The other night I did my first ever cookery demo, and I loved it. Probably mainly because I managed to crowbar in some cheese jokes.
When I became vegan, I accepted the ‘truth’ that I would never enjoy mac n cheese again, never again make cheese jokes… How wrong I was. This is my favourite comfort food which also doubles as a carb-loading meal the night before a race, but isn’t as stodgy as a non-vegan version, plus you get one of your five-a-day!
This recipe is completely flexible; you can use pumpkin or potatoes and carrots instead of the squash, or miss out literally any of the ingredients (although not all!) and it’ll still work – you can even substitute the mylk for water. So don’t worry if you’re missing an item or two from the list…
Vegan butter recipe as asked for by a few people at the World Vegan Month party.
A delicious light buttery taste and importantly it melts like butter on pasta or vegetables. I couldn’t imagine asparagus without butter and sometimes olive oil is too plain or strong. A bit of a faff for some people I should think.