Creamy and gently spiced, this vibrant curry will transport you to warmer climates, wherever you are.
During my years as a vegan, I’ve had a love/hate relationship with tofu. The love part is when tofu is crisp, golden and full of flavour; the hate part is when tofu is spongy and soggy!
I’ve often skipped past tagine recipes due to the long, complicated ingredients lists; however, with a few short cuts, this tagine is simple to prepare yet still very tasty.
One of life’s true pleasures is a big bowl of slippery pappardelle pasta, with a creamy, garlicky sauce. White wine brings a touch of acidity to the earthy mushrooms.
All the flavour and texture of fish cakes – but completely vegan! These no-fish cakes are golden and crisp on the outside, while being fluffy and fragrant inside.