Be good to yourself and all fellow animals
Come along to my very first supper club on 20 July 2017 and support a good cause! I will prepare some of my favourite, classic Neapolitan dishes for this four-course vegan supper – starter, main, side salad and dessert. Think fragrant orange blossoms and sunshine and you will know my inspiration. All home made. If you…
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Our recent trip to Zambia had been overdue. We went for a variety of reasons, including to help a volunteer medical mission, to see schools, meet students we had been supporting for a number of years and run a life skills workshop for young people. Although it took us 30 hours door to door to arrive…
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As our friend Andrew T. said at the end of our three weeks in Zambia, “you’ve discovered that most of the traditional Zambian foods are vegan!” And that pretty much sums it up. There is a vibrant variety and availability of vegetables, tubers, pulses, grains, nuts (mostly groundnuts, aka peanuts) and fruits and that’s just in the…
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Click here for my latest piece for Ecorazzi. Please note that shortly after I wrote this piece, the company changed the presentation of its website and the cookie in question is no longer visible. This was the nutritional information to which I refer in my essay Change the paradigm. Go vegan and educate others to…
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Click here for my latest piece in Ecorazzi. Lately, The Guardian is becoming a platform for self-absorbed and outlandish perspectives on veganism. The paper has yet to feature the only coherent and unambiguous case for veganism: that it is a matter of simple fairness and justice we owe to the animals. Going vegan is easy…
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Originally posted on Emi's Good Eating:
I am not Irish and I am not one to bake bread often. I like St. Patrick’s Day because it has been a special date for me since 1998 when something brilliantly life-changing happened. To celebrate the day and that memory, I have made two different loaves of…
This umami filled, no oil, spread will rival avocado on toast any day. It tastes indulgent and it is anything but. It is ridiculously simple and quick to make. It does require that you have roasted butternut squash on hand and you can prepare that ahead of time and keep it in the refrigerator. And…
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