Popular/Featured
A simple upside-down style tart built on a tray: overripe bananas caramelise under butter and maple sugar while puff pastry bakes golden on top, then it’s finished with a silky tahini caramel, coconut yoghurt, and a dusting of cinnamon. It’s quick and easy to make, has minimal ingredients and tastes incredible! Perfect for using up…
This creamy green orzo is everything I want in a comfort meal. Silky, herby, and secretly packed with plant protein. The “sauce” is just blended peas, spinach, basil, parsley, cashews and pine nuts, so you get that rich, cheesy flavour with zero dairy. It’s a 20-minute one-pot dinner that still feels a little bit fancy.
This crispy smashed potato salad gives leftover pickle juice a delicious second life. Potatoes are boiled until tender, smashed, roasted until golden and crunchy, then tossed in a creamy, tangy dressing made with vegan mayo, dill pickle juice, Dijon, garlic and fresh chives. It’s crispy, creamy, herby and seriously addictive. Plus, there’s a little gut-friendly…
This vegan banana bread leans into the magic of sweet and savoury. Ripe bananas bring natural sweetness, white miso adds buttery umami depth, and a peanut miso caramel finishes the loaf with a glossy, salted caramel like drizzle. Served with a dollop of coconut yoghurt, it’s the kind of bake that feels comforting enough for…
These vegan blondies are proof that dessert can do double duty. Built on a base of chickpeas and banana instead of flour and butter, they bake up dense, chewy, and packed with gooey chocolate in every bite. No one will guess what’s actually in them! One bowl, one tray, minimal cleanup.
This roasted green soup is proof that wholesome ingredients can be incredibly comforting and full of flavour. Roasting the broccoli, fennel, onion, garlic and potatoes brings out their natural sweetness before they’re blended with spinach, peas, coconut milk and warming spices into a creamy, vibrant soup. Packed with fibre-rich vegetables, antioxidant-rich greens, garlic and fresh…
A plant-based twist on Japanese curry meets katsu-style comfort food. This dish blends a rich, blended coconut curry base loaded with sautéed aromatics, tahini for creaminess, and tender seitan for a high-protein hit (42g per serve). Crispy shallow-fried eggplant “katsu” is layered on top of chewy noodles and silky curry sauce, finished with fresh spring…
A healthier, plant-based and gluten-free take on two viral dessert trends: the “dot cake” and rich Dubai chocolate. This version features a fudgy almond chocolate base, a toasted coconut salted pistachio centre, and a silky coconut yoghurt frosting. Toasting the coconut adds a deep, nutty caramel flavour that makes the filling taste closer to a praline-kunafa…
These Butter Bean Marshmallow Cake Cookies are soft, fluffy, and naturally sweetened with banana and maple syrup. Made with simple ingredients like butter beans, almond meal, and peanut butter, they’re a wholesome twist on a classic cookie. Studded with vegan marshmallows and chunks of chocolate, these cookies have a delicious cake-like texture and make the…
This is the dip I made on The Morning Show on Channel 7 that had everyone going back for another taste. It’s rich, flavour-packed and comes together in just five minutes with a handful of simple ingredients. Made with Cobram Estate Classic Extra Virgin Olive Oil, fresh herbs and a few pantry staples, it’s the…