Plant-based recipes that give nuts and seeds a central role.
A generous Mexican-inspired whole-food vegan bowl with citrus-herb rice, smoky black beans, roasted sweet potatoes, crisp vegetables, chunky guacamole, cilantro-lime cashew crema and a smoky chipotle mayo-style sauce.
Bakery-style vegan gluten-free blueberry muffins layered with roasted, fresh and puréed blueberries, lemon, basil-infused vegan buttermilk, crunchy pecan streusel and a maple-lemon glaze.
Tender gluten-free sponge, vivid orange jelly and softly set dark chocolate make these little vegan Jaffa cakes a joyful addition to a tea tray. Follow the useful resting, setting and coating cues, prepare the layers in a comfortable order, then share a plate with tea, coffee or fresh fruit.
Juicy blueberries, a tender almond crumb and bright lemon make this vegan gluten-free cake a lovely reason to pause for a slice. A light lemon-vanilla glaze finishes it simply, with careful flour, berry and cooling guidance to help you bring a beautiful cake to brunch, afternoon tea or a gathering.
Open the fridge to a brighter morning: cool, creamy oats fragrant with fresh lemon, softened with a touch of maple, and crowned with juicy raspberries. Just a few minutes of evening prep gives you a cheerful, comforting vegan breakfast that's ready when you are—lovely for unhurried mornings and wonderfully easy on busy ones.