Overnight sourdough waffles made with spelt flour, tested with starter and regular yeast. Vegan.

Creamy rice pudding made with coconut milk, orange, spices, and short grain brown rice. Vegan.

Vegan golden coconut curry noodle bowls with turmeric and ginger. Soy and gluten free.

A lunch salad with roasted chickpeas & mushrooms, red cabbage, hummus, and spinach. Vegan and gluten free.

Carrot cake granola bars made with oats, seeds, and coconut. Gluten free, sugar free, and vegan.

Spicy roasted cauliflower tacos with refried black beans, pickled onions, and swiss chard. Vegan.

Vegan dark chocolate crepes made with spelt flour and simple ingredients.

A vegan porridge made with a different method, toasting the oats and spices for a better depth of flavour.

A gluten and dairy free beets and greens tart made with an oat and chickpea flour base.

A cauliflower, sweet potato, and chickpea curry with greens to push through the last bit of winter.

Gluten-free double chocolate cookies made with chickpea flour. Low sugar and with lots of chocolate!

Bombay burgers from Veggie Burger Atelier made with cauliflower, turmeric, and rice. Gluten free and vegan.

Chocolate, orange, and date cinnamon buns made with a sugar-free date based filling. Vegan.

Colourful winter noodle bowls with an orange peanut sauce, served with high protein pasta.

Vegan orange spelt pancakes made with whole grain flour and other healthy ingredients.

Adaptable hummus and veggie wraps with roasted carrots, greens, and apples. Vegan.

Vegan apple ginger muesli from “Power Plates” – sugar and gluten free.

Vegan, sugar free orange cornmeal muffins made with spelt flour.

Lentil and winter vegetable borscht with beets, red cabbage, carrots, and potatoes. Vegan.