Ferrero Rochers have been veganised! This decadent truffle is filled with a roasted hazelnut, enveloped by rich chocolate ganache and coated in crispy chopped hazelnuts, which is just as delectable as golden wrapper original.
I turned one of my favourite dips into pasta- what is not to love? This creamy Mediterranean dish features all the flavours of tapenade – capers, sundried tomatoes and pine nuts blended into a creamy and tangy sauce!
This granola is sweet, crunchy, super seeded and nutty super nutty (and can easily be made keto or paleo) making it a breakfast or snack for everyone and anytime!
A simple, low carb & vegan alternative to the Italian favourite! Topped half aubergine, basil and mozzarella and half caramelised fennel, onion and olives.
Another one of my “meatless” meat dishes perfect for summer! These flavourful, light and delicious “crab” cakes stacked high on fresh greens with a spicy dill and lemon alioli make a great appetiser or main.
A little taste of home – the classic American Pancake that is fluffy, buttery, stackable and smothered in syrup, but of course vegan and served abroad.
roasted butternut squash, red onion za’atar & tahini soup
The flavours of sweet butternut squash, onion, earthy tahini, and a pop of za’atar are classically served together as a salad with couscous; I decided to switch it up and blend it into a warm and rich soup.
One of my most recent obsessions is tahini! Like any good nut or seed butter, I figured it would elevate the typical cookie by bringing in nuttiness, flavour and richness — and it certainly did the trick with these blondies!
