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Hi.

I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Bucatini with Kale and Pangritata

Bucatini with Kale and Pangritata

Bucatini with Kale and Pangritata

I know, it’s not summer but this pasta tastes like it! Suspend your disbelief, whip up a batch of this stuff and consume in the sunniest room of your house! The end.

For the Pangritata

2 slices of sourdough bread
2 tbsp olive oil
2 shallots (finely chopped)
1 clove garlic (finely chopped)
small bunch parsley (leaves separated from stems)
4 sprigs thyme (stems discarded, leaves finely chopped)
4 sprigs rosemary (stems discarded, leaves finely chopped)
Zest of 1 lemon

For the Pasta

250 g bucatini pasta
20 g vegan butter
2 shallots (roughly chopped)
1 clove garlic (finely chopped or crushed)
1 tbsp capers (roughly chopped)
3 stems of kale (de-stemmed and shredded)
3 tbsp vegan wine
juice 1/2 lemon

Make the Pangritata

In a food processor, chop the sourdough into rough breadcrumbs. Set aside.

In a small frying pan over medium heat, add the olive oil and bring to heat. Add the shallot and garlic and fry for a minute. Finely chop the stems of the parsley and add it to the pan along with the rest of the chopped herbs. Sautee for another minute.

Add the bread crumbs with a good pinch of salt and pepper. Stirring continuously, toast the breadcrumbs until golden brown (about 3-5 minutes). Add the lemon zest, stir and remove from the heat. Set aside.

Make the Pasta

Boil the pasta in a large pan of salted water until al dente. While cooking make the kale.

In a medium saucepan over medium heat, add the vegan butter and bring to heat. Add the shallots, garlic, capers and the kale and sautee for a minute. Add the wine, cover with a lid and reduce heat to simmer for 2 minutes. Add the lemon juice and chopped parsley leaves and season.

Drain the pasta and add it to the pan with the kale. Toss together and serve with a good sprinkle of the pangritata.

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