Published: September 30, 2018
Vegan baking doesn’t have to be boring – the Italian-born actor turned Australian cook shares her recipes for delicious treats
When my sister Alessandra converted to veganism a few years ago, I realised that I hardly knew anything about alternative ways to create marvellous things in the kitchen that didn’t involve animal products. She is the one who introduced me to the rather exciting world of chickpeas and their many vegan uses – one of which involves the briny liquid canned chickpeas are conserved in. Sounds bizarre? Well, hold on to your hat.
Related: Hetty McKinnon's roasted baby carrots with carrot top chimichurri recipe
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