Cashew spread with yellow split peas is tasty, vegan, protein rich alternative to butter. Miso gives it savory, almost cheese-like taste.

Slow braising in olive oil turns cherry tomatoes, garlic, and chickpeas into flavorful, mellow stew. Enjoy with the fresh bread! Vegan

Wholegrain bread with beet hummus, lemony zucchini slices, avocado, lettuce, and tahini. Perfect for desk lunch and for picnics! Vegan.

Raspberries, golden raisins, and almond flakes macerated with saffron, vanilla, lemon zest, and brown sugar. Easy yet luxurious recipe!

Truly creamy vegan ice cream with plenty of fresh raspberries and real vanilla bean. No ice cream maker needed!

Creamy, umami rich sauce made of slow roasted cherry tomatoes, roasted garlic, toasted walnuts, miso paste, and balsamic vinegar. Vegan.

Subtle flavors of Earl Grey, lavender and vanilla compliment fresh blueberries in this elegant loaf cake. Vegan.

Crusty bread with fresh strawberries, bittersweet chocolate and salted pistachios. Probably the quickest treat of the strawberry season!

Super healthy and tasty granola with turmeric, ginger and cinnamon and plenty of nuts and seeds. No added oil, low sugar, vegan and gf.

Lemon risotto with asparagus and peas is like spring on the plate! Almonds and scallion oil make it creamy without dairy products.

Homemade Thai curry paste gives this noodle soup fresh and authentic flavour you can’t achieve with store-bought spice blends. Vegan gf

Easy and healthy sliceable vegan cheese that’s high in protein and low in saturated fat. Just 10 minutes active work and no blender needed!

Try the latest food mash-up trend with these vegan sushi burgers! Teriyaki glazed bean patty, avocado, and pickled carrots between rice buns

Poppy seeds, lemon zest, and Earl Grey tea fill every slice of this eye-catching bread with flavor. Perfect treat for afternoon tea. Vegan.

Slow simmering in oat milk turns barley groats into mellow porridge. Serve with fruits, berries, and nuts for wholesome vegan breakfast.

Savory take on babka! Soft whole wheat toast with sundried tomato swirls. Let the dough rise overnight and bake it the next morning. Vegan.

Crispy lettuce leaves are filled with adzuki beans, shiitakes, peanuts and homemade Hoisin sauce. Try this vegan version of Chinese classic!

Moist chocolate cake filled with creamy blueberry almond mousse and blueberry jam. All vegan.

Mellow paté made of pan fried parsnips, caramelized onion and toasted sunflower seeds. Spread on toast or use as a dip! Vegan, GF

This bread is studded with cranberries and walnuts and enriched with rye and whole wheat flours. Slow rising improves taste and crumb. Vegan