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.
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.
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.