Plant-based Fran

Long spongy iced fingers especially made to dunk in horchata (tiger nut milk).

A light chocolate bar with puffed quinoa, for a healthier treat, and a splash of Amaretto.

Belgian soft yeast-leavened buns with a sharp vegan lemon curd and raisins filling.

A German and Austrian yeasted leavened cake with raisins and almonds, filled with marzipan, and baked in a distinctive ring pan, similar to Bundt cake.

A plaited sweet bread loaf with chopped dried figs and glazed with maple syrup.

A healthy wholemeal-flour loaf with loads of dried fruit, a touch of citrus and a touch of booze.

A rainbow vegan cheesecake made with tofu, yogurt and veggie gelatine, with a nutty raw vegan base.

Stained glass rainbow cookies with a nutty homemade cookie dough, and soft vegan marshmallows as clouds.

A rainbow waffle with white and dark vegan chocolate to form the Progress Pride flag.

A Mediterranean-inspired Buddha bowl with seasonal and local ingredients that make a nutritionally balanced and wholefoods plant-based diet meal.

A vegan calamari baguette made with king oyster mushrooms rings, coated with crispy breadcrumbs, with aioli, truffle paste and lettuce.

A cold rainbow pancake stack filled and covered with a tofu cream.

Grilled soya chunk skewers marinated in a rich paprika spice blend. Perfect for a vegan BBQ!

A shortcrust pastry pie filled with vegan lardons, mushrooms, vegan tuna and black olives.

Banana and Biscoff spread ice-cream, sandwiched by Lotus biscuits on one half, and covered with chocolate and roasted hazelnuts on the other.

Vegan cream-filled Swiss roll slices coated with chocolate. My vegan homage to the Spanish treat Phoskitos.

A veganised version of the lemon yogurt sheet cake typical from Valencia. Fluffy and citrusy. Perfect for merienda.

A focaccia-style bread, with a salty crust and topped with vegan sausages and vegan bacon. It is decadent, simple and versatile.

A Valencian typical recipe of flat breadsticks with an airy texture and loads of peanuts all around. The perfect savoury snack.

A very comforting soup made with lentils, vegetables and rice. The perfect grains and legumes combination.

A rice pudding infused with cardamom and star anise with candied lemon slices.

Courgette puff pastry roses made with vegan pesto and coloured to make them pop.

Orange-zesty rolls filled with a Biscoff spread, orange juice and tofu cream.

A chunky soup made with potatoes, leek and seaweed stock, with an added umami shot of miso and white wine to make it even more delicious.

Fideuà is a pasta seaweed paella that I veganised with calamari king oyster mushroom rings, seaweed tofu as prawns and carrots as langoustines.

A veganised Galician classic consisting of marinated mushrooms nested on a bed of sliced potatoes covered with sweet and spicy paprika.

Atascaburras is a garlicky potato spread that is typical from Albacete (Spain). I used tofu and seaweed stock to veganise the original recipe.

A typical Easter sponge flat cake from Valencia. They are thin and have pumpkin and almond in them, which both give a nice moist texture.

Vegan special rice with a vegan omelette and tofu fried with seaweed flakes to replace de prawns. I also used brown rice.

An orange-flavoured sweet bread from Comunidad Valenciana that is typically eaten at Easter. Very similar to hot cross buns.

Millet porridge made with tiger nut milk and saffron, layered with caramelised mandarin and rum-soaked raisins.

Pumpkin fritters (buñuelos), fluffy inside and crispy outside. They tear beautifully and they’re perfect to dunk in my sweet potato thick chocolate.

Layers of sweet potato, vegan ham and vegan cheese slices, covered with a creamy mustard sauce and topped with vegan cheese.

Bean sausage made with black turtle beans and a special blend of spices that make this Spanish sausage (morcilla) unique.

A millet porridge with flaked almonds, flavoured with almond essence, mint and matcha, which gives it a beautiful green, plus a caffeine kick!

A 3-tier sponge cake soaked in rum syrup, with layers of vegan whipped cream and cocoa whipped cream, and topped with caramelised mango.

Soaked oats with chia seeds, ready in 20-minutes. I give you 2 recipes, but the combinations are endless!

Vegan steak filled with vegan ham and hot melting cheese, and coated in breadcrumbs.

Fried thinly sliced potatoes and onion. Soft and floury in the middle, but slightly crispy on the outside.

Baby broad beans with marinated carrots and vegan fried eggs.

A simple bean soup with mushrooms, cavolo nero and blended cashew nuts for creaminess.

Fried sweet bread knots, deliciously crunchy on the outside, and soft in the middle, and coated with maple syrup.

A healthier version of a vegetable paella, made with brown rice. Twice as nice and with whole grains!

A homemade kale vegan pesto with spaghetti, new potatoes and green beans. An easy and quick go-to vegan meal.

A Cretan tomato salad with vegan feta, capers, red onion, Kalamata olives and barley rusks.

An easy blended soup made with a classic combination of peas and mint, plus extra greens from broccoli.

Oat, cocoa and tofu protein pancakes with fresh mango layers and lychees.

A decadent dish made with layers of lasagne, vegan mince infused with the mushroom juices, vegan cheese, and my healthy hidden-bean bechamel.

A wonderful winter warmer and a hearty lunch made with lentils, vegetables and vegan chorizo. Very simple, filling and healthier.

A sweet bread wreath, filled with spaghetti squash preserve and topped with candied fruit. Traditional in Spain on the 6th January.