Spaghetti and vegan "meatballs" with walnuts, pecans and chickpeas; vegan antipasto with roasted asparagus, basil roasted peppers, olives and vegan cheese; garlic bread; vegan chocolate cupcakes.

Pecan-stuffed courgette boats served with maple sweet potatoes; happy apple cake.

Lemony quinoa salad with fresh herbs, including basil, parsley, chickpeas, and a lemon dressing; summer peaches and lemon "cream" tart featuring a crisp pecan-oat pie crust; maple lemonade.

Vegan and gluten-free big barbecue burgers served with oven fries; frozen banana "nice cream."

A plant-based luncheon menu includes tomato, chickpea and red pepper salad with basil and lentil-veggie curry soup; lemon-blueberry oat cake.

A family-style menu featuring tofu tomato bake, crisp green salad with peppers, tomatoes and sunflower seeds and Laura's jazzy cookies.

Family-friendly vegan salads; country-style red potato salad; eggless egg salad paired with tomatoes, lettuce and dill pickles or served as a sandwich filling; mixed baby greens salad featuring a balsamic dressing.

Vegan meatloaf muffins featuring tofu, pecans and seasonings; mashed carrots and potatoes with rosemary; chocolate brownies.

Cinnamon-spiced quinoa porridge; oat-date breakfast treats; vegan smoked maple "bacon"; maple tofu whip with fresh berries.

Roasted vegetable torte served with summer tomato and basil salad; an easy-to-prepare vegan dessert charcuterie board.