I’ve created a light and airy chocolate cake that’s chocolatey but not too chocolatey. And if you have a decent-sized Pyrex dish, you can mix it and cook it in the same dish without needing to grease it.
Warm brussels sprout, broccoli and grape salad
This warm salad is inspired by a side dish I ate at a restaurant while on holiday in New York. After all these years, I still think of it – and when I can go back to enjoy it again.
Falafel nourish bowl
When I first made this falafel nourish bowl, I wasn’t sure if it was really good, or whether I just thought that because it satisfied the craving that burned within. I can confirm it’s definitely the former – this nourish bowl is really good. (And really filling).
Whole roasted cauliflower
This is the whole roasted cauliflower to end all recipes for roast cauliflower. And the trick is to lightly pre-cook the cauliflower in a magic, white wine-based poaching liquid. Really, there’s not much more to say other than to read on and give it a go.
Blueberry upside-down cake {vegan, gluten-free}
Vinegar is the ingredient that has restored my faith in gluten-free vegan baking – take this blueberry upside-down cake, for example.
Vegan BLAT salad with green goddess ranch
Homemade coconut bacon is my preferred non-meat ‘bacon’. Here, I’ve paired it with a classic BLAT (in salad form) – because a BLT is good, but what is life without avocado?
Lebanese socca {gluten-free, vegan}
Lebanese pizza was another favourite of mine growing up. I can remember mum made it for dinner one night and I loved it so much that I asked for ‘the lamb and pine nut pizza’ again, and again, and again. After 10 years without Lebanese pizza in my life and after perfecting a good ‘mince’ for my current favourite taco recipe, I knew it would be possible to recreate as vegan.
Vegan sausages — that happen to be gluten-free and soy-free
While these don’t mimic sausages in the traditional sense of being juicy and tender – and wrapped in sausage skin – they’re a good non-meat alternative, with the chickpeas giving a good protein boost.
Easy quinoa tabbouleh
I recently realised that since giving up wheat, I haven’t spent a lot of time revisiting my tabbouleh days. When I whipped up this test batch of wheat-free quinoa tabbouleh, it was clear that ignoring it for all these years was a huge mistake.
Asian bean curd rolls {gluten-free, vegan}
Which brings me to these seriously tasty tofu skin rolls that sound a lot more complicated than they are. Just think of it as a new way to enjoy tofu.
Kale Mary 