Making marshmallows can seem like a little bit of magic, watching everything whip up into a fluffy, wobbly foam and letting it set into perfect little clouds. I started what turned out to be a very challenging adventure of making vegan marshmallows a few…
Every year I try to come up with some plant-based alternatives to Turkey. Most of the time I’m drawn to winter squash for their versatility and beauty. This year for my veggie Christmas main (which was also for Thanksgiving), I made a savoury butternut…
Come Christmas or Thanksgiving, these crisp, golden Brussels sprouts will always be a favourite. My mum used to make sauteed brussels sprouts with chestnuts, juniper and bacon when I was growing up. The pairing of sprouts and chestnuts is so classic and for good…
Stuffing is always a popular Thanksgiving side dish, isn’t it? Basically just crispy pieces of bread intertwined with chunks of delicious veg. Almost like a warm panzanella! This vegan version is just as good – I cook down leeks and garlic until soft and…
This creamy, vegan ‘cheese’ sauce is the perfect base for steamed cauliflower and broccoli to reinvent the British classic Cauliflower Cheese. A crispy topping of breadcrumbs makes it even better!! The sauce is based off of one by Kenji at Serious Eats – I…
It’s that time of year again! As Autumn comes in and all that holiday baking is on the horizon, I always have maple pecan pie on my mind. It’s a classic for Thanksgiving and I can never get enough of it. Egg replacement for…
As pistachio gelato is my favourite to buy when in an ice cream shop, I knew I’d love a homemade version too. There’s something magical about making ice cream at home, the process of making a custard and watching it transform into a creamy,…
Swirly, flaky and perfumed with cardamom. These apple chelsea buns are so bloody good. The slices of sticky apple through the layers are so delicious and help keep the buns moist too!…
Ahh spaghetti bolognese, a definite comfort food in many countries but particularly a British staple (although the version most Brits make is nothing like a classic ragu all bolognese – especially as we usually serve it with spaghetti which would be blasphemy in Italy).…
After having Korean fried chicken in a restaurant a while ago, *that* spicy gochujang sauce stuck in my mind. It’s like a grown up version of the sauce on sweet & sour chicken. I made it at home, using it to coat crispy tofu…
