by Katy Beskow | all recipes, essentials
These hot, loaded tortilla chips are perfect for sharing as an appetizer, or as a cheeky snack. Melted vegan cheese, green chillies, tangy gherkins and meaty little slices of sundried tomatoes top freshly baked tortilla chips; serve with chive mayonnaise for a cooling dip.
by Katy Beskow | all recipes, sweet
Cannoli are classic Italian sweet snacks, with a sweet case, creamy filling and pistachios. The tubes can be quite tricky to make, so I’ve created this cheat’s version, using baked mini tortilla wraps, flavoured with cinnamon sugar.
by Katy Beskow | all recipes, mains
There’s nothing more comforting than no-meat balls and a classic marinara sauce. Serve with egg-free spaghetti or loaded into sub rolls for the ultimate hot sandwich.
by Katy Beskow | all recipes, mains
Oven-baked, spiced, and easy to make – could an Indian-style classic be any more tempting?
by Katy Beskow | all recipes, mains
Sweet, sticky and oh-so-tasty, this restaurant classic has been given a fresh, vegan makeover. Serve with Extra fried rice or some simple steamed greens.
by Katy Beskow | all recipes, mains
Sticky cola-glazed sweet potatoes and red beans make the perfect taco filling, especially when it’s brightened with a tangy and fresh salsa.