• 2 whole sweet potatoes
• 1/2 cup soaked cashews
• 1 date
• 1 1/2 tsp cinnamon
• 3/4 cup non-dairy milk
• 1 tbsp maple syrup

For the tofu strips:

• 1 block extra firm tofu (frozen, thawed, and pressed for best texture)
• ¼ cup nutritional yeast
• ¼ cup breadcrumbs
• 2 tbsp corn starch
• Salt + pepper to taste
• ½ cup unsweetened almond milk

For the Healthy Caesar Dressing

• 1 cup shelled hemp hearts (or ½ cup soaked cashews + ½ cup hemp hearts)
• ⅓ cup nutritional yeast
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp capers
• Juice of 1 lemon
• 2 tbsp dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• ½ cup water (add more for thinner consistency)

For the Wrap

• 2 cups romaine lettuce, chopped
• 1 - 2 tbsp capers (whole or chopped)
• 1/4 cup crunchy roasted chickpeas
• 1 whole grain or gluten-free wraps/tortillas

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• ½ cup vegan chocolate chips (dark or semi-sweet)
• 1 tsp coconut oil

Peanut Butter Filling:

• ¾ cup natural smooth peanut butter
• 1–2 tbsp maple syrup (optional)
• Pinch of sea salt
• ¼ cup strawberry jam

For the Sweet Potatoes:

• 2 medium sweet potatoes (orange or white)

For the Filling:

• 1 zucchini, diced
• 1 small carrot, diced
• 1 bell pepper, diced
• 1 leaf lacinato kale, destemmed and chopped
• 1 tbsp mixed herbs (or 1 tsp coriander powder)
• 1 tbsp taco seasoning (or paprika)
• 1 tsp salt
• 1 can black beans, drained and rinsed

For the Sauce:

• ½ block silken tofu
• 1 cup vegan yogurt
• 1 tbsp mustard
• ¼ cup fresh dill, chopped (or 2 tbsp dried dill)
• 1 tsp salt
• 2 tbsp nutritional yeast
• ½ tsp black pepper

For the Chia Seed Pudding:

• ½ cup chia seeds
• 2 cups unsweetened almond milk
• ¼ tsp vanilla extract
• ¼ tsp cinnamon powder

For the Avocado Pudding:

• 1 medium avocado
• 2 - 3 tbsp cocoa powder
• ½ medium ripe pear or banana  
• ¼ cup almond milk

For the chaat:

• 1 serving vegan unsweetened yoghurt
• 1 cup chickpeas
• ¼ cup diced cucumber
• ¼ cup diced celery
• 1 tbsp chili lime seasoning or tajin
• Handful of seeded crackers

For the Chutney:

• 1 bunch of cilantro
• 1 -2 green chilies  
• 5 fresh curry leaves ( optional)
• 1 deglet date or ½ tbsp coconut sugar
• Juice of 1 large lemon
• ¼ cup roasted cashews
• ½ - 1 tsp salt
• 2-3 tbsp water

For the Spring Rolls:

• 1 cup purple cabbage finely shredded
• 1 carrot, julienned
• 1 ripe mango, thinly sliced
• ½ cucumber, julienned
• 1 celery stalk, thinly sliced
• ½ red bell pepper, julienned
• Handful bean sprouts
• 1–2 Thai basil sprigs (or regular basil if subbing)
• Fresh cilantro leaves
• 1 fresh jalapeño, thinly sliced (optional, for heat)8–10 rice paper wrappers

For the Peanut Dipping Sauce (Optional but highly recommended):

• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp rice vinegar or lime juice
• ½ tbsp sambal
• Splash of warm water to thin

For the broth:

• 1 tbsp sesame oil
• 1 tbsp fresh ginger, grated
• 1 fresh jalapeño, sliced
• 3 cups vegetable stock
• 2 tbsp miso paste
• 1 tbsp gochujang
• 1 tsp rice vinegar
• 1 tbsp nutritional yeast
• 1 tbsp chili crisp (adjust to taste)

For the veggies:

• 1 cup Chinese/Napa cabbage, thinly sliced
• 1/2 cup edamame, shelled
• 1 cup shiitake mushrooms, sliced
• 1 medium carrot, julienned
• ½ cup bamboo shoots

For the Tofu:

• 1 block tofu
• Soya sauce
• 1 tbsp black sesame seeds
• 1 tbsp sesame seeds
• 2 tbsp fresh cilantro, chopped

For the noodles:

• 8 oz ramen noodles

Base Ingredients:

• 4 almond flour or cassava tortillas cut into triangles
• Avocado oil spray (or use a brush to brush on oil)

For the Matcha Cinnamon Coconut Sugar Chips:

• 1 tbsp matcha powder
• 1 tbsp ground cinnamon
• 3 tbsp coconut sugar

For the Chili Lime Chips:

• 1–2 tbsp chili lime seasoning (like Tajín or homemade: chili powder, lime zest, salt)
• Optional: squeeze of fresh lime after baking for tang

For the Ranch Chips:

• 1 tbsp dried dill
• 1 tbsp nutritional yeast
• Pinch of salt

• 1 block extra-firm tofu (frozen overnight, then thawed and pressed)
• 2 tbsp cornstarch
• 2–3 tbsp unsweetened almond milk
• 1 tsp salt
• 1 tsp smoked paprika (or regular)
• ¼ cup nutritional yeast
• ¼ cup Panko breadcrumbs (optional)
• Avocado oil spray

For the Salad:

• 4 cups snap peas cut into pieces diagonally 
• 1 thinly shaved fennel bulb
• 1 cup fresh green peas, blanched  
• 15 asparagus blanched and chopped
• 1/2 cup toasted & salted pistachios, roughly chopped

For the Green Goddess Dressing: 

• 3 cups basil (2 big bunches)
• 1 cup dill  (1 big bunch) 
• 1 cup parsley (1 big bunch) 
• ½ cup mint  (1 small bunch)
• ¼ cup capers
• ¾  cup yoghurt 
• Juice of 2 lemons 
• 1 tsp salt 
• 1 tbsp dijon mustard 
• 1 tbsp apple cider vinegar
• 2 tbsp extra virgin olive oil

• 2 cups all purpose flour  
• ½  tsp salt
• ¾  cup mixed hot and room temp water
• ½ cup softened vegan butter

For the Spinners:

• 1 cup (120 grams) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 cup water

For the Curry:

• 2 tbsp olive oil
• 3 tbsp Jamaican curry powder
• 6 pimento berries / all spice
• 4 sprigs of fresh thyme
• 1 tbsp grated fresh ginger
• 1 tbsp coriander powder
• 1 tsp black pepper
• ¼ tsp asafoetida
• 1 ½ - 2 tsp salt
• 1 cup shredded cabbage
• 1 cup of chopped bell peppers
• 10 cherry tomatoes chopped
• 2 medium sized sweet potatoes
• 2 ripe yellow plantains (peeled and sliced)
• 1 cup coconut milk
• ½ cup water
• 2-3 scotch bonnets
• 2 cups fresh spinach or 1 can callaloo
• 1 cup kidney beans

For the salad:

• 2 tablespoons avocado oil
• 1 teaspoon curry powder
• 1/2 teaspoon black pepper
• 1 - 2 tablespoons nutritional yeast
• 1 block tofu, sliced
• 8 stems of kale
• 1 cup shredded cabbage
• 1 fennel bulb, thinly sliced
• 1 can chickpeas, drained
• 1/4 cup banana peppers
• 1 cup pumpkin seeds
• 2 tablespoons nutritional yeast

For the dressing:

• Juice of 1 lemon
• 1/4 cup tahini
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 2 tablespoons agave
• 1 teaspoon salt
• 1/4 cup water

For the dumplings:

• 2 cups grated zucchini
• 1 cup grated carrot
• 1 cup spinach chopped
• 1 cup chickpea flour
• 1⁄2 cup sorghum (juwar) flour
• 2 tablespoons yoghurt
• 1 teaspoon grated ginger
• 1 teaspoon jaggery or brown sugar
• 1 teaspoon sea salt
• 1⁄8 teaspoon asafoetida
• 1 teaspoon coconut oil

For the Flavor Oil:

• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 15 curry leaves1 tablespoon sesame seeds
• 2 green chillies 

For the Bowl:

• 1 large sweet potato, peeled and chopped
• 2 cups green beans, trimmed and chopped in half
• 1 small chili, finely chopped
• 1 tbsp ginger, finely chopped
• 2 tablespoons avocado oil
• 1/2 tablespoon cumin
• 1/2 tablespoon mustard seeds
• A few curry leaves
• 1/2 can full fat coconut milk
• 1 tablespoon garam masala
• 1/2 teaspoon turmeric
• 2 cups of spinach, roughly chopped
• Juice of 1 lemon

For the Chutney:

• 1 bunch cilantro
• 2 tablespoon lemon juice
• 1 date
• 1 chili
• Handful of cashews
• Pinch of salt
• 3-4 curry leaves (optional)
• 1/4 cup Water

For the Veetballs:

• 680g/24 oz baby bella mushrooms 
• 430g extra firm tofu 
• 1 tbsp extra virgin olive oil
• 4 tbsp nutritional yeast 
• 1 1/2 tsp salt 
• 1 tbsp parsley dried 
• 1/2 tsp black pepper ground 
• 3 tbsp flax meal 
• 1 1/2 cup breadcrumbs 
• 2 tbsp cornstarch slurry 

For the Sauce:

• 2 tbsp extra virgin olive oil
• 28 oz Bianco dinapoli tomatoes 
• 1/8 tsp Asafoetida 
• 1 tsp chilli flakes 
• Handful fresh Basil 1/2 tsp salt

For one batch of chia pudding:

• 1/4 cup chia
• 1 cup water

For the Matcha Strawberry Pudding:

• 2 teaspoons matcha
• 2 tablespoons hot water
• 1/2 - 1 Tablespoon Monk Fruit syrup
• 1/4-1/2 teaspoon of vanilla extract
• 2 cups strawberries wash and cut
• Juice of 1/2 lemon
• 1 teaspoon Agave
• To serve: coconut whipped cream, yogurt, strawberries

For the Choco Nut Pudding:

• 1 Tablespoon cocoa powder
• 1 Tablespoon Maple Syrup
• Dash of vanilla extract
• 1 Tablespoon almond butter
• To serve: banana slices, granola, nut butter

For the Chai Spiced Pudding:

• Dash of vanilla extract
• 1 Tablespoon of Chai Masala
• 1/2 cup of Coconut Yogurt
• 1-2 Tablespoons Date syrup (to taste)
To serve: date syrup, coconut flakes, granola, etc.

• 3⁄4 cups rice flour
• 3⁄4 cups sorghum flour
• 2 tablespoons chickpea flour
• 3⁄4 cups coriander (tightly packed chopped)
• 1 cup carrots (tightly packed grated)
• 1 teaspoon turmeric powder
• 1⁄4 teaspoon asafoetida (powder)
• 1⁄2 tablespoon garam masala
• 1⁄2 teaspoon cumin powder
• 1⁄2 tablespoon dried fenugreek leaves (optional but so yummy)
• 1⁄4 cup yogurt
• 1 cup water
• 1 tablespoon lemon juice
• 1 tablespoon oil
• 1 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 tablespoon apple cider vinegar

• 2 cups raw cashews (soaked in cold water overnight or quick soak in hot water for 1 hour)
• 1⁄4 teaspoon asafetida
• 1 tablespoon nutritional yeast
• 3 tablespoons lemon juice
• 1⁄4 cup almond milk (unsweetened)
• 1 1⁄2 tablespoon virgin olive oil
• 1 teaspoon pink Himalayan salt

• 1 cup fresh cilantro
• 3⁄4 cup parsley
• 1⁄4 cup mint
• 3-5 curry leaves (fresh)
• 1⁄2 teaspoon jaggery or brown sugar
• Thumb sized piece of ginger
• 1⁄2 teaspoon fresh green chilli (chopped)
• 1⁄4 cup raw cashews
• 1 teaspoon pink salt
• 1⁄8 cup water

• 1 cup raw cashews (soaked overnight)
• 1 cup water
• 1⁄4 tablespoon tapioca flour
• 1 tablespoon nutritional yeast
• 2 teaspoons agar powder
• 1⁄2 teaspoon salt
• 1 cup ice cold water (with 1 tsp salt)

• 1⁄2 cup split yellow mung lentils
• 1⁄2 cup split chickpea lentils
• 1 tablespoon oil
• 1 tablespoon cumin seeds
• 1 teaspoon mustard seeds
• 1⁄4 teaspoon asafoetida
• 1⁄2 tablespoon ginger (grated or finely chopped)
• 10 curry leaves (roughly chopped)
• 2 star anise
• 1⁄4 teaspoon turmeric
• 4 cups water 
• 1⁄2 cup zucchini (chopped)
• 1⁄2 cup carrots (chopped)
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 2 tablespoons coconut milk (optional)
• 1 cup spinach leaves (fresh spinach leaves roughly chopped)
• Juice of 1/2 lemon
• 1 teaspoon Garam MasalaChopped coriander (optional)

For the lentils:

• 1 1⁄2 cup red lentils (or lentil of choice)
• 2 tablespoons vegan butter
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds 
• 1⁄2 tablespoon grated ginger
• 1⁄2 tablespoon chopped green chili
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon asafoetida
• 1 teaspoon garam masala 
• 3 cups filtered water
• 1 cup green beans (finely chopped)
• 1 teaspoon salt
• 1 cup coconut milk
• 1 teaspoon beetroot powder or 2 tbsp tomato paste

For the Curried Cauliflower:

• 3 cups cauliflower (roughly chopped)
• 2 tablespoons coconut oil
• 1 teaspoon curry powder
• 1⁄4 teaspoon pink Himalayan salt

For the Garnish:

• coriander leaves
• kalonji/nigella seeds
• lime slices

• 3-4 medium sized sweet Potatoes
• 3 cups cauliflower rice (homemade or store bought)
• 1 tablespoon oil
• 1 cup celery
• 1 cup chopped bell peppers
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1⁄4 teaspoon salt
• 1⁄2 cup homemade cashew ricotta 
• 1⁄4 cup chopped fresh parsley or cilantro