Super quick Linguine with Vegan Pesto, Mini Tomatoes & Parmesan


This is one of my favourite dishes of all times. My dad loves the sun, sailing, water and good food. He tries to spend as much time near either of them as possible. When he was on board of a ship decades ago he became friends with the chef on board. The two would talk about food, sit in the sun and smoke cigars and then in a moment of mutual happiness, the chef decided to entrust my dad the recipe of his favourite dish on board. Below is the veganised version of it, it’s simple and prepared so quickly but so amazingly good and fresh and healthy!

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Best Vegan Parmesan Cheese

This nut cheese is amazing. I tell you before being a vegan I loved cheese on absolutely everything and everyone who knows me and has been to a restaurant with me in the past is aware of me having been every waiter’s nightmare – “Would you like some Parmesan – Just say stop when it’s enough cheese” – it feels like 10mins pass and the waiter’s eyes are getting bigger and bigger” after the cheese piling up on my Spaghetti or Bruschetta I then finally to the relief of the waiter do say “Thank you, this is enough for me” and he runs straight off and I can see his eyes roll. I blame it on the Italian in me. Those times have long passed now, however, I needed a substitute and that quick! I tried all sorts of vegan cheeses: Sainsbury’s ready-grated “Gary”, tried grating Violife myself, took the hours-long journey to Wholefoods on me and basically emptied their whole cheese shelf. Sadly, everything badly disappointed me on pasta (there were some great options for putting under the grill to make things like Pizza, Stuffed Veggies, Lasagne, Cheeseburgers or Mac’n’Cheese). So I started to experiment and can promise you this one is blitzed up in less than 5mins and tastes even better than Parmesan! Give it a try – I’d love to hear what you think!

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Tagliatelle with Savoy Cabbage, Oyster Mushrooms & Caramelised Walnuts


The combination of oyster mushrooms, cabbage, salty vegan parmesan cheese & caramelised walnuts makes a simple but very elegant dish.

What I love most about this recipe is that is is so hearty. I must admit, however, that it feels a bit like a real calorie bomb through the cream. But sometimes there is no way around it if you’re feeling down and simply want to eat comfort food. Perhaps also because good friends are over along with a delicious wine. If you have problems with the calories, you can replace the cream with milk and add corn flour as a thickener. This impacts the taste though, and soya cream has way less calories already than its brother double cream and we don’t use much anyway – so indulge instead of counting calories – You deserve it!

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