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Cook Republic has hundreds of vegetarian/vegan recipes (and occasional seafood and meat ones too!) that are quick, easy and delicious! Built around seasonal fruit and veg, these family-friendly recipes are perfect for work lunches, after-school snacks, weeknight dinners and holiday feasting. Expect to find glorious vegetarian curries, vibrant salads, healthier take-out at home, Asian stir-fries, traybake dinners and sturdy cakes from all around the world.
Coconut Lime Cake With Rum Frosting is a beautiful tropical cake that has a zesty fresh flavour steeped with the headiness of rum. A quick to bake, easy celebration cake!
A small, thick and fluffy pancake from the Australia and New Zealand region, the pikelet is traditionally served at afternoon tea. The lemon pikelet is bursting with zesty flavours and is best enjoyed with sugar and lemon.
Anzac cookies are chewy traditional biscuits baked with oats, coconut and golden syrup which were first created to send to Australia and New Zealand soldiers during World War I. This version is naturally nut-free and vegetarian, perfect for the lunchbox or a mid morning sweet treat.
A super healthy breakfast, the Quinoa Muffin has a beautiful texture and is filled with natural ingredients that are high on fiber. With the goodness of wheatgerm and the tang of citrus peel, these muffins are a perfect healthy start to the day.
A tried and trusted decade old butter cake recipe gets a fancy and delicious revamp with dollops of Nutella swirled through it. This gorgeous Nutella Butter Cake is made for a hot cup of coffee.
Inspired by Ottolenghi's famous Very Full Tart from the Plenty cookbook, this Sour Cream Tart is lighter and full of the robust flavours of a sour cream shortcrust pastry, creamy ricotta filling and roasted vegetables and herbs.
Weekends are for relaxing with the family, for leisurely breakfasts that are shared over a pot of tea and plenty of chatter. This a recipe for a non greasy fry-up with sausages, eggs, cherry tomatoes and mushrooms cooked in one pan with plenty of fresh herbs.
A rich and indulgent dessert that is slow baked in a water bath. The result is a delectable combination of flavours, the chocolate and beetroot marrying beautifully into one moist, brownie like pudding cake.
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This recipe is proof that less really is more. I don’t think I’ve ever left a review in my life but after still making these several years after originally discovering the recipe I just feel the need to say that this *is* the best cookie I have ever made. Everything about it is perfect- it’s balance of salty, sweet, light and dense.
And not to mention the ingredients are so clean! If I’m in a chocolate mood it’s easy to just add some sugar free dark chocolate chips, the recipe is so versatile. Thank you for such a flawless recipe!
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