Raspberry and Lemon Trifle

A friend asked me for a vegan trifle recipe today, so I thought I’d post one up here. This trifle is not the sort you used to eat as a child. No jelly for a start, which is the yuckiest bit of a trifle, as everyone knows. And instead of sickly sweet, this one is… 

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Miso Broth with Tofu and Kombu

Fondly known as ‘Chinese Soup’, this has been a staple in my family for years. For some reason, putting noodles in soup and cutting the carrots into flower shapes is enough to get kids to eat miso, seaweed, shitake mushrooms and all kinds of vegetables. It’s hearty enough to make a full meal, and full… 

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Divine Vegan Chocolate Torte

Torte ¼ cup (35 g) cocoa 1 cup (135 g) gluten-free flour ½ teaspoon baking powder ½ teaspoon bicarbonate of soda ¼ teaspoon salt ½ cup (100 g) sugar ½ cup (120 g) silken tofu ¼ cup (60 ml) maple syrup ¼ cup (60 ml) light oil, e.g. sunflower 1 teaspoon vanilla extract 1 teaspoon… 

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Blueberry Chia Smoothie

It’s high summer here in the southern hemisphere, so this morning I felt I should honour that with a change from my regular Chocolate Smoothie or Big Purple Vegetable Drink. I know that blueberries are absolutely amazing (masses of antioxidants, help reduce blood glucose levels and may even help to ward off Alzheimers and dementia). So I… 

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Vegan Burger

‘Can you recommend a good vegan burger recipe?’ I’ve had this question so many times, it seemed time to put one up on the blog. This is a yummy, infinitely variable recipe that changes every time I make it, so feel free to experiment. The basic burger ingredients: protein (nuts, beans, tofu…) starch (breadcrumbs or… 

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Almond Milk

1. Take 1 cup raw unpeeled almonds and soak overnight in filtered water. 2. Next morning, drain the water and place nuts or seeds in a blender. 3. Add 3 cups filtered water and blend until the nuts or seeds are as fine as possible. 4. Place a large piece of cheesecloth or muslin in… 

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