5-Ingredient Recipes
Crispy, golden wontons packed with a smoky, saucy BBQ tempeh filling. Crumbled tempeh soaks up the BBQ sauce, garlic powder and smoked paprika, then gets wrapped and air-fried until crisp. A fun handheld snack for parties, game day or an easy lunch.
A fudgy, crunchy no-bake bar built around gooey medjool dates, stuffed with a nutty peanut butter and crispy soy crisp filling that gives every bite a satisfying contrast of soft and crunchy. The whole thing is wrapped in a hard dark chocolate shell that snaps and cracks as you bite in, and finished with a…
A refreshing frozen treat that’s part yoghurt, part fruit snack, and part chocolate bark. Creamy coconut yoghurt sets into a smooth base, sweetened lightly with maple syrup, while halved grapes add pops of juicy freshness throughout. Crushed pistachios bring a satisfying crunch and a pop of colour, and a drizzle of melted dark chocolate on…
A comforting, budget-friendly tomato soup with a rich tomato base, sweet softened onion and garlic, and a creamy finish from coconut cream. Enjoy it on its own, with a slice of toasted sourdough bread for dunking, or topped with an extra swirl of olive oil for richness and healthy fats.
Fudgy, caramel flavoured bites made from home-roasted cashews, desiccated coconut and sweetened with Medjool dates. Roasting the cashews gives them a deep, toasty flavour that makes the whole thing taste like caramel. An easy and healthy treat to keep in the fridge or freezer for grab and go snacking.
Crisp, savoury crackers made with flour, flaxseed meal, sesame seeds, nutritional yeast and garlic powder. Rolled thin and baked until golden, they snap cleanly and hold up well to dips and spreads. Keep a batch in an airtight container for an easy snack or a cheese board addition.
A whole roasted eggplant, cooked until silky and smoky, then split open and loaded with warm chickpeas and a garlicky tahini drizzle. Simple to make, but looks impressive on the table. Serve it as a main with flatbread or as a shareable side.
Creamy chocolate banana ice cream bars with pops of crushed strawberry, made with no ice cream maker. Frozen in bags and unwrapped like a homemade ice block, they’re an easy, better-for-you treat to keep in the freezer.
A creamy, tangy dressing built around dill pickle juice, with vegan mayo as the base, dijon for a subtle sharpness and garlic powder for savoury depth. Fresh chives bring a mild oniony freshness, and a touch of maple syrup (optional) balances the tang. It’s the best in my Gut-Friendly Smashed Potato Salad. Otherwise, drizzle it…
A creamy, spoonable chia pudding with a vivid blue colour from spirulina, topped with creamy coconut yoghurt. Soy milk and vanilla protein make it a filling, high-protein breakfast or snack. Make it ahead and grab it from the fridge when you need it. Optionally top with mango for a pop of sweetness.