A traditional and naturally gluten-free pudding gets a flavour makeover with the addition of stollen spice and coconut milk.
Cooking with Qualifirst
No one will miss the meat with this quick and easy vegan snack of golden, crunchy morsels of fried cauliflower with a spicy dipping sauce.
Making homemade sorbet is easy with frozen fruit puree made with ripe raspberries. Substitute any frozen fruit puree in this recipe.
A jellied sweet with the flavour of just-picked strawberries. An easy after dinner treat, with afternoon tea, or packaged for gifts.
Doubling the pleasure of asparagus, this smooth silky green sauce has a savoury umami flavour from nutritional yeast. It’s also delicious on pasta or fish.
An easy salad with big crunch and a refreshing dressing, topped with toasted, high protein hemp seeds.
The perfect appetizer for a celebratory meal or add slices of rosy grilled duck breast or juicy roast chicken and turn it into the main course.
The taste of cherry harvest in a spectacular dessert. Can be made into one large or four individual galettes.
Yuzu is a Japanese citrus that tastes like a cross between lemon and tangerine. The juice gives an Asian twist to a classic French lemon tart.
Herbs de Provence and hickory give this vegan main course plenty of savoury flavours. Creamy white beans and golden, tender nuckhen are a perfect contrast.
Golden, crisp vegan bites that will disappear in no time. Easy to make and can be refrigerated until ready to fry.
A colourful vegan version of the Thai classic. Marinate the nuckhen in the morning, and a fabulous healthy dinner can be on the table in less than 30 minutes.