Photo: Aine Carlin

An unfathomably underused ingredient, pearl barley, is a wonderfully versatile inclusion to any meal. Cheap as chips with a magnificently meaty texture, it surprises me that many people don’t eat it more often. Not only does it bulk out any casserole but it also lends a chewiness that many might feel lacking in a vegan version. Personally, I can’t think of a better, healthy, wholesome addition. That awesome texture and nutty taste will certainly ensure this Meatless Monday meal is the most sought after one of the week. Read More

Photo: Aine Carlin

It’s blackberry pickin’ time again! Not only that but the weather has taken a slight turn for the worse here, meaning fruit crumbles are firmly back on the dessert menu!

I adore crumbles and, even more so, I adore blackberries; but on their own they don’t make for a great crumble filling because they lack texture and bite, which is why I’ve paired them with apple. Read More

Photo: Aine Carlin

I might just go out on a limb and exclaim that Mexican is the greatest cuisine of all time. Personally, I’d be happy to live on a diet on of beans and tortillas. Add a spritz of lime and a decent sprinkling of cilantro to bring things alive and you have total perfection on a plate.

Even if you think I’m exaggerating and vehemently disagree, I’m sure you’ll concede that a Mexican Lasagna sounds insanely delicious. A Mexican version of a classic Italian dish, minus the pasta and, of course, minus the meat and cheese. Read More

Photo: Aine Carlin

So you think pancakes must be made with eggs, milk and butter? You think that a pancake made without these crucial ingredients is bound to taste bland/rubbery/weird? And you think that a no egg pancake will result in a crumbly, devoid of texture disaster? Furthermore, why on earth would you want to eat an egg-less, milk-less pancake when you’re a. not vegan, b. vehemently opposed to anything remotely healthy and c. you like eggs and milk in my pancakes already – sheesh!

Listen,I feel ya’, I really do. Guess what? I thought them too. I didn’t want a vegan pancake coming anywhere near me at one point in my life and I took Julia Child’s advice a bit too literally when it came to cream and butter. Therefore, I think I am  more than qualified to judge a pancake when it lands on my plate. Read More

Photo: Aine Carlin

I’m slowly but surely “vegan-izing” all my old recipes. Slowly because I rarely think about the meals I used to cook. Not that they weren’t good, but I have absolutely no cravings or hankerings after any of the meat and dairy laden fare that once came out of my kitchen.

Hubbie, on the other hand, does occasionally talk about the wonderful Carbonaras and yummy Frittatas I produced that became firm favorites in my extensive food repertoire. Of course, he would never really want to go back to our old omnivorous ways but there is a certain nostalgia for comfort food that has brought you joy in the past.

So I was set about transforming some of my classic dishes into vegan wonders in their own right Read More

Photo: Aine Carlin

Rose water is such a beautiful ingredient. When used sparingly, it adds a wonderfully subtle flavor that is both delicately sweet and deliciously perfumed.

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Photo: Aine Carlin

Curries are a mainstay in my kitchen. When in doubt, I bust out a curry and all is right in my world. Hubby emphatically agrees. Whether it be a coconut curry, a tomato based one or just a simply spiced affair, curries have long been my salvation when I need something quick, tasty, and relatively painless.

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Photo: Aine Carlin

Let’s get one thing straight. I like sugar. Like pretty much everyone else on this planet, I have a penchant for a little sweetness in my life and am not afraid to enjoy it. With that said, I often try to find alternatives because I see no harm in limiting my refined sugar consumption.

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Photo: Aine Carlin

Toasted Burritos are for lazy days. They’re also for tasty days. Minimum effort, maximum taste.

This burrito is also an effort to convert all those tofu naysayers (you know who you are). Think tofu is bland, tasteless and just a bit weird? Think again because believe it or not tofu can be delicious, full of flavor and packed with protein – good for vegans, good for veggies, good for everyone. Tofu is a magnificent alternative to meat, fish and cheese, which is why it is the perfect counterpart to any Meat Free Monday dish. Read More

Photo: Aine Carlin

I love a good cocktail. We stock a pretty limited bar but the one thing I’ve discovered I cannot live without is tequila. Tequila cocktails are my ultimate favorite because if I decide to have a drink, I want to taste the alcohol and there ain’t no masking the distinctive flavor of tequila.

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