Roasted pumpkin seed butter is an allergen-free alternative to nut butter. Deliciously creamy and nutty spread that’s easy to make at home with a blender.
Plant-based full English breakfast done right! This is your guide to cooking an authentic vegan fry up: it’s full of sausage, eggs, mushrooms, beans, and more.
Rich and nutty roasted sesame paste is a staple of Japanese and Chinese cuisine, where it’s called Neri Goma or Zhi Ma Jiang. Made from just one ingredient!
Nyonya kaya is a creamy coconut jam from Southeast Asia. This vegan pandan kaya is rich, sweet, and addictive. Spread it on toast, or eat by the spoonful!
This healthy skin-on peanut butter is deliciously creamy and nutty, and full of fibre and antioxidants that you won’t find in any storebought peanut butter.
This beginner-friendly stand mixer pie crust recipe is completely dairy-free and vegan. Made with 100% shortening, it’s foolproof and only takes 10 minutes.
The complete guide to cooking vegan hot pot, whether you’re hosting a Chinese New Year party or just want to go all out on a delicious meal because why not!
This hot water dough can be rolled into tortillas, dumpling/perogy wrappers, parathas, scallion pancakes, roti, and more. (Oil and oil-free versions included.)