In recent years, cucina povera, or peasant-style cooking (literal translations, 'poor kitchen' or 'poor cuisine') has garnered attention beyond the borders of Italy. This culinary tradition, known for its thrifty, hearty and simple recipes, has found relevance in contemporary food culture.  Concepts like 'zero waste,' 'sustainability,' and emphasising vegetables as culinary heroes have become popularised in food writing, the media, and the restaurant industry. Amidst the popularity of 'poor cooking,' perhaps it is time to acknowledge its historical context and understand why reusing ..read more

Planning a trip to Italy, but feeling a little anxious about what you can eat and where? You'd like to know which towns are best to visit, and how on earth you'll explain to the waiter you don't eat cheese! Keep reading, because I'm sharing all my vegan Italy travel tips and more. So, you might be wondering: "What can I eat?" "Where can I eat?" "Where are the best vegan restaurants in Italy?" Read on for my most seasoned advice on navigating Italy as a vegan, and most importantly, how to savour the most delicious plant-based experiences! 1. Research 'Happy Cow' before heading off to Italy ..read more

"Whether it's showcased in a cooking class or whipped up for friends, this luscious and zesty easy whole orange cake has been the star of many kitchens over the past year. An adaptation of the beloved Olive Oil Lemon Cake this may very well become your new favourite baked treat—one you'll find yourself returning to time and time again." This simple, citrusy vegan whole orange cake bursts with flavour from its whole blended orange - peel, pith and all. I suggest using an organic or homegrown, as you want good quality, chemical-free fruit. Or if not, wash the skin really well. Oranges that are ..read more

Made with a no-knead unique dough featuring mashed potato, flour and semolina, this Puglian focaccia could become your favourite baked bread. Focaccia, in all its versions, is popular in the north as it is in the south, with the crunchy 'fugassa' in Liguria and 'schiacciata' in Tuscany. The southern version from Bari has a crispy outer crust and is light and soft inside. Tomatoes and olives are almost always pressed into its luscious dimples - although the quantities listed below are simply a guide. The combination of plain wheat flour, semolina and cooked potato creates a unique dough that d ..read more

What a joy it is to make your own tortellini from scratch. In this recipe we use tofu ricotta as the filling, but a meaty version would be just as satisfying. Serve with pomodoro sauce, melted butter or in a broth. Perfect for the festive season, celebrations or Sunday lunch at home. Handmade, delicate pasta is the kind of meal that is worth the effort, especially for those special celebrations or festive occasions. Clear your schedule, grab a helping hand and spend some quality time in the kitchen rolling, shaping and creating these beautiful tortellini. For extra wow-factor, make decorative ..read more

In a world of fast-paced living, technological reliance, dizzying screen time and Thermomixes - how do we stay connected to our human nature and the real world? It's time to get tactile and embrace what matters most. I think many of us feel disconnected to this modern world. It’s as if we're increasingly being funnelled towards disconnecting from our true human nature. We're being separated from this 3D tactile world - from real textures, shapes and sounds - from a fully realised earthly experience. I feel an existential rebellion growing inside of me. Rising up in resistance to the status qu ..read more

Homemade gnocchi is about as satisfying as it gets. It may be a little time consuming, but the ingredients are simple and so are the steps. You'll become a gnocchi-making pro before you know it. Grab a family member or a friend for a wonderful shared experience. Soft pillows of goodness proving once again that we don’t need eggs to create fresh pasta. In fact, many traditional gnocchi recipes don't use eggs anyway! The trick here is to feel your way with the dough rather than stick to the set amount of flour as a hard and fast rule. Too sticky and the gnocchi may disintegrate in the cooking p ..read more

Taking inspiration from the polenta dishes of Abruzzo, this recipe uses unconventional tempeh as a red meat substitute. Instead of separate servings, polenta is often served al tavolo on a large wooden board. A perfect hearty dish to be shared among friends or family. Of course tempeh isn’t an Italian ingredient, but it does replicate an intense rich meatiness. If you haven’t tried tempeh, maybe get to know it first. You don't want to be going on a blind date with this ingredient! It is nothing like tofu (though also made with soybeans) tempeh is a very different type of soy as it is fermente ..read more

No vegan needs to miss out on the indulgence that is a battered, fried, cheesy, crunchy Mozzarella in Carrozza toasted sandwich. This Italian street food is usually filled with dairy mozzarella, coated in egg wash and then fried until crunchy. We're using a few simple ingredients to make this a vegan version to remember. The origins of Mozzarella in Carrozza begin in southern Italy, in particular the Campania region. But like many recipes it has spread throughout the country (not to mention the world). Stringy melted mozzarella is a big feature in the traditional dairy version. Of course, veg ..read more

Carnevale is a time to whip up your most indulgent dishes and feast. I've chosen two of my favourite 'Fat Tuesday' vegan recipes: Zeppole and Walnut Ragu Lasagne. Perfect for your carnevale celebration. TO ZEPPOLE RECIPE TO LASAGNE RECIPE Carnevale is a curious time of year in Italy - where celebration occurs along with religious traditions. This occasion involves gorging on all the rich, fatty and indulgent food you can handle. So why does one do this? Well, as Lent approaches with its traditional forty days of fasting, it's also a tradition to ingest as much indulgent food as possible on th ..read more