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Danielle Maupertuis

Executive Pastry Chef

Vegan desserts are easy to make, taste yummy and look fantastic

Blog Posts Free From Desserts

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Egg-and-Kimchi Rice Bowls

Ingredients Method 2 cups kimchi 1/3 cup rice wine vinegar 6 cups cooked brown rice Salt 4 strips bacon 1 teaspoon vegetable oil 4 large

Rainbow Pepper Couscous

Ingredients Method 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 large clove garlic, minced 1 large shallot or 1/2 small red onion, minced 3

Ribbony Prawns and Spaghetti

Ingredients Method 225g wholewheat spaghetti 1 yellow squash 1 courgette 450g peeled and deveined medium prawns, tails removed Freshly ground black pepper Salt 2 tablespoons

Chinese Takeaway Skewers

Ingredients Method For the Marinade and Mop One 2-inch piece ginger, finely grated 1 large clove garlic, finely grated 1/4 cup soy sauce 1/4 cup

Fruity Pork and Chilli Kebabs

Ingredients Method 250g pork fillet, chopped into 4cm cubes 1 red onion, cut into chunks Approx 12 green chillies For the marinade 2 tbsp olive

Tuna salad undone

Ingredients Method About 200g ventresca canned tuna, packed in olive oil 4 leaves butter lettuce, rinsed and patted dry 2 tbsp finely chopped shallot 2