This vegan chocolate ice cream is so easy to make and so delicious that you wouldn't even know that it doesn't have any dairy in it!

My personal favourite desert this carrot cake is soft and moist on the inside with a slight warm spice from the nutmeg and cloves

Even at a yoga retreat sometimes you want to be indulgent while you are on holiday. These rich chocolate brownies are lovely and crispy on the outside and soft and gooey on the inside

This vegan soup is so smooth and tasty that people would think it was made with cream. The key is full fat coconut milk to create that creamy taste and add a lovely sweetness to the tomato and roasted peppers.

My personal favourite dish from the retreat menu, this spicy creamy curry is so delicious and easy to make. We use an off the shelf Thai curry paste as some of the ingredients to make the paste from scratch such as cardamom pods, lemongrass and cumin seeds can be difficult to source especially on an island.

An essential component of Mexican night at Bliss Yoga Retreats is our spicy vegan fajitas with homemade guacamole, green salad and loaded nachos. If there was any night you might not have space for desert then this is likely it!

The perfect spicy accompaniment to a creamy Indian curry, these samosas take a little bit of time to make but are well worth the effort!

A firm favourite at Bliss Yoga Retreats, this creamy sweet tomato and coconut Dahl is packed full of delicious rich flavours and is relatively low in heat making it a popular dish for everyone.

A hearty filling dish and a real crowd pleaser, I have served this dish to many meat eaters who actually say that they prefer it to chilli con carne. Also the quinoa combined with lentils makes a great meat substitute as it is high in protein and is one of the few plant substitutes which is a complete protein, meaning that together they contains all 9 amino acids that you would find in meat.

This tomato and mushroom risotto is a rich, creamy and warm filling main course. A great dish to batch cook at home and save for meal prep or lunches during a busy week.

I have served my vegan Bolognese to friends who are meat eaters who actually said that they preferred it. Its so packed full of flavour and the soya, lentils and quinoa give it a delicious texture. Its also a great left over to use to make courgette Bolognese mini pizzas or Bolognese stuffed mushrooms topped with melted cheese!

One of my all time favourite vegan dishes, this home made vegan pesto pasta with vegan garlic bread is easy and so delicious you might not be able to save space for desert!