Vegan in Prague: Brixton Balls

When Dr HH told me a place called Brixton Balls had opened up in our neighbourhood, I thought he was just making up a funny name. When he continued that they had a separate vegan menu, I was convinced he was pulling my leg. But it turns out that he was right: vegan balls have made it to Prague!

Brixton Balls is a small, trendy looking place – there are a few stools at the bar, but it’s primarily geared towards a takeaway crowd. The menu is up on blackboards – meat and vegetarian menus are written in Czech and English, while the vegan menu is only in Czech. You can scope it out in English on their website first, or have faith in the staff to help you out (at least one British guy works there). We’ve found both the British and Czech staff to be very helpful about explaining substitutions, and to have a reassuring amount of knowledge about veganism.

The whole menu is, to be frank, balls. That is, meatballs for the omnis, and falafel-style balls for the herbivores. The balls are really flavoursome and hold together perfectly, and are available in a variety of dishes and combinations.

Unsurprisingly, the falafel lends itself well to the vegan balls & hummus option. The hummus was delicious, and there was plenty of seasoning and oil, as you can see. The surprise hit of this dish, though, was the salad – and I never thought I’d say that! I think cucumber is one of the worst vegetables (nothing’s as bad as celery, of course), but I devoured this whole pile of it, thanks to the delicious za’atar seasoning. You can also order this tomato, cucumber and za’atar salad as a side dish – I might have scoffed at that notion before, but now I’m sorely tempted to get it every time!

You know there’s a Brit involved in this operation because the vegan balls & baked potato option has an actual baked potato! It’s not uncommon in Prague to see baked potato listed as a side dish, and it generally turns out to be wedges. But this was a proper jacket potato topped with vegan bean chilli, balls, and tahini (you can swap the bean chilli for curry if you prefer). This picture is a bit blurry, but you can hopefully see that there was plenty of food. Dr HH really enjoyed this one – there was plenty of flavour in the chilli, and it was a good hearty portion.

On our next trip, he tried the vegan balls and pasta. The pasta, tomato sauce, balls, and tahini combination worked well, though he was sorry that they were out of vegan parmesan, which might have really elevated it.

And here are the vegan balls and beans, which I got to take away. This was the same beany chilli (also full of mushrooms, I’m pleased to report), served with rice, a few crisps, and the spiciest salsa I’ve ever encountered. I liked that there were so many different components, all of them tasty!

I really hope this place thrives – it’s an exciting addition to Prague’s vegan scene, and they’ve clearly put some care and effort into their plant-based options. I’ll be back for a box of hearty food soon, and I might even treat myself to a side salad too!

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Cookbook of the Month: Vegan Richa’s Everyday Kitchen (Part Two)

It’s been a while since I posted part one of this review, but better late than never – after the longest month of my life, we finally got a new oven and I recovered from my cooking fatigue. It has been wonderful getting back in the kitchen, and with a shiny new oven no less, and I was really delighted to return to this book. I’d found the dishes I tried in January to be really flavoursome, and I’m happy to say that trend continued.

I would have liked a few more soups in this book, so I turned the chickpeas in peanut butter sauce into a soup by adding more stock.  It was just my cup of tea (metaphorically speaking, of course): coconut milk, peanut butter, chickpeas, and a good spicy kick! Lovely.

I was really excited about trying the teriyaki tempeh with butternut and cauiflower sauce, but the teriyaki sauce I made was a little thinly stretched over all the veg I roasted. This was my fault rather than the recipe’s – next time I’d probably make a double portion of sauce just to be sure I had enough. The sauce was tasty, but it didn’t come through strongly enough because there was too much veg and tempeh. Still, it was a quick, easy and pleasant meal.

I tinkered with the cauliflower and chickpeas in berbere sauce a bit too – again, I wanted to make it into a soup, so I added quite a bit of extra stock, and I was a little heavy handed with the fenugreek seeds in my berbere sauce (possibly because I was so excited about finally finding them in Prague!), which upset the balance of flavours a little. I’d still like to try this as it actually should be served.

The firecracker cauliflower bites sounded a bit scary to someone with a pretty low tolerance for spicy food, but I went bold, and I’m glad I did! This recipe brought together a few different components: crunchy baked cauliflower, firecracker sauce and ranch dressing. We simply dipped the cauliflower in the firecracker sauce rather than coating the pieces, and this definitely helped to retain the crunch. I loved all components of this dish -the cauliflower was really well coated thanks to the batter layer, and cooked perfectly, the firecracker sauce was spicy but was complemented by the cooling and well-seasoned ranch. We make some variation on buffalo cauliflower pretty regularly, and I think this is now my preferred recipe (though there’s  lot to be said for the blue cheese dip from But My Family Would Never Eat Vegan!).

Both the firecracker sauce and the ranch dressing popped up again in this firecracker chickpea salad with peanut dressing. It was a really tantalising balance of flavours, and I just loved that peanut dressing. I added smoked tofu along with the fiery chickpeas so it would keep us going all day. With the firecracker sauce, ranch and peanut sauce it turned out to be quite a sloppy salad, but it was definitely a winner.

I couldn’t resist the cover photo of buffalo chickpea tacos, though we made ours as extremely messy wraps. Although it was really tasty, I felt that those chickpeas needed warming up. The sauce was delicious though, and it was another chance to use that ranch dressing.

These sweet potato, peanut and chickpea burgers had been sitting in the freezer taunting me throughout our whole oven-less spell, but they were worth the wait. The patties held together really well, and they were really flavoursome.  Initially I thought they were a little too sweet and nutty when paired with the almond-sriracha sauce – but then I got that fiery kick! I would have liked a few more recipes that used this sauce – I just used it as a sauce on some rice, smoked tofu and roasted peanuts, which I would definitely recommend.

Also recommended: making these cauliflower shawarma wraps every day. They’re that good.  Dr HH added some potato chunks to roast with the cauliflower, and he increased the oil as well, because you might as well do these things properly. The spice blend was really good, and Dr HH has suggested using it on seitan as well…but that would mean missing out on this tender, tasty cauliflower! Everything came together beautifully as well, with hummus, salad and that incredible tahini garlic sauce that I talked about last time. Oh, so good.

I have a bit of a love/hate relationship with bowls, in that I love eating them, but hate all the washing up they entail. I found this Buddha bowl with nacho-spiced sweet potatoes to be surprisingly light on labour and dishes, and very tasty to boot. I really enjoyed the nacho seasoning, and it was a chance to wheel out the ranch dressing again, along with a quick and easy barbecue sauce. I’d definitely make this one again.

For our anniversary back in January, Dr HH and I had planned to have a pizza night. We don’t often collaborate in the kitchen, but pizza would be the perfect opportunity to do so, with Dr HH working his magic on the dough and mozzarella while I took care of the toppings. Alas, our oven was broken at the time, but in March we finally got to make the two pizzas we’d been thinking of. We made the mushroom-jalapeno white pizza with chilli flakes rather than jalapenos, but otherwise followed the recipe. The easy pizza dough was relatively easy, but needed a lot more flour than recommended to get it to come together. I’d already made the white garlic sauce for the lasagna in January, but it was nice to really get to enjoy the flavour in isolation this time -it was delicious. I must have thickened it up too much though, as there’s no way this would have been enough for a second pizza, as the recipe intended. It was a really garlicky, delicious pizza.

We used the same dough for the deep-dish pizza, along with the red pizza sauce and the vegan mozzarella. This was very exciting to make and had a fascinating texture. It didn’t melt as much as the pictures suggested, but it was lovely.

The pizza was easy enough to assemble (though the dough started slipping down the dish when we put it in for a 5 minute bake while it was empty – we had to hook the dough over the top to save it), though a bit tricky and sloppy to serve up. The crust was really soft where it was filled, with nice crispy bits higher up – perfect. We were worried it wouldn’t hold the filling, but there were no issues. I don’t really understand how Richa got such a nice picture for the book of an intact slice of pizza, while ours was oozing out everywhere. But it was delicious, and that’s more important than being photogenic.

The black pepper cheesy mac and broccoli featured one of those cheesy sauces made from vegetables (in this case potato, carrot, tomato and onion). I’m not a huge fan of those sauces, as I don’t necessarily want my mac and cheese to taste of veg. It was fine, but was never going to bowl me over – I’ll stick to the smoky mac bake I made in January!

Onto the sweet treats! I made the blender peanut butter cake as cupcakes, and in a mixing bowl as I don’t have a blender that’s up to the task.  The recipe calls for a mix of dark and semi-sweet chocolate for the topping. I always assumed that semi-sweet was the American term for dark chocolate, so this left me a little baffled. I used milk chocolate alongside the dark, and I was happy with the result – the topping was smooth and glossy, and the sponge itself was delicious. I’ll certainly make these again.

I had high hopes for Richa’s brownies, but they turned out quite dry. I’m not sure what I did wrong – I didn’t bake them a second longer than necessary, but they were well past the still-slightly-gooey-in-the-centre stage the recipe told me to aim for. Perhaps my new oven is just too powerful! They were still tasty (again, I used milk in place of semi sweet chocolate), but they weren’t at all brownie-like in texture.

The brownie base for these almond butter cheesecake brownie bars was much more satisfactory – and these were all round delicious. The base stayed nice and sticky, and the cheesecake topping was really creamy, and much easier to make than expected. In fact, I’m going to keep this recipe earmarked for when I need something impressive but don’t have time to labour over it.

The lemon chia coconut muffins were not my favourite baked good from this book – they were solid, but not mind-blowing. Also,I forgot to sprinkle coconut and chia seeds on the top before baking. Doh!

And finally, who could resist one hour cinnamon rolls? Dr HH was in charge of these, and he reported that the name was quite misleading – there was about 50 minutes needed for proving and baking, which leaves only ten for all the mixing and assembling, which is quite ambitious! Ninety minutes was more accurate. The rolls were nice and full of cinnamon, but he would prefer to let them prove properly and potentially see an improved rise and bake. Good for emergencies though, and a fine way to end this roundup.

I would heartily recommend this book! There are some really simple dishes that you can throw together on a work night, along with more complex options for when you have time to put more effort in. I think it would also be appropriate for new vegans, as there aren’t too many expensive or unusual ingredients and it’s largely vegetable-based dishes. Also, it’s jam-packed with tempting recipes – there are still many more that I haven’t got round to trying yet.

The only downside for me was that many dishes had several components (usually a sauce from a separate chapter or page), which required flicking between pages – I find that kind of thing a bit of a nuisance (and it does make a mess of the book, when you have messy fingers like I usually tend to), but the recipes were so good that it was definitely not a deal-breaker. If you haven’t already got a copy of this book, you should definitely add it to your list right now!

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Vegan in Prague: Blue Vegan Pig

Oh, you thought I’d already told you all about the vegan donut scene in Prague? You don’t know the half of it! Alongside the vegan options at Donut Shop, we also have the entirely plant-based Blue Vegan Pig to cover all donut needs.

Truthfully, the donuts aren’t quite as light as the ones in Donut Shop, but the flavours are far superior. Blue Vegan Pig specialises in donuts and generally has at least 5 options, plus a few other baked goods. Regular readers will be unsurprised to learn that I only have eyes for the donuts though.

This exciting-looking concoction is the breakfast donut: a ring donut dotted with fruity loops and filled with custard and jam. I think it would actually be better without the cereal on top, though it does look colourful. And I’m not too happy about the distribution of the filling – I halved this with Dr HH, and my side had no custard inside, only jam. How unfair!

The coconut raspberry one is much less controversial, as it has no filling and is well-covered. I prefer nutty and chocolatey flavours, so this fruity one wasn’t my favourite, but it was really nice.

You can probably guess, then, that I love the peanut and chocolate one. It’s a Snickers bar in donut form – and the ring is filled too!

And the Oreo-stuffed one is also a winner, filled with a thick custard and Oreo crumbs. What more is there to say? It’s truly majestic.

The speculoos ones are probably my absolute favourites, just because I love that flavour. The crushed biscuits on top add a nice bit of texture too. The chocolate ones in the background aren’t too shabby, either – they’re filled with cream.

I frequently have to pinch myself to make sure I’m not just dreaming up this incredibly donut situation I’m in. Vegan donuts forever!

Have vegan donuts taken over your world as well? Which flavour would you try?

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New Products

I love seeing vegans share exciting new products on social media, from great accidentally-vegan supermarket finds in the UK to exciting new Field Roast goods in the US. Unfortunately the Czech Republic doesn’t seem to have such an active community when it comes to flagging up new products (or I’m yet to find it, anyway), and most of the great vegan products I find are imported from Germany or further afield. Although we have Tescos aplenty here in Prague, they don’t seem to stock their British own-brand products so much (I’m thinking of puff pastry, hot cross buns and various chocolates that are all vegan in the UK). Occasionally Marks and Spencer comes through, as you’re about to see -here are some of my recent vegan finds:


1.Kapt’n Tofu’s Crispy Sticks

I was so excited to see these fish finger-esque products in local vegan shop/cafe Puro – but the fact that the box doesn’t show the inside of the product should have been a warning sign. Despite pretty clearly nautical branding, these were just regular veggie fingers containing rice and veg and not even a hint of the sea. Very misleading and disappointing. You’ve let me down, Captain Tofu.


2. Gardein Golden Fishless Fillets

Undeterred, I picked up another fishy product in Puro, and I’m happy to report that they were much better. They even smelled quite fishy when I removed them from the oven! The texture and taste were great. They’re too pricey to be a regular purchase, but if you can afford to treat yourself now and again, definitely look out for them. I’ve never seen in these in the UK, but the Gardein range is popping up in Prague inconsistently, and I like everything I’ve tried so far.


3. Marks and Spencer Gianduja Bar

I was very excited when I started seeing this pop up on social media as accidentally vegan. One day I forgot to take my usual sweet snack into work, and headed to the nearby M&S for a little pick-me-up – I couldn’t believe my luck when I saw these in stock! And it’s so delicious, just like Vego. Of course, it’s a bit steep, but it’s a lovely option to have. As a bonus, the whole bar only consists of two (gigantic) squares of chocolate, so you get to say things like, “I don’t know why I’m so full, I only had two squares.” Nobody will ever know that you scoffed the whole bar.


4. Marks and Spencer Sweet & Smoky Chickpea Puffs

I always pride myself on not falling for it when supermarkets line their queuing area with tempting snacks and treats – even though it’s largely just because none of the products are suitable for me. But if I see something that might be vegan, what choice do I have?! I feel like I’ll probably end up picking these up every time I go in – they’ve got that lovely Wotsit-like texture, and they taste deliciously sweet and smoky. Well played, M&S.


5. Marks and Spencer Raspberry, Cranberry and Orange Dark Chocolate Buttons

The next time I popped into M&S for some tea bags, I resolutely looked away from the crisp stand by the queue. Alas, I found myself face to face with these chocolate buttons, and had to try them! They were so good. I don’t think of dark chocolate as a particular treat, but it was sweetened up nicely by the fruity additions – the buttons were textured from actual chunks of fruit as well, it wasn’t all just flavourings. I’m now a huge fan of these.


What is your top new vegan find? Any other vegan M&S products I should keep an eye out for?


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Vegan in Prague: Satsang

I’m currently in the middle of a Parks and Recreation rewatch, which is leading me to (a) wonder who is truly the worst between Tom and April (current thoughts: Tom might edge it, but at least he actually suffers consequences for his awfulness), and (b) constantly crave breakfast food. Breakfast food truly is the greatest, and Prague caters very well to any vegan who agrees. Satsang is yet another vegan-friendly brunch spot.

Satsang is a charming vegetarian bistro that serves a brunch menu daily from 9am-3pm. The menu is quite egg-based, but they do have a few vegan offerings, including vegan pancakes, which I’m powerless to resist. They also have a tofu scramble listed amongst their scrambled egg dishes, and this is what Dr HH had his eye on. But when we ordered these dishes, things didn’t exactly go smoothly. When I asked for the vegan pancakes, the waiter said he wasn’t sure if they were available and he had to check with the chef – after a brief discussion, he confirmed that I could have them.  When Dr HH asked for the tofu scramble, he was also told that it might not be available. This time a much longer discussion took place between the chef and waiter, during which we felt concerned -they were the only two vegan options we were interested in (I think there may have been just one more vegan option as well), and no vegan likes to hear whispered discussions when they order – we can be a bit paranoid about that kind of conferring.

Eventually, we were told that the vegan scramble was on! Presumably the reason for the indecision was that they didn’t actually have any tofu – it turned out to be a chickpea scramble. Every topping costs more, and as you can see, he went to town with tempeh (I think the menu said it would be smoked – it wasn’t) and mushrooms. And it was a hefty portion already, with all those potatoes and a bit of toast as well! He enjoyed it, though a tofu scramble might have been preferable.

You also have to pay for extras on the pancakes – the maple syrup was included (butter should also be included, but I wasn’t given any vegan spread), but I paid extra for the strawberries and was pleased to get a generous helping. There were two pancakes, and it was quite a big portion, which pleased me. (The other great vegan brunch spot, Moment, serves really small pancakes with Leslie Knope-approved amounts of cream, but I quite liked the more pancakes, less cream approach here. They each have their time and place, though.)

So, we both enjoyed our dishes, but were a little concerned that they weren’t entirely geared towards vegan diners.  I think it would be a great spot for vegetarians, but perhaps not a must-visit for vegans, as I wasn’t entirely confident they knew what they were doing and they clearly weren’t well-stocked with ingredients – they didn’t even have tofu. For balance though, Dr HH went once before on his own and the staff were really on it and knowledgeable about the vegan options, so it’s possible that we were just unlucky.  Moment will remain my personal JJ’s Diner, but Satsang is a good backup choice if I ever fancy a change.

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Vegan in Rome: Sweet Treats

Is there anything worse than being sick while you’re on holiday? Poor old Dr HH was coughing and wheezing the whole time we were in Rome, meaning that we had to cut back on our adventuring a little and eat our evening meals in the comfort of our accommodation. I didn’t mind too much skipping some of the evening spots I’d been eyeing up, but when it comes to sweet treats, I refuse to compromise! However dire the circumstances, there will be baked goods and creamy gelato!

Our first stop when we arrived was Wani, an all-vegan bakery. The name stands for ‘We are not ingredients’, which is obviously a sentiment I can get behind. It’s a lovely little place with a few seats and a steady stream of customers, with good reason!

We arrived at around 11am when they were just selling out of breakfast pastries and introducing a couple of savoury options.  There were some cakes that looked incredibly elegant and delicious, but we didn’t have room for everything we wanted, more’s the pity.

This slice of quiche was delicious!  (The savoury food was out the back, so you might have to ask – the staff were really friendly and talked us through everything in perfect English.) It was a potato, leek and chard quiche with a really cheesy flavour and a very soft pastry fold at the edge -sometimes those bits can be quite tough.  It was a thing of beauty. Speaking of which…


Yes, these so-called chocolate bombs were exactly as good as they look.  They were essentially sugary little donuts filled with the best vegan nutella I’ve ever had – I genuinely think it could just be melted Vegolino, it was that good.  We had one each and would have got more had they not sold out while we were scoffing.

But we could still get a few things for the next day. (The light in our accommodation left a lot to be desired, but you can still get the idea.) It was carnivale weekend when we visited, so they were stocking this frappe, which is some kind of fried dough. It was sweet and crispy, and I approved!

And we got some regular old croissants too. One was filled with lemon cream, and the other was originally empty, but we were given the option of having it filled with chocolate or pistachio cream. We went for the latter.

Both were extremely well-filled, as you can see, though breadier than the traditional croissant. The lemon one was more delicious, as it was so zesty! These were a great start to the day.  I heartily recommend a trip to Wani, either to eat in if you can grab a seat (they also have hot drinks) or to get some takeaway treats.  It’s not in the city centre, but is easily accessible by metro and is on the same line as Rome’s Non-Catholic Cemetery…

…which is the resting place of Shelley and Keats, and also houses a giant pyramid!

Our next breakfast came from a different all vegan bakery (there are three in Rome – yes, you read that correctly), Dharma’s Vegan Cakes. Again, they had a sumptuous cake corner, and served hot drinks as well, but we were only there for a few takeaway pastries. They had some plain croissants, but we wanted something more exciting, hence the flaky cinnamon roll and sweet, sugary knot.  Wani was the better option overall, but this was still pretty exciting, and I’d have loved to sit down and enjoy one of their decadent-looking cakes. Unfortunately I didn’t find any fun tourist spots in the vicinity of this bakery.

And no trip to Italy is complete without gelato! As it wasn’t quite so tropical on this visit, we had to settle for just the one, from Cremeria Monteforte. It had the fairly standard vegan options – various fruits, plus dark chocolate. I was delighted with my forest fruits and chocolate combo.

There are a few all-vegan gelaterias in Rome, but as they’re not located right next to the Pantheon like this one, we didn’t manage to see them.

And you know you’re in a vegan-friendly city when they have vegan baked goods in the budget airport. Yes, Moka Cafe in Ciampino airport had vegan croissants, sandwiches and carrot cake, plus soya milk for hot drinks. We were at the airport at 7am, so this was sublime news. The croissants looked rather well done, so I opted for the carrot cake – even the wrapper had the word “vegan” printed on it!  It was a good, flavoursome sponge, and made flying a bit more bearable, so let’s be thankful for that!

After a tremendously successful summer trip to Italy, I was really pleased to find another vegan-friendly Italian city to add to the list. So, when in Rome, eat all the vegan sweet treats!

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Vegan in Rome: Dall’Albero

When planning our Italian adventure last summer, Dr HH and I agreed to skip Rome and Florence because they’re the kind of cities you can hop to quite easily for a weekend. Last weekend, it turned out, was the weekend for the hop to Rome.

Alas, Dr HH was struck down with the plague (aka a bad cold), so we didn’t attack the city with our usual vigour, and opted to stay in and cook in our airbnb most nights.  But there was one plan we just could not cancel.  Brace yourselves: we went to a vegan cheese lab! Yes, you read that correctly. No, it’s not just a cheese restaurant – if you go downstairs, you walk right by an actual lab with people wearing white coats and everything. I was very excited that Dr HH, a chemist by trade, got to witness some real, important science for once.

The menu is, unsurprisingly, all cheese.  They sell some hard and soft cheeses to take home, as well as a cheese plate, a variety of bruschette, some stuffed pizza breads, salads and some raw pumpkin spaghetti dishes. We decided to make this the main meal of the day, and got three different dishes to share.

This was the pizza ripiena from Trapani – stuffed pizza bread with black olives, Trapanese pesto (tomato and almond pesto from Sicily), and Anastracchino (the lab-made cream cheese). Let’s just go ahead and call it a pizza sandwich.  It was fantastic – the cheese was so creamy, the pesto tasted delicious, and the bread was incredible.  I’m no fan of sandwiches, but I would happily eat this every day.

We couldn’t resist the mac and cheese, or “casciu’ e pepe.” It was a cashew and black pepper sauce with shards of peppery hard cheese on top – we considered buying some of that cheese to bring home just to jazz up our homemade mac and cheese dishes!  It was so delicious, but it has to be said that it would be better with pasta, good and warm. Mac and cheese is such a comforting dish, I feel like making it raw is denying it some of its charm. I’d still recommend ordering this though. There are a few other raw spaghetti dishes on the menu, including with pesto, which I’m sure would be delicious.

And of course we got the cheese plate.  It came with small chunks of bread, along with carrot and fennel sticks. Personally, I felt the fennel was too strongly-flavoured to pair well with the cheese, and I’d have preferred crackers to any kind of vegetable. The bread was good though, and the cheese was excellent!

The dollop in the middle of the plate is the Sicilian almond ricotta, which was very nice but not the most exciting – that honour went to the three hard cheeses: cashew classic, cashew pepper and cashew spicy (left to right). The spicy one was, unsurprisingly, a bit too spicy for me, but the pepper was perfectly balanced.  The plain one was absolutely sublime, and the texture was the best of any vegan cheese I’ve had.

There were also five dollops of cashew cream cheese: chives, sun-dried tomato, basil, curry and classic (left to right).  The chive one reminded me of classic sour cream and chive dip, and was really good – I haven’t had anything like it since going vegan. The curry one was quite strange, but the basil and tomato ones were exceptional. I actually favoured the classic one though, because it really allowed the creaminess to shine through.  The texture was just amazing.

We were the only customers in by mid-afternoon, and one of the cheese scientists offered us the chance to be their guinea pigs by trying the camembert they’re working on. That is not the kind of offer I can turn down!  I’ve only had one vegan version, which was shop-bought and a good approximation of camembert.  But this was a whole different level. It was insanely good, with that melty ooze that you want.  If a fire had broken out, I might have saved the camembert before grabbing Dr HH.

After all this food we probably didn’t need dessert, but how often do you get to go to a cheese lab? That’s right, there were desserts too. We were hoping to try the cannoli filled with ricotta, but they were all out, so we got the daily cheesecake instead – strawberry and lemon. The base was good and nutty and the cake was soft, creamy and subtly flavoured. It was a top notch cheesecake.  This place also serves wine, if you want to be fancy with your cheese plate and wine – and who wouldn’t want that?

Honestly, it’s worth going to Rome just to go to this place. It’s only open 10am-4pm Monday to Friday, so plan your trip accordingly. I felt like it wasn’t too expensive for a cheese place either – the cheese plate was €9 per person (ours was a 1-person portion), and it was €6 for the sandwich and €4.50 for the mac and cheese.  It was our main meal of the day, and we left feeling well-fed.

Now I’m desperately hoping for more vegan cheese restaurants to open up – and for Dr HH to finally trade his chemistry lab in for a cheese lab!

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