Dough

• one batch of homemade pizza dough or store bought 350g pizza dough

Glaze

• 100 grams butter (room temp or melted)
• 1 tablespoon fresh parsley (chopped)
• ¹⁄₈ teaspoon asafoetida
• 1 teaspoon basil
• ¹⁄₄ teaspoon salt

Filling

• Miyokos Mozzarella (or vegan cream cheese/shredded mozzarella)
• 10-15 pickled jalapeños (chopped)

• Bag of brussels 
• 2 tbsp dijon mustard 
• 2 tbsp miso 
• 2 tbsp rice vinegar 
• 1 tbsp maple syrup
• 1 ½ tbsp sesame oil 
• 1 tbsp soy sauce 
• ⅓ c sesame seeds

• Butternut Squash

The Batter:

• 3 tablespoons oil 
• 1 tablespoon liquid aminos 
• 1⁄2 cup chickpea flour 
• 1/2 cup almond milk 
• 1 tablespoon cornstarch 
• 1⁄2 teaspoon salt 
• 1 teaspoon smoked paprika 

The crunch:

• 1⁄2 cup almonds 
• 1⁄4 cup hemp hearts 
• 1⁄4 cup nutritional yeast 
• 1/2 cup sunflower seeds 
• 1 cup walnuts 
• 1 teaspoon himalayan salt 
• 1 tablespoon smoked paprika (optional)

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• 2 lbs of yukon gold potatoes
• ⅓ c vegan parmesan
• Cajun seasoning (1 tbsp paprika, ½ tsp black pepper, ½ tbsp thyme, 1 tbsp oregano, ¼ tsp asafoetida 1 tbsp salt) 
• ¼ c avocado oil

Ingredients for Remoulade Ranch:

• ½ cup mayonnaise 
• ½ cup vegan unsweetened yogurt 
• ½ tbsp dried dill 
• ½ tbsp english mustard 
• 1 tbsp chopped capers
• ½ tbsp paprika 
• 1 tbsp lemon juice
• Pinch of black pepper

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• 2 puff pastry ready rolled sheets
• 2 plantains
• 3 medium potatoes
• 2 cans brown lentils
• 1 1/2 c chopped cabbage
• 3 celery sticks chopped
• 1 cup breadcrumbs
• 2 springs thyme
• 1 1/2 tbs grated ginger
• 1 scotch bonnet
• 1 tbs paprika
• 1/2 tsp smoked paprika
• 3 tbs curry powder
• 1 tsp salt

Base

• 200 grams cookies of choice (I used Simple Mills toasted pecan)
• 2 tablespoons melted butter

Filling

• 1 cup cashews (soaked overnight or quick soaked for 4 hours in hot water)
• ¹⁄₂ cup coconut cream
• ¹⁄₂ cup agave syrup (or maple syrup)
• 1 teaspoon corn starch
• 230-250g plain vegan cream cheese (tofutti or kite hill work well in the USA)
• 4 tablespoons lemon juice

Peaches

• 2-3 medium peaches (sliced)
• ¹⁄₄ cup salted butter
• ¹⁄₂ cup coconut sugar
• ¹⁄₄ tablespoon cinnamon powder
• ¹⁄₂ teaspoon grated lemon zest

Streusel topping

• 1 cup almond flour
• 1 cup oat flour
• ¹⁄₄ cup melted butter
• ¹⁄₂ cup coconut sugar
• ¹⁄₄ cup chopped pecans
• drizzle maple syrup

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Dry

• 1 ¹⁄₂ cup gluten-free flour
• ¹⁄₂ coconut (desiccated)
• ³⁄₄ cups coconut sugar (or unrefined brown sugar)
• 1 teaspoon baking soda
• ¹⁄₂ teaspoon Lairds chai mix
• ¹⁄₂ teaspoon cardamom powder
• ¹⁄₂ cup walnuts (chopped)
• 10 dates (chopped - super small)

Wet

• ¹⁄₂ cup non-dairy milk
• ¹⁄₂ cup vegan butter (melted soft at room temperature)
• 3 medium-sized super-ripe almost on its way out bananas
• 1 flax egg or egg replacer

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• 1 cup butter (cold, chopped into cubes)
• 1 cup brown sugar
• 2 cups gluten free flour (or all purpose flour)
• 1 cup rolled oats
• 1 teaspoon cinnamon
• 1 cup raisins
• ¹⁄₂ cup walnuts
• ³⁄₄ teaspoons baking soda
• ¹⁄₂ teaspoon baking powder
• ¹⁄₂ teaspoon salt

• 12 ounces tagliatelle (or pasta of choice)
• 2 red peppers (roasted)
• ¹⁄₂ cup tahini
• 5 sun-dried tomatoes (or 2 tsp tomato paste)
• 1 tablespoon english mustard
• 2 teaspoons white miso
• 1 teaspoon salt
• 2 teaspoons nutritional yeast
• 3 bay leaf
• 1 cup coconut milk (or unsweetened almond milk, for lower fat option)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon paprika
• 1 tablespoon lemon juice
• ¹⁄₂ teaspoon asafetida
• 2 tablespoons parsley (finely chopped)
• ¹⁄₂ cup zucchini (finely diced zucchini or green beans - optional)

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Blondie

• 440 grams cooked chickpea (boxed or cooked yourself)
• ¹⁄₃ - ¹⁄₂ cup maple syrup (I used 1/3 cup but I don't like my desserts super sweet!)
• ¹⁄₂ cup almond butter
• 1 teaspoon vanilla extract
• ¹⁄₄ teaspoon baking powder
• ¹⁄₄ teaspoon baking soda
• ¹⁄₂ cup chocolate chips

Brownie

• 2 tablespoons cocoa powder
• 2 tablespoons oat flour

Dough

• 3 ¹⁄₂ cups flour
• 1 pack yeast
• 1 ¹⁄₃ cup warm water
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 tablespoons oil

Topping

• 1 cup grated myokos mozerella (or mozerella of choice)
• ¹⁄₂ cup follow your heart shredded mozerella
• 3-4 tablespoons vegan ricotta (I use kite hill)
• 10-15 fresh jalapeño slices

Herby Butter for Chilli Cheese bread

• 4 tablespoons butter (room temperature or melted)
• 1 teaspoon oregano
• 1 teaspoon dried basil
• ¹⁄₈ teaspoon asafoetida
• ¹⁄₄ teaspoon salt

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• 1 tbsp cumin seeds
• 1 tbsp mustard seeds
• About 15 curry leaves
• 1 tbsp chopped green chile
• 1 tbsp fresh grated ginger
• 1 large sweet potato
• 2 cups green beans
• 1/2 can of full fat coconut milk
• 1/2 teaspoon turmeric
• 1 tbsp garam masala
• 2 cups of fresh spinach

Marinade for Tofu:

• 2 tablespoons avocado oil
• 1 teaspoon curry powder
• 1/2 teaspoon black pepper
• 1-2 tablespoons nutritional yeast

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For Your Salad:

• 1 cup shredded purple cabbage
• 8 stems of kale
• 1 small fennel bulb
• 1 cup shredded carrots
• 1 can of chickpeas
• 1/4 cup banana peppers          

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Dressing:

• squeeze 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

• 2 cups of organic kale
• 1 cup fresh pineapple
• 1/2 avocado
• 1 cup almond milk
• Dollop of almond butter
• Coconut chunks
• Hemp seeds
• Pistachio butter

• 1/2 Avocado
• 1/2 cup Frozen Berry Mix
• 1/4 cup almond

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• Mac n Cheese (made day before) check out my Jalapeno Mac and Cheese Recipe for this!

Coating:

• 2 tbsp Cornstarch
• ¼ cup Plain Flour 
• ½ cup Milk 
• 1 tbsp Dried Parsley 
• 1 cup Panko Breadcrumbs (available gluten free in stores!)
• 1 tsp Salt 
• 1 tsp Paprika

• 1 ½ box of pasta 
• ⅔  cup vegan butter 
• ¼ cup all purpose flour 
• 2 ½ cup almond or oat milk
• 2 tbsp nutritional yeast 
• 1 tsp paprika 
• 1 tbsp english mustard 
• ¼  tsp asafoetida 
• 3 cups vegan yellow cheddar cheese
• black pepper and salt (to taste)
• Tomato (a larger tomato like heirloom or plum)
• ½ cup pickled jalapeños 
• 1 cup panko breadcrumbs 
• 1 tbsp dried parsley

Equal Parts:

• 1 cup Coriander seeds 
• 1 cup Cumin seeds 
• 1 cup Fennel seeds 
• Water

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• 2 cups milk 
• 1 avocado 
• 1/2 tsp cinnamon 
• 1 tbsp almond butter 
• 1 date

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• 1 medium seedless cucumbers 
• 1 medium green apples 
• 4 tuscan kale leaves 
• 2 celery sticks 
• 1 lemon or lime 
• 1 inch piece ginger 
• Handful parsley

• 1/2 cup blueberries 
• 1/2 cup blackberries 
• 3 green tea bags steeped in 2 cups hot water 
• 1 tbsp lemon juice
• ½ tsp lemon zest
• Maple syrup optional 
• Garnish - mint and ice

• 2 cups almond milk/coconut milk 
• ½ tsp cardamom
• ¼ tsp black pepper 
• ¼ tsp turmeric 
• 1 tsp cinnamon 
• 1 tsp ashwagandha 
• Date puree or chopped dates 

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• 250g digestive biscuits
• ¹⁄₄ cup agave syrup
• ¹⁄₃ cup chopped almonds
• ¹⁄₄ cup cocoa powder
• ¹⁄₂ cup vegan butter (I use miyokos)
• ¹⁄₃ cup raisins

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• 1 fluffy slice of sourdough bread
• 1 large ripe hass avocado
• ¹⁄₈ teaspoon asafotida
• ¹⁄₂ teaspoon lime (squeezed)
• ¹⁄₄ - ¹⁄₂ teaspoon pink salt
• drizzle of olive oil

Topping:

• 1 small watermelon (radish sliced)
• ¹⁄₂ teaspoon nigella seeds
• sprinkle of micro greens
• if you feel fancy a drizzle of cashew sour cream

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• 1 cup quick cook oats
• 1 teaspoon chai spice
• ¹⁄₂ teaspoon cardamon
• 2 medjool darts (chooped)
• ¹⁄₄ cup water
• 2 cups plant based milk

Topping:

• 1 tablespoon almond butter
• sprinkle of roasted pumpkin seeds
• sprinkle of shaved almonds
• sprinkle of rose petals
• drizzle of date syrup

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