Feature The Nanna Diaries: made with love, plants & a sprinkle of sass

I thought going vegan meant saying goodbye to my Nanna’s lasagne. As it turns out, it was actually the beginning of a whole new adventure.

My Nanna has always been my greatest inspiration in the kitchen – and, undeniably, my best friend. From weekends spent with her as a kid to becoming her Bunnings chauffeur once I got my license, our bond has always been one of the strongest in my life.

So, when I chose to go vegan, I was worried I’d be leaving more than just her lasagne behind – I was afraid I’d lose something far more precious: the connection we shared through food.

Food has always been my nanna’s love language, so turning down her famous cakes and pastas broke both our hearts. We continued cooking together, but I didn’t want to push her too far out of her comfort zone.

We first stuck to simple, naturally vegan dishes like her unbeatable minestrone soup and homemade arepas. Still, deep down, I missed her lasagne – a dish that was the centrepiece of so many cherished childhood memories.

Then one day, the phone rang…

Losing lasagne, finding connection: our family’s journey to plant-based cooking

“Claudia,” she said, “I find some cheese for you at the special supermarket, and I made a vegan lasagne.”

I nearly cried. It was the best vegan lasagne I’d ever tasted – but more importantly, it was hers. 

In that moment, I realised we weren’t losing anything at all. We were gaining something new: a shared adventure in the kitchen, reimagining our favourite dishes and keeping tradition alive in a way that aligned with my values and honoured hers. Nanna’s classics – only plant-based! 

What once would have been her worst nightmare (a vegan granddaughter!) became an exciting new challenge – and a clever excuse to drag me along to her favourite fresh produce markets. 

From there, we started experimenting with plant-based versions of all her most-loved recipes: schnitzels, cakes, and of course… lasagne. Soon enough, it became normal for family dinners to be entirely veg. And the best part? No one could even tell the difference. 

A love letter to my 85-year-old Nanna

Despite being born in Venezuela, it’s no surprise that Nanna cooks so much Italian food. 

The young Italian man who stole her teenage heart – my Nonno Rocco – also introduced her to a whole new culinary world. I never got the chance to meet him, but every time Nanna stirs a pot of her pasta fagioli, she tells me how much he adored it. 

But Nanna’s story runs deeper than food – she’s also the strongest and most resilient woman I know. 

After losing her father at just seven years old, she stepped up to help raise her six younger siblings so her mum could keep working. That fierce love and responsibility went on to shape everything she’s done, while food and family quickly became the core of who she is. 

When she migrated to Australia with Rocco, she thought they were just coming for a holiday. But after arriving, she realised they were staying for good. 

Suddenly, she found herself in an unfamiliar country with no community, no family, and barely any of the authentic ingredients she’d grown up cooking with. The days were lonely, the language was foreign, and the world around her felt frighteningly unfamiliar – it was deeply isolating. 

But my Nanna is nothing if not resilient. She slowly made Australia her home, forging connections through cooking, gardening, and eventually raising a big, beautiful family of her own comprising eight children and eleven grandchildren… which is where I come in.  

The Nanna Diaries: a celebration of food, family and a fresh take on tradition

For me, The Nanna Diaries isn’t just a work project – it’s a love letter to my 85-year-old Nanna, my Venezuelan-Italian roots, and the incredible food that has shaped our family for generations.  

Nanna means the absolute world to me, so sharing her story – and her incredible recipes – is a dream come true. The Nanna Diaries invites everyone into Nanna’s kitchen, showing that comforting, cultural classics can be made both with love and entirely from plants.

Throughout the series, you’ll also meet my cousins and co-chefs: Georgia, the 21-year-old uni student who’s new to cooking but eager to learn; Josh, 31, a sparky who’s always conveniently near Nanna’s during his lunch break; and me, the 28-year-old video producer who somehow managed to turn this passion project into actual work.  

Together, we laugh, make a mess, and learn from the best, proving that going vegan doesn’t have to mean leaving traditions behind – it simply means evolving them to share the joy of food with everyone we love. 

My Nanna’s journey has taught me that compassion and tradition can go hand in hand, and through The Nanna Diaries, I hope your family can discover that, too.

Whether you’re a seasoned vegan, “veg-curious,” or simply looking for wholesome meals made with love, plants, and a whole lotta sass, I know The Nanna Diaries will leave your heart (and your belly) as full as mine. 

Oh, and don’t forget to bring your containers – you’re definitely going to want leftovers! 

Craving some wholesome, comforting content? Watch The Nanna Diaries now! 

You’re never too old to try something new – or too young to learn from a pro! Straight from Nanna’s kitchen to yours, join us as we break down cultural and generational barriers to plant-based eating, one delicious dish at a time.

Ready to meet Nanna? Watch The Nanna Diaries now! Or, get cooking with all Nanna’s famous recipes here – from her tasty arepas to her legendary lasagne.