Vegetarian
Roasted Cauliflower Steaks That Hold Together
How to cut cauliflower steaks that don't collapse, why they steam instead of browning, the right oven temperature, and what…
Recipes
Category: Vegetarian
Plant-forward recipes that never feel like a compromise — colourful bowls, creamy risottos, and bold, satisfying flavours.
Vegetarian
Vegetarian
Dal Tadka: The Everyday Version I Actually Make
Everyday dal tadka: which lentil to use, how much water, and why the tadka gets poured over the cooked dal…
Vegetarian
Stuffed Portobello Mushrooms That Don’t Go Watery
Portobellos leak. Roast them gill-side down first, pour off the water, then stuff — here's the method that stopped mine…
Vegetarian
Halloumi and Couscous Salad in 20 Minutes
Steam the couscous, don't boil it, and leave the halloumi alone for two minutes a side. A 20-minute salad that…
Vegetarian
Vegan Mac and Cheese: 5 Myths Worth Killing
Vegan mac and cheese won't taste like dairy, and chasing that ruins it. Five myths about nooch, cashews, shop-bought cheese…
Vegetarian
Chickpea Curry: Chana Masala Done Properly
Chana masala rests on three things: onions browned for 20 minutes, tomatoes cooked until the oil separates, and real sourness…
Vegetarian
Crispy Tofu That Actually Crisps
The five ways tofu fails to crisp, each with the cause and the fix, then the method that works: press…
Vegetarian
Vegan Shepherd’s Pie: Lentils vs Soy vs Mushrooms
Lentils, soy mince or mushrooms and walnuts? I compare all three bases, three mash options, and the anchovy trap hiding…
Vegetarian
How to Blanch and Shock Vegetables
How a short hard boil and a proper ice bath keep vegetables bright and crisp, with blanch times by vegetable…