The tastiest high protein vegan wraps thanks to the wonderful products from Gusta! The secret ingredient is their vegan pâté spread on the wrap - adding so much flavour and delicious plant-based protein. Then we use some pan-fried seitan roast, hummus, shredded cheese, spinach, carrot and bbq sauce! Trust me, you’ll love it!
I travelled 400km all the way into the middle of the Karoo to find the perfect koeksister recipe - and I found it!
The OCD world gasped when Kourtney Kardashian revealed her hyper-organised pantry recently. But it takes more than a few religiously arranged cereal containers to master the kitchen. To graduate from an OK home cook to a great one requires learning the 10 culinary commandments, which should underpin everything you do. Take note. Confidence I suspect ingredients can smell our fear and misbehave accordingly, so be bold when you cook. Understanding Know that things will usually turn out differently if you substitute ingredients in a recipe or if you fail to follow a recipe from a trusted source. Think before you do it. Simplicity It’s far easier to make three ingredients coherent than a dozen. It is about balance, which leads us neatly to… Balance I love the way Thai cooking mixes sour, sweet, hot, salty and sometimes bitter. It’s something that is equally important in home cooking. Often a dish needs a bit of acidity, salt or sweetness to bring it into focus. I see it as sharpening the flavour or rounding out the flavour profile. That’s why when making something very sweet and sour like a barbecue sauce, I add a shot of espresso for a touch of bitterness. You won’t taste the coffee but compare the two sauces and the one with the shot will be mellow and less sweet. Seasoning More often than not, seasoning needs to be bolder. I like to season with salt and something acid like a squeeze of lemon or splash of vinegar at the end of cooking rather than pepper. Contrast So often, a good dish can become sensational with the addition of something creamy against all the crunchy textures; maybe something nutty against the smooth; or something sour to help alleviate all that meaty saltiness. It’s why crunchy fries go so well with mayonnaise, and makes salt a natural partner to vinegar. Understand Umami This mysterious fifth taste is the secret to the savouriness we so often crave, whether it’s Australians with their Vegemite, Italians with their love of parmesan and tomatoes, or Japanese with their worship of shiitake mushrooms and dashi broths. I’m always looking to supercharge dishes with everything from parmesan crusts to adding mashed anchovies or smoked bacon to the base of a stew. Complexity While straightforward combos like tomato and cheese, cashew and chicken, or ham and pineapple are always winners, I’m constantly searching for that extra ingredient to push a dish to a less predictable place. It could be adding tarragon to that cheese and ham sandwich, coriander seed or maple syrup to a chicken roast with cashews, or caramelising pineapple with a little sugar to bring a bitterness and sweetness to the bite of the fruit. As you’re experimenting, make sure to taste again and again and again. Practice makes perfect While it is important to listen to advice, to find trustworthy sources for recipes and to remember all those little “one-percenters” that lift your cooking (like salting the water for pasta properly or emulsifying your sauce with a little of the starchy pasta water), NOTHING replaces practice. That’s one of the challenges for home cooks – the “signature dishes” they make when friends come round are not cooked nearly as often as the everyday dishes. I’m forever striving to develop recipes that are bulletproof and will deliver something close to the promise in the introduction and the picture in the book even when you cook them the first time. Trust your guts Once you understand these commandments, you need to learn that your instinct on everything, from whether to cook something longer, to what ingredient to add (or how much of it), is usually right. One word of caution, though: go slow and don’t overcommit. I’ll always remind myself to add potentially dominating ingredients, like fish sauce, sugar or salt, in small batches, tasting along the way, to avoid disasters. Bonus tip: eat bread Need a simple dough recipe? Mix 1kg of flour with 1 tablespoon of salt. Stir 1 tablespoon of dry yeast granules (that’s 14g or two sachets) into 950ml of warm water. Mix the water and flour together in a large bowl, cover with plastic wrap and place in the fridge overnight. The next day it will have swollen into a huge elastic dough beast without any need for kneading. Split into a rolls and bake in a pre-heated 200°C oven on lined baking trays. Or divide into two large loaf-shaped lumps, flour and place in a cool oven on baking trays. Turn the oven on to 200C and bake until they are golden and crusty on top.
This amazing copycat Mars (or Milky Way depending on where you are from) candy bar is the answer to your wildest dream.! They are addictive.
Firm, creamy and sweet, this Vegan Burnt Basque Cheesecake is a must do dessert for cheesecake lovers and for those with a sweet tooth in general.
From the iconic Schnitzel to the classic Apple Strudel, traditional Austrian cuisine is not exactly known to be very vegan-friendly - until now! Try these delicious vegan recipes from Austria!
These labneh recipes are on heavy rotation in our kitchens.
This is a 2-ingredient flatbread (no yeast) and is so easy and delicious! Bunos: you can easily make this a vegan flatbread recipe!
Our vegan croissants are made with soft and aromatic brioche dough, rolled into the classic crescent shape, and baked to perfection until golden brown and pillowy soft.You can eat vegan croissants as they are or filled with vegan custard or jam; either way, they are a delicious breakfast for all.
I would often make copious amounts of béchamel (white sauce) when I was working as a chef for a variety of dishes such as lasagne, vegetable bakes, fish pie, moussaka, cheese sauces and soufflé. I've been inspired to take this simple sauce outside of its comfort zone and revamp with a delicious, healthy twist.
Wontons filled with plant-based meat or a homemade tofu filling boiled before being soaked in in a deliciously fragrant chili broth.
There are so many uses for Cashew Cream you may not know where to start! We’ve got all of the information you need, from what it is to how to make it. Start soaking your cashews and try this delicious, versatile, vegan cream ASAP!
Food adventure holidays are a way to gain deeper appreciation of a region’s gastronomic culture while visiting. Discover Europe's top foodie destinations!
Creamy, cheesy, and earthy pasta, perfect for fall and winter meals. We combine the mushrooms with a creamy chestnut pesto for a unique and delicious pasta dish.
Taste wise, tempeh has a slightly nutty and earthy flavor on its own. I'm not a fan of plain tempeh, but luckily, it's a versatile food that can take on many different tastes depending on how you prepare it. Give this Indonesian soy product a try with these seven ways to eat tempeh.
Easy-to-make vegan cheese with probiotics for an extra tangy, cheesy flavor! Just 6 ingredients and simple methods required. The perfect party appetizer, snack, or spread!
Miso paste is a funky, salty-sweet, umami-rich paste of mashed, koji-kin inoculated and fermented grains or legumes, that forms the basis of Japanese cuisine.
Perfect for dessert, snack or a quick breakfast.
What is nutritional yeast and how do you use it? Nutritional yeast is inactive yeast. I'm sharing all of the details + 25 ways to use it.
A foolproof vegan marble cake with swirled vanilla and chocolate sponge! Easy to make and impressive to serve!
These oil-free, delicious Vegan Spanakopita Rolls are brimming with all those amazing Greek flavors in a fun and easy way.
Savory marinated tofu is crusted with a simple coconut breading that transforms boring tofu into a delightful addition to a salad, dinner meal or party time appetizer! Serve up crispy baked tofu with your favorite sauce for dipping or on its own!
These oil-free, delicious Vegan Spanakopita Rolls are brimming with all those amazing Greek flavors in a fun and easy way.
A creamy, delicious vegan cabbage, leek and potato tart encased in crisp, golden puff pastry.
An amazing way to get all the flavour of spanakopita with our sheet pan spanakopita quesadilla
A delicious zero waste recipe featuring just about every vegetable out there!
Eggplant is an extremely versatile veggie that is used all over the world to make incredible dishes.
Sweet, smoky, and tangy in all the right ways, this healthy, oil-free Vegan Chick-fil-A Sauce is so easy to make and sure to take plant-based nuggets, bean burgers, baked fries, and roasted veggies to a whole new level of irresistible goodness.
Kinpira Gobo is stir fried burdock root seasoned with soy sauce, sake and sugar. A simple vegan burdock root recipe thats packed with flavour and health benefits!
Gluten Free Texas Kolaches
A caramelised sugar shell tops a sweet vanilla custard, this quick and easy vegan crème brûlée recipe ticks all the boxes.
These vegan bagels, made with organic ingredients and colored with all-natural dyes, are my way of celebrating pride weekend.
Vegan orange semolina cake
Make these kid-friendly zucchini-scallion fritters for a crispy, delicious vegetable-filled meal.
If the only vegan chia recipe you have tried so far is pudding, this is a sign! Learn more ways to use chia seeds and get the recipes here.
This tender, delicious braided blueberry vegan danish is topped with a vanilla glaze. It's perfect for a sweet weekend breakfast treat!
Bohemian Honey Cake or “Medovnik” (the traditional name) with Thermomix method
Miso paste is a funky, salty-sweet, umami-rich paste of mashed, koji-kin inoculated and fermented grains or legumes, that forms the basis of Japanese cuisine.
Onigirazu also known as a sushi sandwich is a great way to enjoy your sushi on the go. Our version has a vegan filling of katsu tofu and sweet potato.
