The trick to great guacamole is to use good avocados. Make sure your avocados are ripe and if possible the Hass variety works best in this recipe. Add some chilli powder if you like too.
Recipe by: PHLOX
I love this vegan sandwich filling which combines tofu, tahini and miso with vegetables. Also great on toasted bagels.
Recipe by: Ellen Fitzpatrick
This is the only way that I can really enjoy avocados. All you need is the avocados, lemon juice, sea salt and a knife and fork!
Recipe by: IllawarraFood
Beetroot and sweet potato roasted with onion, garlic, salt and pepper. A really special but easy side dish for a roast or even just as a warm salad with haloumi.
Recipe by: DRUMNWRITE
For those of you not familiar with kale chips – welcome to vegan nirvana. Raw foodists, vegans, health nuts, or those in “the green know” chow down happily on a handful of fresh kale chips as a green, nutritious alternative to conventional potato chips. They are not fried or baked; free from all of the carcinogens, additives and preservatives that plague most shriveled potato chip packets; and most importantly, they are absolutely scrumptious.
Recipe by: theblendergirl
A good chilled salad that is easy to make. It combines couscous with lemon, cucumber and fresh herbs which is served on a bed of lettuce.
Recipe by: KRISTAB
This is a Norwegian style cucumber salad that doesn't use oil in the dressing. It's very cool and refreshing especially with barbecued fish.
Recipe by: annnn
Soba noodles are made with buckwheat and have a lovely flavour and texture. Here they are marinated and served with julienned vegetables for a lovely cold salad.
Recipe by: Juanita Peek
This vegie burger is an alternative to its beefy cousin. It's high in fibre and actually tastes delicious.
Recipe by: JINGOYE
Tofu stretches the peanut butter in this spicy dip, reducing kilojoules and giving it a velvety consistency. Serve with crudités, as a spread or as a dressing for an Asian noodle salad.
Recipe by: Patsy Jamieson, Diane Temple