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.
A non-traditional but satisfying edamame hummus made with nutritious edamame beans and pumpkin seeds.
Home made black burger buns filled with drool-worthy crispy fried oyster mushrooms and spicy eggplant.
Turmeric and ginger jamu, an anti-inflammatory health tonic to add to your arsenal of home remedies.
Good for what ails you, this restorative rainbow chard and leek soup with basil and rice is both comforting and packed with nutritious green leafy vegetables.
A dense and fudgy dark chocolate beetroot cake with dairy free chocolate ganache frosting and marzipan eggs, perfect to celebrate Easter or any other cake-worthy life event.