Aquafaba Mayonnaise and Dressings
Asparagus with Tofu Ricotta and Cashew Hollandaise
Baja Fish(less) Tacos with Pineapple Salsa
Baked Apples, Custard and Caramel
Barbecued Corn with Jalapeño Salsa
Brown Bag Beets, Potato Rosti with Kale & Walnut Pesto
Cashew and Carrot Greens Pesto
Cauliflower steaks with Mushroom Sauce
Char-grilled Zucchini Ribbons with Cashew Cheese & Pinenuts
Chocolate & Raspberry Cake with Chocolate Avocado Ganache
Chocolate Brioche Hot Cross Buns - egg and dairy free
Cucumber, Spinach & Herb Salad with Lemon Ginger Dressing
Dairy-Free Lemon Posset with Shortbread
Easy plant-based Parmesan - two ways
Easy Store Cupboard Vegetable Paella
Eggy(less) Bread aka Plant-Based French Toast
Fennel & Ruby Grapefruit Salad
Free-from Florentines - nut and gluten free
Gluten free and Vegan Pissaladière
Green Spring Vegetables with Lemon Shallot Dressing
Hot Cross Brioche - egg & dairy free
How to make a plant-powered breakfast
How to make plant-based crêpes
How to make Plant-based Yoghurt
Kumara Steaks with Harissa Cauliflower & Turtle Bean Hummus
Lentils + Mushrooms + Potatoes
Mediterranean Roasted Parsnips
Moutabel, Mutabal or even Moutabbal
My favourite ways to use pumpkin
Nasturtium Caper, Olive & Chilli Peperonata
Oil Free Baked Polenta Chips with Tofu Aioli
Pear & Cherry Compote with Creamy Porridge
Pineapple Upside-Down Cake with Rum Caramel
Potato & Red Onion Vegan Tortilla
Pumpkin and Pepper Soup with Soda Bread
Raspberry Ripple & Coconut Porridge
Red Cabbage, Apple & Fennel Slaw with Maple Walnuts
Roasted Carrots with Carrot Top Salsa Verde
Roasted Ratatouille Salad with Saffron Cashew Yoghurt
Rustic Rhubarb and Custard Tart with a Walnut Crust
Saffron & Wine Braised Cauliflower Steaks
Seared Cauliflower Steak with Chimichurri
Sticky Date Pudding Cake with Chocolate Whisky Sauce
Tofu Florentine on Tattie Scones
Turtle bean and butternut salad
Tzatziki - with Cashew Yoghurt