QInspired by the French gâteau invisible, this autumn terrine layers thin slices of quince with caramel into something elegant and quietly beautiful. No pastry, no custard — just fruit, time, and a little patience. It’s a simple way to let quince speak for itself, all floral notes, honeyed depth, and soft-spoken richness.
CCrispy corn ribs with a spiced rub, served with a dollop of creamy vegan mayo and a quick red onion and jalapeño salsa. These ribs are smoky, sweet, and just the right amount of messy. Perfect finger food for sharing. A fun twist on corn that’s big on flavour and easy to make.
PPlant-based Pear and Caramel Oat Slice with Hazelnut Crumble. Sweet but not cloying, with just the right crunch from the nuts, and if you fancy it, a drizzle of chocolate caramel sauce over the top never hurts. Optional, but let’s be honest – you’ll want to.
HDandelions, sweet violets and elderflower are high on my spring foraging list, but in summer honeysuckle reigns supreme. It turns out honeysuckle has uses beyond its visual appeal. I decided I wanted share some of the many way I know of how to cook with honeysuckle flowers.
PThis post wraps up my series on plant-based mother sauces with a look at tomato sauce and hollandaise. These sauces bring their own unique methods and flavours to the table. Once you’ve mastered them, you’ll unlock a world of possibilities—hundreds of secondary sauces just waiting to elevate your plant-based cooking.
HThere’s something magical about stumbling upon an unexpected treasure in the wild. A grapevine, untamed and winding its way over a fence and through the trees, catches my eye on a morning walk. Bunches of unripe grapes hang among broad green leaves—what really excites me, though, are those leaves, perfect for pickling and making dolmades.
HDiscover how to make dandelion coffee, a rich, caffeine-free brew crafted from roasted dandelion roots. With its nutty, earthy flavor and a touch of history, this drink is a satisfying way to transform an often-overlooked plant into a seasonal delight. From harvesting to brewing, embrace this sustainable and simple process for your next cozy cup.
HMastering how to make red wine braised mushrooms is like discovering a secret weapon in your kitchen arsenal. It’s the professional secret that takes your plant-based cooking from good to unforgettable. Sure, it takes a bit more time and care, but that investment pays off in ways that a quick sauté simply can’t.
