Vegan

If you don’t have any garam masala, use 2/3 teaspoon ground cardamom and 1/3 teaspoon ground cumin instead. If kaffir lime leaf is unavailable, substitute the grated rind of 1 lemon. Note

Not suitable to freeze. Brussels sprouts suitable to microwave. Note

Rhubarb is available all year and is usually sold as 500g bunches, trimmed of tops, which makes about 3/4 cup of cooked rhubarb. 1 cup chopped raw rhubarb is about 125g. Note

Megan May shows you just how good raw food can taste with this modern twist on a classic cake combination

Tempeh is made from whole soya beans and has a nutty. mushroom-like flavour. it may also be flavoured with spices or herbs. Look for it in supermarket fridges. Note

Get a flying start to your day with a nut-free, nutritionally rich granola, packed with super foods and tasting sensational

Megan May uses sprouted seeds to transform the South Asian thali into a delicious, nutrient-rich raw feast.

Megan May unravels a classic dolma recipe and ‘uncooks’ a delicious raw alternative

Sprinkle naan with caraway seeds or cumin, if liked. Note

Ketjap manis is thick, sweet soy sauce. This stir-fry is a good source of iron. Note

Use 500g chopped chicken breast fillets instead of tofu, if wished Green or red curry paste can be substituted instead of laksa paste. Note

You could replace wild rice with an extra 1/2 cup long-grain brown rice, if preferred. You’ll need half a bunch of watercress for this recipe. To cool rice quickly, place in a large shallow bowl. Stir occasionally to release heat. Note

Use firm tofu, but one that has d smooth creamy texture (sometimes called Chinese tofu). Note

Herbs de provence is a dried herb and spice mixture available from most supermarkets and delis. Note

Use all lentils and add more chilli for extra bite, if preferred. Note

Baby beets are a delicious addition to this salad. Note

This is a lovely gluten-free banana cake with a light lemon icing. For a nut-free version, replace the almond meal with buckwheat flour, millet flour or quinoa flour.

Quinoa is the seed of a native South American plant. You can find it in the health-food section of most supermarkets. If unavailable, use couscous. Note

Packed full of vegetables, this chickpea and pumpkin ratatouille is perfect as an accompaniment or a meal on its own.

You need to buy a 1.5kg piece of watermelon to get the amount of chopped watermelon needed for this recipe. Note

Tofu is a great and healthy meat alternative. It is especially good for soaking up flavours like those in the sauces and dips which often accompany Asian finger foods.

The addition of roasted pumpkin in this delicious tabbouleh dish adds a hearty, flavoursome note to this dish, making it filling enough to enjoy on it's own as a light lunch or as part of a big dinner spread.

This sweet, creamy no-bake cheesecake is delectable and simply moreish. This recipe will need to be started the day before to give adequate setting time.

Farfalle is a bow-tie shaped short pasta; sometimes known as butterfly pasta. It looks very pretty as part of a pasta salad

These crispy cakes and dipping sauce make a great starter or snack. Easy to and cheap to prepare, you can't go wrong with this zingy dish.

Bhaji is a classic Indian snack similar to a fritter; it has several variants and is sometimes known as pakora. Onion based bhaji is very popular, but we've used zucchini and carrot here. Served with mango chutney, they're divine.

These mushrooms are wonderful eaten as they are or placed on a buttered slice of grilled sourdough. You can either let everyone eat them as you cook them or add them to an antipasto platter – I usually put them alone on a plate because the juices run so much.

You can cook the quinoa in stock for a boost in flavour. Note

Originally from the Spanish region of Andalusia, gazpacho is a soup made from raw blended vegetables. We've grilled the tomato and capsicum here for a more intense flavour. Serve chilled, with parmesan croutons.

Use a naturally brewed soy sauce or tamari, such as Kikkoman (there are low-salt versions available) rather than cheaper brands which are often made with caramel. I use Bean Supreme tofu, which is widely available.

The mainstay sauce of southern Italy, the great and hearty napoletana, is the classic go-to pasta sauce when there is no meat to be had and the cupboard is almost bare. Made well, it is fit for a king.

Loaded with olives, herbs and juicy capsicum, this crunchy salad is easy to whip up and great for a packed lunch.

Roasting really intensifies the flavour of tomatoes, so one of the delights of this roasted tomato salad is actually being able to taste the subtle differences between different varieties of tomato.

You can add a small fresh chilli to each jar if you like your oven-dried tomatoes spicy. Egg tomatoes are perfect for this recipe as they don't have many seeds, but you can use any variety just make sure you choose ripe unblemished tomatoes.

It's actually quite easy to skin whole hazelnuts. Just roast in a moderate oven for 10-15 minutes, then wrap in a tea-towel for one minute for the steam to loosen the skins, rub inside the towel to remove skins and then cool.

The delicate flavour of tarragon is beautiful paired with the bitter leaves of a mixed mesclun salad.

Delicate shreds of lettuce tossed with spring onion and a zingy red wine dressing make this deceptively simple spring salad a mouthwatering side dish.

Fluffy, fragrant and full of spices, this beautiful yellow coconut rice goes beautifully alongside traditional Indian curries.

You need one medium pomegranate for this recipe. Note