vegetarian

End-of-summer heirloom tomato, an amazing soft cheese and a collection of bitter leaves offers the opportunity for simple redemptive happiness and the transition to more balanced eating.

This quick and easy dal recipe is a nourishing, meat-free meal. Filled with vegetables, plant-based protein and fibre, it’s great to serve with rice or quinoa and a big leafy salad.

This salad is a great reset meal, combining buckwheat, roasted carrots, pickled currants, toasted nuts and feta. It’s gluten-free, light and satisfying and perfect for a nourishing lunch or side dish.

This raw salted caramel cheesecake is a decadent dessert with a wholesome twist. Almonds and cashews are rich in heart-healthy monounsaturated fats, which help lower LDL (bad) cholesterol and support cardiovascular health. They’re a great source of plant-based protein and fibre to keep you feeling full and satisfied. These nuts are also packed with vitamin E, a powerful antioxidant that supports skin health and protects cells from oxidative stress, as well as magnesium, which plays a vital role in energy production, nerve function and blood sugar balance.

This rich chocolate mousse is the star of any celebration — delicious on its own or dressed up with your favourite garnishes.

This is such a simple, healthy cookie that punches above its weight, even without the chocolate drizzle and toasted sesame seeds. You can substitute the butter with coconut oil and it still works fine. I just love butter!

This is the ultimate cheat’s dessert recipe — so easy yet so delicious. Make sure you let the chia seeds set properly for at least four hours in the fridge, ideally overnight prior to serving.

Make the most of mango season with these deliciously light mango cups. The freshness of the mango combines beautifully with the creaminess of whipped ricotta and the indulgent crunch of honey-roasted macadamias.

Enjoy this vegan peach crisp made with ripe peaches, coconut oil and maple syrup — a delicious, refined-sugar-free summer treat.

Wholesome raspberry upside-down cake made with almond flour, rich in protein, healthy fats and antioxidants for balanced, nourishing indulgence.

This veggie stack is rich in flavour and textures and delivers satisfaction on a plate. No need for any meat here!

Once all the prep is done for this recipe, it can cook away in the oven and when ready taken straight to the table to be dished up. The tomato and onion bakes into a delicious sauce to accompany the mushrooms.