Thai coconut sticky rice with juicy fresh mango and mint leaves, served spring roll style as a light and refreshing dessert or sweet snack.
An uncomplicated but delicious bruschetta topping made with cannellini beans, cherry tomatoes, basil and capers.
Loaded with vegetables, this mushroom and lentil vegan spaghetti bolognese sauce is a delicious and familiar go-to family meal that will be enjoyed by everyone.
These vegan cauliflower tacos are oh-so-satisfying with oven baked cauliflower, smooth ‘n smoky almond chipotle salsa, and a lime-zingy sweetcorn salad.
Tikka masala spiced vegetables grilled on the barbecue and served with cooling cucumber and coconut yoghurt raita.
Healthy cucumber sushi party snacks topped with a tasty cannellini bean dip, from There’s a carrot in my piñata, by Jennifer Leckey and Judy Moosmueller.
A light and refreshing cauliflower salad with brown rice and pumpkin seeds, loaded with fresh herbs and lime juice.
A hearty lentil salad with maple and balsamic roasted baby carrots and red onion, tossed with baby kale and dressed with chimichurri sauce.
Home made boysenberry and apple cider vinegar shrub, a refreshing alternative to fruit cordials and a perfect mixer for alcoholic and non-alcoholic drinks.
A non-traditional boozy vegan tiramisu made with coffee-soaked vanilla cake, kirsch and cherries, layered with a luscious vanilla filling.