This recipe is based on the baked potatoes my mum used to make for us. Soy-marinated crumbled tofu makes the perfect salty substitute for bacon bits, atop a layer of melted cheese that complements the pillowy potato perfectly. Finally, the strong, bold flavours of spring onions, jalapenos, and coriander give it a satisfying kick that's tempered by a dollop of natural yoghurt. More

I've always loved the combination of lemon and sesame with greens. I often find Asian flavours difficult to replicate at home, but you can't go wrong with the powerful yet delicate flavour of sesame oil, and the rice noodles absorb the flavours beautifully in this dish. Brown sugar, soy sauce, turmeric, and chilli powder complete the flavour profile with just the right amount of sweetness, saltiness, bitterness, and spice. More

Asparagus has such a unique, fresh taste, and it takes centre stage here, perfectly complemented by a bed of creamy white bean and feta dip. The finely diced, pan-fried red onion offers a burst of sweetness that completes the picture. More

I love the bursting flavours of bruschetta, and they work just as well in pizza format! Flavoursome kumato tomatoes steal the show, supported by generous portions of lightly roasted red onion, red capsicum, fresh basil, and feta cheese. The sweet, tart bursts of balsamic and the crunch of fresh baby rocket complement the soft, juicy vegetables for a seriously special pizza experience! More

My first creation since coming home is packed with the best, boldest flavours – spicy jalapenos, tangy lemon and sumac, salty feta, and fresh spring onions, among even more good stuff. It might look light enough, but the combination of falafel and lentils give this meal some serious filling power. Packed into a wrap or eaten straight from the fork, this meal really hits the spot. Ditch the feta and use hommus instead of yoghurt for an (almost) equally delicious vegan option. More

I first made this recipe for a bunch of friends on a little island called Ilhabela in Brazil. It combines fresh and long-life ingredients that you tend to be able to find just about anywhere. I used the small but punchy array of spices that I've been carrying with me everywhere while travelling to give it a bit of a kick, but as with most things Mexican inspired, it's the lime and coriander that really makes it! More

Here on a small island off the coast of Brazil with no real supermarkets, it seemed possibly a little ambitious to make a meal for ourselves. But the ingredients of this salad are simple enough, and substitutable enough, to make it possible. And it doesn't even require cooking! More

While travelling in the RV in a foreign country, you've got to keep the cooking simple! This easy stir fry uses a sauce straight out of the jar to save on excess ingredients. This one was really flavourful, which saved us having to marinate the tofu. The broccoli, capsicum and bok choy work beautifully, but you can substitute whatever's available. More

The sweet and sour notes of Chinese oriental plum sauce are lifted by the sweetness of pineapple and red capsicum and a hint of lemon juice in this quick, easy stir fry. More

This easy, hearty soup is a perfect winter warmer. I love the za'atar flavours of sumac, thyme, and sesame seeds, and cannelini beans are the perfect blank canvas to serve them with. And really, who doesn't love anything involving Turkish bread? More

Three of the cheapest ingredients known to man, pumpkin, chickpeas and diced tomatoes, combine in this delicious, easy Thai-inspired curry. It's hard to believe something this easy could taste this good. More

The rich flavours of red wine, kalamata olives and tomatoes meld beautifully in this zesty, hearty sauce. And with only two ingredients requiring any kind of prep, it's a relaxed cooking experience! More

Capers can be pretty divisive. I'm still not sure whether on balance I love them or I hate them, but in this dish their salty, slightly bitter taste works beautifully with the sweet green peas and mint to complement the tender lemony tofu. More

A tangy and fruity take on the Italian classic. Brown sugar complements the sweetness of the nectarine and strawberries, while apple cider vinegar and goat's feta cut through the sweetness with a delicious tang. Make it vegan by leaving out the feta. More

This dish combines classic vegetarian sushi ingredients, including tofu, egg, cucumber and avocado, in a simple cold salad with a delicious Japanese mayonnaise, soy sauce and wasabi dressing. More

I've loved bruschetta since I was a kid. Tomatoes, basil, balsamic, feta... what more could you want. I love how versatile it is, too. You can't beat barbecued tomatoes, but in a pinch you can easily just spread feta on toast, add a few slices of fresh tomato and torn basil leaves, drizzle with vinegar, and there you have it. Big, bold flavour heaven. More

This super-quick, delicious meal is big on bold Mexican flavours with plenty of protein coming from the beans, but still retains the comfort and familiarity of that old favourite, mac and cheese! More

Avocado. Kale. Zucchini. Lime. This recipe's all about my favourite greens, topped off (of course) with the cheese that makes everything better: feta! More

This soup takes advantage of the classic combination of lentils and tomatoes, but not as you know it! The flavours are few, but the chilli, lime, coriander and yoghurt combine spectacularly. More

This meal is as quick as it gets, and uses just a small number of fresh raw ingredients. The classic combination of tomato and basil works beautifully with the classic salad ingredients of cucumber and red onion, while lentils add a bit of texture and tie it all together. More

Rather than the bold, intense flavours I usually like to play with, the subtlety of mozzarella and zucchini keeps things a bit more muted in this recipe and really brings the broccolini, basil and pine nut flavours to the fore. But for those who like a bit of extra kick, parmesan and feta are welcome additions. More

The basis of this recipe is simple: pasta, kale, onion, garlic, chilli, beans, lemon juice, and parmesan. And it's super moreish even when you leave it at that. But the mushrooms, sundried tomatoes and feta entail minimal extra effort and kick the flavour up a notch. More

This may just be the most versatile vegetarian pasta meal there is. Lentils, carrot and tomatoes form the basis of this hearty sauce that opens itself up to whatever ingredients take your fancy, from fresh herbs and lemon juice to sundried tomato pesto and red wine. Make it once and you're bound to end up having it on high rotation! More

There's no substitute for homemade pesto, but store-bought does the job in this simple combination of pasta and roast vegetables. Sweet fresh cherry tomatoes and creamy, salty feta give a punch to every mouthful. More

When you're fresh out of ideas for dinner, chuck some roast vegetables in the oven and then decide what to do with them! They combine perfectly with sundried tomatoes, feta and herbs in this delicious sandwich (or wrap). More