Inspired by Mexican street corn or elotes, this barbecue grilled sweet corn is smothered in mayo, spices and a vegan parmesan sprinkle.

This festive Christmas bread wreath with red and green pestos is satisfying to make and a beautiful addition to any holiday table.

Creamed spinach gratin with a cauliflower and cashew-based sauce, topped with a golden seedy crumb. Perfect for your holiday table!

Mushroom and kale risotto flavoured with fragrant saffron and miso, and topped with fried sage leaves, mushrooms and walnuts.

Vegan kedgeree of spiced basmati rice and lentils with tender chunks of marinated jackfruit as a substitute for smoked fish.

An earthy and satisfying vegan dinner bowl of lemony quinoa and kale, grilled eggplant and a generous serving of muhammara.

Gluten-free cinnamon oat cookies studded with dark chocolate chips, dried cranberries and sliced almonds.

Sweet and sharp homemade grapefruit marmalade, with a hum of Indian chai spices running through it.

Tender baked sweet potato with crunchy paprika chickpeas and dollops of lemony parsley and walnut pesto.

Caffeine-laced granola slice made with puffed amaranth, oats, almonds and buckwheat, and flavoured with tahini, coffee, maple and cinnamon.

Pillowy soft home-made Italian style potato foccacia bread topped with potato, olives and rosemary.

Creamy saffron-infused cauliflower soup topped with a drizzle of sumac oil.

This Mexican-inspired black bean and corn vegan nacho soup is a crowd pleasing family meal.

Balinese style gado gado rolls with sweet and spicy home made peanut sauce are a great vegan side dish or delicious snack.

A fragrantly spicy Balinese tempeh and potato vegan curry, with a made from scratch curry paste (or traditional base gede).

A traditional Balinese salad made with blanched vegetables, grated coconut and a chili-spiked dressing.

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 favorite fruit.

A quick and easy weeknight dinner, this flavour packed Thai curry noodle soup can be pulled together with pantry and freezer ingredients.

A nourishing sweet potato soup, mildly spiced with cumin and cayenne, and topped with salty, savoury tamari roasted pumpkin seeds.