VEGAN
I always considered vegan recipes a little difficult to create, but once I went eggless and vegetarian with my desserts, it opened up a whole new exciting world. Most of my eggless desserts are easily 'veganised' where simple ingredients like cream, milk, cheese, fat etc all have vegan substitutes you can find with little fuss.
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Coffee Coconut Blancmange #vegan #eggless #nobake #dessert
Coffee Coconut Blancmange. An agar agar twist to this traditional pudding just because I'm still experimenting with agar agar! It's vegan, it's glutenfree & it's so pretty!
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Pumpkin Coconut Cream Pudding #vegan #glutenfree
Pumpkin Coconut Cream Pudding. Pumpkin and coconut are a great combination and work well in these mildly sweet gentle vegan & glutenfree puddings. I've topped these with unsweetened coconut cream, then walnuts, roasted seeds and dried cranberries to tie in fall flavours.
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Roasted Cauliflower Salad – making the most of vegetables! #glutenfree #plantfood
Grilled Cauliflower Salad is a great salad for winter, and also for spring. I have served this warm from the oven, as well as chilled overnight. It's addictive good both ways. I have to say I love it because the garlic just shines. You can play around with the dressing as you like.
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Mango Coconut Pudding … a celebration of Alphonsos
Mango Coconut Pudding ...when you can't get enough of the mango season, and you can't stop yourself from bringing together favourite flavours! These were everything they look like and more ... delicious, delicate, flavourful, smooth, satisfying, elegant, sublime. I think it's just one of those puddings that were meant to be.
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Baking | Smoked Eggplant Walnut Truffle Dip – earthy, rustic, nutty & delicious
Eggplant Walnut Smoked Truffle Dip...earthy, rustic, nutty, slightly tangy, creamy, smoky delicious. Play around with ingredients to suit your palette. That's the beauty of dips.
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Genoa Fougasse with spiced yogurt, hummus & foxnuts … for the love of bread
Genoa Fougasse turned out to be the best bread I've baked in a while. Sometimes you just need 'bread luxury', and this became that and much more. The difference here was the new level of deliciousness brought on by the addition of a gourmet spice blend, Genoa, from Sprig. It brought the flavours alive, went beautifully with the cheese and walnuts within, making it our new favourite bread at home.
