Add elderflower tea to your smoothies and enjoy all the health benefits!

Turmeric tofu skewers, roasted baby potatoes, green beans & portobello mushrooms. Come & see how I made this meal in under 40min!

Did you know that the word ‘pesto’ originates from the use of a pestle to make it? This is a nut-free vegan version.

Refreshing Asian Salad with Fruit Butter Dressing

Sweet rice cooked with pineapple and coconut. This is a great way to use left-over rice!

Daring Cooks Challenge December 2009 – Tofu and vegetables en croute.

Cannoli shells made into mini Christmas Trees.

A whole carrot stuffed with creamy mushroom filling then baked in a crust! Yummy!

One whole carrot baked in a crust with creamy filling!

Mung Bean Chocolate Spread. Easy and delicious. Homemade alternative to store bought spreads.

These gooey squares are actually made from swedes. A sweet swede dessert.

Mauritian Style Vegan Halim with a Twist or Curried Dhal Soup with Meatless Balls and Eggplant. Delicious and heartwarming!

Tangy homemade granola made with orange juice and pear puree. Have this with some warm soy custard to warm up those cold mornings!

Soychunks in tomato sauce, veggies (parsnip, courgettes and mushrooms) sauté in a nut of margarine and garlic. Easy and yet tasty!

These are semolina cookies with a chocolate and nuts rim. Crunchy and light!

Ratatouille in a pie! Comforting and warm! This can be any day’s brunch.

Spicy Apple Carrot Chutney.

Why not try this pretty easy vegetarian/vegan ‘khalia’ to warm up the winter night?

Coconut macaroons topped with apples. These bites are crunchy the same day and chewy the next day!