Recipes/Blog

Spaghetti alla Fi Fi

Recipes/Blog I’m guessing by now you know I’m a little obsessed with pasta.  Most of my pasta recipes are inspired from my childhood.  Growing up in Italian restaurants I watched my Mum and Auntie cook hundreds of bowls of pasta. There is something just so comforting about a bowl of homemade pasta. This particular creation

Vegan Ricotta

Recipes/Blog Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes Serves: 8 Ingredients 1 pack firm tofu – 200 grams 3 cloves garlic 1 cup raw cashews 3 tablespoons nutritional yeast 1 teaspoon salt 2 tablespoons olive oil 3 tablespoons plant based milk Method Saute garlic in a fry pan until browns.

Spinach and Pistachio Pesto

Recipes/Blog My intention today was to make a classic vegan pesto. I was making a tomato bruschetta for dinner and wanted to add some lashings of pesto to the bruschetta. I’m a cook that doesn’t really measure as I go, I love to free pour and most of the time it works. On this particular

Raspberry Coulis

Recipes/Blog This one is super quick and easy. It’s such a great healthy sweet treat. Pour over yoghurt, pancakes, fruit and granola or just eat on it’s own. My daughter loves eating it just as is. Prep and cooking time – max 15 minutes.   Total time: 15 minutes Ingredients 1 punnet raspberries 2 tablespoons maple

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