"These decadent raspberry truffles have to be one of my absolute favorite treats. They are easy and quick to make, requiring only a few ingredients, and are healthy and delicious to eat. Easy to customize by replacing freeze-dried raspberries with strawberries, blueberries, or blackberries for a fun recipe twist." ~ Chef Ani
Looking for an easy breakfast meal that will give you energy and strength for the day? Look no further! Overnight oatmeal is a perfect choice. It is a power-packed nutritious breakfast as healthy as it is delicious. This Easy Healthy Overnight Oat recipe can be made the night before and be ready for you in the morning.
These Lasagna roll-ups make a fantastic meal featuring creamy vegan pesto ricotta cheese, lasagna noodles, and tomato sauce, true comfort ingredients for a winning combination.
This recipe is based on Woon Heng's 1-pot Easy Scallion (green onion) Saucy Tofu in 15 minutes recipe, with a few adaptations to the ingredients but the method of cooking is the same. It's sooo good!
This recipe is inspired by ElaVegan's delicious mushroom stroganoff with some added extras like TVP (textured vegetable protein) and gluten-free legume pasta to up the protein in this meal. Each serve contains 56g of plant-based protein!
"This gorgeous tart is so perfect for summer because it's served cold and features beautiful apricots which are sweet and juicy now. It also features a layer of my Persian spice glaze which gives this dessert wonderful top notes of orange blossom and cinnamon and makes it all the more special." Recipe from Katie White's cookbook, The Seasonal Vegan.
"The first time I tried this sauce it literally blew my mind. I'd never tasted something with so much punch, depth, heat all at once. I was honoured to be given the recipe by incredible chef Ben Day, and have been making a big batch every summer ever since. It's a bit of a day project but so worth it. Summer is the time as tomatoes are ripe and in abundance. This is such a delicious way to extend summer flavours through the year." Recipe from Katie White's cookbook, The Seasonal Vegan.
This chickpea curry is a gut-healthy, low FODMAP recipe, and tastes so good! Did you know that chickpeas are high in dietary fibre? Studies have found that eating chickpeas can help make bowel movements easier and more regular. They're also a good source of protein, carbohydrates, manganese, folate, iron and phosphorus. Plus this dish includes the wholesome nutritional goodness of kale, tomatoes, ginger, greens of leeks (dark green top part of leek - these are low FODMAP), tahini and brown rice.
Natural, dairy-free chocolate bark that's easy to make at home, using cacao butter, cocoa powder, maple-roasted cashews and pepitas, and other healthy ingredients. A wholesome, crunchy, chocolatey snack that everyone can enjoy. For a nut free version, replace the cashews nuts with sunflower seeds.
A delicious summery Greek dish, these stuffed zucchini flowers or louloudakia gemista (λουλουδάκια γεμιστά) are traditionally vegan, with fragrant aromas from the fresh herbs and spices used. Baked with golden potato wedges, the zucchini flowers are cooked until the rice is soft and the flowers practically melt in your mouth.