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Meltable, dip-able, ultra-stretchy cheese dip made with boiled potatoes, cashews, and the ultimate secret ingredient: pickle juice! Perfect for dunking corn tortillas or smothering over nachos.
Forget heavy dairy-laden lasagna. This version features a rich, slow-simmered tomato sauce, crispy texturized soy mince, layers of fresh zucchini, and a silky white bean "bechamel" that will leave you feeling satisfied rather than stuffed.
Who says you can't have a sliceable, smoky, spicy Spanish chorizo on your charcuterie board without the animal cruelty? Vital wheat gluten meets harissa, liquid smoke, and fennel seeds for a chewy salami that will make your guests question everything they thought they knew about cured meats.
A crisp, vibrant, sweet-and-sour salad that proves greens don't have to be boring. Dragon fruit, juicy pear, and tangy pickled veggies dressed in a zesty agave-mustard drizzle—brunch perfection in 5 minutes.
Intensely chocolatey, gooey in the center, and crispy on top. We are using flax eggs, instant coffee, and ground almonds to get that decadent bakery-style fudginess without a single hen's egg in sight.
Yes, you read that right: we are boiling a whole lemon—skin, pith, and all—and blending it straight into the cake batter. No food waste, intense citrus flavor, and zero gummy texture thanks to a clever 10-minute resting trick.
Putting fruit on the grill? Absolutely. When you marinate thick slabs of watermelon and sear them on a smoking hot grill pan, something magical happens—it turns savory, smoky, and dangerously juicy.
Who knew humble sunflower seeds could turn into a rich, stretchy, melty cheese? No expensive nuts required—just a short boil, a quick blend, and a turn on the stove for a cheese that bubbles beautifully under the grill.
Missing that savory, smoky roast? We are blending extra-firm tofu with vital wheat gluten and a rich, sticky spice marinade to create a sliceable, plant-based ham that will blow your mind.
Who says apple pancakes are only for cozy autumn mornings? This quick batter uses grated apples and warm cinnamon (canela) to make fluffy, golden disks that will make your kitchen smell incredible.
Takeout style, but way better and with zero animal cruelty. We are pressing the tofu to make it incredibly crispy, then coating it in a sticky, sweet and sour ginger-pomelo glaze that will make you forget about your local Chinese restaurant.
Meltable, sliceable, and deeply savory cheese made from... rice? It sounds completely crazy, but this block cheese matures beautifully in the fridge and is perfect for melting on pizzas or slicing into sandwiches.
Why choose between a fluffy pancake, toasted meringue, and thick lemon curd when you can have all three? This recipe is a bright, sweet, citrus-packed explosion that makes for a theatrical weekend brunch centerpiece.
Yes, you can make a completely plant-based, sliceable bologna. And no, it doesn’t involve any weird laboratory chemicals. We are using humble red lentils, creamy cashews, and a tiny piece of beetroot to trick your brain into thinking it is the real deal.
Who says vegans have to miss out on the ultimate dessert classic? This recipe takes rich, fat plant milk and turns it into a silky, wobbly custard with a crackable, torched lid that will make you feel like a professional pastry chef.
Need a lazy Sunday breakfast but don't want to spend an hour prepping? These American-style pancakes are thick, fluffy, and the absolute best way to use up that one sad, brown banana sitting on your kitchen counter. Let's get scruffy.
Think making your own laminated cruffin/croissant dough from scratch is a brilliant idea? You're probably right, but it's going to test you. It takes a massive amount of Canarian paciencia, endless folding, and an absurd amount of waiting. But the payoff? A buttery, flaky, hazelnut-stuffed cruffin that will make you feel like a French pastry god.
Need a hug in a bowl but don't want to work too hard for it? This bubbling pan of gnocchi, gooey vegan cheese, and a rich tomato sauce is exactly what you need. Yes, you could use store-bought tomato sauce if you want to do this quickly, but making it from scratch is always better.
Think vegan cheese is sad? Think again. This creamy, tangy tofu ricotta whips up in mere minutes and will make you forget dairy ever existed. We love serving it with perfectly charred grilled vegetables, but honestly, it is so good you might just eat it straight out of the food processor. A vegan recipe to savour.
One crazy good dessert. This plant-based tiramisu looks ridiculously fancy but uses a magic whipped coffee mousse and store-bought Biscoff cookies.
This is a beast of a recipe. It's an absolute flavor bomb packed with spicy pickled peppers, creamy cashew cheese, sweet onion chutney, zesty guacamole, and a deep, chocolate-infused chili. Clear your schedule, roll up your sleeves, and get ready to create a masterpiece.
Bread made from scratch, bacon made from rice paper, and a ginger mayo that will make you rethink every sandwich you've ever eaten. Yes, making your own baguettes takes time and some Canarian paciencia. Do we care? No. The payoff is legendary.
A quick, punchy pasta that relies on pantry staples. Perfect for when you're feeling lazy but still want to impress someone. The secret here is frying the capers separately until they bloom into crispy little flowers. It's a game-changer.
Think you need a fish to enjoy a good lox bagel? Think again. This faux salmon takes humble carrots and turns them into a briny masterpiece.
Four ingredients. Three minutes. One crazy good dessert. This mousse whips up like absolute magic and will save you when unexpected guests show up.
This isn't your sad supermarket dip. This is smoky, creamy, homemade baba ganoush. Yes, you have to roast the eggplants, and yes, you have to scoop them, but the payoff is incredible.
Think salads are boring? Think again, because this one uses up your old, sad bread and turns it into crispy croutons that will make you forget you're eating a salad.
Alcohol-free sangria or the perfect brunch centerpiece? You decide. This sticky, sweet, and vibrant fruit salad needs to marinate overnight, so plan ahead.
All of the benedict, all of the chicken-friendly eggs. This recipe is an act in multiple plays. It might test your patience (and kitchenware), but it will bedazzle anyone you serve this to.
If you think you know patatas bravas, think again. We are taking this Spanish classic to the next level by fermenting the potatoes first.
