Pastry:

• 1 cup spelt flour (or my GF oat & almond flour base)
• 2 tablespoons melted vegan butter (or oil)
• 3 tablespoons warm water
• 1 teaspoon sugar
• 1 teaspoon cardamon (optional)

Filling:

• 1 cup mixed nuts (cashews, almonds & pistachios)
• ¹⁄₂ cup grated coconut (fresh or frozen)
• 3 dates
• 3 tablespoons maple syrup
• ¹⁄₄ teaspoon nutmeg
• ¹⁄₂ teaspoon cardamon
• date syrup (or maple syrup to drizzle ontop)

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• 1 ¹⁄₃ cup cashew flour (ground cashews)
• ¹⁄₂ cup coconut sugar (or unrefined brown sugar)
• ¹⁄₂ teaspoon cardamom
• 3 tablespoons water
• 1 teaspoon rose water (optional)
• 100 grams chocolate (to melt)
• chopped pistachios
• dried rose petals (and i used dried marigolds to top)

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• 1 cup chickpea flour (besan)
• ¹⁄₂ cup light brown sugar (or coconut sugar)
• ¹⁄₂ teaspoon baking soda
• ¹⁄₂ teaspoon chai masala
• 1 teaspoon cardamom
• 3-4 apricots (dried chopped - optional)
• ¹⁄₄ - ¹⁄₃ cup butter (1/4 for biscotti style cookies and 1/3 cup for chewy ones that spread when baked!)
• 1 tablespoon non dairy unsweetened yoghurt
• 1 teaspoon almond essence
• 1 tablespoon orange zest (zest of one orange)
• shaved almonds (to top)

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• 1 cup besan flour (split chickpea lentil flour (different to garbanzo/chickpea bean flour) - you can find it on amazon or any Indian store too!)
• 2 cups water
• 1 teaspoon salt
• 1 tablespoon tapioca starch

Tandoori marinade

• 3 tablespoons vegan yoghurt
• 3 tablespoons tomato paste
• 2 tablespoons oil
• 1 teaspoon smoked paprika
• ¹⁄₈ teaspoon asafoetida
• 1 teaspoon salt
• ¹⁄₄ teaspoon turmeric
• 1 teaspoon garam masala
• 1 tablespoon kasodi methi
• 1 teaspoon channa masala (or extra garam masala)

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• 2 cups cilantro (rinsed dried and chopped finely tightly packed)
• 1 tablespoon oil
• 2 tablespoons rice flour
• ¹⁄₈ teaspoon turmeric
• ³⁄₄ cups besan
• 1 teaspoon salt
• ³⁄₄ cups water
• ¹⁄₄ teaspoon soda bicard (baking soda)
• ¹⁄₂ teaspoon ginger (grated)

Coating:

• 1 tablespoon sesame seeds
• 1 teaspoon mustard seeds
• 1 tablespoon vegan butter (oil)
• 5 curry leaves (chopped)

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• 2 cups oat flour
• 2 tablespoons flaxmeal
• 3 tablespoons extra virgin olive oil (or vegan butter melted)
• ¹⁄₄ cup warm water ((maybe a tbsp extra if dry))
• 1 teaspoon maple syrup ((optional, but gives a nice flavor!))
• 1 teaspoon salt
• 1 tablespoon caraway
• ¹⁄₈ teaspoon black pepper
• ¹⁄₂ teaspoon baking powder

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• ¹⁄₂ cup cream cheese
• ¹⁄₂ cup shredded carrots
• ¹⁄₃ cup walnuts (chopped)
• ¹⁄₃ cup raisins
• ¹⁄₂ thinly sliced medium (apple)
• bread of choice (I used a GF wheat bread)

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• 1 tablespoon vegan butter (or rapeseed oil)
• 1 ¹⁄₂ cup medium thick poha (flaked rice)
• ¹⁄₂ cup green beans (finely chopped, optional)
• ¹⁄₄ cup cashews

Flava Flave:

• 8-10 curry leaves
• ¹⁄₂ teaspoon grated fresh ginger
• 1 teaspoon cumin seeds
• ¹⁄₂ teaspoon fennel seeds
• 1 teaspoon CCF Powder (you can just use this on its own if you want instead of the other 3 spices above and just increase it to 1/2 tbsp)
• ¹⁄₄ teaspoon asafoetida
• 1 teaspoon salt
• ¹⁄₂ teaspoon turmeric
• 1 green chilli chopped (chopped finely or crushed, optional)
• 1 tablespoon fresh lemon juice
• handful of finely chopped fresh coriander

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• 3 medium carrots
• 2 sticks of celery
• 1 small beetroot
• 2 tablespoons fresh lemon juice
• ¹⁄₄ cup water (or more depending on desired thickness)
• 1 teaspoon salt
• ¹⁄₄ teaspoon asafoetida (optional)
• 1 bay leaf

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Moonglet:

• 2 cups whole moong lentils (soaked overnight)
• Thumb sized piece of ginger
• ¹⁄₃ cup white rice flour
• ¹⁄₃ - ¹⁄₂ cup filtered water
• 1 tablespoon sunflower oil

Flava Flave:

• 1 tablespoon CCF Powder (OR 1 tsp cumin powder, 1 tsp coriander powder & 1 tsp fennel powder)
• ¹⁄₈ teaspoon pure asafoetida
• ¹⁄₂ teaspoon turmeric
• 2 teaspoons salt
• 1 tablespoon dried fenugreek leaves

Fizzy bubbly:

• 2 teaspoons apple cider vinegar
• 1 teaspoon baking soda

Topping:

• ¹⁄₂ cup green beans (finely chopped)
• ¹⁄₂ cup carrots (grated)

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• 1 cup tricolored quinoa (cooked)
• 1 teaspoon grapeseed oil (or sunflower oil or vegan butter)
• 4-5 curry leaves
• ¹⁄₄ - ¹⁄₂ teaspoon salt (depending on salt preference)

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• 1 can chickpeas
• 1 large red pepper
• 1 sweet potato
• 2 small broccoli heads
• 1 tofu block

Spices:

• 3 tablespoons avocado oil
• 1 tablespoon garam masala
• 1 tablespoon smoked paprika
• ¹⁄₂ teaspoon turmeric
• ¹⁄₄ teaspoon salt

Topping:

• 1 tablespoon vegan yogurt
• ¹⁄₄ teaspoon red pepper flakes

• 2 cups medjool dates (or 16 medjool dates)
• 3 cups non-dairy milk
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 3 teaspoons cinnamon powder
• 3 teaspoons ginger powder
• 1 teaspoon baking soda
• 1 cup melted butter
• ¹⁄₂ cup molasses

Topping:

• ¹⁄₂ cup melted butter
• 1 cup brown sugar
• 1 tablespoon molasses
• ¹⁄₂ cup pecans
• ¹⁄₂ cup walnuts

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• 1 cup cilantro stems (or parsley)
• 1 avocado
• 1 jalapeño (fresh)
• 2 limes (juice)
• 1 teaspoon salt
• 3⁄4 cups water
• 2 tablespoons tahini

For the Base:

• 1 cup grated fresh coconut (or desiccated coconut)
• 3-5 curry leaves
• 3⁄4 teaspoons salt
• 1 cup water

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For the topping:

• 1 1⁄2 tablespoon coconut oil
• 1 tablespoon split urad (or split channa lentils)
• 10 curry leaves
• 3-4 whole dried red chillies
• 1 teaspoon black mustard seeds
• 1⁄8 teaspoon asafoetida

• 2 red bell peppers (roasted)
• 2 tablespoons oil
• 1 cup crushed tomatoes
• 1 teaspoon dijon mustard (or English mustard)
• 1⁄3 cup coconut milk
• 1 teaspoon salt (or more as per taste)
• 1 bay leaf
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon dried basil
• 1⁄4 cup parsley (loosely packed chopped)
• pasta of choice for serving

• 2 cups pineapple or mango, chopped finely
• 1⁄3 cup red pepper, chopped finely
• 1⁄3 cup cilantro, chopped finely
• 1 large jalapeño, finely chopped (depending on how spicy they are!!)
• 1 juicy lime
• 1⁄2 teaspoon pink salt

• 2 cups basil leaves (fresh, loosely packed. You can keep some of the stalks in, but remove the thick ones)
• 1⁄4 cup cashews (or sunflower seed or pine nuts)
• 1⁄4 teaspoon asafoetida (optional)
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1⁄2 teaspoon salt
• 2 tablespoons nutritional yeast
• 3 tablespoons water

For the Pita & Filling:

• 4 pita
• 1 eggplant
• 1 red bell pepper
• 1 can chickpea
• 2 tablespoons tahini
• 1 tablespoon smoked paprika
• 1 tablespoon za'atar
• 1⁄2 teaspoon salt
• 1⁄4 cup hummus
• 1⁄4 cup pickled sauerkraut
• 2 tablespoons vegan feta

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For the Dressing:

• 1⁄4 cup tahini
• 1⁄4 cup cilantro (chopped)
• 1⁄4 cup lemon (juice)
• 1⁄4 cup water
• 1⁄2 teaspoon salt

For the cakes:

• 1⁄2 cup gluten-free flour
• 1⁄2 cup almond flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon bicarbonate of soda
• 3 tablespoons butter (or coconut oil, melted)
• 3 tablespoons maple syrup
• 1⁄2 cup milk

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For the Jaffa Jelly:

• 1⁄2 naturally sweetened marmalade (St Dalfour is my favorite)
• 1⁄2 teaspoon agar agar powder
• 1⁄2 cup water

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For the Chocolate Topping:

• 100 grams dairy-free dark chocolate

For the Base:

• 350 grams biscuits or vegan graham crackers (homemade or store bought)
• 4 tablespoons vegan butter (melted - or coconut oil)

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For the Filling:

• 1 cup raw cashews (soaked overnight or for at least 1 hour in boiling water)
• 1 cup coconut cream (keep in the fridge overnight or for a couple of hours to make it easy to scoop the solid part out of the can)
• 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

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For the 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

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For the Topping:

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

• 1⁄2 cup tahini
• 3 tablespoons lemon
• 1 cup water
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon asafoetida

• 4 cups sprouted moong (you can use moong lentils soaked overnight if you don't have sprouted moong and want to make it in a hurry)
• 1⁄2 teaspoon salt
• 1 cup fresh herbs chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon coconut oil (or oil of choice)
• 1⁄2 teaspoon baking soda (optional - but makes them a little fluffier)
• 1 teaspoon apple cider vinegar (optional - but makes them a little fluffier)

• 1 can butter beans (+the water)
• 10-12 sun dried tomatoes
• 2 tablespoons sun dried tomato oil
• 1 teaspoon salt
• 1⁄2 teaspoon paprika
• 1 lemon (juice)

• 1 loaf of bread
• olive oil