These tender little gluten free buckwheat pikelets (or little pancakes) make a nourishing breakfast or snack for little (and big) people.
A dark and moist pumpkin loaf sweetened with dates, fragrant with pumpkin pie spices and topped with pecans.
Flaky filo pastry borek baked with a creamy spinach, artichoke and cashew filling – an easy yet impressive main course.
Oven-baked cajun polenta fries with a quick and easy smoky tomato sauce.
A ridiculously delicious sandwich combo for the chilli lovers, featuring fiery Korean gochujang and peanut butter.
A rich and comforting mushroom korma, made from scratch and every bit as good as your favourite Indian takeaway.
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.