My gorgeous vegan banana bread from my award-winning plant-based cookbook Earth To Table, is filled with the goodness of oats and omega 3 rich chia seeds. I have frosted mine with coconut yoghurt but it's equally delicious with a dollop of Greek yoghurt or just served on its own with an almond milk latte.
by Teresa Cutter
Silken tofu and golden sautéed mushrooms tossed through gluten-free noodles in a rich, savoury sauce — all made in a single pan, start to finish.
Satisfy your sweet tooth while boosting your antioxidant intake with our Matcha Berry Chocolate Bark. It's sure not to last long once you try it for yourself!
Our Detox Pumpkin Soup with Cashew Cream is sure to keep you feeling comforted and nourished during the warmer months. With only a few simple ingredients, you can whip this...
