Welcome to this week’s edition of the HBC Cookbook! This week we have an amazing selection of vegetarian recipes form our bloggers in honour of it being National Vegetarian Week. Recipes include a vanilla chia pot parfait, chocolatey sweet potato & blueberry brownies, a carrot petit gateau, baked purple potato wedges with a wild garlic dip, and healthy coodles. All recipes are created and tested by you, our wonderful community of health bloggers. If you want to be in with a chance of being featured on the HBC Cookbook, post your recipes in the Recipe Sharing group.

Vanilla Chia Pot Parfait: Emma Marie‘s Kitchen

“Before embracing a plant-based lifestyle I loved having parfaits for breakfast, and I still can enjoy them equally as much as I did before! This recipe is layered into three sections coconut yogurt, chia pudding, and berries… you cannot forget the granola on the top layer!” Read more…

Chocolatey Sweet Potato & Blueberry Brownie: Healthy Living James

“This is an amazing sweet potato brownie that is so chocolatey and gooey in the centre, just how a brownie should be! It is naturally gluten free, vegan and refined sugar free and is one of my personal favourite desserts.” Read more…

Carrot Petit Gauteau: Sweet Spotting

“Petit Gateau is a popular dessert known for its creamy core and the precious crust on the outside that everyone loves! This one is no exception! You can bake these “carrot petits gâteaux” on a muffin tin or on a regular cake pan! It’s your decision, it is devilishly good in any case…” Read more…

Baked Purple Potato Wedges & Wild Garlic Dip: Eat Myyy Thoughts

“It’s no secret that my general approach to cooking involves adding large quantities of garlic to everything. So, in the spring, when wild garlic is in season, it stands to reason that it features pretty heavily in my day-to-day meals. One of my favourite things to make with wild garlic used to be pesto; that was, until I made this creamy, wild garlic dip. It’s so good, I could just eat with a spoon! And it’s the perfect accompaniment for baked potato wedges, especially purple ones, because… well… the colours!” Read more…

Minted Chilli, Ginger, Peanut & Lime Coodles: That Green Olive 

Coodles, coodles, coodles. “Wait – coodles? What the heck are ‘coodles’?” Well, let me tell you. You’ve probably caught onto the craze of “zoodles” (if you haven’t, I’ll forgive you – zoodles are zucchini noodles. Spiralised zucchini that looks like noodles.)So if zucchini + noodles = zoodles, then cucumber + noodles must equal coodles. Oops, I just gave it away.” Read more…