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Authentic Carbonara with Mheat

Authentic Carbonara with Mheat

One of the most vivid memories I have from my early days as a vegan, is a friend of mine asking me how I'd ever make pasta alla carbonara ever again. I remember mentioning tofu and mumbling something about chickpeas instead of the bacon in response, feeling slightly hurt - and puzzled.
Well - here's my glorious come back. Totally satisfying, with all the creamy/chewy qualities a good carbonara should have, completely cruelty free and totally delicious. A true ode to pasta.
January 18, 2017 by Hilary Masin
One-Pan Creamy Gnocchi With Smoked Mheat And Mushrooms

One-Pan Creamy Gnocchi With Smoked Mheat And Mushrooms

Alberto's mum makes the best gnocchi in Italy (we Italians like to exaggerate like that). No really, she does! We were feeling nostalgic so we cooked this little beauty up. It's satisfying, filling, comforting and ridiculously tasty. It reminds us of a dish we used to eat when we went up to the Dolomites for our winter holidays, called "Gnocchi, Panna Rucola e Speck" - the original recipe doesn't call for mushrooms, but we added them in to add some extra tastiness.
January 15, 2017 by Hilary Masin
Speedy Wholemeal Pancakes

Speedy Wholemeal Pancakes

Pancakes are one of those things that people generally file in the 'unveganisable' cabinet and forget about. These fluffy little babies require no eggs, no milk, no butter and, most importantly, they're incredibly easy to whisk up in a few minutes for breakfast. This recipe will make about six (really big) or twelve (petite), basically fat free, calcium and fibre rich pancakes. You're welcome!
January 01, 2017 by Hilary Masin
Five Ingredient Vegamisù - Tiramisù Gone Vegan

Five Ingredient Vegamisù - Tiramisù Gone Vegan

Behold, the queen of plant-based tiramisù. Traditionally made with coffee-soaked savoiardi (ladyfingers), layered in between a creamy mixture of whipped eggs, sugar, mascarpone cheese and a thin layer of cocoa powder, this is another dish that we fondly remember from our childhood in Italy. Every nonna has a different recipe for it, a secret method to the layering, and a favourite type of coffee to use for the savoiardi - it's serious business! Especially in the region Alberto and I are from, Veneto - which incidentally is where tiramisù was born in the first place. This recipe has a lot to live up to, but let me promise you - you will be amazed. It's always had us coming back for seconds, thirds.. whole dishes! And the best part is how easy it is to make!

Give it a go, you know you want to!
December 18, 2016 by Hilary Masin
Tags: dessert
Piselli Stufati With Crispy Mheat Bits

Piselli Stufati With Crispy Mheat Bits

Green peas are a very popular side dish in Italy, and are most often accompanied by plenty of pancetta.. well in this case, it's got to be plenty of crispy Mheat bits! It's comforting, warm and incredibly tasty. A great addition to any meal, but also great served over rice or pasta!
November 18, 2016 by Hilary Masin
Mheat Cotoletta Alla Milanese

Mheat Cotoletta Alla Milanese

Cotolette alla Milanese are one of the many dishes we fondly remember from our childhood in Italy. Traditionally, they're made from a "bone-in" milk-fed veal cutlet, covered in eggy breadcrumbs and then shallow fried in clarified butter. Pretty much as non-vegan as it gets! We've always considered this dish as something that belongs to our past.. so we decided to give it a go with a pack of Mheat we had left over one day! 

What a revelation! They're tender, crispy and totally satisfying. Honestly, you've got to try these. 

October 18, 2016 by Hilary Masin
Sticky Glazed Mheat Kebabs

Sticky Glazed Mheat Kebabs

Honestly one of our easiest and most colourful vegan recipes! These kebabs are great for parties, summer BBQs and grey rainy days indoors, too. It's more a case for the latter up here in Scotland - and it's nice to have a quick and easy recipe to splash some colour onto our plates when the sky is grey and drizzly! We made our own maple-mustard glaze, but if you're feeling extra lazy you can always use pre-made.

Eat these with your hands and enjoy the colourfulness!

June 18, 2016 by Hilary Masin