I can’t get enough of this recipe and I think I’m gonna try it with as many vegetables I can think of 🙂 Aubergine is the third try. Next, sweet potatoes.

This is a great recipe to add vegetables to your breakfast. It tastes the same as a carrot cake, only the texture is different. This is a great way to (plant) power your day.

A friend gave me the best crumble recipe you can get. It’s very French, it has lots of butter in it. And it’s versatile too: apple, apple and pear, apple and blackcurrant, apple and rhubarb, rhubarb, pear, etc. But, moving to a plant-based diet, I had to burry the recipe and start looking for a new one.

The original rice cakes date backs to Dr Allen Lim (sports physiologist, coach, and Skratch Labs founder) when he started using rice cookers in pro cycling.

This is a quality blast of coffee that really balances out the sweetness of the granola.

This protein-rich light and creamy Penne alla Primavera recipe has Puy lentils, vibrant peas, and a flavorful white wine sauce. Finished with a touch of lemon zest and pink peppercorns, it is both elegant and comforting. It’s a perfect vegan pasta for springtime and beyond!

A quick, sweet-and-salty vegan popcorn recipe made with peanut butter, vanilla, and a hint of sugar. Perfect for movie nights or afternoon snacking!

Crispy on the outside, fluffy on the inside. Shaking them in the pan roughs up the edges—vital for crispiness.

A sensational three-ingredient salted caramel spread made from dates. It’s healthy and packed with nutrients.

This recipe uses the beetroots’s sweetness and earthy, rich flavour instead of tomatoes.