Recipes

Enjoy the earthy smokiness from the roasted vegies infused by Asian flavors.

This salad is simple to make, full of nutritious ingredients and a creamy tahini dressing that works and goes with everything.

Try this dairy free and gluten free sides to your dinner.

Hearty and healthy, this salad is a perfect blend of flavors of tangy silverbeet and roast potato, yoghurt and zest of lemon.

This simple vegan dish can be enjoyed hot or cold.

For the roti quesadilla, heat ghee on a tava or pan, place the roti, add the broccoli corn stuffing on one half, flip the other half over. Cover and cook for 1-2 minutes on low flame.

Crispy smashed potatoes with mashed broad beans; drizzled with harissa dressing and a sprinkled with fresh mint.

Bake for up to 40-50 minutes, depending on how large you cut the pieces. Let the roast pumpkin and beetroot cool down for a bit before adding them to your salad.

Slice the beetroot and carrot into 1 cm thick pieces. Place the beetroot and carrots on an oven tray and cover with the olive oil, salt, cumin and finely chopped garlic.