A fabulous dairy-free vegan ice cream made with creamy coconut milk.

A quick and easy vegan weeknight meal made with grains like jasmine and black rice, split peas and millet. Substitute whatever vegetables you have on hand.

The combination of beans and grains makes this hearty chili an excellent source of protein for vegans and vegetarians. Great nacho topper too.

Fennel seed and lavender are aromatic additions to this gorgeous rice. Knight rice is sometimes called purple rice for the colour it turns after cooking.

Bomba is a small grain, non-starchy Spanish rice traditionally used in paella. It's fried with flavourings before liquid is added.

Black barley and orange segments create a spectacular presentation in this protein-rich salad.

Red quinoa gives this salad a pleasant crunch and boosts the protein. The strawberries add beautiful colour and the right amount of sweetness in the dressing.

This salad has great texture from the combination of couscous, sorghum and walnuts. It's packed with protein and is easy to make for a weekend lunch.

Spring vegetables, sorghum and truffle oil make this a spectacular risotto. Sorghum is an excellent gluten-free substitute for Israeli couscous.

Freekeh has a firm, chewy texture and a distinctly earthy, nutty and slightly smoky flavour that's perfect in this risotto.

Fragrant Indian spices pair perfectly with sweet caramelised onion and nutty farro. Delicious as a vegetarian main course or served with Tandoori chicken.

A fresh and simple sauce to serve with charcoal-grilled souvlaki, fish, and vegetables. David’s Mediterranean Rub adds extra flavour!

An elegant and easy appetizer that's perfect with cocktails.

Chestnuts give this stuffing a unique flavour that's perfect for roast chicken or turkey or baked in muffin tins for vegetarians.

This perfectly spiced, small-batch caesar mix is guaranteed to up your brunch cocktail game. Load it with garnishes and turn it into the main course.

An intense, dairy-free, dark chocolate flavour with an appealing salty crunch.

The best of two worlds in a bowl. A creamy risotto with the Japanese flavours of ginger, seaweed, tangerine peel and black sesame seeds.