These quick scones are delicious to whip up for a weekend breakfast. They are crisp on the outside and so soft inside, pulling apart easily into two halves that can be loaded up with fruit and (plant-based) cream.
Whenever my British Grandma went to a potluck, party, or family gathering, she would have these oatmeal raisin cookies in hand. She nicknamed them “old faithfuls” because they’re so easy to make and everyone likes them.
On a chilly fall day, there’s nothing like coming home to a bowl of warm, hearty Irish stew. Here’s a plant-based version that nourishes your spirit and sticks to your ribs as much as any meat-based stew would.
Here’s a comforting casserole filled with tofu, veggies, and a creamy sauce, topped with soft, pillowy biscuits. It’s a wonderful weekend project if you have some extra time and love to put into making dinner.
I had nannies from England when I was little, and some of the things they taught us were traditional British recipes. Shepherd’s pie, bubble and squeak, bangers and mash, Yorkshire pudding – all the classics.