Learn how to make mushroom ketchup and you'll have a rich, umami laden flavour booster for plant-based and vegan soups, sauces and stews.
Crispy crostini covered in herbed tofu ricotta and green bean pâte. Add a fresh garnish for a tasty plant-based canapé or light lunch.
Easy vegan orange and chocolate Madelines, little scallop shaped sponges are so simple, just whisk, rest the batter and bake.
Moutabel, Mutabal or even Moutabbal - no matter how you spell it, thisMiddle Eastern dip is creamy and garlicky and totally delicious.
Seared before serving, a caramelised crispy outer encases the al dente inner of these saffron & wine braised cauliflower steaks.
Mediterranean roasted parsnips, salty, sour and sweet paired with nutty lentils, serve warm as a tasty side or hearty main.
Mock Whitebait Fritters, a vintage Kiwi Classic. Potato fritters in an egg(less) batter, nori for a taste of the sea.
Autumn Foragers Granola, an adaptable recipe to start creating from, whether you forage for ingredients on walks or in the back of the pantry.
Topped with glazed blackberries, egg and dairy free blackberry apple muffins become an indulgent Autumnal treat .
Versatile and delectable while also being super easy to make. Learn how to make your own date syrup, a natural whole food sweetener at home.
Easy and affordable, warm baked apples, plant-based custard and a swirl of caramel. A simple yet tasty made with affordable pantry staples.
Love Middle Eastern dishes but allergic to sesame seeds, this sunflower seed tahini will add the nutty notes that a tradtional tahini would.
Infused with dandelion nectar, this simple syrup is and old-world vegan honey recipe that you can make at home.
These hearty and savoury Lentil and Walnut Kofte are the perfect wholefood plant-based option for any barbecue this summer.
Castagnaccio, rich dense, with a fudge texture, this Italian Chestnut Cake is easy to bake, gluten free and traditionally vegan.
Oven baked or deep fried, crispy falafel with a soft spiced and herb filled centre are quick and easy to make at home, here's how.
Thick, lucious and creamy. Learn how to make plant-based yoghurt at home, master these adaptable recipes and create your own unique flavours.
Easy vegan orange and chocolate Madelines, little scallop shaped sponges are so simple, just whisk, rest the batter and bake.
Having an easy cheesy dairy free sauce recipe at hand is a great way to adapt old family favourites into plant-based and versions.
Silky smooth, versitile and super easy to make, Aquafaba Mayonnaise can be used as a base for any tradtional mayonaise based dressings
Middle Eastern flavours coat fresh baby green beans, delicious when served with a cashew cheese on top of a crunchy garlic toast.
A Plant-based Apple Tart takes only a few natural ingredients and some simple techniques to create and elegant dish.
This potato and watercress salad is as full of flavour as it is colourful.
I make rhubarb cordial as a treat, it has a vibrant pink colour that makes it appealing to children; most often with a splash of sparkling water to add a fizz. Adults may enjoy adding it to their favourite evening tipple; a glass of bubbly or a make a pink gin.
Castagnaccio, rich dense, with a fudge texture, this Italian Chestnut Cake is easy to bake, gluten free and traditionally vegan.
Savoury tofu ricotta, fresh asparagus and creamy cashew hollandaise in a flakey puff pastry tart case make a delicious spring time brunch
Fresh from the oven, butterkin focaccia and a winter warming bowl of red pepper soup is made for sharing with family or friends.
Dairy-free lemon posset with shortbread is a lightly set custard, with a rich and creamy zesty lemon flavour. It's a simple yet delicious Summery dessert.
MasteriPlant-Based Mother Sauces - Béchamel Sauce and Velouté. Expand your culinary repertoire to elevate dishes to a truly exceptional ones.
The most challenging part of this easy dairy-free chocolate swirl ice cream recipe is being patient while it freezes.
Learn how to make Aquafaba Meringue and create egg-free versions of classic desserts, impress with a Baked Alaska or a Pavlova.
A plant-based kuku made of seasoned layers of potato, caramelised onions and roasted smoky paprika chickpeas bound in an eggless batter.
A caramelised sugar shell tops a sweet vanilla custard, this quick and easy vegan crème brûlée recipe ticks all the boxes.
Roasted rhubarb and a thick set custard fill this rustic walnut tart case. Easy to prepare ahead and also gluten free.
Sweet, fruity and nutty with a coat of dark chocolate, free - from florentines retain the traditional elements but without common allergens.
Sundried tomatos, red onions, peppers and kalamata olives add umami flavours to this gluten free vegan savoury bake, and it's delicious.
Learn how to make mushroom ketchup and you'll have a rich, umami laden flavour booster for plant-based and vegan soups, sauces and stews.
The perfect plant-based alternative to eggs with your veggie breakfast, Seriously Good Tofu Scramble is a must for any breakfast menu.
A step by step guide on how to make plant-based crêpes, like a classic crêpe recipe this Gf version is perfect for both sweet and savoury dishes.
Tofu Florentine on Tattie Scones, this classic brunch dish has been given a makeover, now a wee bit Scottish and totally Plant-based.
With these base recipes you'll learn how to to make gourmet mustard at home, adapt and create you own flavours with ease.
As with many traditional Scottish dishes, vegetarian and vegan versions are becoming mainstream and readily available in supermarkets throughout Scotland. But we no longer live..
Learn how to make & use quick pickled red onions to add a blend of sweet and sour notes to a broad range of international cuisines.
Smooth and creamy with lemon, dill and mint, Tzatziki with cashew yoghurt is perfect for a plant-based Mediterranean Feast.
You also don't need a lot of any single vegetable to make a winter garden soup that's satisfying, delicious and colourful.
With a simple batter you can make Eggy(less) Bread aka Plant-Based French Toast, the perfect carrier for toppings both savoury or sweet.
An Italian classic with a plant-based makeover; herby tofu ricotta filled zucchini cannelloni are paired with a tomato & red pepper puree.
Paired with a whipped coconut cream this Plant-based Cranachan for Burns Night takes on a very South Pacific feel.
