Sweet and spicy pepper tempeh with green beans
There’s a good chance this is the bold, addictive tempeh recipe you’ve been waiting for
Oat and Honey Seed Slice
Here’s a classic oat number, loosely based on an old Women’s Weekly muesli slice.
Brussel Sprouts and Almonds
Sweet, salty and buttery Brussel Sprouts and Almonds, if you’re not a fan of Brussel Sprouts, this dish will convert you to these mini cabbage wonders.
Soy & Sesame Red Cabbage and Snow Pea Salad
A great Asian springtime salad, easily made vegan and gluten free, or into a main meal.
Chocolate Oat and Almond Bliss Balls
A great mid morning booster, these chocolate oat and almond bliss balls have the power of maca in them too.
Julienned Daikon and Carrot Salad
Wash and peel both the carrot and daikon with a potato peeler. Julienne (slice into sticks) the carrot and the top 10cm of a daikon (closest to the stem). Combine the dressing ingredients and add the dressing to the carrot and daikon mix just before serving. Sprinkle with black and/or white sesame seeds, and chopped […]
