Creamy (Vegan!) Butternut Linguine


        • 2 tablespoons olive oil
        • 1 tablespoon finely chopped fresh sage
        • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
        • 1 medium yellow onion, chopped
        • 2 garlic cloves, pressed or chopped
        • ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
        • Salt
        • Freshly ground black pepper
        • 2 cups vegetable broth
        • 12 ounces whole grain linguine or fettucine
        • Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt


        1. Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
        2. Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.

In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.

        1. Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing.
        2. In the reserved skillet, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more pasta cooking water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary.
        3. Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.

Creamy (Dairy Free!) Mushroom Pâté


• 250g or 2 1/2 cups of champignons (brown if available), sliced
• 50g or 1/2 scant cup of cashews
• 1 small onion
• 2 tablespoons of coconut oil
• 1 tablespoon of chopped parsley
• Salt and Pepper to taste


        1. Roast cashews in a dry pan over medium heat until golden brown. You could also do this in the oven: 10 minutes at 180 C / 360 F.
        2. Finely mince onion and add to coconut oil over medium heat. Fry until translucent.
        3. Set aside onions and add sliced mushrooms to frying pan. Fry until golden brown on both sides. (Don’t crowd them: you want them fried, not cooked.)
        4. Put cashews in food processor and mix until finely ground. Add other ingredients (onions, mushrooms, parsley, salt, pepper) and mix until smooth.

Raw Vegan Avocado Chocolate Cake



• 150g Pecans
• 150g Almonds
• 1 tsp Sea Salt
• 200g Pitted Medjool Dates


• 4 Ripe Avocados
• 150g Coconut Oil
• 1 Vanilla Pod
• 200g Raw Cacao
• A pinch of Sea Salt
• 300g Coconut Blossom Sugar or Honey to taste, and more to sprinkle.


        1. First blend the ingredients for the base in a food processor, pack into a round cake tin and place in the freezer to set while you make the chocolate mixture.
        2. Blend the cacao and avocado flesh with the coconut oil – you may need to heat it gently in a bain marie first if you live in a cold place like we do here in London: the more liquid it is the creamier your cake will be.
        3. Then add salt, vanilla and honey or a sweetener of your choice to taste. I like to use as little as possible as I quite like the presence of the avocado but you may wish to up the sweetness…
        4. Pour on top of the base and place in the fridge or freezer to set until firm. Move to the fridge before serving and sprinkle with coconut blossom sugar, cinnamon, cacao nibs or whatever grabs you before cutting into slices and serving. Berries are a great addition if you have room.