Should you want a decadent dessert to impress your guests or just enjoy it yourself at the end of a long day, look no further.

Besides banana, the sweetness in this recipe comes from the oat milk and figs – my latest favorite sweeteners for baked goods. Before I only used dates, but recently I discovered the scrumptious characteristics of figs. I especially like the crunchy fig seeds that make the consistency much richer. Moreover, figs are rich in calcium, potassium and iron, and have a lower glycemic load than dates.

I like to make lentil stews for lunch, but suddenly my 5-year-old got tired of lentils and asked me to make beans. So I did. To make the stew colorful I chose legumes of different colors – yellow chickpeas and red beans. I didn’t have any spinach, kale or chard in the fridge, so I decided to green the stew up with parsley and scallions, which worked out especially well.

These soft, moist muffins are a delight! The cinnamon and cardamom give them a warm spiced flavor that goes well with the cherries.

These plant-based blueberry muffins are delightfully soft and springy like a sponge cake. I just love the texture.

Red lentils are hearty, filling, flavorful, cook quickly, and you don’t need to soak them before cooking. The ingredients of my lentil soup vary depending on what’s in the fridge and pantry, but the recipe below is one of my favorites.

Without a doubt this creamy and hearty cauliflower puree soup is one of the best soups I’ve ever had.

This delicious burger is a celebration of summer produce straight from the garden. What really sets it apart are the leeks and summer squash.

Quick bake Karask is a traditional barley bread in Estonia. It is also known in other countries, such as Scotland and Ireland, as soda bread. Traditionally it is made using butter or oil, eggs and buttermilk but this recipe is plant-based and tastes as heavenly as the Karask I remember from my childhood!