Delicious weeknight miso soup, quick and easy like I like ‘em
Vegan chocolate orange cheesecake in celebration of #veganweek #GBBO 😍 Bourbon biscuit base, filling made of cashews, coconut milk, and coconut oil 🥥 it’s our dirty little secret, but it’s too good not to share 😈
What is a good life? What would it look like? And how would we know if we had one? These are some of the questions which many are forced to consider, at least once in a lifetime. Given the current situation, sometimes I feel like we’re living through a profound time that deserves something profound…
Here’s a light, summery dessert which needs only a few ingredients to make. It’s perfect to have after a BBQ, and I particularly love how fresh and light it is while still satisfying that sweet after dinner craving. I recommend buying the high quality tins of coconut milk (which has a cream set on the…
If you’re trying to eat better and still enjoy non-vegan foods, then making simple swaps like this is the easiest way to do so. We already know that hot dogs are both fun and easy to make, especially for a BBQ or to get kids more involved in cooking at home. These are an easy…
The secret ingredient to this rich, colourful, moreish curry is the addition of peanut butter.The sauce becomes thicker and the potatoes become richer, bringing a savoury, authentic flavour which makes this midweek dinner just a little bit special. Here I used sweet potato, but butternut squash or white potatoes would work really well too. I’ve…
The Juggling Chef 