This might be the simplest condiment I’ve ever taught—and somehow the one people obsess over most. These pickled red onions convert even the “I don’t like raw onions” crowd. Thinly sliced, gently salted to soften their bite, then quickly pickled with vinegar, water, and a pinch of salt (plus sumac, if you want something […]
These naturally purple bao buns are soft, fluffy, and steamed — and their color comes entirely from real vegetables, not food dye. In this recipe, you’ll learn how to make purple bao buns using red cabbage, and more importantly, why the technique works. By extracting color into a strained liquid and using it in a
Lessons learned after more than 12 years of experimenting, expanding, and finally enjoying this way of eating. If you’re thinking about eating more plant-based this January — or going fully vegan — this is for you. Not the “perfect” version. Not the glossy influencer version.The real beginner experience. I’ve been eating vegan and plant-based for
You’ll probably think I lost my mind sharing a recipe like this when I’ve been talking so much about fastness and efficiency while cooking at home; but hear me out: this will be the best bolognese sauce you’ve ever done! And the more you let it cook, the better it will get! Even though I
One of the traditional baked goods we tipically like to prepare for Easter throughout Eastern Europe would be “Cozonac” or “Babka”, a sweet brioche dough with different fillings such as walnuts, raisins or chocolate spread. I’ve been making this sweet bread for years, testing and adjusting, and I can honestly say, it’s the
These might just ruin all other cinnamon rolls for you. They’re soft, pillowy, gooey in the center, and the kind of thing that makes people do the little “mmm” dance after the first bite. I’ve been making some version of this recipe for years — at home, in restaurants, for friends who said “wait, these
Vegan Apple Pie Cinnamon Rolls (Vegan Brioche Dough with Spiced Apple Filling) Read More »
A Fresh and Flavorful Plant-Based Spring Dinner This pan-cooked asparagus with hollandaise-spiced baked potatoes is exactly what spring cooking should feel like — simple, satisfying, and full of fresh flavor.Ready in about 30 minutes, this meal brings together juicy, vibrant asparagus and crisp oven-baked potatoes, all finished with a light vegan “hollandaise-style” drizzle made from
Pan-Cooked Asparagus with Easy Hollandaise Flavors Read More »
A quick and comforting plant-based dinner recipe made with pantry staples. These crispy smashed potatoes with smoky kidney bean yogurt dip are exactly what you need . Ready in around 40 minutes, they bring together golden, oven-roasted potatoes with a creamy, umami-rich dip that sneaks in plant-based protein—no fake meats, no complicated steps. Why You’ll
Caramelized figs and yogurt mousse might seem like a dish reserved for high-end restaurants, but it’s surprisingly simple to recreate in your own kitchen. With the rich, sweet flavor of caramelized figs paired with the light, tangy creaminess of yogurt mousse, this dish strikes the perfect balance between sweet and savory, indulgent and light. Whether
I love it when you have to option to choose what burger bun you’d like with your burger at a restaurant; it’s always so thrilling to think: “Ah yes, I’ll definitely take the whole wheat bun with a mix of seeds”, but then remember you’re anyways eating a burger so might as well make it
As much as I love a really good store-bought chuncky wrap, it’s so easy to make these protein-packed lentil wraps at home. I came up with the recipe in 2016 by mistake. I had made a lentil cream soup at work but it was too thick so I thought “hmm, this looks like pancake batter”;
There have been so moments in my life as a chef when I make something so delicious, so memorable for my taste buds that I start to obsess about it – and the apricot cream inside the cake is one of them. I’ve been working on the new summer menu for the restaurant for the
Stop using store-bought salad dressings because it’s so easy to make your own at home and it comes out absolutely delicious! And no, we’re not going to do a drizzle of oilve oil and squeeze of lemon – our salads, wraps and ourselves deserve more. This creamy blue cheese dressing is easy to make and
If you’re looking for a light, airy dessert with refreshing flavors, learning how to make a mousse is a must. This no-bake dessert is amazing for picnics, get-togethers or summer evenings on the balcony with a good podcast. I’ve created a variation of this mousse recipe for the upcoming summer menu at the fine dining
One of the french mother sauces that everyone needs to know how to make! This is creamy vegan white sauce that’s easy to make, with simple accessible ingredients. It’s perfect on a delicious lasagna, moussaka or casserole. Ever since becoming a chef I’ve been making variations of this sauce to top my Spinach “ricotta” canelloni, my
It’s finally barbecue and grilling time! This is an easy vegan cheese sauce that’s packed with flavor and nutrients. It’s perfect on a delicious veggie burger, with nachos or simply on some satisfying mac and cheese. I made this recipe while working with a vegan catering company to accompany the hundreds of burgers we made
Best vegan cheese sauce (high protein, oil-free) Read More »
Hello and happy almost Easter! This is a potato leek galette along with a speedy spring onion bechamel and a super-easy to make crunchy crust. We’re at the point in the year when it feels like summer is finally here, then a thunderstorm hits and temperatures go back to 10 degrees. I’m definitely so excited
This recipe has 6-8 servings Ingredients – 450 g All-purpose flour -400 g Room temp water – 25g Salt – 2,5 g Instant dry yeast Method 1. Start by adding 350 ml of water to your mixer, then pour in all the flour. Mix on low speed until a shaggy dough forms, scraping down the sides
Overnight foccacia – the only foccacia recipe you’ll need Read More »
Meat-substitute guide When it comes to replacing meat in your favourite dish, lots of plant-based ingredients can do the job; in my 12 years as a vegan chef, I’ve seen the best results when using mushrooms and tofu. Let’s dive into why this is and how you can use them at home to upgrade your
Fast and easy one-pot meal. This soup is the ideal meal to have on a chilli evening, along with a cosy candlelight and a good book. It’s deliciously healthy, all the while indulging. The depth of flavor of the fried mushrooms compliment the brightness of the chowder brought by lemon juice and nutritional
No bake, super easy to make. Is it just me or is it our time, as millennials, to dive deep into nostalgia? 90’s boops remixed, lots of our favorite shows remade and don’t get me started on the 2000’s low rise jeans coming back. Needless to say with all that’s going on in the world
Light yet indulgent dessert The Floating island dessert dances on memories of my childhood and embodies the magic of trasformation of one of my favourite versatile plant-based ingredients: aquafaba. This exquisite treat seasmlessly combines the velvety creaminess of the vanilla custard with the etherial lightness of the clound-like whipped aquafaba merengue, creating a symphony of
Beans beyond basics Colorful, creamy and protein-packed This is a great way to add more protein to your weekly meals, without having a monotonous diet centered around eating only tofu and soy. When I first became a vegan back in 2012, everyone was spooked about protein. How will I manage to survive? How will I
Are you curious about vegan meat alternatives and how to incorporate them into your home cooking? As more and more people embrace plant-based diets for health, environmental, and ethical reasons, the demand for delicious and satisfying alternatives to traditional meat has surged. Whether you’re a seasoned vegan or just beginning to explore the world of
Plant-based meat alternatives- ingredients & uses Read More »
Mise en place, the French culinary term, translates to “everything in its place.” It’s a fundamental principle in the world of cooking that extends far beyond the kitchen. Mise en place is the art of organizing and preparing all the ingredients and tools you’ll need before you start cooking, accounting for a seamless and efficient
In the realm of versatile and healthful ingredients, cauliflower often plays a starring role as a culinary shape-shifter. But have you ever contemplated the components that come together to create that velvety cauliflower puree? If you’ve ever detected a slight bitter undertone in your cauliflower puree, you’re not alone. In this blog post, I’ll not
Do you know that taste that makes you dance in your seat when you’re eating at a vegan restaurant? That delicious flavor that makes you take one more bite and then more? I wanna let you in on a little industry secret- that’s umami. Myself and other chefs have been using the power of umami
In today’s post, we’re diving into the captivating world of lacto fermentation, unraveling the art of preserving and transforming tomatoes in a way you might not have considered before. Have you ever wondered, “What is lacto fermentation?” or thought about whether tomatoes can be fermented? If you’re searching for alternative methods to preserve these vibrant
Welcome to my vegan pancake adventure, where I’ll be sharing the secrets to creating fluffy and delicious plant-based pancakes. Have you ever wondered what makes a vegan pancake so light and airy? Curious about what you can use instead of eggs in your pancake batter? Or perhaps you’re wondering if your regular pan will do
Eggs play a versatile role in many recipes, but what if you’re following a plant-based diet or have allergies that prevent you from using them? Fear not, I’m about to crack the code on egg replacements. In this blog post, I’ll answer all your questions about finding the correct vegan egg alternative according to its
The dinner loop Most meal prep falls short. You either end up with soggy reheated meals that have lost all texture, or you’re stuck eating the same dinner three nights in a row. That’s the moment most people give up and reach for takeout. But in professional kitchens, we’ve solved this problem for decades. Chefs
The Meal Planning Hack Chefs Use (But No One Teaches You) Read More »