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Whether sweet or savoury, these are always great with a dram of whisky.

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From The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons.

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The toppings in this recipe takes this Shakshukit to the next level.

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In one word: refreshing! In two words: yogurt and cucumbers.

Introduction

In one word: refreshing! In two words: yogurt and cucumbers. Thank god (or maybe the gods?) for the Greeks for giving us this splendid mezze. It’s so easy to make and I don’t think there’s anything you can’t have it with — fish, lamb, chicken, you name it. Try to get hold of those cute Dutch cucumbers, as they are packed with flavor. This version is a bit thicker than most tzatzikis because I use labneh with the yogurt, but if you prefer you can simply loosen it with more yogurt to create a chilled yogurt and cucumber soup.

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Feel energized, refreshed, and ready to greet each day.

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This is plant-based comfort food at its best, spinning a pile of healthy ingredients into crispy, gooey, nutrient-dense gold.

Introduction

This is plant-based comfort food at its best. Developed by Tara Tomulka, the founder of Rawcology (a raw, vegan kitchen in Toronto), it spins a pile of healthy ingredients into crispy, gooey, nutrient-dense gold. If you’ve never spiralized before, don’t be daunted. There are many different kinds of spiralizers on the market, from the very simple to the very sophisticated. Ours is as simple as they come—it looks like a doll’s hat and works like a manual pencil sharpener. You can also spiralize by making thin strips with a potato peeler. Or, if you’re not in the mood to make noodles out of vegetables, you can make this dish with the pasta of your choice.

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This simple recipe is great for family BBQs. Serve with a warm potato salad dressed in red wine vinegar.

Introduction

This simple recipe is great for family BBQs. Serve with a warm potato salad dressed in red wine vinegar, grainy Dijon and olive oil along with a side of steamed green beans to round out the meal.

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These are indulgent and rich, but the protein and healthy fats from the hemp seeds and nut butter give them some staying power!

Introduction

This recipe came about as Easter was fast approaching and we were hunting for a healthier alternative to Easter eggs. These are indulgent and rich, but the protein and healthy fats from the hemp seeds and nut butter give them some staying power!

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A frittata is a game changer for your “in a pinch” quick supper repertoire.

Introduction

If you are low on groceries but have eggs, a few random vegetables, and a bit of cheese or leftover meat, a frittata is a game changer for your “in a pinch” quick supper repertoire. This recipe is a bit more special. It’s inspired by a frittata recipe from Bon Appétit magazine that I like to make regularly, and it’s a great way to use up rainbow chard, which I love to buy but then never seem to get around to cooking. You will need an ovenproof skillet for this, ideally cast iron.

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Pump up the protein of this yummy super-powered frozen treat from It All Begins with Food by Leah Garrad-Cole.

Introduction

I once had the opportunity to try some chocolate hummus at a trade show for natural foods. It was so popular that the staff at the booth didn’t have time to thaw it properly before handing it out to customers, and my sample was still frozen. It was so delicious this way that I thought they should have been marketing it as ice cream, and I was inspired to create this frozen chocolate bark. Beans may seem weird in a sweet recipe, but you don’t taste the mild flavor of these navy beans, and their extra-soft texture works perfectly here. Plus, along with the peanut butter, they pump up the protein of this yummy super-powered frozen treat.