I’ve been patiently waiting for my broccolis and peas to mature to make these gorgeous old time pies. One of my favourite parts of these pies was their wholemeal pastry which was just so flavourful and earthy. The rich creamy and cheese filling and fluffy comforting tops of piped mashed potato with truffle oil drizzle on top, which gave them a whole other layer resulted in such a wholesome and satisfying bite.

The stalk of a broccoli is far too nutritious and tasty to through away! I often use it in pasta etc, but this time I had so many stalks left over I had to think outside the box. This came to me and worked perfectly. So tasty, so nutritious and so little waste; let alone a much more compassionate and earth friendly pie than a Miss Macs! If you don’t have pie tins, you can use large muffins tins, or make folded pastry pies. ⁣

These are a beautiful centrepiece for a dinner party surrounded by salads and roast veg, or an excellent light lunch on their own. The herb risotto packs some serious flavour punch against the sweetness of the roast red capsicum and sharp salty feta resulting in a complex and satisfying mouthful. ⁣

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This is the perfect Winter curry as it utilises a lot of silverbeet and potatoes, two things that are usually in abundance during this time of year. You may have had this at restaurants, but its actually relatively easy to make at home. I sub coconut cream for cow cream here, and it works perfectly. ⁣

For lovers of Mac and Cheese, this dish is uber comforting and creamy. The crunchy walnuts balance out the smooth sauce and tender gnocchi bites, whilst the sage and pumpkin provide the soft earthy notes and are one of the best combos in the kitchen.

I still have 17 pumpkins to get through this year so with that in mind and my mint bush overflowing I decided to create this dish. Cous cous should never be made plain! Always have it with lemon, herbs, dried fruit and nuts of some kind. Also this dressing, is simply coconut yogurt and lemon juice, the creamy zing is all it needs on top. Another great way to use coconut yogurt.

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What a lunch! This was so filling and satisfying. In the centre we have a hummus, plus a rich and herbed tomato sauce, guacamole and hot, thick and creamy cheese sauce. This is a great way to feed a large group of people and is actually relatively easy and wholesome, loaded of fibre and phyto nutrients. ⁣

There are so many fantastic plant based burgers out there now which is fantastic, but my favourite will always be a roasted field mushroom burger. Not only is the flavour of mushrooms superb, there is never any fear of it falling apart, they are naturally perfectly held together. The key is to roast them first rather then fry them, with the extra deliciousness of olive oil, garlic and herbs to soak through them. I also feature my balsamic caramelised roast tomatoes in these burgers and the combo of them and the mushroom really is something special.

This is one of my favourite things to do with leftover Mexican beans. They are so satisfying and nourishing and a good winter alternative to burrito’s as they are a bit more warming and comforting with the cheese and by being baked. A easy and delicious crowd pleaser of a meal.

Most people make some version of chilli, but there are a few tricks that make it next level which I want to share with you. It’s so important to have a amazing chilli/bean recipe because it’s the best way to get lots of legumes into your diet on a regular basis. Legumes have been called ‘the most ideal food for humans’ amongst other incredible facts about their nutritional profile. They are so nutrient dense, exceptional sources of protein, fibre, minerals and vitamins.

Turn this bean mix into enchiladas, nachos, tacos or as a filling for a pie.

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Marinated tofu with steamed greens and juicy roasted mushrooms, on a bed of coconut rice. I rarely use tofu as tofu, more often as ricotta, or egg replacement but in this dish, it absolutely shone as tofu. The tofu was juicy, and the epic sweet and salty flavours seeped all over it. The crunchy steamed greens, the sweet and creamy coconut rice. With some fresh coriander and spring onion on top this dish was just sensational. A must try that may become a staple! P.S tofu has more protein than beef and chicken, and has 8 times the calcium of cows milk!! ⁣

I always make too much risotto so these are the perfect way to utilise any left overs. That said, they are well and truly worthy of making in their own right!

At this time of year I can’t get enough brassica goodness as it’s been a whole year without them so my body is loving such tasty nutrient dense veg. Hence I decided to make them into a risotto and I’m so glad I did. It’s such a deeply comforting dish, steamy, cheesey risotto. With roasted hazel nuts for crunch, lemon for zing and truffle oil for depth this dish came together perfectly. 

This is the same filling for my spinach and ‘ricotta’ pies, lasagne, cannelloni and more. An essential standard to know, which you can transfer across so many family favourites.

Vegan Roast Butternut Squash with Mushroom and Herb Stuffing perfectly accompanied by roast cherry tomatoes on the vine and balsamic red onions. Perfect for a vegan Christmas lunch or any day of the year as a warming delicious main.