A basic seitan recipe, offering various cooking techniques with suggestions on flavourings!

A slice of paradise – a sweet bread made with the fruit of the pandanus tree, found in the Marshall Islands.

Tired of the same old potato gnocchi? Make some breadfruit gnocchi! Really simple to prepare, and the flavour is just amazing!

Date caramel cookies with unsweetened carob chips. The fleur de sel on top really brings out the caramel flavour! Sweet and salty.

Sweet yellow roasted pepper sauce served over bamboo charcoal pasta. Vegan and simple to prepare!

Pumpkin cookies just in time for halloween. These are 100% vegan! They’re super soft and taste of pumpkin with a hint of caramel!

Sautéed carrots, zucchini and pasta coated in pesto. All of this topped with some roasted pumpkin seeds and cherry tomatoes! Yum!

Coconut jelly tinted with beet juice, served with a sweet chocolate balsamic sauce and some fresh pomegranate seeds!

Carrot kinpira onigirazu! A hybrid japanese miso rice ball sandwich stuffed with sweet and spicy sautéed carrots.

Heirloom carrot “pasta” with a sunflower seed sauce. Great for people with tree-nut allergies.

Scrambled chickpea topped with a miso ginger dressing, fresh heirloom tomato salsa, carrot sour cream and served over blue corn tortillas

Vegan Hop flavored ice cream for beer enthusiasts! Sweet and bitter.

Roasted portobello mushroom buns with végé pâté and chickpea tofu ricotta, served with a side of hearts of palm salad.

Fancy it up with some easy-to-prepare mango ice cream and black sesame syrup! Made using only 4 ingredients.

Been making mini everything. This time I made some mini anise cake bread topped with a sweet sauce loaded with pear chunks!

Make two-ingredient latkes topped with balsamic marinated beets and maple-miso apple sauce!

Black sesame ice cream bars are a great way to kick off summer, sweet, nutty and refreshing!

‘Uzumaki’ hummus bites! Roasted beet hummus, black olives and arugula salad tucked into homemade bamboo charcoal tortillas.

Sweet rice crispy treats with black sesame seeds and topped with kinako (roasted soybean flour).

Curried cauliflower wrapped in corn tortillas and draped with an avocado coriander sauce. Flutes are also topped with some roasted pumpkin.

Ume Roasted Pepper bites are the perfect finger food. Serve as an entree at a party or serve alongside another meal.

Pâté Chinois! The French plant-based equivalent of Shepherd’s pie with Burmese tofu, green peas, sweet potatoes and cauliflower!