This easy pumpkin soup recipe is perfect for using up leftover pumpkin and makes a great wintery starter
Whether you follow it for ethical or health reasons, there’s no doubting veganism requires restraint and ingenuity. The funny thing is, you don’t miss the big things.
Cinnamon buns are probably one of the most famous Swedish baked goods in existence, and the recipe for these fragrant, caramelised vegan ones are a joy.
This potato pancake recipe is a great one to have up your sleeve. They can be wrapped in foil and kept warm – perfect for cold hands on Bonfire Night!
All over the world, people are “pledging” to go vegan for World Vegan Month. Whatever your diet, we reckon it’s well worth considering.
Salads are great for filling up, but now that it’s getting colder, summer’s lovely leaves have given way to hearty grains like in this tomato farro salad.
I’ve developed two dairy-free sweet pumpkin recipes for Canadian Thanksgiving that replace the butter and cream with mayonnaise and still taste fantastic.
When I’m in need of comfort food, I bake gluten-free cornbread – it pairs with a warm bowl of chilli, but it’s great by itself, as dessert, for just snack.
Santula is a simple, fragrant vegetarian curry that’s given a lovely nutty edge by frying off the aubergine and adding it for the last bit of cooking.
The question “Is the vegan diet healthy?” is one I get all the time. Well, the answer is that it depends as much on what you eat as with any other diet.