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.
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.