Quick, easy, nutritious and filling!

This dish is a gently spiced lentil and pea curry that goes beautifully with rice, potatoes or naan bread.  It's great as a lunch or when you need an ultra-fast meal as it does not require any chopping.  The spice level can be geared up or down depending on preference by changing from a mild curry powder to medium or hot.
This dish can be made even more nutritious by adding some baby spinach.
 

A flavoursome soup with fresh beans, chard and added rice and cannellini.  Quick to make.  

A super-speedy simple take on the classic potato and spinach dish.  So delicious with other curries or even on its own.

We've kept it whole-food plant-based but have used some time-saving ingredients to make this a feasible quick lunch or dinner recipe.

We've left the quantity of spinach very open as people with a tendancy to form kidney stones might choose to use less and those of us who love spinach might want to use more.

A classic flavour combination that is sweet, rich and decadent.  This cake is deceptively easy to make.

This is a plant-based but not whole-foods cake.  Why not whole-foods?  Well, it's quite tough to make a proper sponge cake without using flour!  In this instance we used a self-raising gluten free flour.  We also opted to use coconut palm sugar instead of dates to sweeten to keep the sponge a little lighter.  

As our usual sugar-free cherry fruit spread was not available, I used my 92 year old grandmother's cherry and apple jam recipe.  I used sugar for the first time in years.  Next time I'll try making it without the sugar and see if it works; I bet it does.