vegetarian

This tart is a trusty friend when you want to take something simple but special along to a potluck feast or lunchtime communal gathering. Its gluten-free almond crust, filled with the flavours of creamy goat’s cheese, cumin, nutmeg and earthy pine nuts, just begs to be shared with others. A beautiful recipe to extend love through food.

Paying homage to the humble Brussels sprout, this pie is a lovely combination of deliciousness and goodness. Packed with fibre, protein, calcium and the goodness of greens, it makes a delicious dinner but also travels well in lunchboxes for a nice surprise.

Lentils and other legumes are considered a low-GI food as they are digested slowly and won’t cause a sharp rise in blood sugar and insulin levels. The high protein and soluble fibre content of legumes slows the rate at which they leave the stomach and delays the absorption of its glucose. This makes them an ideal addition to the diet, especially for anyone having to watch their weight and blood sugar levels.

These bliss balls are the perfect sweet treat and the spices add a lovely warm and heated flavour. These would also be delicious with some dried ginger powder to create a ginger-nut flavour.

Cultivators of the carrot, it seems only fitting to dedicate a Dutch style recipe to the humble but mighty orange root veg! I’ve added some pumpkin here for extra creaminess but it would work just as nicely as a pure carrot soup.

Not everyone loves Brussels sprouts but these mini cabbages floating in a rich, warming curry sauce make for a delicious dish the whole family will love.

This recipe is quick, wholesome and absolutely bursting with flavour! Delicious served with your choice of protein or as a fibre-packed side for pasta or risotto on colder winter evenings.

These fritters would be perfect alongside a nice Sunday roast. They taste like a combination of Brussels sprouts and Yorkshire puddings. You can actually use this fritter recipe as a base and add any vegetables you like such as thinly sliced cauliflower or broccoli.

This pumpkin bread is nutrient-rich, high in protein and fibre, free from grains and gluten and can be made dairy-free. It’s super easy to make and perfect to pop into lunchboxes as a healthy treat.

Snack time just became a whole lot more interesting thanks to this Curry Spiced Trail Mix: the perfect combination of flavours from the curry spice blend with honey and a good dose of plant proteins from chickpeas, nuts and seeds. Enjoy as is or sprinkle it over salads and rice when you want to up the nutrition and flavour in your meal.

Cauliflower and sweet potato add such abundant nutrition to this traditional curry dish with a twist. Both vegetables are rich sources of antioxidants including beta carotene and sulphoraphane, which help protect the body from the stress and disease.

This curry is fabulously frugal and the tastiest way I know to make the most of less-than-desirable looking vegie odds and ends in the fridge. Don’t be bound by my ingredients list; make this curry your own by using any limp veg hiding in the fridge. For a yummy soup, add another cup of stock, remove the cinnamon stick at the end and blend on high for a few seconds.