Tofu Creams Two Ways
Firm tofu blended into two silky plant-based creams: a tofu-miso base for roasted cabbage and a tomato pasta sauce.
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From my kitchen
Recipes to cook at home.
No long stories or intros. Simple plant-based dishes, sauces, snacks and kitchen notes, from my kitchen to yours.
Tofu Four Ways
Four simple ways to make tofu more exciting: smoked, marinated, tempura-fried, or blended into sweet and savory creams.
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Easy Kale Crisps
A fast crunchy snack with curly kale, oil, salt, spices, and optional sesame seeds.
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Savory Hokkaido Pumpkin Pie
A seasonal savory galette-style pie with roasted pumpkin, caramelised onions, chickpea flour, and a simple olive-oil dough.
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Homemade Sauerkraut
A flexible cabbage ferment with sea salt and optional aromatics like ginger, turmeric, mustard seeds, apple, and leek.
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Seed Crackers
Crispy homemade crackers made with mixed seeds, chia, linseed, oats, olive oil, and herbs.
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Aquafaba Three Ways
Three uses for chickpea or white-bean cooking water: vegan mayo, peanut butter mousse, and meringue.
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Fig Chutney
A rich fig, onion, garlic, lemon, ginger, and spice chutney for late-summer fig abundance.
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Vegan Bechamel
A plant-based bechamel built from savory infused almond milk, vegan butter or oil, flour, nutmeg, and optional nutritional yeast.
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Plant-Based Ground Beef
A savory mushroom and soy-flake mince for bolognese, lasagna, moussaka, or any dish that wants depth and texture.
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Pumpkin Gnocchi
Soft roasted squash or Hokkaido pumpkin gnocchi with roasted garlic, flour, olive oil, and herbs.
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Green Pea Mole
A bright avocado-free dip inspired by guacamole, made with green peas, lemon, garlic, tomato, and cilantro.
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Roasted Salty Sunflower Seeds
A simple salty topping or snack made by dry-roasting sunflower seeds and finishing them with soy or tamari.
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White Bean Lemon Cream
A silky white bean, lemon, olive oil, garlic, salt, and pepper cream for dips, spreads, or sauces.
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Sweet-Salty Mushrooms
Pan-fried mushrooms glazed with soy or tamari and agave or rice syrup, finished with optional thyme and black pepper.
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Garlic-Ginger Roasted Cabbage
Seared cabbage wedges marinated with garlic, ginger, olive oil, salt, and pepper, then roasted until deeply flavorful.
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Beetroot Carpaccio
Thin roasted beetroot slices with mustard dressing and colorful toppings for a playful plant-based plate.
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Nasturtium Pesto
A foraged pesto made with nasturtium, sunflower seeds, olive oil, garlic, salt, and pepper.
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Beetroot-Quinoa Burgers
Plant-based burgers with quinoa, grated beetroot, onion, garlic, mustard, herbs, and breadcrumbs or oats.
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Blueberry Muffins
A quick plant-based blueberry muffin recipe with oats, whole wheat flour, almond milk, syrup, oil, and apple vinegar.
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Pancake Birthday Cake
A no-oven birthday cake built from stacked pancakes, banana, jam or marmalade, and chocolate sauce.
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Peanut Butter Cup Cake
A single-cup peanut butter cake that can be baked in the oven or cooked quickly in the microwave.
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