Recipes

An air fried potato salad with a riff on a classic German-style dressing.

South Indian green chili chickpeas curry is spicy and packed with flavor from mint and cilantro, whole spices, and spicy green chilies in creamy coconut milk.

A sweet and creamy Mexican rice pudding lightly infused with cinnamon.

A great appetizer or make a whole meal around it.

This is a simple little vinaigrette with just a hint of sweet from the maple syrup.

Somewhere between a cookie and a bread. No oil, sugar or added fat, so they won't get crispy.

This cake is a great way to use overripe bananas.

Extra-firm tofu roasted with tangy BBQ sauce alongside garlic-rubbed red skin potatoes, served with a simple balsamic-dressed green salad.

Thin beetroot slices air fried until crisp.

The best broccoli cheese soup!

This rich and creamy Caramelized Onion Dal is the perfect comfort food for a cold day!

All the flavours of carrot cake, but in granola form.

This is a great sauce for veggies, salads, or even air fried chips. No oil or salt was harmed.

This is a no oil version of the Indian classic Chana masala.

Tofu made from chickpea flour, so it has no soy.

This spin on Indian chilli cheese toast is absolutely decadent and delicious.

A simple, whole food, plant based dessert or snack.

A quick cranberry jelly set with psyllium husk.

This Creamy Carrot and Lentil Soup is so luxurious that you’ll be craving it all year long!

A rich, nutty, and smoky pesto with spicy chipotle peppers and buttery pecans.

These Crispy Lentil Veggie Patties are the perfect plant-based alternative for sandwiches and burgers.

Sushi rice pressed into a muffin tin and baked until golden and crunchy, then filled with creamy sriracha tofu and topped with sriracha mayo, cucumber and sesame.

This is a healthy snack and excellent when camping or going in the great outdoors

An easy, creamy, balanced, and comforting tomato soup that’s nourishing, plant-based, and full of flavor.

Vegan eggplant bolognese made in 1 pot with simple methods!