A simple date paste using whole Medjool dates or other varieties. Whole food, plant-based (WFPB) healthy vegan pantry staple that is oil-free (no oil). Use this versatile ingredient to naturally sweeten desserts, smoothies, oatmeal, sauces, plant-based milks and more.

Shiitake mushroom powder. Whole food, plant-based (WFPB) healthy vegan pantry staple that is oil-free (no oil). Use this versatile ingredient to enhance the savoury flavour of soups, stews, sauces, gravies, dips, burger patties, casseroles and more.

Corn and black bean salad - Mexican style. Whole food, plant-based (WFPB) healthy vegan recipe. Can be made oil-free (no oil). A tasty and refreshing salad, salsa or side dish for the warmer months. Make the most of seasonal produce such as corn, tomatoes, capsicums and chillies.

Apple and rhubarb crumble slice. Oil-free (no oil) recipe. Whole food, plant-based (WFPB) healthy vegan food. A delicious and nutritious way to use up any rhubarb stalks or apples that are in season. Ingredients you'll need include simple pantry staples such as wholemeal flour, rolled oats, almonds, baking soda, coconut sugar and cinnamon.

Mushroom and Lentil Lettuce Wraps - San Choy Bow Inspired. Whole food, plant-based (WFPB) healthy vegan recipe. Can be made oil-free (no oil). Use ingredients that are easy to find and affordable, such as lentils, dried shiitake mushrooms and vegetable stock, to create a healthy plant-based version of the classic San Choy Bow.

Mango rice salad - Thai style. Whole food, plant-based (WFPB) healthy vegan recipe. Can be made oil-free (no oil). A light and refreshing salad for the warmer months that makes the most of seasonal produce such as mangoes, cucumbers, chillies and limes.

Whole wheat and olive oil (or macadamia oil) shortcrust pastry. Healthy plant-based vegan recipe that is easy to make and versatile. Use as a double crust for a pie, a tart crust, a galette crust, meat-free sausage rolls, hand pies or small pastries. A sustainable plastic-free alternative to highly processed store-bought frozen pastry sheets.

Whole wheat and oil-free (no oil) pancakes that can be baked in the oven to save time and effort. Whole food, plant-based (WFPB) healthy vegan recipe. Naturally sweetened with mashed banana and contains nutritious chia seeds (or flax seeds).

Pineapple fried rice - Thai style. Whole food, plant-based (WFPB) healthy vegan recipe. Can be made oil-free (no oil). Use up whatever bits of vegetables you have left in the fridge, such as carrots, peas, broccoli and capsicum.

Sweet potato and chocolate marble cake. Oil-free (no oil) recipe. Whole food, plant-based (WFPB) healthy vegan. Use up any cooked, leftover sweet potatoes you have. Ingredients you'll need include pantry staples such as flour, baking soda, cocoa powder, coconut sugar and apple cider vinegar.

Vegetable stock paste concentrate. Whole food, plant-based (WFPB) healthy vegan recipe. Use any leftover vegetables and scraps that you have to reduce food waste at home. Can be made oil-free (no oil). Contains salt to keep for longer.

Vegetable frittata muffins. Whole food, plant-based (WFPB) healthy vegan recipe. Use any fresh or cooked vegetables that you have and reduce food waste at home. Can be made oil-free (no oil).