TRUFFLEUPAGUS was brought about five and a half years ago , after I was in Palm Springs and bought a vegan chocolate at $1.50, and thought, hey, I can do that. If you would like to see some of my testimonials, please click the link at the bottom of this article.
I have been passionate about cooking since I was a little girl, helping my granny bake our Xmas cakes, and making marmalade in her tiny kitchen, and progressing to making the family a dinner at 8 years old. Once I became vegetarian at 14, my mum told me and my sister we had to cook our own meals, I think she was hoping it was just a phase, but no, I had caught the bug, so to speak.
At 15 I was helping out in the kitchens of Just Books, then based in Winetavern street, and by the time I was 17, I was working at least 3 days a week in the kitchens of Giros, a vegetarian and vegan drop in centre in central Belfast. At 19 , I became vegan for two years, and had a son at 21, but the advice and opinions then were very conflicting and I didnt have enough information to continue my vegan journey , until my lightbulb moment 5 1/2 years ago.
I started out simply making the truffles, 15 flavours, including coffee, orange, toasted hazelnut, peanut butter, pecan and maple among others, but after the success of the first Irish Vegan festival in the Ulster Hall, decided to branch out in a range that includes cakes, pies , pastries, cheesecakes, savoury wraps, pulled jackfruit, a range of speciality sauces, bbq, vegan garlic and parsley mayo, and delicious and filling grain and bean salads. The upcoming Irish Vegan festival on the 7th of October at the EUROPA hotel, will have a wide range of my products, including the brand new salted caramel sauce.
Each year TRUFFLEUPAGUS vegan yums has provides Christmas hampers, including cakes, pies, accompanying vegetables, sauces and truffles. I cater for weddings and theme nights, and have collaborated with Piccola Parma, Belfast, providing 3 and 4 course vegan meals for special events. I had the pleasure of working alongside a family of 8 as their personal vegan chef.
I supply many restaurants and cafes with buns, sosage rolls and truffles. I also offer hampers for valentines, birthday cakes, and vegan creme teas.
I adore to cook and love trying out new recipes and entertaining. The rise of the interest in cruelty free vegan eating has made Truffleupagus a success, and long may that continue.
This year Truffleupagus will be working on a first cookbook, full of delicious and easy recipes to follow and a few other very exciting ideas in the pipeline.
Read my testimonials