An earthy and nutty smooth vegan pâté made with mushrooms, hazelnuts and lots of fresh sage.
A decadent cashew-based feijoa cheesecake made with whole foods and the unique tang of feijoa, New Zealand’s favourite fruit.
Easter is nearly here, the perfect opportunity to enjoy these healthy hot cross bun bliss balls that have all the same cozy flavours you’re used to in a traditional bun.
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.