Spaghetti Squash Rounds with Garden Pesto and Vegan Meatballs

Dive into a wholesome twist on Italian flavours with these vibrant Spaghetti Squash Rounds! Topped with a rich, earthy 10-plants pesto, juicy roasted baby tomatoes, and savory vegan meatballs, this recipe brings together layers of taste and texture that are as nourishing as they are delicious. Each bite is bursting with freshness from seasonal herbs and the subtle sweetness of spaghetti squash, creating a meal that’s satisfying, nutritious, and completely plant-based. Perfect for a cozy dinner that celebrates the best of plant-forward cooking!

Corn and Fish Curry

My Mauritian corn and fish curry holds a special place in my heart. The aromatic spices and beautiful curry flavours taste so comforting. With a rich gravy, tender corn pieces and roasted vegan fish, it’s so full of textures and warm spices.

Green Goddess Pistachio Pesto Beans

This creamy pesto beans are full of antioxidants, fibre and protein packed! They come together so quickly and taste incredible and comforting!

Loaded Smashed Edamame Toast

This smashed edamame toast is creamy, zesty and high in protein.A delicious filling you can prep in advance for a quick protein packed breakfast.

Whipped Lemon Tofu Ricotta Toast

Bright, zesty, and packed with plant-based goodness, my Whipped Lemon Ricotta Tofu with Roasted Tomatoes is the ultimate breakfast toast. This vegan delight combines creamy, lemony tofu with sweet roasted tomatoes for a fresh and flavorful bite. Ready in minutes, it’s the perfect way to start your day with a vibrant twist!