This plant-based recipe takes away the classic rhubarb/custard combo. It’s all about rhubarb, cardamom and pistachio together in a lovely frangipane tart.

Possibly the tenth banana cake/pudding/bread recipe I’ve seen. But this one is packed with proteins.

Those brownies are really easy to make, and they are vegan friendly. They are a joy to eat. Great for rest days, I do bake them on regular basis.

This deliciously moist cake is vegan and gluten-free but best of all its bright and zingy flavours is a pure taste of summer!

A plant-based version of a French desert classic.

Make your plant-based raspberry sorbet with just three ingredients. Perfect for hot summer days or pairing with chocolate puddings.

A British pub classic. This is the best sticky toffee pudding, not because I’ve made it. You can replace the pecan with nuts or not add any. Same for the pear in the sticky sauce.

It’s hot. Very hot. Very very hot. So no surprise I’ve got more trips to the freezer than my local swimming pool. We have a wide range of choices when it comes to plant-based ice cream. But like many ready-made products, you don’t really know what’s gone in. Below is a simple plant-based chocolate ice cream recipe I’ve tried. And love!

Possibly the best pistachio ice cream you will ever have.

A friend gave me the best crumble recipe you can get. It’s very French, it has lots of butter in it. And it’s versatile too: apple, apple and pear, apple and blackcurrant, apple and rhubarb, rhubarb, pear, etc. But, moving to a plant-based diet, I had to burry the recipe and start looking for a new one.