Breakfasts
Blackcurrant and chia seed overnight oats
Buckwheat pikelets with blueberry chia jam
Eat your reds granola with beetroot and berries
Nourishing carrot cake overnight oats
Raw buckwheat porridge with grilled bananas
Almond, apple and banana breakfast muffins
Peach melba breakfast trifle
Black rice pudding with grilled nectarines
Orange and golden sultana quinoa porridge
Apple and oat hotcakes
Chocolate overnight oats with chia jam
Snacks and sides
Rice paper crisps with Vietnamese inspired toppings
Quite Good Food top 10 recipes from 2019
Spiced vegan blini with cucumber and fennel
Jackfruit and chickpea vegan nuggets
Three ways with roasted parsnip and vegan aioli
Pumpkin muffins with orange and chia seeds
Orange chipotle tofu skewers
Grilled Mexican sweet corn
Quite Good Food top 10 recipes from 2018
Creamed spinach gratin with a seedy crumb topping
Christmas bread wreath with pesto
Muhammara – red pepper and walnut dip
Main meals
French-style lentils
Mushroom, onion and lentil pie
White pizza with zucchini and pine nuts
Vegetable and olive tagine
Quite Good Food top 10 recipes from 2019
25 incredible vegan Christmas main course recipes
Maghmour | Lebanese eggplant and chickpea stew
Ashak: Afghan vegetable dumplings
Cauliflower, peanut and tofu larb
Beetroot falafel with tahini sauce
Zucchini, artichoke and macadamia salad
Potato, cauliflower and lentil salad + curry tahini dressing
Salads and dressings
Cauliflower, peanut and tofu larb
Zucchini, artichoke and macadamia salad
Potato, cauliflower and lentil salad + curry tahini dressing
Urab sayur: Balinese coconut and vegetable salad
Cauliflower salad with lime and herbs
Lentil salad with roast baby carrots + red onion
Mango + avocado noodle salad with puffed black rice
Lentil salad with orange, dates and kale
16 amazing vegan Christmas salads, sides, mains and desserts
Sweet potato salad with pomegranate, pecans and barley
Rocket and strawberry salad with strawberry vinaigrette
Asparagus salad with golden turmeric dressing
Soups and stews
French-style lentils
Vegetable and olive tagine
Saffron-infused cauliflower soup with sumac oil by Vicky Cohen & Ruth Fox
Black bean and corn nacho soup
Sweet potato soup with tamari pumpkin seeds
Restorative rainbow chard and leek soup
Cajun chili fries with avocado coriander sauce
Cauliflower and walnut soup with a smoky crumb topping
Thai zoodle soup with eggplant and peanuts
Green lentil soup with harissa
Parsnip, cannellini and cumin soup
Lentil dal
Sweet treats
Nectarine and saffron custard tart
Quite Good Food top 10 recipes from 2019
Vegan pumpkin pie cheesecake
Apple and feijoa crumble with macadamias
Dark chocolate pots four ways
Just like Nana’s chocolate chip cookies by Amanda Logan
Quite Good Food top 10 recipes from 2018
Gluten-free oaty chocolate cranberry cookies
Coffee granola slice
Feijoa and mint vegan cheesecake
Hot cross bun bliss balls
Thai mango sticky rice summer rolls
Drinks
Boysenberry and apple cider vinegar shrub
Jamu: Indonesian turmeric and ginger health tonic
Hydrating watermelon smoothie with raspberry and cucumber
Pomegranate and strawberry red wine sangria
Pineapple and ginger rum cocktail
Immune boosting avocado and mint green smoothie
Peanut butter and chia jelly cacao smoothie
Pineapple and sage mojito
Strawberry and basil champagne cocktail
Pumpkin pie spiced breakfast smoothie
Turmeric pina colada smoothie
Feijoa and apple green smoothie
Basics
Sunflower vegan parmesan sprinkle
Muhammara – red pepper and walnut dip
Chai spiced grapefruit marmalade
Edamame and pumpkin seed hummus
Green pea dip
Easy vegan mayonnaise
Coconut butter
Harissa paste
Kale, almond and sunflower seed pesto
LSA: Linseed, sunflower seed and almond meal
Olive and pumpkin seed tapenade
