This is a lovely soup that requires minimal preparation and is one of our favourite things to pair with nice bread and have on a cooler night. This actually started out as a pumpkin and red lentil soup recipe one of the staff at the University of Queensland staff gym kindly wrote down for me. I've been modifying it over the years, but I think the roasting is what kicked it up a notch. So don't worry too much about how much of things are going in or even what things, because if I had stuck to the original recipe, you wouldn't have this recipe to try! Add whatever you have to use up, whether that's cauliflower, pumpkin or other kinds of sweet potato. Also with the pulses, you can experiment - I first used to make it with just red lentils, then I found the yellow split peas added a lovely additional flavour, and the mung-beans I've recently introduced to make it healthier and more substantial.

I love mushrooms, and pair it with pasta and happiness ensues. This recipe can be used just as a pasta, and it's even better as a base for a pasta bake. If it's a pasta bake, use a shorter pasta such as fusili/pasta spirals, and cover it with some panko breadcrumbs before baking.

This is the simplest pasta sauce to make ever, yes the preparation time really is 5 minutes and it is pretty incredible. Roasting everything gives it a natural sweetness that means you don't miss the sugar which is in almost all classic pasta sauce recipes. This version also avoids the oil as well. I love it over gnocchi, or some polenta and mushrooms. Rich and versatile, with plenty of garlic.

Firstly, you can use any mushroom for this, even a flat mushroom if you want to balance the polenta precariously on top of it. This recipe looks very impressive on the plate, and the roasted mushrooms go delicious and juicy. I've put instructions for cooking polenta, but you should probably follow the ones on the packet you bought. I make this without oil, if you want to add oil, I don't see anyway I can stop you, without you at least.

If you eat as many bananas as I do, banana emergencies are bound to happen. You forget you just bought some and buy some more, you are overrun with ripe bananas and you need solutions. Well here is a delicious one, which are great cold or warm, on their own or with icecream/custard/yoghurt etc.

I was showing the Blues Brothers to some friends, so I wanted to think about some classical soul food to go with it. Collard Greens looked healthy and easy to make oil-free. A quick search online said to use kale as a substitute for collard greens, so here you are. I used Tuscan kale but any kale or leaf with a bit of chew in it should work.

Dal with rice is almost the staple Indian traditional dish. Sometimes served as a soup, sometimes as a dish, this thicker version is a meal in itself. Dalicious!

Delightful and healthy dish. Was a very popular dish at the vegan restaurant we once owned, where it was served with a delicious dollop of vegan mock sour creme on top.

This is a great cake, that's easy to make, tasty and pretty healthy

These delightful Italian bread pasties are equally fantastic for lunches, picnics, or hot out of the oven for tea.