My love for whole foods • Vegan recipes
Vegan Obazda is a German style fermented tempeh spread that makes a great snack or appetiser.
Vegan chili almond cheese that's creamy, tangy, slightly spicy and a little bit smoky.
Tangy vegan smashed chickpea salad with pickles on rye bread bites with raisins and balsamic vinegar makes a lovely appetiser or snack.
Pickling your own veggies is so much fun! These fermented dill pickles are slightly spicy, pleasantly sour and have the perfect crunch.
Vegan asparagus tart with strawberry salsa is a must in asparagus season.
These Vegan Guacamole Stuffed Rolls are probably the coolest finger food ever.
A simple comforting vegan autumn bowl with mushroom-y mashed cauliflower and potatoes, creamy tahini kale, sun-dried tomato hummus and apples.
Vegan mini herbed tofu burgers with asparagus, avocado and watercress salad make a wonderful light and healthy spring lunch or dinner.
Beetroot hummus and roasted lemony broccolini baguette slices make a beautiful and quick vegan appetiser or snack.
This cheesy vegan savoy cabbage chips is a great budget-friendly alternative for kale chips.
Refreshing and filling herb and rice salad with beetroot chips and sweet miso dressing.
These artichokes with sun-dried tomato dip make an amazing and elegant appetizer, light dinner or the prettiest side dish ever.
Tahini and Spirulina Guacamole is such an easy and comforting food, the best snack ever, and every ingredient is a superfood itself!
This black bean hummus with olives and spinach is salty, fresh, filling and super creamy.
These vegan maple roasted radishes are extremely delicious and simple! They make a great appetizer or side dish.