Recipe

Since I started making my own hummus last year, I can’t go back to store bought. Homemade hummus tastes fresher, richer and has so much more flavour. I’ve also been experimenting with some fun additions to my hummus recipe and roasted pumpkin works great. It adds a lovely orange colour and a very sweet flavour.

My mum’s spaghetti bolognese was the best! I could have eaten it every night as a kid; it was my favourite dinner. This is my wholefood plant-based version. I replace the mince with carrot and celery as they give a great depth of flavour and delicious mince-like texture. Enjoy!

I love this meal for a midweek quickie when I have no protein to work with. I try to always have tinned tomatoes and beans in the cupboard so this dish can be thrown together at a moment’s notice.

Dinner doesn’t get any more budget friendly, easier or tastier than this Indian Spiced Mince with Peas. It’s one of my family’s favourite midweek meals.

This dish has been inspired by the traditional Japanese dish okonomiyaki. Traditionally, it’s made with sliced cabbage but I’ve altered my recipe and added different vegetables and more nutrient-dense flours.

This is such an easy dish to feed the whole family. Top this Roast Cauliflower Chicken Bake with the Tahini Cumin Dressing.

In this recipe, I use pumpkin and zucchini for lasagna and a cashew béchamel sauce. Double the recipe and make another tray at the same time, then freeze in portions for later. It will make those days when you get home late super-easy.

These hash browns can be enjoyed for breakfast, lunch, brunch, or dinner. The wholesome savoury flavours of sweet potato team like a dream with almond meal, eggs and shallots. Just add your favourite accompaniments and you’ll have a meal you’ll go to bed dreaming about!

As a beginner baker I truly believe simple recipes like loaves are a great introduction to the kitchen. You can keep the ingredients simple and then charge up the flavour with delicious spices. In this recipe I’ve done just that with a twist on a traditional carrot cake using wholesome ingredients and spices such as turmeric, cinnamon and nutmeg.

These muffins make the perfect lunchbox snack. They’re nut-free and packed with vegetables and nutrient-dense flours. For this recipe, I use leftover cold roasted pumpkin. I’ll often roast a whole lot of pumpkin and sweet potato on the weekend to use in dishes like this. Roasted pumpkin also freezes very well and can then be used later.

Here’s a sweeter style of risotto that combines antioxidant-rich black rice with coconut milk and spices for a comforting treat.

Focaccia bread is one of the easiest breads to make as it requires very little rising time. I’ve topped this recipe with olives and rosemary, but you can use roasted pumpkin and goat cheese or just have it plain with no topping.