Making the switch to a plant-based diet is one of those things that sounds straightforward until you open the fridge and realise you have absolutely no idea what to cook. I’ve been there. After watching The Game Changers, I stood in my kitchen staring at a bag of lentils and wondering what I’d got myself into.
I’m Olivier — a French home cook who grew up on slow Sunday sauces, flaky tarts, and the kind of food that takes all afternoon to make and disappears in ten minutes. When I went plant-based, I didn’t abandon any of that. I just had to relearn it. Butter became olive oil. Cream became cashews. Béchamel stayed béchamel — just without the dairy. And gradually, something clicked.
This site is what I wish I’d had when I started: honest recipes that have been made, eaten and genuinely loved. No filters. No Photoshop. No professional kitchen. Just real food with a French accent, and a bit of encouragement that yes, it does get easier.
Whether you’ve just made the switch or you’ve been plant-based for years and your weeknight dinners are starting to feel a bit samey, you’re in the right place.
If you’re just starting out
The most common worry when going plant-based is protein. The second is flavour. Both are completely solvable.
For protein, the plant-based world is richer than most people think — lentils, chickpeas, tofu, tempeh, edamame, nuts, seeds. My Protein guide walks through the best sources and how to use them. My Good Fats guide covers the oils, nuts and avocados that make plant-based cooking genuinely satisfying.
For flavour, the answer is almost always herbs, good olive oil, and not being afraid of salt.
Here’s where I’d suggest starting:
- Breakfast — Start simple. My Overnight Oats guide covers 50 variations, so you’ll never be bored. Once you’re comfortable, explore the full Breakfast collection.
- Basics — These are the building blocks: sauces, stocks, pastes and techniques that make everything else easier. The Basics collection is the most useful place on this site for new users.
- Mains — This is where most of the cooking happens. 21 recipes and counting, from BBQ Tofu to hearty curries and French-inspired stews. Browse the Mains collection.
If you’ve been plant-based for a while
You know your way around a chickpea. You’ve made lentil soup more times than you can count. What you want now is something new — something that reminds you why you love cooking.
A few places to find it:
- Starters — Often overlooked, but a great way to bring something special to the table. Browse Starters.
- Bakes — From Vegan Naan Bread to flapjacks and marble cake. The Bakes collection proves that plant-based baking can be just as satisfying as the original.
- Desserts — Yes, plant-based desserts are worth making. Blackberry Sorbet, and more in the Desserts collection.
- Sides and Snacks — The supporting cast that elevates a simple main into a proper meal. Sides and Snacks.
A few things I’ve learned along the way
You don’t need to replace everything at once. Start with one or two plant-based dinners a week and build from there. Perfection is the enemy of progress in the kitchen.
French cooking techniques translate beautifully. The principles — building flavour slowly, using fresh herbs generously, letting good ingredients speak — work just as well with vegetables as they do with meat and dairy. Sometimes better.
Your palate adjusts. Within a few weeks of eating plant-based, you start tasting things differently. Vegetables you used to find bland become genuinely interesting. It’s one of the more surprising side effects.
Batch cooking saves everything. A big pot of lentils or roasted vegetables on a Sunday means effortless weekday lunches. The Basics collection has everything you need to make this work.
Where to go from here
Browse by what you need:
- Breakfast — mornings sorted
- Mains — the heart of plant-based cooking
- Bakes — when you want to slow down and make something
- Desserts — because plants can absolutely satisfy a sweet tooth
- Basics — the foundations that make everything easier
- Nutrients — protein, good fats and minerals explained
And if you make something and love it — or have questions — drop a comment or find me on Instagram. I’d genuinely love to hear from you.
Grab a spoon. Let’s make something delicious.
— Olivier