A vegan thanksgiving menu that everyone will want to try from Jackie Kearney's new book My Vegan Travels.
Macadamia Crumble Pots with squash and chickpeas
To make the crumble topping
120 g/scant 1 cup plain/all-purpose flour
80 g/scant 1 cup jumbo oats
1 teaspoon freshly chopped thyme
80 g/3 oz. vegan ‘margarine’, such as Stork, chopped into pieces
½ teaspoon salt
We are so excited that Angela Romeo's brand new baking book, Fantasy Cakes, is out this week! If you like baking we think you're going to love the fun, colourful and pretty spectacular designs for every occasion!
We wanted to know more about how Angela makes these amazing cakes, from the first initial sketch to the [...]
Sushi evolution is endless, and these sushi doughnuts are easy and fun to make. Colourful, playful and also very healthy, it’s like biting into a rainbow! To make the colourful rice base with use matcha for green and beetroot (beet) for pink. These are great to serve at a party.
300 g (2 cups) seasoned sushi [...]