Green curry paste is one of the basic ingredients in Thai cuisine. Its colour is provided by the coriander leaves and green chillies. It is the most spicy o
The original coleslaw was vegan as it was made with a simple vinaigrette. Most coleslaw has mayo these days but this can easily substituted with a vegan version
I made these pear and walnut muffins with gluten-free flour and oats, but you can use normal products if gluten is not an issue for you. Furthermore, I reduced
You can serve this griddled asparagus and tomato with Gorgonzola on a piece of toast for a quick and easy lunch – or a side dish with grilled meat and fish. You
This lentil, fennel and rice salad is perfect for using up leftover cooked rice. I used brown rice but you can use basmati or other types – and instant rice to
This boozy ricotta tiramisu is made without coffee (and eggs), but has more alcohol than usual. You can use whatever you feel like – for example Amaretto, Bran
We all know that porridge is a very healthy breakfast, but it can be a bit boring and tasteless. So I jazz it up with fruits, nuts and compote. This ginger and
This chipotle mushroom is super easy to make and it can be served in various ways – in tortilla/taco; on a piece of toast; as topping on pizza or pastry tarts;
This roasted tomato, broccoli and watercress soup is very garlicky, ideal for boosting your immune system. It’s low-cal, low-carb, vegan and gluten-free too. Yo
This easy vegan coconut cauliflower and sweet potato curry is so delicious that you could serve it at a dinner party as part of an Indian menu. You could also s
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