Mildly spiced buckwheat blini topped with cucumber, fennel and yoghurt are just the thing with a glass of bubbles, and just in time for party season.
Crunchy home made vegan nuggets made with jackfruit and chickpeas, a tasty savoury snack or child-friendly dinner idea.
Maghmour is a boldly flavoured Lebanese vegetable stew with plenty of garlic and spice, tender fried eggplant, chickpeas and the deep, musky flavour of dried mint.
Tender Afghan dumplings with a leek and spring onion (scallion) filling, served with minted yoghurt dressing and drizzled with an oil-based tomato and garlic sauce.
A creamy vegan pumpkin pie cheesecake made with a maple sweetened mixture of pumpkin, spices, cashews and coconut yoghurt for an authentic tasting tang.
Roasted parsnip with three different flavour combinations, toppings and ways to change up home made vegan aioli.
Fresh and funky tofu larb with cauliflower, peanuts, lime juice and lashings of fresh herbs.
This apple and feijoa crumble is topped with a whole foods crumb made with oats, buckwheat flour, ground almonds and macadamias. Sweetened with coconut sugar, it’s a delicious autumn dessert which happens to be gluten, dairy and refined sugar free.
Rich and indulgent, these dark chocolate pots made with just a few simple ingredients can be customised to suit your own personal taste.
Pretty in pink, these chickpea and beetroot falafel are easy to make and delicious served with a simple tahini and lemon sauce.
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 ribbons and marinated artichokes, tossed with a lemon macadamia dressing and toasted macadamias, served with caramelised onion and butter bean puree.
A substantial and nutritious salad-as-meal with spice roasted potato, cauliflower and red onion, lemony lentils and a creamy curry tahini dressing.