Summer fruit welcomes a brand-new stone-fruit variety to the shelves this year and it’s called Metis®. Pronounced Me-teece, this natural cross between a plum and apricot is firm and crisp on the outside while being sweet and juicy on the inside. Metis® fruit has been naturally bred using bees to cross-pollinate apricot pollen and plum blooms … Continue reading Roasted Metis®, Mint and Cream Cheese Crostini
A fluffy, light and filling vegan take on the classic omelette made with chickpea flour. This version is packed with vegetables, cheesy, savoury garlicky flavour and topped with a fresh avocado salsa. It’s a delicious egg-free, gluten-free, high-protein brunch, lunch or dinner option. Kale and Mushroom Chickpea Omelette I can remember the first time I … Continue reading Kale and Mushroom Chickpea Omelette
This recipe proves that vegan food can please anyone and everyone. The fact you can make a cheese scone using no animal products at all is pretty impressive seeing as cheese is usually laden with dairy and scones are made from copious amounts of butter. They are also ridiculously simple, only require 7 ingredients and … Continue reading Vegan Cheese and Sun-Dried Tomato Scones
I may not be the world’s biggest cheese fan, but when it comes to cream cheese, well that’s another story. I associate cream cheese with bagels and although it is not something I often have, it makes them even more delicious when I do. How do you like to enjoy your cream cheese? There are … Continue reading Tofu Cream Cheese plus Artichoke and Chilli Cheese Dip
I’ve called this a variation on Mac n Cheese, but my comforting pasta dish is a far cry from the butter and cheese laden dish. Over the years, I have tried, tasted and read about numerous cheese-free cheese sauces. The initial ones I made weren’t too spectacular, but it only made me more determined to … Continue reading Butternut Squash Mac n Cheezey Greens with Cheezey Hemp Sprinkle
