Popular/Featured
These raspberry coconut cream puff pastry tarts are a light, elegant dessert made entirely plant based and refined sugar free. Golden, flaky puff pastry is baked until crisp, then gently pressed to create a hollow centre, ready to be filled with a smooth coconut yoghurt and raspberry compote. The filling is naturally sweet, slightly tart,…
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These banoffee date cups are a naturally sweet, no-bake treat made with soft Medjool dates, fresh banana, a creamy tahini coconut yoghurt filling, and a rich dark chocolate topping. The base couldn’t be any more simple, just flatten a date and press it into a muffin tray to form a cup. They’re easy to make,…
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This crispy roasted gnocchi bake is one of those effortless, throw-it-all-on-a-tray meals that tastes far more impressive than the work involved. Gnocchi roasts alongside eggplant, broccoli, capsicum, and seitan until golden and caramelised, while pesto is stirred through at the end to keep it bright and fresh. Each serving packs around 46 g of plant-based protein and 11…
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This granola bowl is a layered, texture filled breakfast or dessert moment made with homemade peanut butter granola clusters, glossy strawberry compote and thick vanilla coconut yoghurt. The granola is baked until golden, drizzled with Pana Organic Peanut Butter and Strawberry Mylk Chocolate and broken into chunky clusters. Finished with a sweet strawberry compote, drizzle…
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Gemista is a classic Greek dish that feels like comfort in every bite. Hollowed tomatoes and capsicum are stuffed with herby rice, olive oil, and tomato, then baked slowly until everything melts together. Naturally vegan, it is simple, flavourful, and deeply satisfying. I discovered Gemista during my travels in Greece, trying one in Athens, another…
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These smashed crispy butter beans with chimichurri are flavourful, bold, and packed with texture. The beans are roasted until golden and crisp around the edges while staying soft in the centre, then finished with a vibrant chimichurri made from fresh parsley, oregano, garlic, and chilli. The result is a dish that’s fresh, savoury, and deeply…
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This Maple Beet Toast is a high-protein, energising recipe with 25g of protein per serve. Roasted beets support blood flow during movement, while iron-rich chickpeas and tofu help transport oxygen throughout the body, making it a great option for active days. Naturally sweetened with pure Canadian maple syrup and balanced with savoury flavours, this toast delivers steady…
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Creamy banana and extra virgin olive oil ice-cream swirled with coffee caramel, crunchy hazelnuts and dark chocolate. Finished with a drizzle of Cobram Estate Light Extra Virgin Olive Oil and flaky sea salt (don’t knock it until you try it).
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This creamy spiced tofu dip is a protein-rich, plant-based centrepiece that works just as well on a mezze platter as it does spread onto toast, tucked into wraps or used as a salad base. Made with tofu, tahini and nutritional yeast, the full bowl delivers around 84 g of protein, making it both satisfying and nourishing.…
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I love making this cherry yoghurt bark when cherries are in season here in Australia! It’s one of my favourite ways to make the most of this delicious summer fruit. Creamy vanilla coconut yoghurt is swirled with maple syrup, vanilla extract and fresh cherries and finished with a crisp layer of vegan dark chocolate for…
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