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.

 

The difficulty in writing recipes using natural wholefoods is that they vary so much!  I could, for example, say to use two mangoes but you could have enormous mangoes available or only small ones - they might be ripe and sweet or hard and sour.  It's a dilemma.

The outcome of this tart will depend very much on the sweetness of your mangoes and whether or not your passionfruits are truly ripe.  It's absolutely possible to make this tart conforming completely to WFPB principles or there are a couple of cheeky cheats that I detail in the recipe.

Why two-way?

Eaten hot, these delights taste like sticky toffee pudding and eaten cold with lemon icing, they're a dense, moist muffin.

Made using apples, butternut squash and walnuts so some really valuable nutrients are easily consumed - and the flavour really is delicious.

Made by my ten year old son, this mousse is light and sweet - not too sweet, though.  It uses 'aqua faba' (the cooking water from a carton of chickpeas) to make a light texture.

Cherries are blended into the mousse as well as being used to decorate.

Like many across the world at the moment, our family hasn't been able to get any fresh fruit or vegetables for over a week.  We had only one banana left - which is an issue because we usually eat about 60 bananas between us every week.

I usually use bananas as a base for baking but today adapted this recipe to include sweet potatoes in place of bananas.  I really think this recipe is very versatile and could be adapted in so many ways.  

A rich and tasty curry that doesn't have any hot spices, just pure flavour.

Providing all of your beta-carotene (vitamin A) and vitamin K for the day as well as over half of your fibre, iron, folate and magnesium, this is a nutrient-dense meal that is incredibly tasty.  It's also completely free of any added salt so it's brilliant for blood-pressure.

 

Soft, nutty, chocolatey and 100% whole-food plant-based.  What more could you ask for?  These cookies are quick to make - and delicious to eat.  I'm so pleased with how this recipe turned out!

Although nuts are best consumed raw, we keep the temperature and cooking time to a minimum to maximise the nutty nutrition.

Providing nearly a quarter of your daily fibre and a fifth of your iron and magnesium needs, they're good for you and your inner-bugs.