Crispy baked tofu with brilliant vegetables in a punchy hoisin sauce — plant-based cooking that's genuinely exciting!
Bold and filling black bean salad with charred corn, avocado, jalapeño and lime.
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.
Deep magenta beetroot and vegetable soup with dill and a dollop of sour cream.
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.
Earthy green lentils with caramelised roasted veg and a sherry vinegar dressing.
Espinacas con garbanzos — garlicky chickpeas wilted with spinach in a paprika tomato sauce.
Protein-packed quinoa tossed with roasted vegetables, chickpeas and lemon tahini dressing.
Som tam — shredded green papaya in a bright lime, chilli and fish sauce dressing.
Lebanese herb salad — mountains of parsley and mint with bulgur wheat, tomato and lemon.
Slow-roasted tomatoes blended into a velvety soup with fresh basil and a swirl of olive oil.
Don't believe people who say tofu is boring — this crispy baked tofu is absolutely addictive, and the miso dressing is pure magic!