This custard-y loaf cake uses fresh corn kernels and sweetened condensed milk creating a moist texture similar to bread pudding. Juicy corn kernels that sink to the bottom help along with that soft silky layer. It also wouldn’t be the first time corn got in on the sugar mill in popular culture with the emergence of Momofuku Milk Bar’s corn cookie.
No one will guess this dark chocolatey cake’s secret ingredient. The earthy filler helps bring an extra level of depth to colour and flavour. Poh’s recipe includes a layer of cream cheese icing in the middle, and chocolate ganache on top, which is definitely completely balanced out by 5 beets in the cake batter… right?
Just when you thought eggplant couldn’t get any better, this soft and silky veg shows up for dessert! This recipe is backed by two doctors and contains almond meal, dates and dark chocolate so it’s a sensible indulgence. Time to see who you can trick.
There’s no hidden veg here – halwa is a traditional confectionery found across the Middle East, Central and South Asia. It can take many shapes and forms, usually with a common factor of sweetness and density. Bright beetroot and carrot make for a colourful and confusing dessert, ready to woo your dinner guests at any time.
You didn’t think we would make this list and leave out everyone’s favourite sweet carby friend, the sweet potato? The dark, fudge cake filled with macadamia vanilla cream is a nod to the Oreo sandwich cookie – and while you won’t eat a whole packet of bikkies, you might end up eating the whole cake. Sorry, not sorry.
Sure, it’s technically a legume and not a vegetable, but this bean-loaded brownie can be whipped up in a flash using a can from the cupboard and is naturally gluten-free. Beans actually already have a strong dessert game across Asia, like in these red bean mochi and sweet white beans in Philippine halo halo.
Yep, you read that right, but it’s a far cry from entrée-style potato and mushroom soup you’ll find at a European restaurant. This Chinese dish uses a mild white fungus and sweet potato simmered in sugary ginger syrup. The fungus has a very neutral flavour and is mostly enjoyed for its texture, soaking up the spiced ‘soup’.
The pie crust is made with olive oil and wholemeal flour, resulting in a nutty flavour that anchors the vegetables in this pie.
What you're after in a tempura recipe is a batter that cooks up to be light, crisp and golden. This recipe does exactly that.
A creamy tahini dressing and crunchy, honey-roasted pumpkin and sunflower seeds really make the shredded raw vegetables of this colourful salad shine. You'll be glowing too after you eat it!
If I have been busy at work and really want something comforting and healthy to eat, this is it. It's also a great way to use up vegetables.
With the arrival of cooler months comes cosy nights under the doona, the generosity of more clothing coverage and, of equal importance to The Life Holistic, the start of the sweet potato (otherwise known as kumara) season. This recipe combines the deliciously nutritious vegetable with a dish that no one needs convincing of… pizza! Yes – a gluten-free pizza with a vegetable-based base!
"There are so many regional variations for this Italian vegetable dish, but this is the one I grew up with. The vegetables are cooked together until they’ve broken down completely and the full flavour has developed. This recipe represents the best of summer vegetables, but you can try the same recipe during the other seasons using seasonal vegetables! It's best eaten the day after as it gives the dish time to develop great flavour. Serve with wood-fired chicken with white wine and oregano and focaccia." Andre Ursini, Poh & Co.
Blanching vegetables until bright green has the benefit of popping with colour and cracking with crispness once you dig in. Shallot oil is a subtle flavour enhancer and really lifts the broccolini and kale to new places. Serve it alongside barbecued seafood on a hot summer's afternoon.