence that slows down the most willing chef. The first two hacks below will help you to not only speed up the peeling, but to dedicate some time to make it all worthwhile. Whenever you make a dish that requires a kick of garlic, it’ll only take the mere opening of the freezer to deliver plentiful.
Soft and Fluffy Bread Buns
When I decided to make Indian Vada Pav, the most difficult ingredient to find was not seedless tamarind, besan flour, or pure hing. It was the natural vegan bread buns that proved non-existent. So ultimately, I decided to bake them myself. And as so often, a decision made out of necessity led to a revelation for which I am now eternally grateful.
Homemade Pomegranate Molasses
Once you’ve made something from scratch, you’ll never look at it at the same way. It’s transformative education. It decodes food labels and their ingredient lists, it qualifies price tags, it makes you appreciate, savour and cherish every bite more. The first time I truly felt this way, was when I baked a successful loaf of sourdough bread. You’ll never look back.
Sichuan-Style Brussels Sprouts on Crispy Rice
Once the last chimes of Christmas ring out, the fanfare around Brussels Sprouts usually quietens down too. But did you know that sprouts are actually in season until March? If anything, it is post Christmas, free from the need to blend them into a Christmas spread, that we can get out some of their boldest flavours.
Tofu & Tohu Thoke Salad (Burmese Chickpea Tofu Salad)
Burmese Tofu (Shan Tofu) is a common food from the Shan minority in Burma (Myanmar) that is made with finely milled chickpea flour, turmeric and water. It is different to traditional Chinese tofu, which involves curdling soy milk and pressing the curds into a firm block. For Burmese tofu, the liquid is heated until it begins to coagulate and is then left to set into a soft block.
Jian Dui (Chinese Sesame Seed Balls)
Jian Dui, Chinese Sesame Seed Balls, are a popular snack during Lunar New Year. They are crispy on the outside, light and slightly chewy on the inside and commonly filled with a sweet red bean paste. Once the dough is cooked in the oil, they begin to inflate and double in size, which symbolises good luck and prosperity for the year ahead.
Gudeg Jogja (Indonesian Jackfruit Stew)
Gudeg Jogja is an Indonesian jackfruit stew from the city of Yogyakarta. At the core of the dish is young, unripe jackfruit, which is slow-cooked together with palm sugar and coconut milk until all of the liquid has been absorbed.
Ribollita (Tuscan Bean, Bread & Vegetable Stew)
Ribollita, Tuscany’s famous bread soup, dates back to the Middle Ages, when servants gathered leftover bread from the banquets of their superiors and combined it with vegetables into a nourishing meal. The name of the dish translates to ‘reboiled’.
Khoresh Bademjan (Persian Aubergine Stew)
Khoresh Bademjan is a comforting Persian aubergine stew that gets its distinctive flavours from the rich aroma of fried aubergines and tangy preserved black limes. Although it is traditionally made with meat, it is also common to use yellow split peas instead, turning this into a wholesome vegan option.
Besan Chilla (Indian Chickpea Pancake)
Besan is the Hindi word for gram flour (chickpea flour) and Chilla translates to pancake. It’s a popular North Indian breakfast, but it makes for a protein-rich, gluten-free and quick meal at any time of the day.
Kısır (Turkish Bulgur Salad)
Here’s an easy yet wholesome dish that requires no cooking, comes together in under 30 minutes and is packed with flavour. Kisir, the Turkish Bulgur Salad, is in essence similar to a Tabbouleh. However, rather than a herb salad with a little bulgur, the bulk of Kisir consists of soaked fine bulgur which is then flavoured with a spicy red pepper paste alongside many other aromatic ingredients.
Suan La Fen 酸辣粉 (Chinese Hot and Sour Noodle Soup)
Suan La Fen (酸辣粉) is an experience for the palette and senses. The slippery noodles together with the spicy and tangy broth turn each mouthful into a fragrant and fun sensation.
How to Temper Chocolate
Knowing how to temper chocolate is a skilful way to level up your confectionary game. Properly tempered chocolate has a shiny finish and breaks with a satisfying snap, whereas chocolate that hasn’t been tempered looks dull, quickly melts in your hands and feels soft. Be it for coating pralines or creating festive chocolates with moulds, tempered chocolate will always show that a skilled hand has been at work.
Christmas Tabbouleh
This is not a traditional tabbouleh, but rather a tabbouleh-inspired salad to be served alongside the Pumpkin Kibbeh and Stuffed Grape Leaves for a festive Christmas spread. That way, it offers a bright and refreshing contrast to the heartier dishes.
Lebanese Pumpkin Kibbeh
This version of kibbeh combines the rich, earthy taste of pumpkin with bulgur wheat, onions and a blend of aromatic spices. The result is a savoury, golden-brown crust with a tender, spiced filling that’s perfect for a hearty meal or an impressive appetiser.
Lebanese Stuffed Grape Leaves (Warak Enab)
These Lebanese Stuffed Grape Leaves make a fun Christmas starter, served on individual plates with a drizzle of olive oil, or on a platter in the middle of the table. They are called Warak Enab, which literally translates to grape leaves, and are traditionally filled with either a mix of rice and meat or, like in this recipe, with rice and plenty of aromatics.
Chocolate Salami (Salame di Cioccolato)
Salame di Cioccolato is a traditional dessert from Italy and Portugal that is actually more common during Easter, but its festive look also makes it a great occasion for Christmas. It is usually made with chocolate and butter, but I am using dried figs and a bit of olive oil instead, which helps to hold the salami together while also naturally sweetening it without the need for added sugar.
Pomegranate Kefir
Just like sourdough or kombucha, making your own water kefir at home is a gift that keeps on giving. Once you have an active starter culture, it only takes a few minutes to make a new batch of kefir. The reward is a refreshing probiotic drink that is slightly tangy, mildly sweet and bursting with natural carbonation.
Sopas Mallorquinas (Mallorcan Vegetable Bread Soup)
I recently travelled to Mallorca to find out what traditional vegan dishes are part of the local culture. The one that popped up on nearly every menu was Sopas Mallorquinas. It’s a rich vegetable soup that originated from the need to make use of whatever was currently growing in the garden, at a time when meat was not affordable or simply not available.
Pulled Mushroom Tacos
There is infinite joy in building your own taco, carefully lifting it up and biting into its many layers, all while trying not to drop anything from this delicate construction.
Mercimek Köftesi (Turkish Lentil Balls)
Mercimek Köftesi are naturally vegan lentil balls from Turkey that are made with a mix of red lentils and bulgur. They are different from the more common Çiğ Köfte, which are traditionally made with bulgur and raw meat or sometimes even only with bulgur. Besides the addition of lentils, Mercimek Köftesi also differ slightly in spices and method.
Harissa Spiced Tagliatelle & Puy Lentils
Pasta, in fact all carbs, have long gotten a bad rep. But the more I learn about food, the more I realise that carbs are not at fault here. In fact they too play a crucial role in a balanced diet as a source of energy. Rather, it’s the kind and quantity of carbs we consume that makes a difference.
Balsamic Pearls
With the help of agar flakes, a plant-based gelatin derived from seaweed, you can turn pretty much any liquid into semi-solid pearls. This works especially well with balsamic vinegar, giving each bite a pop of bright tanginess. It’s fine to use agar powder instead of flakes. Where I am, flakes are more accessible, but the powder will most likely dissolve better and you won’t need to soak or strain the liquid.
Farinata (Italian Chickpea Pancake)
One of my favourite twists to making chickpea tofu is to turn it into farinata instead. Farinata is a thin chickpea pancake that originated in Genoa and is known in France as ‘socca’. Traditionally, it’s made from chickpea flour, but just like with the Burmese-styled tofu, you can start with whole, dried chickpeas.
Black Bean Tofu
Did you know that you can make tofu out of black beans? By extracting and heating the protein in legumes, you can change the protein bonds, causing them to firm up. Most of us have already experienced this process before when boiling an egg, turning the white from translucent to firm.
Butter Bean Stew with Roasted Fennel & Crispy Shallots
With shallots being available all year round, it’s easy to forget that they too are seasonal. And September is the month when British new season shallots kick into gear. So here we go! Shallots are also brilliant at adding complexity to a dish.
Hemp Seed Tofu
A quick word of caution. Homemade hemp seed tofu is not quite like soybean tofu. It makes a much denser and pastier tofu with a bitter flavour. Using the right amount of vinegar and seasoning it well before serving helps with the bitterness, but the texture is still very much a work in progress. Nonetheless, this tofu is an expression of what is possible with locally grown foods and takes some pressure of the much overused soybean.
Fruit Cheese
I first came across fruit cheeses in Kylee Newton’s brilliant The Modern Preserver and this recipe is very much inspired by the methods described in her book. If you want to learn more about preserving food in its many flavoursome and creative ways, from jams to pickles and from vinegars to fruit cheeses, then let this book be a guiding hand in your kitchen.
Roasted Aubergine with Tahini & Leftover Herb Pesto
One of summer’s delights is the availability of locally grown aubergines, in all their abnormal shapes and sizes, not adhering to commercial standard, but to nature’s guidance alone. The sight of these aubergines on a local farmer’s market beckons me to light up the barbecue and roast them whole, serving them with the simplest yet most powerful of all condiments, tahini and a homemade pesto.
Homemade Dijon Mustard
There is a good reason why Dijon mustard first originated in the region of its namesake city. Here, Ancient Roman methods ensured that grapevines where grown alongside mustard, which would enrich the soil and provide essential nutrients such as phosphorus. The surplus of mustard seeds and the access to grapes and wine quickly led to the production of Dijon-style mustard.
Whipped Tofu
Growing up in Germany, a great many weekends would start with a slice of bread, covered generously with quark followed by a spoonful of homemade strawberry jam. Quark is a type of dairy product that is almost like a very mild fresh cheese, if you imagined it strained, smoothened and instantly refrigerated. Its cold, soft texture makes it a refreshing base that perfectly carries a layer of jam. Rarely a weekend went by with my dad skipping this tradition and so it has forever burnt itself into my nostalgia of childhood.
Pasta alla Norma (Sicilian Eggplant and Tomato Pasta)
There are few things as rewarding as making a homemade tomato sauce from scratch. The fragrance of the garlic gently frying in the oil, the scents of oregano and basil, the slow and satisfying blipping of the San Marzano tomatoes as they reduce. It is a process that encapsulates the joys of summer.
Fruit Leather
Fruit leather is an easy way to turn any leftover fruit into homemade (healthy) candy. By slowly evaporating all of the moisture, you are dehydrating and preserving the fruit.
Frozen Grape ‘Sorbet’ (No-Churn)
This cheat’s sorbet is my favourite way to turn any fruit into a quick summer treat. It takes 1 ingredient and, once the fruit is frozen, it comes together in just 5 minutes. Unlike a sorbet, which is churned in an ice cream machine with a hefty amount of sugar to avoid the formation of ice crystals, this cheat’s sorbet only breaks down the frozen fruit, essentially creating a smoother & unsweetened granita.
Grilled Peach Panzanella
There are few dishes as summery as a panzanella. Heirloom tomatoes, fragrant basil and, in this case, the sweet flavour of ripe peaches. This is by no means a traditional panzanella. Besides peaches, you also most likely wouldn’t find lentils in a Tuscan or Umbrian recipe, yet they do an amazing job at soaking up the dressing and juices of summer’s ripest fruits. Adding the grilled peaches adds an exciting contrast to the acidity of the tomatoes and the tangy dressing.
Potato Pão de Queijo
Pão de Queijo are small, gluten-free cheese breads from Brazil. Traditionally, they get their cheesy flavour not only from the addition of cheese, but also from the fermented starch, Polvilho Azedo, that is used to make them. Once we understand these ingredients, it becomes much easier to look around us and find alternatives that grow within our reach.
Black Sesame Seed Tahini
Black sesame seeds are not just white sesame seeds with the hull left on, they are actually a different variety. They have a rustic nutty, slightly bitter flavour that feels less rounded on the palette than the one of white seeds. From a health perspective, they are packed with more nutrients than their white counterparts.
Soybean Tofu
Tofu is said to have originated in ancient China more than 2,000 years ago. Although the theories of its origin are debated, it is likely to have been an accidental discovery when a liquid consisting of soybeans was mixed with a coagulant such as acidity or calcium that would have caused the liquid to curdle.
Panelle (Italian Chickpea Fritters)
One of my favourite ways to eat homemade chickpea tofu is this little twist. Panelle, in essence, is Burmese tofu spread out thinly and fried into crispy fritters. They are a traditional Sicilian street food from Palermo, where they are served in a bun with nothing else but a squeeze of lemon juice. Although not according to custom, I like to add a refreshing, tangy gremolata to cut through the textures and wake up the flavours.
Purple Pão de Queijo
Pão de Queijo is a traditional cheese bread from Brazil. The discovery of these breads dates back to the Portuguese colonisation of Brazil, when African slaves peeled, grated, soaked and dried local cassava roots to turn them into an edible flour. The flour, known as tapioca starch, is still used today in traditional Pão de Queijo recipes.
Chinese Mung Bean Jelly Noodles (Liang Fen 凉粉)
On a hot summer’s day, a bowl of cold Mung Bean Jelly Noodles (Liang Fen 凉粉) feels like a much-needed remedy to the heat. Many dishes are a product of their surroundings and these noodles, popular in the Northern parts of Sichuan, are a favourite to combat the humid hot climate. In essence, the noodles consist of 90% water. They are served fridge-cold in a simple, tangy broth with a gentle spiciness from the chilli oil and the characteristic tongue-numbing sensation of Sichuan pepper.
Hazelnut Iced Coffee
One of my fondest food memories in Italy was the discovery of the Nocciolino. It was in a small unassuming bar on a quiet street in Brindisi, where I first savoured the heavenly combination of an espresso with a scoop of hazelnut gelato. I had come to love affogato, a shot of espresso served with vanilla gelato, but the flavour of hazelnut together with a strong Italian caffè was unparalleled.
Green Pea Falafel
It feels curiously liberating to know that culinary classics like falafel can be made not just with chickpeas or fava beans, but in fact with most legumes. After all, most traditional dishes have always come from a place of necessity and availability, making use of what’s around but applying culinary wisdom that can be found in other parts of the world too.
Nettle Risotto
Ever since I learned that you can eat nettles, I’ve been intrigued by their culinary potential. Here is a plant that grows plentiful wherever you go, but still rarely ends up on our plates. But as with many things that are easily accessible, we tend to hold off until a more convenient time… and so the seasons pass by.
Sun-dried Tomato Pasta
15 minutes sun-dried tomato pasta with wholemeal radiatori.
Taiwanese Sesame Noodles
These Sesame Noodles (Ma Jiang Mian) are a popular Taiwanese street food that are traditionally eaten cold amidst the hot and humid climate. In their simplicity, they achieve a perfect balance of sweet, tangy & nutty, creating a deep, rich and satisfying flavour that makes a perfect quick lunch. If you’re in a hurry, you can leave out the garlic and ginger, but taking the extra few minutes to peel and grate both into the sauce takes it to the next level.
Falafel (Naturally Gluten Free & Without Baking Soda)
Falafel has long conquered the culinary world as a flavoursome, naturally vegan, street food. By itself served with a simple tahini sauce, packed into a warm pita or served on salads, it makes a delicious showstopper of a meal. But as much as I loved having falafel out and about, I was never quite pleased when making it at home. It usually came out dense & dry, a texture that also seemed to drag the flavour of the herbs and spices into an inaccessible void. Over time, I’ve finally made a few changes that resulted in the crispiest and fluffiest falafel I have not only ever had at home, but that I have ever had, period.
Mushrooms & Beans on Toast
15 minute Mushrooms & Beans on Toast
Asparagus Lentil Salad
A quick vegan lunch served in just 15 minutes.
Any Legume Tofu
Did you know that you can make tofu out of any legumes? Most legumes are high in protein (around 20% / 20g per 100g). By extracting and heating them, you can change the protein bonds, causing them to firm up. Most of us have already experienced this process before when boiling an egg, turning the white from translucent to firm.Although this works with any legume (chickpeas, lentils, beans…), it’s slightly different with soybeans, which are even higher in protein (around 40%). In fact, they have enough protein for it to curdle, which allows you to filter and press it into firm tofu. With other legumes, we only coagulate the liquid, giving it a soft Burmese-style texture.You can of course also add spices or herbs to the strained liquid. Once ready, make sure to fry it long enough to get crispy golden edges all around for maximum flavour. It’s brilliant as a soft tofu replacer but can be used for classics like panisse or panelle. Either way, you probably have some dried legumes sitting on your shelf begging you to give it a go.
Homemade Kombucha
Kombucha is quite a wondrous drink. It is naturally sparking, slightly tangy and mildly sweet. You can flavour it with the seasons, from elderflower to Tarocco oranges and use it as a refresher during the sunnier days or the base of a cocktail in front of a crackling fire in winter. If you make it at home, it is virtually bottomless. All it takes is tea, sugar, the flavour of your choice and nature’s most genius ingredient, time, to make a new batch.
One Minute Oat Milk
If you remember in time, you can soak the oats overnight to soften them, allowing them to blend slightly better. If you intend to use the oat milk for coffee, add a small dash of oil, which will help to emulsify the strained oat liquid and water to froth up. You could also soak a few nuts like cashews together with the oats, which naturally contain plenty of oil and will do the trick.
Black Fungus (Chinese Cloud Ear Mushroom Salad)
Black fungus, also called cloud ear mushrooms, make an exceptional addition to a stir-fry and fragrant soup or can be served on their own as a starter. Their shape turn them into the perfect vessel to hold on to the lip-smacking spicy, garlicky and tangy dressing with black vinegar, soy sauce and plenty of coriander.
Vegan Sunday Roast
Not many arrivals in the veg world are as anticipated as the one of the British asparagus. As the first outside crop to be harvested each year in the UK, it truly celebrates the start of spring.
Vegan Saag Paneer
A vegan Saag Paneer, with a handful of wild garlic – my favourite way to use up the abundance of fresh spinach that spring brings along.
Chickpea Tofu
Burmese tofu is a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas. It is different to traditional Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block.
British Yellow Pea Stew
An Indian-inspired stew made with locally grown British split yellow peas.
Borscht (Ukrainian Beet Soup)
This is my vegan version of Olia Hercules’ Borscht to support her and Alissa Timoshkina’s #CookForUkraine movement. Join the movement, raise awareness and show your support. Every bit helps.
Cavolo Nero & Marrowfat Pea Miso Spaghetti
This is my version of Jamie Oliver’s Super Green Spaghetti. When I cooked alongside him during a TikTok Live Event, he challenged me to create a plant-based version of his recipe.
Peanut & Parsnip Cheat’s Laksa
An easy way to make a delicious laksa-inspired soup.
Aquafaba Chocolate Mousse
Did you know you can use aquafaba (the cooking water left in a tin of chickpeas) just like egg whites? Mix it until stiff, fold in some melted chocolate and, voilà, you’ve got a super quick, plant-based mousse.
Ukrainian Pampushka (Garlic Bread)
Ukrainian Pampushka are yeasted bread rolls that are traditionally served with borscht or turned into a sweet dessert. The savoury buns are often topped with a dill & garlic oil.
Beetroot Wraps with Zhough and Sunflower Seed Tahini
Beetroot Lentil Wraps with homemade flatbreads, zhough and plenty of herbs.
Sourdough Flatbreads
Sourdough Flatbreads with an aromatic oil.
Bircher Müsli
Bircher Müsli was introduced around 1900 by the Swiss physician Bircher-Benner. Back then, he served the Müsli as an easily digestible dinner to treat patients at his hospital in Zürich. Originally, it consisted of apples, nuts, oats, lemon juice and condensed milk.
Toum (The Ultimate Garlic Dip) – Quick Immersion Blender Hack
Toum (the Arabic word for garlic), is a Lebanese garlic dip that is made by emulsifying garlic & oil into a delicious paste. The process is not too far from making mayonnaise, just instead of an egg yolk, it’s the properties of the garlic that emulsify it into a stable dip. It’s a test for the ultimate garlic lover and goes beautifully with grilled veg, crispy potatoes or just as a dip with charred flatbreads.
Biang Biang Noodles (Chinese Hand-Pulled Chili & Garlic Noodles)
These noodles will single-handedly transform the way you look at homemade food. In their simplicity lies an enormous power to let a few aromatic ingredients shine and bring colour to a dish. It is said that they get their name, Biang Biang Noodles, from the sound it makes when the chef slaps the dough onto the worktop while stretching them out.
Tender Beans with Herbs & Tahini
Cooked like this, these beans make a wonderful side, or add substance to a salad or soup, but I served them with a tangy herb dressing and a mustardy tahini sauce with dijon mustard and tahini. Very much inspired by Noor Murad’s wonderful green bean recipe in Ottolenghi’s Shelf Love (by the way a beautifully unconfined book to learn more about the art of layering flavours in true Ottolenghi style).
Slow-cooked Mushroom Ragù
A vegan ragù with a rich sauce made from caramelised onions, slow cooked mushrooms, tinned cherry tomatoes and the gentle heat from a chipotle chilli.
Tahini & Miso Cheat’s Ramen
This is an unapologetic cheat’s recipe. It is by no means an authentic ramen, nor an attempt to substitute tradition by cutting corners. It is merely called cheat’s ramen, because conceptually it gives an idea of what it’s closest to. The tahini, in its nutty richness, adds depth and substance to an aromatic broth that is flavoured and seasoned with white miso, brown sugar, soy sauce, chilli powder, garlic and ginger.
Cavolo Nero Pasta
A vibrant green pasta sauce that makes a quick & delicious pasta sauce.
Garlic & Olive Oil Mashed Potatoes
Vegan mashed potatoes with roasted garlic, olive oil and a crispy sage topping, with carbon-neutral potatoes.
Garlicky Miso & Onion Pasta
A garlicky onion & miso pasta with wholemeal spaghetti, white miso and slowly caremlised onions.
Indian-Inspired Christmas Cauliflower
Indian-Inspired Christmas Cauliflower with homemade daal.
Roasted Shallots on Slow-Cooked Butter Beans
Why use five shallots where a single onion will do? You, like me, might have disregarded shallots as that tedious member of the onion family that is just too small to bother with. But what they lack in size, they give back in flavour.
Green Lentil & Swiss Chard Daal
Get ready for the the European Youth Event 2021 and join the sustainability cook-along. This daal is a versatile guide to seasonal cooking. Swap the chard for peas in spring, aubergines in summer and squash in winter. Use fresh tomatoes instead of tinned when they are in abundance and use local legumes instead of green lentils to reflect what’s around you.
Roasted Aubergine Focaccia Sandwich
What makes the ultimate sandwich? First there is the bread. On an all-natural diet, it’s pretty much gotta be homemade (or from your trusted local bakery). The Sourdough Focaccia is the perfect balance between a soft bun and a hearty Country Loaf.
Sourdough Focaccia
Just like the Sourdough Rye Bread, the focaccia is one of the easier sourdough breads to make. As the rye, it is also baked in a dish, meaning that you skip the more challenging stages of shaping it by hand, letting it proof in a basket and then placing it into your casserole.
Easy Sourdough Seeded Rye Bread
Being raised in Germany, whole-grain rye bread, or Vollkornbrot/Roggenbrot, has always been a common sight at local bakeries. But growing up a fussy eater, I’ve never given it the credit it deserves. Dark rye flour is rich in minerals, vitamins and fibre and gives a deep, nutty flavour to the entire loaf. Pair this with scrambled eggs & chives, or smoked salmon & dill, or cultured butter & homemade jam, and you’ll quite quickly find rye bread becoming a staple in your home. If you have your own sourdough starter, it’s also surprisingly easy to make yourself. I first learned how to bake this bread through the wonderful E5 Bakehouse in East London. After a few changes and simplifications (but still very much inspired by their reliable recipe), I now arrived at the formula for a bread that makes a daily appearance on my breakfast table.
Toum (Lebanese Garlic Sauce) – With Food Processor
Toum is a Middle Eastern garlic sauce that is made by emulsifying garlic, lemon juice, oil & salt. The process is not too far from making mayonnaise, but instead of an egg yolk, it’s the properties of the garlic that emulsify it into a stable dip. It’s a dream come true for the ultimate garlic lover and goes beautifully with grilled veg, crispy potatoes or just as a dip with charred flatbreads.
Sourdough Starter & Country Loaf (Step by Step Guide)
Learning to bake your own Sourdough Bread is a journey towards food mindfulness. Take away the water and salt and suddenly sourdough is made with just one ingredient. Flour. The rest is a fine balance of time, knowledge and skill.
5 Easy Nut Butters (Hazelnut, Cashew, Brazil Nut, Pistachio, Pecan)
Nuts are a daily part of my diet. At least once a day, often more. They are one of my main sources of protein, while also covering the often overlooked yet crucial intake of healthy fats. They strengthen your immune system, your brain health and even your vision. If you don’t fancy just munching on them, turning nuts into nut butter is a brilliant hack to increase your intake. Mix them into smoothies, cookie doughs or, frankly, just eat them by the spoonful.