Hen-au-Vin (Vegan Coq au Vin–Style Braise)
It was never about the chicken. It was always about the wine-soaked soul of the dish. The name translates to ‘rooster on wine’. The original idea was a way to cook old roosters that had outlived their purpose in the hen house. The meat would be tough, so braising in wine was necessary to break […]
Graviola and Celeriac Purée
A Tropical Plant-Based Recipe That Brings Everyone Together Whether you’re seeking an elegant purée to accompany grilled oyster mushrooms, a distinctive dip to serve with freshly baked flatbread, or simply tired of the same old hummus and want some oomph for your crudités, this graviola and celeriac recipe offers remarkable versatility. Its smooth, velvety texture […]
Vegetarian Bagna Càuda: A Love Letter to a Sauce I Couldn’t Leave Behind
Vegetarian Bagna Càuda: Rebuilding a Piemonte Classic Without Anchovies This is one of the few dishes I’ve created inspired by my past life, before I embarked on this vegetarian journey. There’s a sauce I’ve missed desperately since I stopped cooking with animal products. We used to make it at the last restaurant I worked at […]
The Hypocrisy Bankrupting Vegan Restaurants
Vegan Restaurants Can’t Survive on Outrage Alone You’ve seen this headline before: “Vegan restaurant starts serving meat.” What follows is as predictable as a rom-com plot. First, the internet catches fire. People who couldn’t find the restaurant on a map suddenly care deeply about its moral purity. Someone throws a brick through the window. […]
Unripe Graviola and Black Garlic Curry with Smoked Paprika and Star Anise
In the dappled shade of tropical forests, from the Caribbean to Southeast Asia, grows a fruit that has captured the imagination of herbalists and healers for centuries. Graviola, known as soursop, guanabana, or Annona muricata, hangs heavy on its branches, its green, spiny exterior concealing creamy white flesh within. While the ripe fruit has long […]
WHERE’S THE PROTEIN?
WHERE’S THE PROTEIN? Let’s talk about protein, everyone’s favourite buzzword. You can’t open a menu, scroll through TikTok, or pick up a bag of kale chips without someone shouting about protein content. Somewhere along the line, we collectively decided that protein must be visible, preferably as a grey-brown rectangle with artificial grill marks printed on […]
Pane all’Olio: The Heart of Italian Comfort
Classic Italian olive oil bread made fully vegan—soft, rustic, and full of flavor. You know what I love about Pane all’Olio? It’s one of those foods that perfectly captures why Italian cuisine has conquered the world, yet it couldn’t be more humble if it tried. We’re literally talking about bread and olive oil here, two […]
Pane all’Olio (Quick Version)
The original recipe, ‘like an Italian mama would do it,’ has egg in it. On the other article I just gave you the ‘proper’ vegan version of the traditional recipe, like a vegan Italian mama would do if there was such a thing. Now, I wouldn’t be the Brazilian I am if I didn’t give […]
What Is A Superfood?
The term “superfood” appears everywhere these days on packages, in headlines, across social media. But what does it actually mean? Let me be clear from the start: I’m not a health guru or a doctor, and you shouldn’t follow advice from non-professionals blindly. If you’re looking for someone to tell you exactly what to eat, […]
Cupuaçu – The Pharmacy Of The Jungle
Cupuaçu: Delicious, Nutritious, and Surprisingly Useful. Beyond the Marketing Hype Here’s where it gets interesting. While “superfood” is marketing nonsense, nutritional profiles are real science. Some foods genuinely pack more punch than others. Enter cupuaçu (pronounced “coo-poo-ah-SOO”). This Amazonian fruit is related to cacao, which explains its unique flavour. Imagine chocolate took a tropical vacation […]