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.

Lunch in our household has to be a quick affair.  However, during this cold weather it's so nice to have hot, freshly prepared food rather than a sandwich.

If looking to boost this meal further, you could add petits pois and broccoli.

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.

A sweet and creamy soup made for late summer days, it combines fresh tomatoes, herbs and butter beans.  It's particularly good sprinkled with nutritional yeast.

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

It's a bit like a flapjack and a bit like a muffin - it's a fluffin!

Fruity, moist and filling, this snack will keep you going for a while.

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

Whole-food plant based biscuits - quick, easy and gluten free.  They may not 'snap' like oil-filled biscuits, but they do go rather well with a cup of tea!

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?

These treats are best kept in the freezer until you're ready to decorate and eat them as they soften quickly at room temperature.  They have a delicate flavour suitable for people who aren't fans of strong nut flavours.  The dried raspberry adds a nice sharp tang to stop them from being overly sweet.

Eaten at low temperatures, this could easily be mistaken for a luxury chocolate icecream.