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 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.

 

A quick and tasty sauce that works really beautifully with pasta.  If you like rich, hearty flavours, this one's for you.  Porcini and tomato puree blend together to give a sweet, sharp, umami taste.  

Cavolo nero provides a fantastic array of nutrients and borlotti beans are loaded with fibre to keep your inner-bugs happy.  We top this off with some garlic and red onion to boost the phytonutrients for a nutritious and delicious sauce.

Designed by my foodie ten year old son, this pesto provides so many nutrients:

...100% of the daily requirement of
B1, B5, B6
Vitamin A, K
Omega 3 & 6
Tryptophan
Copper, Phosphorus, Manganese

...and more than 50% of
Vitamin C, E
Iron, magnesium, selenium, zinc

(he also ran the ingredients through Cronometer to get the nutrient information and typed up this recipe).

 

The Southern-French classic Cassoulet gets a radical makeover in this recipe.  Loaded with flavour, it's a rich, hearty dish that is beautiful with some good bread.  Quick to prepare, it's a new family-favourite.

The original recipe is packed with meat and fat and is cooked slowly in a special pot.  This  version uses plant-based sausages.  Alternatively, for those wanting a whole-foods plant-based meal, omit the sausages and double up the beans.

A warming, filling pulse-rich main meal with quinoa, this has become a family favourite in our household.

With pulses (beans, lentils etc.,) being one of the healthiest, cheapest foods on earth, it's great to cook a dish that can be prepared in 10 minutes and then left to gently simmer for half an hour before quickly stirring in the quinoa before eating.  To make it even quicker you could use frozen bell peppers that have already been chopped up.

Packed with vegetables, this is a creamy, fragrant Thai curry with tofu and potato.  Delicious with rice - or if you're avoiding rice it would also work well with naan bread or even on its own with extra potato.  Add spinach for some more greenery, if you are not prone to kidney stones.

Ideal for a really rapid week-night meal or a light lunch, this dish combines raw and cooked, fresh and ready-prepared for convenience.

Absolutely delicious!  This is a really filling quick-to-make curry with chickpeas, spinach and potato.

A tasty accompaniment to a plant-based roast meal, these little crispies are made without oil.  It's easy to adapt the recipe to different flavours once you've got the basic recipe - so they're very versatile.  Why not try incorporating your favourite herbs?