By Milda Urban, Summersalt Yoga founder

Red lentils are always a winner! I love that this interpretation on lentil dahl is so quick and easy to make and trust me – everyone who’s ever tried it absolutely loved it.

500 g dry red lentils
500 ml of vegetable stock
400 ml coconut milk
1 large onion, chopped finely
3 cloves of garlic (optional), minced
2-3 cm knob of ginger, minced
½ teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon of curry powder
Salt, a splash of oil or some ghee

Heat the oil or ghee in a pot, saute the onion, ginger and garlic until translucent, add all the spices.

Pour in the stock and coconut milk, get it all to a boil.

Add the lentils and mix well. Once boiling again, keep it on simmer. Keep stirring once in a while to prevent the lentils of sticking to the pot. You will need about 10-15 minutes to cook the lentils. Serve immediately with some basmati rice or naan.

Find more great vegetarian recipes in our FREE Vegetarian Cookbook! GET YOUR COPY HERE

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If you love frittata, but are not that into eggs – this recipe is for you. Delicious warm or cold and paired with some lovely fresh salad this vegan frittata can be a snack, lunch or dinner favourite!

1 ½ cups of chickpea flour
Salt and pepper
½ teaspoon of turmeric
¼ teaspoon of baking powder
½ teaspoon of parsley
2 cups water
2-3 bell peppers (mixed colors)
1 large red onion
Olive oil

In a bowl mix chickpea flour, baking powder, seasoning, pour in the water and 1 spoon of olive oil. Mix well and let the mixture sit for about half an hour.

Cut the onion and bell peppers in long stripes. Heat some olive oil and fry the vegetables until soft. Season.

Spread the vegetables inside of a tart baking form. Pour in the chickpea batter. Place into a pre-heated 180-degree oven and bake for about 20-30 minutes. Let it cool for 5-10 minutes before removing from the pan and slicing. Serve with a salad and hot sauce.

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An easy, delicious and simple recipe for a great breakfast or afternoon snack. Chia pudding can be very versatile by just changing up the toppings. Our recipe uses plant milk and yoghurt (e.g. almond, oat milk and coconut yoghurt), but if you prefer dairy – feel free to use that!

9 teaspoons for chia seeds
3 x ½ cup of plant milk
3 x ½ cup of plant yoghurt
2-3 tablespoons of maple or agave syrup
1 cup of blueberries and some for topping

Place all ingredients into a blender. Blend.

Transfer the mixture into a bowl. Stir well a couple of times every 5 minutes and let it sit for about an hour.

Transfer into individual cups. Place them into the fridge overnight. Eat as breakfast or dessert topped with blueberries, granola, other fruit.

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180 g various seeds (you can use the seed blend from the toppings recipe, do not toast)
180 g whole wheat flour (you can also try rye!)
50 g butter (or vegan substitute)
1 tsp salt
Various seasonings (pepper, coriander, rosemary – choose your favorites)
30 ml water

Melt the butter, add the water to it, then blend in your seeds and seasonings.

Mix well and spread onto a lined baking tray. Be patient and do not rush the process as otherwise, the dough will crack!

Cut into desired shapes. Bake in a 150-degree oven for an hour.

Find more great vegetarian recipes in our FREE Vegetarian Cookbook! GET YOUR COPY HERE

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Why buy stale and overpriced bars at the store when you can make these divine flapjacks at home with minimum effort?

2 cups of muesli (use the one with nuts and dried fruit or add your own)
½ cup honey
½ cup peanut butter
Few spoons of coconut flakes (optional)

Put the honey and peanut butter into a pot, place it on a small fire and get everything well blended (keep stirring).

Pour the mixture onto the muesli. Mix very well. The mixture has to be sticky, so if you think it isn’t sticky enough melt a little bit more of honey and peanut butter.

Place the mixture onto a plastic wrap. Spread and shape a bar about 1,5 cm thick. Place a large cutting board and then some heavy items (like full jars, cans) on top. Leave for about an hour. Carefully move into the fridge and leave for a few hours or overnight. Cut into bars.

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Say bruschetta and I’m there! When I discovered the combination of butternut squash and fresh cheese I was so happy to be able to move on for the classic tomato-mozzarella combo. It is definitely an autumn-inspired dish, but who says you can’t make it all year round?

1 medium-sized butternut squash
8-10 slices of bread (I use bakery bread like ciabatta, you can use older bread)
100 g fresh cottage cheese
A handful of microgreens
Salt, pepper, sage
Olive oil

Peel and cut the squash into small cubes. Spread on a baking tray (lined out with baking paper), sprinkle with salt, pepper, sage, lightly coat with olive oil and put into a preheated 180-degree oven. Bake for about 20 minutes. Take out and cover with foil.

Toast the bread: lightly brush each slice with olive oil and toast until nicely golden and crunchy.

Spread the cottage cheese on each slice, sprinkle with salt, top with micro greens and squash cubes. Serve right away.

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