Author: Chef M

This recipe features an amazing homemade vegan cheese sauce and vegan bacon bits. This is the perfect snack to share. Or frantically devour all by yourself.

Not unlike meat, seitan can develop every texture from soft and juicy to firm and chewy. This makes seitan an amazing alternative to any meat, which is why in this recipe, we tried our hands at the main event of the meats. By adding sparkling water to the mix, our seitan is softer than many tough store-bought seitan cutlets. It goes perfectly with potatoes, but you can also cut this steak in strips, roast it with some soy sauce, and add it to a sandwich.

This recipe has been handed down from Cass’s grandmother to his mother and now to us – we make it at Canteen every year. It is a rich, spicy pudding, dense with fruit and containing very little flour. Hidden sixpence not guaranteed.

You can make this delicious turkey burger on the stove for a quick weekday meal or on the grill at a fight-night apartment-balcony cookout.

In case your friend and her military boyfriend come down with a case of chicken pox, this spaghetti and salad recipe can be a nice way to take care of (spy on) them.

This tantalisingly delicious meaty fish is always a firm favourite with friends and family.  It is so quick and easy to make and so scrumptious to eat, especially with the zingy salsa and veg.

This mouth-wateringly tasty traditional lightly seasoned fish delicacy always reminds me of the fantastic harbourside fish restaurants all over Portugal. This dish is recognised as the national snack of choice.  Great to impress friends and family!

It was a special treat that brightened the dinner table during the hard times of the Great Depression. Back in the day, milk, sugar, butter, and eggs were either too expensive or just plain hard to get. The Betty Crocker Cooking School of the Air provided radio listeners with resourceful, budget-friendly recipes, including “the most worthwhile cake ever made,” using water in place of milk, baking soda for eggs, and vegetable oil instead of butter. This moist, dairy-free recipe bakes into a chocolate cake that’s just as delicious in an age of prosperity.

It’s the cold-comfort food equivalent of hot cocoa—chocolate ice cream made with Dutch-processed cocoa powder (darker in color and more flavorful in ice creams). Made without eggs, this ice cream is much less rich than those made with a custard base. The lack of eggs also allows the cocoa flavor to shine through, making it light in texture yet intense in taste. A show-stopping dinner party dessert.