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A cosy autumn pasta that’s all about flavour and texture. Think caramelised butternut pumpkin, a creamy silken tofu and miso sauce, and a bright pistachio herb drizzle to bring it all together. I used Cobram Estate Classic Extra Virgin Olive Oil the whole way through, from roasting to finishing, which really shows how versatile it is as…
This chocolate peanut rusk bark is the perfect no-bake treat. Rich, crunchy, and so satisfying. I’d actually never tried rusk before this, and now I’m completely obsessed. It works so well in both sweet and savoury things, but this combo might be my favourite. It’s super easy to make and perfect for snacking, sharing, or…
This roasted carrot red curry is a seriously good, plant based dinner that hits that perfect balance of healthy, comforting and easy to pull off. The sauce is next level creamy thanks to caramelised carrots, cashews and coconut milk, with red curry paste bringing the heat and lime cutting through with freshness. Loaded with fibre…
I’ve made the viral Potato Chip Chocolate Log plant-based and a little healthier! With just two ingredients, melty vegan chocolate and salted potato chips, you simply mix everything in a can, freeze, then slice and enjoy. It takes under 5 minutes to prep and about 10 minutes to set. Sweet, salty and seriously clever.
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,…
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,…
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…
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…
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…
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…