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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Roast Asparagus with Lemon and Garlic

A slightly sweet, slightly tangy side dish that can also be enjoyed as a healthy snack. And it's so simple to make!

Prep Time: 5 Minutes
Cook Time: 12 Minutes
Yield: Serves 2 as a side dish


For roasting, it's best to use thick asparagus spears, as thinner varieties can become tough or chewy.


  • 1 bunch (10-12) thick green asparagus spears
  • 2 tbsp fresh lemon juice
  • 2 tsp maple or date syrup
  • 1 large clove garlic, peeled and minced
  • 1 tsp dried dill


  1. Preheat oven to 190°C / 375°F. Line a baking tray with baking paper.
  2. Wash and trim the asparagus stems and place them in a large shallow bowl. Combine the lemon juice, syrup, garlic and dried dill in a small bowl or jug and whisk to combine. Pour over asparagus spears and toss to coat.
  3. Place spears on baking tray and roast for 10-12 minutes, until they become tender and the marinade caramelises. Remove from the oven and serve immediately.