1. Preheat the oven to 180°C.
2. Lightly coat the sweet potatoes with 1 tbsp olive oil and bake on a line tray for 40-60 mins or until tender. 
3. Combine the black beans, tomato, corn, coriander and red onion in a bowl. Mix in the lime juice and 1 tsp olive oil. Season to taste with salt, pepper and chilli flakes. 
4. Cut the sweet potatoes in half, scoop out two large spoonfuls from the centre and fill with the black bean mix.
5. Top with guacamole, vegan sour cream/coconut yogurt and fresh coriander.

1. Preheat the oven to 200°C.
2. Drizzle the butternut squash with olive oil and roast for 20 mins or until tender.
3. Cook the pasta in a pot of boiling water, according to the packet directions.
4. 4. Heat 1 tbsp olive oil in a non-stick frying pan. Add flour and cook, stirring, for 1 min. Gradually add the milk and miso, and whisk for 5 mins or until the sauce boils and thickens.
5. Add the drained pasta, pumpkin, spinach and 1/4 cup of the cashew parmesan, and stir to combine. 
6. Season to taste with salt and pepper, and top with remaining parmesan.

1. Preheat the oven to 180°C. 
2. Combine the oats, flour, baking powder, salt and coconut sugar in a bowl.
3. Mix in the peanut butter and flax egg, and combine to form a sticky dough.
4. Stir in the choc chips.
5. Roll the dough into 6 even rounds and place on a lined baking tray. Gently press down to form a disc shape.
6. Bake for 10-15 mins or until golden brown.
7. Cool on the pan for 10 mins and top with a sprinkle of sea salt.

1. Preheat the oven to 180 degrees.

2. Toss the cauliflower florets, spices and 1 tbsp olive oil in a bowl until evenly coated.

3. Spread the florets on a lined baking tray and bake for 20-30 mins until golden.

4. Add the coconut yogurt, tahini, lemon zest and lemon juice to a bowl and mix until smooth.

5. Spread it over a plate, top with the baked cauliflower and sprinkle over the pomegranate seeds, parsley, and a sprinkle of salt.

1. To make the dough, place the flour and salt in a food processor. Add the cubed butter and pulse for 20 seconds until the butter resembles coarse breadcrumbs
2. Add in 2 tbsp ice-cold water, one at a time, until the mixture starts to come together.
3. Split the dough into 3 even balls, place into a bowl, cover and refrigerate for at least 1 hour. Remove from the fridge 10 minutes before you are ready to roll it out.
4. To make the filling, preheat the oven to 180 degrees.
5. Slice your vegetables and spread them onto a lined baking tray. Drizzle over 1 tbsp oil, 1 tbsp rosemary and 1 tsp salt. Roast for 20 minutes until tender then remove from the oven and leave to cool.
6. Stir the vegan feta, lemon juice and lemon zest in a bowl and season with salt and pepper.
7. Roll the galette dough out into three circles on a lightly floured surface and then transfer onto a lined baking tray.
8. Spread the feta mixture evenly over the galette dough leaving a 3cm border. Arrange the vegetables over the cheese and sprinkle over the remaining chopped rosemary.
9. Fold the pastry border over the vegetables, pleating the dough as you go around.
10. Bake for 30-40 minutes or until the crust turns golden brown. Cool on a wire rack for 5 mins before serving and top with extra vegan feta.

1. Pour lemon juice, aquafaba, sugar syrup and whiskey into a cocktail shaker and shake for 30 seconds.
2. Pour over some ice, garnish with lemon rind and enjoy

1. Preheat the oven to 150 degrees.
2. Combine oats, flour, brown sugar and coconut in a bowl.
3. Place butter, golden syrup and water in a microwave safe bowl and heat for 3 minutes.
4. Stir through bicarb soda. 
5. Pour the butter mixture over the oat mixture and combine.
6. Roll tbsp of mixture into balls and place on a baking tray 5cm apart.
7. Bake for 10 to 12 mins or until lightly golden
8. Leave on a baking tray for 5 mins to cool

1. Preheat your oven to 180°C 
2. In a mixing bowl, combine the flour, protein, baking soda and salt
3. In a separate bowl, whisk vegan butter, maple syrup and flax egg till smooth
4. Stir the wet mixture into the dry mixture
5. Pour in the choc chips and stir
6. Scoop the cookie dough onto a baking sheet 4cm apart 
7. Bake for 12-15 minutes or until edges begin to golden
8. Allow to cool for 5-10 minutes 
9. Enjoy with some plant milk

1. Preheat the oven to 180C and line the baking tray with baking paper.
2. Make a flax egg by mixing flax meal and water in a small bowl. Set aside to gel.
3. In a medium mixing bowl, cream the vegan butter, white sugar and brown sugar. Then add in the coconut caramel sauce, vanilla, and flax egg, and stir well.
4. Add flour, baking soda and sea salt to the mixing bowl with the caramel mixture. Gently stir dry ingredients on top together, before mixing all together to form the dough.
5. Scoop dough onto a lined baking sheet using a 1/2 Tbsp scoop, making sure to leave room between cookies as they will spread as they flatten. Add a tiny drizzle of coconut caramel to each scoop of cookie dough.
6. Bake for 9 minutes or until slightly golden around the edges. Sprinkle with a pinch of sea salt while still hot, let cool, and enjoy

1. Combine all of the dry ingredients in a medium mixing bowl.
2. Add the brewed coffee, milk & oil, and stir well.
3. Divide the mixture into two small microwave safe mugs.
4. Drop a tbsp chopped dark chocolate in the middle of each mug.
5. Microwave the mugs one at a time for 60-75 seconds. 
6. Let cool, top with berries or dairy-free ice cream, and enjoy