it all started with a love for food
This traditional version of Bolognese is from the Northern regions of Italy. Of course every family will have their own variation, but this is my favourite one adapted from Anna Boiardi’s recipe. It makes enough for dinner one night and leftovers to freeze for a quick weeknight dinner.
This is a hearty soup. Serve on a chilly or rainy day to warm your soul. Ready in under 45 minutes and perfect for a quick meal.
This recipe is an adaptation of my favourite bolognese sauce but made vegan with mushrooms. This sauce works perfectly to serve a family of 4 for dinner plus 4 servings to freeze! Makes enough for a 5 layer lasagna.
This recipe is based off of an old family recipe that I grew up loving and enjoying, but recently converted to plant based. Hearty, filling and healthy, this recipe will wow all your meat loving chili friends.
Jackfruit simmers for hours in this rich guajillo chile and tomato broth, resulting in a vegan version of a beloved classic Mexican dish.