Maple Pecan and Apple Strudel is one of those lush dishes you make for special occasions. I had experimented with walnuts initially but this remake uses pecans and I am glad I did. I also wanted to make my own pastry rather than use filo – which has a different taste and texture. This dish takes me to back to the strudel I used to have at school… The pastry can be made in advance and left in the fridge for a couple of days. I do that when I am busy. This dish in its final format came about as I had my friends, Dominica and Marcin visiting. In the morning Marcin and I planned to go to Mount Snowdon for some exercise; in hindsight not sure why I rose to the challenge – which incidentally was a challenge I set.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.