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a_vegan_in_town, London (2026)

22/10/2020

Strawberries nostalgia is getting real! You’ll have to wait until late April if you want to get your hands on sweet & exquisite strawberries but for now, if you like me love these luscious fruit you can feast your eyes with this strawberry tart that I photographed last April for a client. Once again I used natural light coming from a window.

21/10/2020

Jammy bird shaped biscuits.

Not long ago I did a photoshoot for an online bakery. For the majority of the images I used only natural light coming from a window which I covered with some baking paper to diffuse the light. I also used a 105mm macro lens.

20/10/2020

I Tried to play with some cakes and energy balls that were left over. The result is far from being minimalist 😅

20/05/2020

This seitan steak is juicy, tender super high in protein (75 g) &
obviously vegan🌱

INGREDIENTS:

SEITAN STEAK
120 g | tofu
250 g | wheat gluten
1 tbsp | Dijon mustard
100 ml | vegetable stock
1 tbsp | smoked paprika
2 tbsp | dark soy sauce
4 tbsp | nutritional yeast
40 g | tomato pure
1tsp | garlic powder
1tsp | onion powder
Salt & pepper to taste
3 tbsp | olive oil

MARINADE
1/2 tbsp | maple syrup
1tbsp | chipotle flakes
1tbsp | smoked paprika
6tbsp | dark soy sauce

CHIMICHURRI SAUCE
2tbsp | red wine
Salt & pepper to taste
1/2 cup | finely chopped fresh parsley
1/2 cup | olive oil
2-3 garlic cloves
3/4 tsp | dried oregano

METHOD
1️⃣ Put the tofu into a food processor. Add the nutritional yeast, garlic powder, salt, 2 tbsp of dark soy sauce, tomato puree, 1 tbsp of smoked paprika, black pepper, stock and mustard, and blend till smooth. Transfer this mixture to a mixing bowl, add the wheat gluten and mix until you get a dough ball. Stretch the dough for no more than 2 minutes to form a big steak shape and gently flatten it for a 1 minute.�2️⃣Cut the steak shape into 2-4 equal-size parts.�3️⃣Wrap the steaks in tin foils and steam for about 40 mins flipping them over half way through.
4️⃣To make the marinade, combine 6 tbsp of soy sauce, smoked paprika maple syrup & chipotle flakes in a wide bowl. Soak the steaks in the marinade for a couple of minutes on each side.
5️⃣Put 1 tbsp of olive oil into a non-stick pan on a high heat and cook each steak for 1-2 minutes on both sides.
6️⃣ To make the chimichurri sauce Finely chop 1/2 cup of parsley, 2-3 cloves of garlic & 1-2 small chillies. Transfer them into a bowl and add the rest of the ingredients making sure that all is well combined.
7️⃣Brush the chimichurri sauce over the steak & serve with steamed and lightly fried asparagus.
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📷

18/05/2020

CHICKPEA CURRY WITH KALE COCONUT & MINT.

This is possibly one of my favourite curries ever! The combination of mint, coconut and spices is just exceptional!

-FOR THOSE INTO FOOD PHOTOGRAPHY -
🔥Tip: Make sure you use a nice backdrop when taking food shots. This helps you to get a great result.
▶️Backdrop used: Blue steel
▶️You can get it here: http://clubb.to/fromaveganintown
▶️Use my code to get an extra 15% off: FROMAVEGANINTOWN
!!They ship everywhere in Europe!!

Serves 2
INGREDIENTS

50ml | Olive oil
4 Garlic cloves chopped
2 medium red onions
1 thumb size ginger finely chopped
Salt to taste
Black pepper to taste
1 tsp | chilli powder
2 cans of drained chickpeas
1 can of full fat milk
1/3 of creamed coconut
1 tbsp | garam masala
1 1/2 tsp | turmeric
450 ml | vegetable stock
1 bunch of Kale (stems removed)
1 cup mint leaves
Plain non dairy yoghurt (unsweetened)

Serve with pita bread & basmati rice 🍚

————————————

METHOD

1️⃣ Heat oil in a large pan. Add garlic, onion & ginger and cook until browned.
2️⃣Add turmeric, garam masala, chilli powder and chickpeas. Stir and cook until the chickpeas start breaking and get crisp. Remove about 230 g of chickpeas and set aside.
3️⃣ Crush the remaining chickpeas with a wooden spoon. Add coconut milk, creamed coconut & stock. Season with salt & pepper. Bring to simmer and cook until reduced to desired consistency.
4️⃣Add kale and 1/2 of the mint and stir for about 4 minutes. Adjust with salt and pepper.
5️⃣Serve with yoghurt, basmati rice & pita bread.

📷

13/05/2020

FRENCH BEANS & WALNUTS WITH A MAPLE MUSTARD DRESSING

Crunchy & Rich this Quick dish can be served as a starter or side.

INGREDIENTS (SERVES 3)

400g | french beans (fresh)
1 head of garlic
2 tsp | maple syrup
1 tsp | Dijon mustard
60 ml | olive oil
50g | Walnuts ( hazelnuts and almonds work as well)
Salt & black pepper to taste

METHOD

1️⃣Preheat the oven to 160°C
2️⃣Wrap the garlic in foil and roast in the oven for 20–25 minutes until soft. Remove and leave to cool.
3️⃣ Boil the beans in salted water for 3-4 mins. Run them under cold water, drain and leave to one side.
4️⃣Lightly toast the walnuts in a medium-hot frying pan for 2–3 minutes until golden. Leave to cool.
5️⃣Remove the flesh from the garlic by squeezing the heads and mash with 1 tablespoon of the apple cider vinegar. Add the mustard and maple syrup and mix well. Pour in the olive oil in stirring constantly to thicken. Season to taste.
6️⃣Dress the green beans, and top with the walnuts.

-FOR THOSE INTO FOOD PHOTOGRAPHY -
🔥Tip: Make sure you use a nice backdrop when taking food shots. This helps you to get a great result.
▶️Backdrop used: concrete
▶️You can get it here: http://clubb.to/fromaveganintown
▶️Use my code to get an extra 15% off: FROMAVEGANINTOWN
!!They ship everywhere in Europe!!

📷

11/05/2020

Tofu & sweet potato katsu curry

Ingredients for the sauce

2 tsp | vegetable oil �1 medium onion (roughly chopped)
2 garlic cloves (finely chopped)
1 | thumb-sized piece ginger (peeled and finely chopped)
2 tsp | medium curry powder
¼ tsp ground turmeric
1 tbsp | plain flour
2tbsp | soy sauce
1 tsp | apple cider vinegar
1tsp | brown sugar
200 ml | coconut milk

For the tofu & sweet potatoes
280g | extra-firm tofu well drained
200g | baked sweet potatoes
2 tbsp | Cornflour
40g | panko breadcrumbs or regular dry breadcrumb
40 ml | unsweetened non dairy milk or non dairy yoghurt
5 tbsp | sunflower oil
1/2 tsp | black pepper

To serve

Accompany this dish with basmati rice & a salad of your choice (I used lambs lettuce salad & radish)

Method

1️⃣To make the sauce, heat the oil in a saucepan and cook the onion until lightly golden . Add the ginger and garlic and fry for 1 minute.
2️⃣Add curry powder & turmeric. Season to taste. Cook for 1 minute. Add the flour and stir well. Add soy sauce and coconut milk.
3️⃣Add the apple cider vinegar and sugar and bring to a simmer. Cook for 5 minutes, Remove from the heat and blend until smooth.
4️⃣Cut the tofu & sweet potatoes into slices. Add the cornflour & non dairy milk (or yoghurt ) over plate and sprinkle the breadcrumbs over another plate. Marinate the tofu & sweet potato slices in cornflour and non dairy milk, then turn them in the breadcrumbs to coat on all sides. Transfer to a tray lined with baking paper. Repeat the process with the remaining tofu slices.
5️⃣Pour the oil into a large frying pan and set on a medium heat. Fry the tofu and sweet potato slices into the hot oil. Cook for 2–3 minutes on each side, until the breadcrumbs are crisp.
6️⃣ warm the sauce adding a little extra water if needed. Divide the rice between plates and top with the fried tofu and sweet potato slices. Pour the sauce over or on the side and serve with a salad of your choice.

📷 🌱

10/05/2020

Make your own pizza at home!

🥕It’s easy, fun, healthier and cheaper!

I have been looking for a quick pizza recipe for a long time but I have never been satisfied with the results. Finally I found a recipe that really works and guarantee you a restaurant style experience!

-FOR THOSE INTO FOOD PHOTOGRAPHY -
🔥Tip: Make sure you use a nice backdrop when taking food shots. This helps you to get a great result.
▶️Backdrop used: Silver kelvin
▶️You can get it here: http://clubb.to/fromaveganintown
▶️Use my code to get an extra 15% off: FROMAVEGANINTOWN
!!They ship everywhere in Europe!!

INGREDIENTS ( for 2 pizzas)
210 ml | water (room temperature)
400 g | plain flour
5 g | instant dry yeast
15 g | olive oil
1 tsp | sugar
1/2 tsp | salt

METHOD:
1️⃣In a large bowl mix water, yeast & sugar.
2️⃣Add 200 g of flour and oil. Combine well.
3️⃣Add the renaming flour and salt. Start working the mixture until you have a dough and the bowl is clean. Knead for about 5 mins.
4️⃣ Cut the dough in a half and let them rest for 1 hour in two different bowls. Cover the bowls with tea towels.
5️⃣On a floured surface, roll out the dough into two large rounds. Use your hands and avoid touching the edges in order to have a nice high crust.
6️⃣ Heat oven to 50c. Smooth sauce over bases with the back of a spoon. Place the pizzas on two baking sheets and bake them for 20 mins.
7️⃣ Heat oven to 240c it Max allowed. Top your pizzas with vegan cheese and whatever you like and bake them for 11 mins. (I used red onions, peppers & mushrooms).
8️⃣Take them out of the oven and serve them with some basil leaves.

Tip: it’s all about the sauce! Open a can of chopped tomato and season it with oregano, olive oil, salt and 1/2 tsp of sugar.

📷 😋

08/05/2020

Cypriot Olive cake.

VforVegan shared with me the recipe of this classic savoury mediterranean “cake” which is very popular in Cyprus. Moist and fragrant, easy to make, this is something you should give a go!

Ingredients:
500g | Self raising Flour
2 Tsb | Baking powder
1⁄2 cup | Olive Oil
2 cups | Black Olives
1⁄2 cup | Chopped spring onions (green part included )
1 1⁄2 cup | Chopped Coriander
1 Tbs |Dry Mint
1⁄2 Cup | Fresh chopped mint
1 cup | Fresh orange juice 160 ml 160 ml | Soda Water
1 Tbs | Sesame seeds

Method:
1️⃣Combine in a large Bowl, Oil, Orange Juice, soda water, Onions, olives, coriander mint &dry mint.
2️⃣In a separate bowl mix flour & Baking Powder. Pour the mixture of the first bowl into the bowl with flour and baking powder and mix well with a spatula.
3️⃣ Lightly grease a mould with olive oil. Pour the mixture into it and sprinkle sesame seeds on top.
4️⃣Bake at 180 C / number 4 Gas for 50 mins to 1 h depending on the type of oven.

📷 📷

08/05/2020

Cypriot Olive cake.

shared with me the recipe of this classic savoury mediterranean “cake” which is very popular in Cyprus. Moist and fragrant, easy to make, this is something you should give a go!

Ingredients:
500g | Self raising Flour
2 Tsb | Baking powder
1⁄2 cup | Olive Oil
2 cups | Black Olives
1⁄2 cup | Chopped spring onions (green part included )
1 1⁄2 cup | Chopped Coriander
1 Tbs |Dry Mint
1⁄2 Cup | Fresh chopped mint
1 cup | Fresh orange juice 160 ml 160 ml | Soda Water
1 Tbs | Sesame seeds

Method:
1️⃣Combine in a large Bowl, Oil, Orange Juice, soda water, Onions, olives, coriander mint &dry mint.
2️⃣In a separate bowl mix flour & Baking Powder. Pour the mixture of the first bowl into the bowl with flour and baking powder and mix well with a spatula.
3️⃣ Lightly grease a mould with olive oil. Pour the mixture into it and sprinkle sesame seeds on top.
4️⃣Bake at 180 C / number 4 Gas for 50 mins to 1 h depending on the type of oven.

😋 📷 📷

@ London, United Kingdom

a_vegan_in_town

22/10/2020

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