Heart Healthy Kitchen

They sound like ingredients better used in pancakes, but peanut butter and maple syrup make a great pasta sauce too.

You’ve heard of green smoothies, but how about a green dip? Using a popular Japanese appetiser, this dish is just as healthy and easy to whip up.

This recipe calls for a bit of pre-planning in that you have to soak the cashews the night before, but after that, it’s just one simple step to a delicious dip.

It’s cheesy and it’s creamy but believe it or not, it’s also dairy-free. You can make this tasty pasta dish in three simple steps.

A simple vegetarian take on the Japanese classic with just five main ingredients, two of which can be easily replaced with whatever vegetables you have in the fridge.

Resembling a spicy vegetable stew, the noodles in this recipe serves more as just another ingredient in the dish than a “base” for the curry.

A healthy vegetarian twist to the classic sour-and-spicy Thai soup, with added fibre and disease-fighting mushrooms.

Did you know firm tofu makes for a great meat replacement, both in texture and as a source of protein, making it perfect for this vegetarian version of the famous Lao meat salad?

A curry low in saturated fats but high in flavour. This recipe uses soy milk instead of coconut milk.

Call it brinjal, eggplant, or aubergine, this purple fruit is often overlooked because of its slightly “slimy” feel, but this Japanese-inspired dish will leave you asking for more

It’s a simple stirfry dish, but has the potential to fight diseases, is high in antioxidants, and is full of yummy goodness.

A fresh and brothy noodle soup, for when you want the convenience and tastiness of instant noodles—but healthier!