This vegan tofu korma curry is full of gentle spice and lots of flavor. Made creamy with cashews it’s the perfect healthy comfort food.

Stunning and easy to whip up Endive Beet Bites.

This vegetable packed pasta dish is creamy, luscious and light that can get past even the pickiest vegetable hater!

One pan, oven baked, quinoa casserole. Mouthwatering, hand off cooking!

Fruity, tangy and crazy good cupcakes! There’s a realistic ratio of cake to frosting, because otherwise we may as well eat a muffin.

Breakfast in under 15 minutes with these nutritious and all natural Sneaky Spinach and Blueberry Pancakes.

Traditional creamy mushroom pasta, without the cream! Vegan friendly and can easily be gluten free too.

Creamy and nourishing vegan curry with golden tofu and fresh green vegetables.

A quick and easy pasta with a vibrant pea and basil besto. Even better with a poached egg on top.

This giant couscous salad is filled with grilled zucchini, fresh basil, tomatoes, and crispy golden haloumi!

Tender prawns tossed with linguini and a chilli, garlic, lemon and blistered cherry tomatoes sauce.

Dairy-free, effortless to make vegan/vegetarian, and is the easiest way to get asparagus into kids. Perfect dish to ease into Spring!

Easy gluten free Southwest style quiche starts with the traditional French preparation then infuses it with fresh and smoky flavors.

Panko crumbed Eggplant with a homemade Katsu Curry sauce. Options for vegan and vegetarian too.

Celery Lentil Salad with a Lemon Shallot Vinaigrette.

These mini muffins are 1 bowl, gluten-free and a truly healthy treat for kids and adults alike.

Make meatless Monday truly delicious and packed with plant-based iron with this incredibly easy Peanut Tofu Noodle Bowl.

Kale Caesar Salad with Toasted Wheat Berries for a healthy start to the new year! Kid approved for a great family meal!

These no-bake chocolate treats can be yours in just 10 minutes and need only 3 ingredients!

Here comes the no meat easy cheese board for this holiday season just with nuts, crackers, dry fruits, olives and fresh fruits.

This is my vegan miso gravy for the holidays. The miso gives a nice meaty flavour, that makes this side great with any kind of food.

Stuffed Acorn Squash with Wild rice, Mushrooms, Garlic, Thyme, and Walnuts. Served with fresh Pomegranate arils. Tasty Fall dish!