Try my creamy vegan coconut rice pudding inspired by traditional Indian kheer. This dairy-free dessert features cardamom, cinnamon, and coconut milk for a plant-based comfort food that you can eat for breakfast or dessert.

I love a toasted bagel sandwich, so here’s my recipe for fresh homemade bagels which you can use for sandwiches or eating plain, schmeared with cream cheese.

A thick, vegan hot chocolate recipe that uses ground dates, nuts and flaxseeds for a smooth, velvety texture. It’s also packed with nutrients and is perfect for enjoying by itself or with a sweet treat.

The perfect use of seasonal stone fruit, this recipe combines plums with cinnamon, star anise and a splash of balsamic vinegar, served with vanilla ice cream or dollop cream for the perfect dessert.

Transform overripe bananas into my delicious tahini chocolate banana bread with this easy recipe. The bread has a moist, fluffy texture with nutty tahini and rich chocolate swirls.

My take on the classic Hot Cross Buns, made slightly devious with dark chocolate, cinnamon, coffee and cherries. Serve these buns warm out of the oven, or toasted and slathered with butter.

I’m pretty much always up for a good sandwich, and this version with toasted sourdough, roasted red bell peppers, Chorizo, Chimichurri and fried eggs hits the spot every time.

I eat this oatmeal every day at work and it never fails. It’s creamy, plant-based and spiced with cinnamon. With chia seeds and flax seeds for extra nutrition, it’s healthy and a great vegan meal prep breakfast.

This blueberry toast recipe comes together in 10-minutes and can be eaten for breakfast, brunch or a snack.

An easy recipe for fluffy buttermilk blueberry pancakes.