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.

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.

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.

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).

Mushroom and lentil loaf. Whole food, plant-based (WFPB) healthy vegan recipe. Can be made oil-free (no oil). Use up ingredients you already have such as onions, carrots, oats, breadcrumbs, tomato paste and mustard.

Green pea and chickpea falafels. Whole food, plant-based (WFPB) healthy vegan. The recipe is developed for baking rather than deep-frying and can be made oil-free (no oil). Use up ingredients you already have such as onions, garlic, herbs, chickpeas and breadcrumbs.