Serves 6

• 3/4 cup (150g) tapioca or sago
• 1 bunch rhubarb, stems cut into 6cm pieces
• 1/3 cup (75g) caster sugar, plus 2 tbs extra for rhubarb
• 300mL Vitasoy Ricemilk
• 200mL light thickened cream
• 1 vanilla bean, split, seeds scraped
• 4 organic egg yolks

Step 1 Place tapioca in a bowl with 300mL water and set aside for 30 minutes. Preheat oven to 180°C and line a baking tray.

Step 2 Spread rhubarb on baking tray, sprinkle with the 2 tbs sugar and bake for 20 minutes, or until soft but still in shape.

Step 3 Rinse tapioca well. Combine Vitasoy Ricemilk, cream and vanilla in a saucepan and bring to the boil. Add tapioca and reduce heat slightly to medium. Cook for 15 minutes or until tapioca is soft and transparent.

Step 4 Whisk egg yolks and sugar together until creamy, then add to the tapioca and stir for 5 minutes over low heat. Cool, then serve at room temperature with the baked rhubarb or other seasonal fruit.

NUTRITIONAL ANALYSIS Per serve: Energy 1142kj; Protein 3.7g; Total Fat 11g of which Saturated Fat 5.8g; Carbohydrates 41.5g; Calcium 117mg

Serves 4

• 10 roma tomatoes, halved
• 2 whole garlic cloves, unpeeled, plus 1 crushed garlic clove
• 2 tbs (40mL) olive oil
• Olive oil spray
• 1/4 cup (60mL) balsamic vinegar
• 1 small red onion, chopped
• 2 tsp small salted capers, rinsed
• 1 tbs chopped basil, plus leaves to garnish
• 4 x 150g salmon fillets, pin-boned

Avocado mash:

• 6 potatoes, peeled and chopped
• 1/4 cup (60mL) Vitasoy Ricemilk
• Flesh of 1/2 small ripe avocado
• 2 tsp reduced fat butter
• 1/4 cup (60mL) lemon juice

Step 1 Preheat oven to 170°C and line a large baking tray. Spread tomatoes skin-side down on the tray and add whole garlic cloves. Drizzle with 2 tbs each oil and vinegar, then season with salt and pepper. Roast for 20-25 minutes.

Step 2 Over medium heat, spray fry pan with olive oil. Cook onion and crushed garlic for 5 minutes. Add tomatoes, capers, remaining balsamic and 2 tbs water. Simmer over low heat, stirring occasionallly, for 40 minutes or until thickened. Add basil and season.

Step 3 Meanwhile, for mash, boil potatoes in salted water for 20 minutes or until tender. Drain, add roasted garlic, Vitasoy Ricemilk, avocado and butter. Mash well. Add lemon juice and season to taste. Keep warm.

Step 4 Over high heat spray fry pan with olive oil. Season salmon and cook for 1-2 minutes each side. Remove from heat, cover and rest for 5 minutes. Serve fish topped with sauce, with mash on the side. Garnish with basil leaves.

NUTRITIONAL ANALYSIS Per serve: Energy 2219kj; Protein 37g; Total Fat 28.7g of which Saturated Fat 6.2g; Carbohydrates 26.5g; Calcium 100mg

Serves 4

• 1 cup (200g) red lentils, rinsed
• 1 1/2 cups (375mL) Vitasoy Protein Enriched Ricemilk
• 1/2 tsp coconut essence
• 1 tbs sesame oil 1
• tbs grated ginger
• 1 garlic clove, crushed
• 1 small red chilli, deseeded, finely chopped
• 1 red capsicum, finely diced
• 1 red onion, finely diced
• 1 carrot, finely diced
• 10 button mushrooms, finely diced
• 2 celery stalks, finely diced
• 3 green spring onions, thinly sliced
• 1 tbs lime juice
• 1 tbs coriander leaves, finely chopped, plus sprigs to garnish
• 12 small iceberg lettuce cups

Step 1 Place lentils, Vitasoy Protein Enriched Ricemilk and coconut essence in a saucepan. Bring to the boil, then simmer over medium heat, uncovered, for 5 minutes. Remove from the heat, cover and stand for 5 minutes.

Step 2 Heat oil in a non-stick pan over high heat. Cook ginger, garlic, chilli, capsicum, onion, carrot, mushrooms and celery for 3-5 minutes. Add lentils and mix well. Cool, then stir in spring onion, lime and coriander.

Step 3 Spoon lentil mixture into lettuce cups and serve topped with extra coriander sprigs.

NUTRITIONAL ANALYSIS Per serve: Energy 677kj; Protein 6.9g; Total Fat 6g of which Saturated Fat 0.9g; Carbohydrates 20.5g; Calcium 148mg

Serves 4

• 1 1/2 cups (135g) organic rolled oats
• 300mL Vitasoy Protein Enriched Ricemilk
• 6 green cardamom pods
• 1 cup frozen raspberries, thawed
• 1 punnet strawberries, sliced
• 1/2 cup (140g) reduced fat yoghurt

Step 1 Combine the oats, Vitasoy Protein Enriched Ricemilk and cardamom pods in a bowl. Stand for 1 hour. (You can also do this the night before and refrigerate until needed.)

Step 2 Place the oats and Ricemilk mixture in a saucepan and bring to the boil, then reduce heat to medium-low and simmer for 10 minutes, stirring frequently. Remove pan from the heat and stand for 3-4 minutes. Discard cardamom pods.

Step 3 Meanwhile, puree the raspberries with 2 tablespoons of water. Serve the warm porridge with the puree, strawberries and yoghurt.

NUTRITIONAL ANALYSIS Per serve: Energy 1019kj; Protein 7.9g; Total Fat 4.4g of which Saturated Fat 0.9g; Carbohydrates 41g; Calcium 179mg