A vegan variation of the classic Thai dish, Pad Thai with carrots and zucchini.
A scrumptious couscous salad with a tangy mix of spices, fresh vegetables, avocado and chickpeas.
Spiralized sweet potatoes served with a vegan pesto made from cashews, peas and mint.
Vegan green lettuce soup – a light, potato based cream soup which gets its colour and fresh taste from lettuce, which is added just before serving.
This light and healthy quinoa salad with edamame beans, pineapple and avocado is a great addition to any picnic or brunch buffet.
A delicious thai-inspired soup with carrots, peanut butter and coconut milk.
A quick and easy to make, fresh spring salad which can be served warm or cold.
This Indian-inspired spread with red lentils, apples and ginger is great for dipping flatbread and vegetables or as a sandwich filler.
A classic pea soup with a little spicy twist