A non-traditional boozy vegan tiramisu made with coffee-soaked vanilla cake, kirsch and cherries, layered with a luscious vanilla filling.
Bring on the berries and enjoy a bowl of antioxidant blackcurrant and chia seed overnight oats for breakfast.
Oven baked potato nests topped with crisp radish, apple and beetroot matchsticks are a welcoming change to traditional appetisers or hors dóeuvres for pre-Christmas entertaining.
Little lentil loaf with mushrooms and fresh sage is a satisfying main course to serve with cranberry sauce at the festive table.
Crunchy iceberg lettuce cups with an Asian flavoured lentil and walnut filling, from Sam Turnbull’s Fuss Free Vegan: 101 Everyday Comfort Food Favorites, Veganized.
Crispy fried broad bean falafel with lots of hidden greens are packed with flavour and all things good for you. Serve them with tahini sauce, salad and pita pockets for a complete meal.
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.