An addictive, café style peanut butter and jelly cacao smoothie loaded with peanut butter and raspberry chia jam.

Nourishing almond, apple and banana muffins made with mixed flours and a good dose of LSA are a healthy snack or breakfast on the go.

Perfectly wobbly vegan panna cotta with a warm hum of ginger is gorgeous served with golden kiwifruit.

Sweet potato toast topped with cannellini beans and zucchini ribbons tossed in a herby lemon dressing with a secret ingredient!

Spiralized sweet potatoes tossed with spices and baked until crisp around the edges are superb in this kale salad with miso cashew dressing.

Layer upon layer of delicious vegan crepes and luscious chocolate ganache, mille crepes cake (or pancake cake) is an impressive dessert.

Delicious vegan bibimbap! Sticky rice, sesame sautéed vegetables, crispy tofu and a generous serve of addictive gochujang sauce!

A simple and delicious panzanella salad with green lentils, mixed peppers and tomatoes dressed with a light and bright vinaigrette.

Korean gochujang is the star of the show in this Korean style take on vegan meat balls with a rich and spicy glaze.

A bright and fresh tasting vegan cheesecake on a raw seed and cacao base. Allergy friendly: nut, soy and gluten free.

This simple, fresh and tasty dip featuring green peas, coriander and almonds can be on the table in under 10 minutes.

A creamy and earthy cauliflower and walnut soup topped with smoky, crispy crumbs.

An easy, five-minute eggless mayonnaise that’s smooth, creamy and everything a good mayonnaise should be.

Spiralized zucchini, sweet potato and carrot in a hot red Thai curry soup, with chunks of silken eggplant and crunchy peanuts.

Crispy salt and pepper tofu is a moreish little nibble to have with drinks, or with rice and greens as part of a simple meal.

A rich and fragrant fig jam scented with vanilla bean and balsamic, perfect with fresh scones and a pot of earl grey tea.

The tried and true peach and raspberry combo works perfectly in this healthy-ish breakfast trifle with vegan and gluten free options.

Home made chocolates made with cacao butter and a gooey salted date caramel filling are just the thing for Easter.

This spreadable vegan cheese is a genius way to use up the pulp left over from making home made almond milk.

Black beans, earthy roasted buttercup squash and vibrant Argentinian style chimichurri sauce are an amazing combination in a soft pita wrap.

This easy peanut and green bean curry is simple, nourishing and incredibly tasty.

Perfect for a quick and healthy weeknight meal, this lentil and mushroom based vegan taco mince is hearty, filling and mildly spiced.