Hearty winter salad made of kale, roasted sunchokes, turnips, juicy pear and creamy, sweet-savory miso-hazelnut dressing. Vegan.

Beet-lentil patty, horseradish soy yoghurt, fennel slaw, pickled red onions and avocado on rye bread. Well-balanced vegan lunch sandwich!

Fudgy sweet potato brownies with date caramel frosting and salted peanuts. Vegan and low-fat. Like a Snickers but way healthier!

Moist almond butter cake with orange syrup, toasted fennel seeds and pine nuts. Vegan.

Pureed sweet potato, fresh orange juice, peanut butter and dried cranberries. Healthy dessert dip for fruits or on the toast. Vegan.

Sweet honey (or agave) roasted carrots with tarragon and almond pesto. Healthy side dish for the holidays. Vegan.

No-bake truffles made of dried apricots, shredded coconut, fresh ginger, sesame seeds and hint of lemon. Healthy vegan treat!

This healthy carrot cake is made of dates, oats and walnuts and topped with cashew frosting. Vegan, gluten-free, no added sugar or fat.

Savory mushrooms and mellow leeks on a olive oil crust. Includes a vegan and soy-free quiche filling.

Matcha and vanilla pudding topped with salted sesame seed brittle, Japan inspired dessert with sophisticated taste and appearance.

Mango and lemongrass glazed tofu is served with fresh and marinated vegetables, Thai basil and brown rice. Bowlful of Thai flavors! Vegan.

Hearty lentil, mushroom and root vegetable pot pie with fresh rosemary and thyme. Healthy main dish for holidays! Vegan.

Warm salad made of panfried chickpea tofu, kale, red cabbage, carrots and balsamic-orange dressing. Vegan, soy-free, gluten-free.

Toasted hazelnuts add creaminess and nutty flavor to this parsnip soup. Serve with a drizzle of sage oil. Vegan.

These vegan Gua Baos are filled with caramelized tofu, quick-pickled vegetables and Sriracha. Asian street food!

Corn and chickpea flour patties with basil-lime-avocado cream and tomatoes. Vegan and gluten-free.

Warm salad made of pan fried brussels sprouts, apple slices, caramelized onions, cooked millet and lemon-thyme vinaigrette. Vegan.

Miso soup with pumpkin, wakame, pan fried onions and soba noodles. Vegan.

Sweet potatoes are stuffed with harissa spiced chickpeas and kale and served with zesty lemon-tahini dressing.

Matcha green tea and sesame seed cookies. Japan inspired treat. Vegan.

Sweet grapes, coarse sea salt, hearty olive oil and fresh rosemary on a crispy Italian style bread. Easy vegan appetizer.