Vegan “meat” balls.
This is one of my vegan creations I’m most proud of.

One of my favourite things to make in the world is mash. I love the whole process and I enjoy pairing it with a variety of vegetables.

What inspired me when it came to this was the aim of doing something “controversial” with my cooking.
Instead of going with a traditional tomato base, I used smashed avocado for a green base that evokes Veganism.

I made this during the harsh Australian winter of 2025, working with what the season had to offer.
It’s Brussel sprouts, kale and beetroot served on mashed sweet potato.
I declared it a “winter masterpiece”.

It feels mostly embarrassing to call this a lasagne; my pasta sheets definitely didn’t get the memo since I obviously didn’t do something right.
Regardless, it’s a vegan lasagne and it was absolutely delicious!

I can’t imagine a culinary world without mashed potatoes.

Gnocchi, one of those simple dishes I like, and dislike.

Pasta is one of those dishes that I’m able to adjust to my vegan diet effortlessly and barely feels too far from “the real deal”.

Cauliflower & coconut mash with button mushrooms and broccolini.
It was a visual masterpiece!

I never look at veganism from the perspective of “a lack of”, it’s more of a door to endless creativity. At least for me it is.

My very first serious physical interaction with veganism was early January of 2025. I was home alone, thinking to myself how burgers are one of my favourite foods from childhood, and that if I were to become vegan, will I ever experience how good consuming one made and makes me feel?

Hey!

To say I love nature is a generic understatement. Nothing in this life has made me feel as euphoric as this significant and breathtaking part of the planet.