Quite Good Food

Vegan coffee cheesecake with salted caramel popcorn

One for the grownups – creamy vegan coffee cheesecake topped with salted coconut caramel popcorn. Swoon.

A golden cauliflower steak served with creamy orange and tahini dressing and fresh homemade hazelnut and spice dukkah.

A refreshing rice noodle salad with mango and avocado, crunchy puffed black rice and a tangy lime and miso dressing.

A nourishing and nutritious home made granola featuring antioxidant red beetroot powder, goji berries and cranberries.

Oven-baked cubes of tofu coated with spicy peanut butter and sesame seeds are tasty protein bombs to add to salads or other meals on busy days.

Turkish-style walnut tarator is a creamy, sharp dip made with walnuts, garlic, herbs and day-old bread.

Simple three ingredient chocolate fudge made with sweet potato and coconut butter, that’s naturally vegan, sugar free and gluten free.

Fast-food style tofu burgers made with thick slabs of crispy tofu nestled in a burger bun with a generous dollop of lemony green pea and caper mayo.

Make your own smoky stout baked beans flavoured with dark beer, maple syrup and rosemary.

Middle Eastern inspired lentil salad with orange, dates and kale, served with baked sweet potatoes as a complete meal.

Italian-style chickpea farinata topped with charred broccoli, lemon and capers is a very simple to make but deeply satisfying meal.

A review of There’s a beetroot in my cake, by Judy Moosmueller and Jennifer Leckey from Heart to Plate.