Fusion

A nourishing brown rice breakfast porridge topped with nutrient-dense seeds, walnuts, and dried cherries. Chef Marlene’s daily breakfast is designed to provide lasting energy, plant-based protein, healthy fats, and fibre to fuel the day.

Broccoli is a rich source of several important nutrients, including fibre, vitamins (A, C, and K), minerals (calcium, potassium, and iron), and antioxidants. The florets and stems are filled with nutrients that help keep your heart and bones healthy. A delicious way to enjoy this nutrient-dense green.

Beans are the unsung hero. As Queen of Beans, to have the world fall in love with beans is one of my missions. Black beans are a great source of protein and fibre. They are rich in antioxidants, can help with weight loss and promote gut health. Black beans don’t...

Scrambled tofu is an easy-to-digest dish that resembles scrambled eggs. It is delicious and satisfies the need for phytoestrogens. It can also be served as a bean-protein side dish with lunch or dinner. A super brunch for lazy weekend breakfasts. The sweetcorn, peppers and spring onions are optional. Try different vegetables...

A Mexican fiesta of a recipe, these vegetable-filled burritos are packed full of flavour and

texture. This hearty dish is easy to make and is the perfect option to fill you up. These

burritos are soooo good, you’ll want to have them every night. Corn tortillas are...

Creamy vegan chocolate pots made with melted vegan chocolate, organic silken tofu, date syrup, rice milk, lemon juice, tahini, and vanilla. Chilled until set and topped with fresh raspberries and desiccated coconut, they are rich, smooth, and easy to prepare ahead.

A smooth apple sesame custard made with apple juice, agar-agar, lemon zest, tahini, rice syrup, and vanilla, served with a bright mixed berry sauce. This refreshing vegan dessert can be served on its own or used as a topping for other desserts.

Creamy coconut chia pots made with oat or brown rice milk, shredded coconut, prunes, vanilla, and chia seeds. Finished with fresh raspberries and cocoa coconut chips, they make an easy chilled dessert or parfait.

Healthy chocolate bites made with cooked adzuki beans, pecans, Medjool dates, cocoa powder, vanilla, and desiccated coconut. Rich, naturally sweet, high in fibre, and freezer-friendly, these bite-sized treats are perfect for dessert or snacks.

A light, fluffy vegan lemon mousse made with apple juice, oat or rice milk, lemon zest, lemon juice, agar flakes, kuzu, vanilla, and brown rice syrup. Set, blended until smooth, and chilled again, it creates a velvety citrus dessert.

Caramelised baked sweet potatoes filled with fluffy quinoa, sautéed mushrooms, onions, herbs, and creamy classic hummus. Finished with toasted flaked almonds and spring onions, this nutrient-dense meal is filling, sweet, savoury, and satisfying.

Tender baked mushroom balls made with portobello mushrooms, oats, walnuts, flaxseed, nutritional yeast, umami ginger paste, parsley, and Italian herbs. Served in a rich tomato and basil marinara sauce over pasta, this is hearty vegan comfort food.

This lightly spiced carrot and tahini turmeric soup is creamy, warming, and naturally plant-based. Roasted sweet potato and garlic add mellow sweetness and depth, while carrots, onion, coriander, cumin, turmeric, umami stock, tahini, and lemon blend into a smooth golden soup. Shelled hemp and black sesame seeds make a simple,...

This gingered orange squash soup is soothing, fragrant, and naturally sweet. Butternut squash or pumpkin is simmered with onion, garlic, fresh ginger, umami stock, orange juice, orange zest, and a scant pinch of nutmeg, then blended until silky smooth. A spoonful of almond cream and fresh orange garnish make it...

This broccoli and lemon cashew cream soup is smooth, bright, and comforting. Broccoli, carrots, celery or fennel, onion, garlic, tamari, and basil simmer in umami stock before being blended with soaked cashews, nutritional yeast, lemon juice, and sweet white miso. The result is a creamy dairy-free soup with a fresh...

This sweet potato bisque is silky, smoky, and gently tangy from balsamic-sautéed onions and peppers. Rosemary, smoked paprika, Dijon mustard, umami stock, and creamy white beans give the soup depth and body, while whole beans stirred in at the end add hearty texture. It is comforting, nourishing, and naturally plant-based.

This creamy asparagus soup is fresh, silky, and deeply satisfying. Tender asparagus is simmered with onion, garlic, herbs, tamari, and umami stock, then blended with soaked cashews, spinach, nutritional yeast, and lemon juice for a vibrant dairy-free creaminess. Serve with sliced lemon, crispy shallots, and a swirl of oat or...

This red lentil tahini soup is hearty, creamy, and full of plant-based protein. Spring onions, carrots, celery, garlic, ginger, cumin, and turmeric build a warm aromatic base, while red lentils simmer into a nourishing soup enriched with tahini and brightened with lemon zest and juice. Toasted pumpkin seeds add a...

A fresh, protein-rich quinoa bowl with sweetcorn, radishes, celery, shaved iceberg lettuce, avocado, green olives, and a simple sweet mustard dressing. Serve it as a nourishing main dish or a colourful side.

A hearty lentil curry inspired by Tuscan flavours, with sundried tomatoes, mushrooms, courgettes, fresh herbs, greens, and coconut cream. Green or brown lentils bring satisfying plant-based protein while the spices, tomato pesto, and umami stock create a rich, savoury depth.

A thick, creamy Italian-style dressing or dip made with nutritional yeast, Dijon mustard, Italian seasoning, tahini, umeboshi plum vinegar, brown rice syrup, lemon juice, and tamari. It clings beautifully to salad greens and also works as a dip for falafel or vegetables.

A comforting Thai-inspired vegetable curry with pumpkin, sweet potato, chickpeas, kaffir lime leaves, coconut cream, and a fragrant yellow curry sauce. Rich, bright, and satisfying, it is delicious with basmati rice, Thai jasmine rice, or millet.

A hearty plant-based bolognaise made with grated tempeh, mushrooms, umami stock, tomato pesto, fresh herbs, tahini, and sweet white miso. Served over brown rice spaghetti, it is a rich and satisfying alternative to classic Italian pasta sauce.

A colourful nourish bowl with toasted millet, roasted root vegetables, steamed kale, pickled beetroot, toasted seeds, fresh herbs, pomegranate seeds, and a creamy lemon-lime tahini miso sauce. It is vibrant, grounding, and full of texture.