Vegan Mexican Feast!
Everyone in our family adores Mexican food. It’s very easy to make it all plant-based and to use a lot of raw ingredients, so it’s a...
Vegan Sour Cream
Bringing a delightful creaminess to Mexican meals and perfectly complimenting the crunch of iceberg lettuce and the acidity of tomatoes,...
Pico de Gallo
I’ve loved pico de gallo ever since I first visited Mexico, where they always offered it, along with some corn nachos, as a free snack at...
Creamy Guacamole
I simply love avocados. When we lived in Fiji, they grew in our garden so we regularly used them in a wide variety of delicious recipes,...
Lentil Soup
There are a few staple ingredients that I always have in my cupboards because I use them in so many recipes; dates, cashew nuts, almonds,...
Chia Seed Pudding with Strawberry Coulis
This is the perfect dessert; light, refreshing and totally delicious! Thankfully, it’s also really simple to make. Chia seeds date back...
Chickpea Balls with Satay Sauce and Brown Rice
This is the sort of meal you can't stop eating more of, even when you feel full! Rich in fibre, protein, manganese and iron, chickpeas...
Peanut Butter
This tastes so much better than any store-bought peanut butter I've ever tried, so now it's a well-loved staple in our house! With just 4...
Tomato and Mint Patties on Sesame Cucumber Ribbons with Vegan Tzatziki
After buying a whole crate of cherry tomatoes at the farmer's market yesterday, I wanted to come up with a light lunch dish that would...
Roasted Cherry Tomatoes, Capsicum and Kale Leaves with Red Sauce on a Baked Quinoa Crust
Using protein-packed quinoa instead of dough, this is a delicious, nutritious, gluten-free alternative to pizza. I wasn't sure how the...