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

For the Base:

• 1 cup almond flour
• 1 cup oat flour
• 2 tablespoons tapioca flour
• 3 tablespoons vegan butter
• 1 tablespoon coconut sugar
• 3 tablespoons almond milk

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For the Frangipane:

• 2 cups almond flour
• 1⁄2 cup aquafaba
• 2 tablespoons vegan butter
• 2 tablespoons almond essence
• 3 tablespoons maple syrup

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For the Topping:

• 1⁄2 sweet juicy pineapple
• sprinkle coconut sugar

• 1⁄2 cup coconut cream
• 1⁄2 cup soaked cashews (overnight or at least 1 hour in boiling water)
• 1⁄8 cup maple syrup
• 1⁄4 teaspoon vanilla extract or powder

For the Slaw:

• 1 cup red cabbage (shredded)
• 1 cup carrots (shredded)
• 1 fennel bulb (shredded)

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For the Dressing:

• 1 tablespoon mustard
• 1 tablespoon agave
• 1⁄4 cup olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 3 tablespoons apple cider vinegar

• 1 cup cashews (soaked overnight or quick soaked in hot water for 30 minutes at least)
• juice of 1/2 large lemon
• 1⁄8 teaspoon asafoetida
• 1⁄2 teaspoon salt
• 1⁄4 packed fresh herb of choice (basil, parsley, mint)

• 1 corn cob
• 1⁄2 cup tomatoes (chopped)
• 10 jarred jalapeños (add more if you want a spicier taste)
• 1⁄2 cilantro (chopped)
• 1 tablespoon lime
• 1⁄2 teaspoon salt
• 1⁄2 cup avocado

For the Base:

• 400 grams cookies (I used simple mills but you can either use my homemade cookies or any cookies of your choice)
• 1⁄2 cup peanut butter
• 1 tablespoon coconut oil

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For the Ganache:

• 2 cups chocolate chunks or chips of choice (300g)
• 1 cup coconut cream

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For Topping:

• Peanut butter

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For the Salad:

• 1 bell pepper
• 3 celery stalks
• 1⁄2 cup parsley
• 1 can red kidney beans
• 1 can great northern beans
• 1 can pinto beans
• 2 tomatoes

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For the Dressing:

• 1⁄2 cup evoo
• 1⁄2 cup lemon juice
• 2 tablespoons dijon mustard
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 2 tablespoons maple syrup

For the Salad:

• 1 can chickpeas
• 10 mini bell peppers
• 1⁄2 cup cooked quinoa
• 2 cups kale (finely chopped)
• 1⁄4 cup vegan feta
• 1⁄2 avocado

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For the Dressing:

• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup lemon juice
• 1 tablespoon mustard (dijon or english)
• 1 tablespoon agave (or maple syrup)
• 3⁄4 teaspoons salt
• 1⁄4 teaspoon black pepper
• 1 teaspoon Italian herbs

• 1 kg yukon gold potatoes (peeled and chopped, approx 4 cup chopped)
• 1 cup vegan mayonnaise
• 1 cup vegan unsweetened yoghurt
• 1 cup celery
• 2 tablespoons yellow mustard
• 1 teaspoon apple cider vinegar
• 1⁄4 teaspoon asafoetida
• 1 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoons dried dill
• 1 teaspoon chilli flakes

• 1 can chickpeas (rinsed and drained, or 1 ½ cups cooked chickpeas)
• 1⁄2 teaspoon baking soda (if you’re using canned chickpeas)
• 1⁄3 cup lemon juice (less if you don't like too much zestyness like me)
• 1⁄2 teaspoon asafoetida1 teaspoon sea salt
• 1⁄2 cup tahini
• 4 tablespoons ice water (more as needed)
• 2 tablespoons extra-virgin olive oil

• 24 ounces baby potatoes
• 6 tablespoons sriracha
• 4 tablespoons maple syrup
• 1 tablespoon sesame oil
• 4 tablespoons liquid aminos
• 2 limes (juice)
• 1 1⁄2 tablespoon cornstarch
• 2 tablespoons water

• 1 box of pasta of choice
• 2-3 small zucchini
• 2 cups spinach
• 1⁄4 cup fresh mint
• 1⁄2 cup fresh basil
• 1⁄2 cup cashews
• 1 teaspoon salt
• 1⁄4 cup unsweetened nut milk
• 1 lemon (juice)
• 2 tablespoons feta cheese

• 450 grams baby potatoes
• 4 tablespoons vegan butter
• 1⁄2 teaspoon salt
• 1 tablespoon finely grated vegan parmesan
• 1⁄8 teaspoon asafoetida
• 1⁄2 tablespoon crushed roasted cumin
• 1⁄2 teaspoon curry powder
• 1⁄2 tablespoon jalapeño finely chopped (optional)
• grated parmesan
• 1⁄4 cup chopped cilantro

• 2 cups unsweetened yogurt
• 2 -3 tbsp mint sauce (store bought or homemade)

For the muffins:

• 1 1⁄2 cup oat flour
• 1 1⁄2 cup almond four
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon powder
• 1 teaspoon pumpkin spice
• 2 apples, grated
• 1⁄4 cup vegan butter, melted
• 1⁄2 cup non dairy milk
• 1 teaspoon vanilla extract
• 2 flax eggs

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For the Pecan Streusel:

• 1⁄4 cup almond flour
• 1⁄4 cup oat flour
• 1⁄4 cup chopped pecans
• 1⁄4 cup coconut sugar
• 1⁄4 cup vegan butter, melted

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For the Glaze:

• 3 tablespoons almond butter
• 1⁄4 cup maple syrup
• 1 tablespoon extra virgin coconut oil

• 1 cup coriander seeds (or powder)
• 1 cup cumin seeds (or powder)
• 1 cup fennel seeds (or powder)

• 1⁄2 cup ketchup
• 1 cup vegan mayo
• 2 tablespoons yellow mustard
• 1 tablespoon jalapeño/pickle juice
• 1⁄2 teaspoon apple cider vinegar
• 1⁄4 cup Gherkins/ dill pickles (chopped (optional))

• 2 cups coconut milk (or any other non dairy milk)
• 1 pitted medjool date
• 1 medium avocado
• 1⁄4 teaspoon cardamom powder
• 1 teaspoon fennel seeds
• 1 teaspoon rose water

• 1 cup gluten free oat flour (if you don't have the flour you can just grind up oats into a fine flour)
• 1 cup almond flour
• 3 tablespoons coconut sugar (monkfruit sugar)
• 1 teaspoon cinnamon
• 1 tablespoon flax egg (1 tbsp flax meal and 3 tbsp water)
• 3 tablespoons coconut oil (measured hard not melted)
• 1 - 2 tablespoon milk
• 1⁄3 cup chocolate chips (optional)