Every vegan needs a spread in the fridge and in our house it's usually sesame hummus, cashew boursin or this. This takes a little longer than hummus because you need to cook the aubergine but the steps thereafter are pretty similar and just as simple. The idea is to burn the aubergine so the skins are black and blistered but the inside is soft and mushy. The blackened skin gives that mouthwatering smokey flavour. Unfortunately in the photos below you don't see the black skins

I was introduced to thanksgiving last year by my American friends. It was mayhem. Beautiful beautiful mayhem. We did manage to give thanks but it wasn't one by one around a calm table full of food where we all listened to each other share the things we were grateful for. Nope, it was a crazed frenzy around two tables full to the brim of food (one meat and one vegan/gluten free). I actually found myself trying to protect the vegan/GF table from the meet-lovers as if it was und

Oh. My. Days. This is it. The ultimate vegan treat recipe that doesn't involve dates! Sorry dates, you're nice and all, but I don't want my treats to taste healthy, I want them to taste bad for me without actually being that bad for me. I have tasted and tasted and then tasted some more of these to get them to being blog-worthy. It's a hard life but I guess someone should really do it. Sigh. I'm not exaggerating when I say you can have these in the freezer in 10 minutes with

This recipe never lets me down and in my opinion is perfect! Bold statement, I know. The trick of getting the silky/creaminess is in the starchy potato and the cashew nuts. They work together so magically. You can try any other starchy veg and see how it works for you, or try subbing cashews for almonds, macadamia... When I learned this nifty trick, my curry world was turned upside-down. I had never consistently been able to get that silky, smooth, thick curry sauce AND also

I don't know about you but I rely on having some form of nut butter in the house. I like to make my own because of palm oil, sugar and salt (and goodness knows whatever else brands put in). Unfortunately both my husband and my daughter are intolerant to peanuts which is such a shame because they are so good for you and just delicious in my opinion - possibly pay back for that time I accidentally hospitalised my new housemate who had made it very very very clear how allergic h

This was the standard salad dressing in our house for three reasons: it's delicious, it's easy, it's quick. It's been replaced more recently with a slightly more fiddly one (Asian salad dressing) as my husband found out that mustard is something his tummy disagrees with (much to my dismay!). Sometimes I just omit the mustard which is fine. But I'd like you to enjoy a bit more than fine on your salad today. Recipe CREAMY BALSAMIC DRESSING MAKES 1 CUP/250ml TOTAL TIME 5 MINS IN