• 1 cup yellow split moong lentil (Ideally soaked overnight or for 4 hours before cooking)
• 3 cups water
• 1 tablespoon vegan butter or coconut oil
• 1 teaspoon cumin seeds
• 1⁄2 teaspoon mustard seeds
• 10 curry leaves
• 1 tablespoon crushed ginger
• 1⁄8 teaspoon asafoetida
• 3⁄8 teaspoons salt
• 1 teaspoon CCF powder
• 1⁄4 cup fresh dill
• dash of lime

• 1 extra firm tofu
• 1 tablespoon corn flour
• 1 tablespoon sesame oil
• 1⁄2 tablespoon ginger (finely chopped)
• 2 cups grams shiitake mushrooms (sliced)
• 1 cup white cabbage (finely shredded)
• 2 cups carrots (finely chopped)
• 1⁄2 cup edamame beans
• 1⁄2 cup green peas
• 1 teaspoon asafoetida
• 1⁄4 teaspoon salt
• 2 cups brown rice (cooked)

For the Sauce:

• 1 teaspoon Chinese 5 spice
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 - 2 tablespoon sambal oelek
• 1 tablespoon rice vinegar
• 2 tablespoons agave
• 1 tbsp corn flour

For topping:

• 4-5 nori sheets
• 1 tablespoon sesame seeds
• 2 red chiles (sliced)

• 1 cup cabbage
• 1 tablespoon tomato paste
• 1/2 cup crushed tomatoes
• 1⁄2 tablespoon oregano
• 1⁄2 tablespoon smoked paprika
• 1⁄3 teaspoon asafoetida
• 1 teaspoon cumin powder
• 1 1⁄2 teaspoon salt
• 1⁄2 cup bell peppers
• 1 can black beans
• 1 can pinto beans
• 4 burrito size tortillas 
• 1⁄2 cup pickled jalapeños
• 1 cup brown rice (cooked)
• 1 cup lettuce (shredded)
• 1 cup vegan shredded cheese
• 1⁄2 cup vegan sour cream 
• 1/2 cup guacamole

• 1 can full fat coconut milk
• 2 teaspoons yellow miso
• 1⁄2 tablespoon yellow dijon mustard
• 3 tablespoons extra virgin olive oil or vegan butter
• 1⁄2 teaspoon asafoetida
• 2 tablespoons fresh lemon juice
• 1 - 1 1⁄2 teaspoon salt
• 2 1⁄2 cups water
• 200 grams spaghetti
• 1 cup pistachios, chopped
• 1 bunch parsley, chopped
• Zest of 2 lemons
• Salt to taste

• 1 tablespoon coconut oil 
• 1 tablespoon sesame oil
• 1 tablespoon ginger (grated)
• 3 cups diced kabocha squash, chopped
• 1⁄8 teaspoon asafetida
• 1⁄2 teaspoon salt
• 1/4 cup water
• 3 tablespoons soy sauce
• 2 cups edamame
• 2 tablespoons corn starch
• 2 tablespoons course corn meal

• 1 cup yellow split moong lentils (soaked overnight or for at least 2 hours)
• 1 cup basmati rice 
• 8 cups filtered water
• 1 teaspoon turmeric
• 2 cups zucchini (chopped)
• 1 cup carrots (chopped)
• 2 cups spinach (chopped)
• 1⁄2 cup coconut milk (optional)
• 1 1⁄2 teaspoon vegan butter (or coconut oil)
• 1⁄2 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1⁄2 teaspoon mustard seeds
• 10 fresh curry leaves
• 1⁄2 teaspoon grated or finely diced fresh ginger
• 1⁄2 teaspoon coriander powder
• 1 teaspoon garam masala 

Salad

• 1 large bulb of fennel
• ½ cup of herbs (parsley, dill, thyme and mint)
• 2  deglat dates or 2 tbsp dried cranberries (optional)
• ½  cup chickpeas
• ¼ cup seeded crackers or roasted pepitas

Dressing

• ¼ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• ½ a lemon
• 1 tbsp dijon mustard
• 1 tsp  agave or maple syrup
• ½ tsp salt
• ½ tsp black pepper

• 2 tablespoons oil 
• 1⁄2 cup celery (chopped)
• 1⁄4 teaspoon asafoetida
• 2 bay leaves
• 440 grams cannellini beans 
• 3⁄4 cups coconut milk (or milk of choice)
• 2 1⁄2 cups canned diced tomatoes
• 1 teaspoon salt
• 1 tablespoon nutritional yeast

For the Salad:

• 1 cup cooked quinoa (or chickpeas)
• 1 cup arugula
• 15 little gem lettuce leaves
• 1⁄4 cup chopped mint
• 1⁄4 cup parsley
• 1⁄2 cup red peppers (chopped)
• 1 carrot (grated)
• 8 cherry tomatoes (chopped in quarters)
• 1 1⁄2 cup cucumber (diced)
• 3 radish (thinly sliced)
• 1 small fennel (sliced)
• 1⁄2 avocado (diced)
• 1⁄8 cup chopped pepperoncini (or jalapeños )
• 5 dates (chopped)
• 4 tablespoons vegan ricotta (or 1/4 cup vegan parmesan)

For the crunchy pumpkin seeds:

• 1⁄4 teaspoon olive oil
• 1⁄2 cup pumpkin seeds
• 1 tablespoon nutritional yeast
• 1⁄2 teaspoon sea salt

For the dressing:
1⁄2 cup lemon juice

• 1 1⁄2 teaspoon dijon mustard
• 1⁄2 cup olive oil
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 3⁄4 teaspoons sea salt
• 1⁄2 teaspoon ground black pepper
• 1 1⁄2 teaspoon agave

• 1⁄2 cup dried mangos 
• 1 cup cashews
• 2 tablespoons coconut cream powder (optional)
• 1 tablespoon maple syrup
• 1⁄2 tablespoon non dairy milk
• 1 teaspoon cardamom
• 1 tablespoon coconut oil (add 1/2 tbsp extra if it doesn't come together in the food processor)
• 1 pinch of saffron

• 2 cups old fashion oats
• 1⁄4 cup chia seeds
• 1 teaspoon cinnamon
• 1 teaspoon turmeric powder
• 3 cups almond milk
• 1 1⁄2 teaspoon vanilla extract
• 2-3 tablespoons maple syrup (or to taste)

• 3 heaped cups berries of choice
• 2 tablespoons chia seeds 
• 1 cup water
• 2 teaspoons coconut sugar

• 1 tablespoon olive oil
• 6-8 tortillas of choice
• 2 cups zucchini (grated)
• 1 1⁄2 cup cauliflower (grated)
• 1 1⁄2 cup cabbage (shredded)
• 1⁄2 cup red pepper (chopped)
• 1 cup black olives (chopped)
• 2 tablespoons jalapeños (chopped)
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1⁄8 teaspoon asafoetida
• 1 teaspoon salt
• 3⁄4 cups strained tomatoes
• 1 cup vegan mozzarella (grated)

• 3 small apples
• 3/4 cup water
• 1 cinnamon stick
• 3 - 5 cloves
  

• 1 cup light buckwheat flour
• 1 cup almond flour
• ⅓ cup + 2 tbsp maple syrup
• 1⁄4 teaspoon baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 flax egg (1 tbsp flax meal with 3 tbsp water)
• 1⁄3 cup coconut oil (melted)
• 1⁄2 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract
• 4 tablespoons jam

For the Burger Patty:

• 2 tablespoons oil
• 1 heaped cup cabbage
• 1⁄4 teaspoon asafoetida
• 1 cup sweet potato (chopped)
• 1⁄2 teaspoon salt
• 1 teaspoon cumin powder
• 2 1⁄2 cups black beans
• 1 teaspoon chipotle powder
• 1 tablespoon tomato paste
• 5 jarred jalapeños
• 1⁄4 cup cilantro (loosely packed)
• 1⁄4 cup parsley (loosely packed)

For Assembly:

• 4 burger buns
• Corn Salsa
• In and Out Sauce or Chipotle Mayo
• Lettuce

• 2 tablespoons oil
• 2 teaspoons cumin
• 1 teaspoon crushed ginger
• 10 chopped curry leaves
• 1⁄4 teaspoon turmeric
• 1⁄2 teaspoon salt
• 1 teaspoon amchur powder
• 1⁄2 tablespoon garam masala
• 1⁄2 chopped green chili (optional)
• 4 cups yellow potato, chopped 
• 1 1⁄2 cup peas
• 1 tablespoon corn starch (or potato starch)

• 1 tablespoon chilli olive oil 
• 2 zucchinis
• 2 cups fresh spinach tightly packed
• 1 cup fresh basil tightly packed
• 1⁄4 cup cashew nuts
• 1⁄2 cup non dairy milk
• 1 tablespoon nutritional yeast
• 1⁄4 cup pistachios
• 1 1⁄2 teaspoon salt
• 1/4 cup peas
• Juice of 1/2 lemon
• Pasta of choice for serving

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• 1 cauliflower head (broken into small florets)
• 1⁄4 cup yogurt
• 3 tablespoons tomato paste
• 2 tablespoons coconut oil (or avocado oil)
• 1⁄3 cup non-dairy milk (unsweetened)
• 1⁄2 teaspoon turmeric
• 2 teaspoons smoked paprika
• 3 tablespoons chickpea flour
• 1 teaspoon salt
• 2 cups panko breadcrumbs (or GF breadcrumbs)

• 1 cup nut butter of choice
• 20 Medjool dates
• 1⁄2 a bar dark chocolate (or Monkfruit chocolate)
• 1⁄4 cup pistachios (finely chopped)
• A small handful dried rose petals (for decor)

• 2 cups pineapple chopped finely
• ¹⁄₃ cup red pepper chopped finely
• ¹⁄₃ cup cilantro chopped finely
• 1 large jalapeño finely chopped
• 1 juicy lime
• ¹⁄₂ teaspoon pink salt

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• 1 cup cumin seeds (or you can use roasted cumin powder)
• 1 cup coriander seeds (or roasted coriander powder)
• ¹⁄₂ cup fennel seeds (fennel powder)
• ¹⁄₄ cup nigella seed (kalonji, optional)

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• 1 rolled shortcrust pastry (or homemade oil based spelt shortcrust pastry)

Filling (Step 1)

• 350 grams silken tofu
• 400 grams firm tofu
• 30 grams basil
• 2 tablespoons lemon juice (fresh)
• 1 tablespoon tahini
• 1 ¹⁄₂ tablespoon yellow mustard
• 2 tablespoons tomato paste
• 30 grams capers
• 1 ¹⁄₂ teaspoon salt
• 2 tablespoons liquid aminos

Filling (Step 2)

• 2 tablespoons grapeseed oil
• ¹⁄₂ teaspoon asafetida

Filling (Step 3)

• 100 grams sun-dried tomatoes (finely chopped)
• 100 grams black olives (roughly chopped)
• 50 grams green olives (roughly chopped)
• 350 grams artichokes (roughly chopped)
• ¹⁄₄ cup parsley (chopped)
• 1 tablespoon oregano
• 100 grams vegan mozeralla (grated or cheddar)

Topping

• 10 cherry tomatoes (thinly sliced)
• 3 tablespoons pine nuts
• 10 basil leaves (for decor)
• 100 grams Miyokos mozzarella

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Base

• 350 grams biscuits
• Homemade almond oat biscuits (or cookies of choice I've used simple mills crunchy cinnamon biscuits here and they're perfect for this!)
• 4 tablespoons vegan butter (melted - or coconut oil)

Filling

• 1 cup raw cashews (soaked overnight or for at least 1 hour in boiling water)
• 1 cup coconut cream (either a can of coconut cream or use the top part of a coconut milk can that has been kept in the fridge ideally overnight or for a couple of hours)
• 8 ounces vegan cream cheese
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• ¹⁄₂ cup pumpkin puree
• 2 tablespoons cornstarch (or arrowroot powder)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• ¹⁄₂ cup maple syrup
• 1 tablespoon melted coconut oil

Spiced Caramel

• 1 cup medjool dates (pitted)
• ¹⁄₄ cup maple syrup
• ¹⁄₂ teaspoon cinnamon
• ¹⁄₂ cup coconut cream (either a can of coconut cream or use the top part of a coconut milk can that has been kept in the fridge ideally overnight or for a couple of hours)
• ¹⁄₂ teaspoon vanilla extract
• 1 tablespoon coconut oil
• ¹⁄₄ teaspoon salt

Topping

• ¹⁄₄ cup pecans
• ¹⁄₄ teaspoon cinnamon
• 1 tablespoon coconut sugar

Crust

• 1 cup oat flour
• 1 cup almond flour
• ¹⁄₄ cup coconut oil
• ¹⁄₂ teaspoon sea salt
• 2 tablespoons maple syrup

Chocolate Ganache Filling

• 1 ¹⁄₂ cup coconut milk (the cream part on top)
• 450 grams dark chocolate (roughly chopped)
• 1 teaspoon vanilla extract
• ¹⁄₄ teaspoon kosher salt

Caramelized Pears

• 3 tablespoons vegan butter (or coconut oil)
• 5 tablespoons coconut sugar
• 2 teaspoons orange zest
• 2 Bosc pears (peeled, cored, and chopped)
• ¹⁄₄ teaspoon cinnamon
• Handful of Roasted coarsely ground pistachio to dust

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