vegetarian

Eggplant “meatballs” in herby tomato sauce, topped with creamy bocconcini — a hearty, plant-based, nourishing meal.

A fresh take on pizza night, this cherry tomato pizza is topped with a nutritious walnut and spinach pesto for a nutrient-rich flavour boost. The spinach in the pesto is rich in iron and beta-carotene, which are key nutrients for energy and eye health. Walnuts not only give the pesto a delicious nutty flavour, they also support brain health and provide plant-based protein and anti-inflammatory omega-3 fats. Juicy cherry tomatoes are a great source of lycopene, a powerful antioxidant that supports heart health and helps protect against cell damage, along with vitamin C to boost immunity.

Dressings do not have to always be drizzled over the top. With this recipe, spoon the silky smooth dressing onto your plate first and then load up with all the green goodness.

A refreshing, low-sugar lime tart with a spelt pastry shell and tangy lime curd — a family favourite dessert.

Twice-cooked fruit crumble with soft pears, golden oat topping and tangy raspberry coulis — perfect for dessert or breakfast.

Spelt profiteroles with golden choux pastry, filled with cream, yoghurt or ice cream, finished with a dark chocolate drizzle.

A fibre-rich veggie bake with black beans, Mexican-spiced tomato sauce, yoghurt and cheese for a wholesome family meal.

A vibrant veggie fajita bowl packed with flavour, antioxidants and healthy fats, with easy vegan and gluten-free options.

Super green Mexican rice packed with nutrients, perfect with grilled meats, tacos, burritos or as a base for burrito bowls.

Delicious orange, apple & cinnamon tarte tatin with golden puff pastry—serve individual tarts or one large, perfect with cream or ice cream.

Black bean hummus can be prepared using canned black beans. Alternatively, dried black beans can be cooked by simmering them in water for 40-50 minutes. Cooked black beans can be frozen and used for other dishes when needed. The potato chips can be reheated the following day and this adds an extra crispiness … that’s if you haven’t devoured them all!

Traditional Sfeeha calls for using minced lamb, but substituting with cooked lentils gives the textual taste of meat and makes for a great vegetarian alternative. The spices can be adjusted to your liking.