Rich and indulgent, these dark chocolate pots made with just a few simple ingredients can be customised to suit your own personal taste.
Latest recipes
Beetroot falafel with tahini sauce
Pretty in pink, these chickpea and beetroot falafel are easy to make and delicious served with a simple tahini and lemon sauce.
Pumpkin muffins with orange and chia seeds
An easy recipe for warmly spiced vegan pumpkin muffins with orange and chia seeds, great served warm with your favourite spread and a strong cup of coffee.
Zucchini, artichoke and macadamia salad
Zucchini ribbons and marinated artichokes, tossed with a lemon macadamia dressing and toasted macadamias, served with caramelised onion and butter bean puree.
Potato, cauliflower and lentil salad + curry tahini dressing
A substantial and nutritious salad-as-meal with spice roasted potato, cauliflower and red onion, lemony lentils and a creamy curry tahini dressing.
Just like Nana’s chocolate chip cookies by Amanda Logan
Crisp-on-the-outside, chewy-on-the-inside vegan chocolate chip cookies, just like Nana used to make. From Great Vegan Meals for the Carnivorous Family, by Amanda Logan.
Orange chipotle tofu skewers
Orange chipotle tofu skewers are a step away from typical soy-based marinades, and the charred, caramelised cubes are just delicious in a soft taco or alongside your favourite salads.
Grilled Mexican sweet corn
Inspired by Mexican street corn or elotes, this barbecue grilled sweet corn is smothered in mayo, spices and a vegan parmesan sprinkle.
Quite Good Food top 10 recipes from 2018
The top 10 most popular Quite Good Food recipes from 2018, including a both sweet and savoury plant-based dishes. All vegan, and mostly gluten free.
Creamed spinach gratin with a seedy crumb topping
Comforting creamed spinach gratin with a cauliflower and cashew-based sauce and topped with a golden seedy crumb, a perfect addition to your holiday table.
Christmas bread wreath with pesto
This festive Christmas bread wreath with red and green pestos is satisfying to make and a beautiful addition to any holiday table.
Mushroom risotto with saffron and sage
This comforting vegan mushroom and kale risotto is richly flavoured with fragrant saffron and miso, and topped with fried sage leaves, mushrooms and walnuts.
Vegan kedgeree with jackfruit and lentils
Vegan kedgeree of spiced basmati rice and lentils with tender chunks of marinated jackfruit as a substitute for smoked fish.