CHORIZO STYLE TEMPEH An easy versatile recipe using tempeh, fermented soy bean which lends itself to being used in dishes such as tacos, wraps, nibbles served on toasts and crackers, poke bowls and tapas!Adjust the spice levels to suit your family and guests...
PEA HUMMUS DIP This... is possibly one of the few recipes that I would sit down on my own, possibly hiding from everyone else, with some carrot and cucumber sticks and a bowl of tortilla chips and munch away in secret!! This recipe is really easy to make by all...
THIS CONTENT IS AVAILABLE TO COOKS STUDIO & TEEN COOKS MEMBERS ONLY 2 INGREDIENT GLUTEN FREE LENTIL DOSA WRAPS If you haven't tried this recipe already, you're in for a rather pleasant...
VEGAN POPCORM BISCOFF TIFFIN A really delicious sweet chocolatey treat that's easy to make with your friends for a party or with the kids on a rainy weekend. Switch it up and try with different biscuits and fruity pieces! It's truly scrumptious 😍 For...
Best Vegan Crispy Vegetable Carrot Cumin Bites Delicious vegan and gluten free mini vegetable bites. Gluten free too and perfect as a starter, with drinks and nibbles, a good dipping sauce on the side or even in a bun with lettuce and mayo and all the...
THIS CONTENT IS AVAILABLE TO COOKS STUDIO MEMBERS ONLY CHOCOLATE PEANUT BUTTER SWIRL FUDGE A deliciously decadent sweet treat to enjoy any time of day! perfect with coffee, dessert or just when you fancy a pick...
ENERGY OAT BLISS BALLS 45 g rolled oats50 g your choice of add ins : (chocolate chips, mixed crushed nuts, seeds, hemp seeds, chopped dried fruit, acai berries (or powder) cocoa and coconut)2 tbsp chia seeds2 tbsp cashew, peanut or almond butter2 tbsp maple...
Crispy Seeded Flatbread Crackers 250 g plain flour1 tsp baking powderpinch sea saltblack pepper2 tbsp mixed seeds1 really good handful of fresh herbs chopped2 tbsp olive oil125 ml waterextra oil and salt for brushing and sprInkling just before the crackers go...
THIS CONTENT IS AVAILABLE TO COOKS STUDIO MEMBERS ONLY PLANT BASED SMOKED 'SALMON' WITH 'CAVIAR' AND BLINIS CARROT SMOKED SALMON4 large diameter (thick) carrotsGood pinch Sea salt (for coating)3 tablespoons Olive...
I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for vegetariand and plantbased cooking and this quickly became my speciality. I still cook everything,, I’m a chef after all! But my preference will ALWAYS be plantbased.
I continue to cook today, teaching people to create fabulous family meals AND recipes for special ocassions. I also provide Plant Based consultancy for hospitality professionals and Private Chefs everywhere. It’s all about education and choice. Teaching, no preaching!
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