Crispy baked tofu with brilliant vegetables in a punchy hoisin sauce — plant-based cooking that's genuinely exciting!
Slow-roasted tomatoes blended into a velvety soup with fresh basil and a swirl of olive oil.
Seasonal vegetables charred on the grill until smoky and tender, then drizzled with a bright lemon-herb dressing — a stunning centrepiece that happens to be vegan.
Bold and smoky black bean soup with chipotle, cumin and a squeeze of lime.
Cauliflower rice stir-fried with eggs, colourful vegetables, soy and sesame — a clever, satisfying keto-friendly alternative that doesn't feel like a compromise at all.
Tuscan bread salad soaked in ripe tomato juices with basil, capers and red onion.
Espinacas con garbanzos — garlicky chickpeas wilted with spinach in a paprika tomato sauce.
Earthy green lentils with caramelised roasted veg and a sherry vinegar dressing.
Bold and filling black bean salad with charred corn, avocado, jalapeño and lime.
Crisp cucumbers marinated in gochugaru, sesame and rice vinegar — spicy, tangy, addictive.
Warm lentils with wilted spinach, turmeric tempered dressing and toasted cumin.
Don't believe people who say tofu is boring — this crispy baked tofu is absolutely addictive, and the miso dressing is pure magic!