Ingredients (Serves 2 burgers)
2 x Portobello Mushrooms
2 x Soft and fluffy vegan hamburger buns
1 x Tomato, sliced
1 x Head of butter lettuce
1x Avocado, sliced
¼ Olive oil
Yumi Hummus Topper in Basil Pine Nut
Pinch of salt and pepper

Method
1. Heat olive oil in a skillet or fry pan on medium-high heat for one minute
2. Trim the stalks from the Portobello mushrooms and place them on the pan, gill side up first and cook for 2 minutes on each side or until lightly brown
3. Spread Yumis Hummus Topper on lightly toasted hamburger buns
4. Add Portobello mushrooms, avocado, sliced tomato and lettuce
5. Add a pinch of salt and pepper and enjoy!

*Optional: Swap the avocado for your choice of tasty vegan cheese (add combine both!)

Quick and easy to make – and definitely not lacklustre in taste, these mushroom burgers are the perfect fix for the aftermath of a busy and tiresome day. The dense and juicy textures of the Portobello mushrooms are an excellent substitute for meat patties, not to mention they’re a healthy addition to your plate. Serve with a light salad or some homemade sweet potato fries.

Ingredients (Serves 4)
1 Cup of brown rice/or quinoa
500g Firm organic tofu, cubed
1 x Brown onion, chopped
1 x Red Capsicum, chopped
1 x Head of broccoli
2 x Large carrots, sliced
200g fresh shiitake mushrooms, sliced
4 x Cups of snap peas
2 tbsp. fresh minced ginger
4 x garlic cloves minced
2 tbsp. water
4 tsp. pure sesame oil
1 tbsp. coconut oil
Salt and pepper
Sesame seeds and coriander to garnish

Method
1. Prepare rice or quinoa according to packet directions
2. Heat 2 tsp. of sesame oil in a pan for one minute, add cubed tofu and panfry until crispy
2. Combine coconut oil, sesame oil, water, fresh ginger and garlic in a bowl and mix well
3. In a separate pan on a medium heat with a drizzle of olive oil – add carrots, capsicum, snap peas, broccoli, mushrooms and onions and stir until lightly cooked
4. Add tofu and marinade to vegetables and stir fry for a further 1-3 minutes or until cooked – season with salt and pepper
5. Plate up a serving of rice, add stir-fry and garnish with sesame seeds and coriander

Healthy, filling and delicious, this stir-fry is the ultimate no fuss, quick and easy midweek dinner recipe. With the addition of ginger aka the wonderful spicy root vegetable, your tastebuds will experience a nice little buzz and your metabolism will experience a nice little boost.

Ingredients (Serves 4)
1 x cup of button mushrooms, halved
1 x red capsicum, deseeded and cut into 2cm pieces
1 x zucchini, trimmed and cut into 2sm pieces
1 x 400g firm tofu, chopped into 2cm pieces
2 tbsp. olive oil
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. smoked paprika
1 x Pack of bamboo skewers

Method
1. Combine spices with a pinch of salt in a bowl.
2. Preheat grill to medium heat
3. Coat vegetables and tofu with 2 tbsp. of olive oil and mixed spices in a large bowl
4. Once coated, thread onto skewers evenly
5. Cook skewers on the grill for 2-5 minutes each side or until tofu is crispy and vegetables are cooked through. Lightly season with salt and pepper

Perfect for any occasion, these crowd-pleasers are quick and easy to prepare and guarantee minimal mess (and effort!). Serve them as an entrée, at a BBQ or as a main with some steamed rice.

Serve up swiftly; they’re normally the first item on the menu to go!

Ingredients (Serves 2)
4 x Ripe Bananas, sliced
3 x Tablespoons of smooth peanut butter

Method
1. Slice bananas into 2cm discs and place them on a tray. Freeze them for 1-2 hours
2. Once nicely frozen, place bananas in a food processor (or a blender will do!) and puree until mixture is smooth and lump-free. Add the peanut butter to mixture and stir well
3. Scoop and serve immediately or pop the ice cream back in the freezer for a further 1-2 hours for a harder consistency

Because who doesn’t love ice cream? This recipe is tried and true and only requires two ingredients! Plus, it’s a great way to use up those overly ripe bananas chilling in your fruit bowl.

Ingredients (Makes 10-12 balls)
14 x organic dates
1 x cup of organic almond meal
1/2 cup of shredded coconut, plus extra for presentation
1/3 cup organic coconut oil
1/3 cup of organic cacao powder
1 ½ tablespoons of organic chia seeds

Method
1. Place dates in a generous sized bowl and cover them with water. Let the dates stand for one hour, then drain and remove the seeds.
2. Add dates, almond meal, coconut oil, cacao powder, chia seeds and shredded coconut to a food processor, and blend until nicely combined.
3. Transfer bliss ball mixture to a bowl and leave to stand for 30 minutes while chia seeds soften.
4. Place extra shredded coconut in a bowl. Roll level tablespoons of mixture into round balls and then roll them lightly in the shredded coconut until coated.
5. DIG IN!

*Optional: You can also freeze your bliss balls for longer storage and enjoy them either frozen or at room temperature.

The perfect afternoon treat, and a deliciously healthy alternative to that pack of Oreos you’ve been devouring during the 3pm snack attack. The best part? They’re super easy to make (and digest) and require zero cooking! So if you’re a busy bee with little-to-no spare time on your hands, this recipe is probably going to become your best friend.