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)

• 1 tablespoon vegan butter (or extra virgin coconut oil)
• 3 large zucchinis (chopped)
• 1 cup celery (chopped)
• 1 cup fennel (chopped)
• 1⁄8 teaspoon asafoetida
• 1⁄2 teaspoon pink himalayan salt
• 1 1⁄2 cup water
• 1⁄2 cup cashews

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For topping:

• 1⁄4 cup pistachios (if you don't have pistachios, the cashews will do..the flavor will just be a little different)
• zest of 1 lemon
• 1/2 tsp salt
• 15 fresh mint leaves (15 to 20 depending on preference)

• 1 1⁄2 medium zucchini (chopped)
• 2 cups asparagus (chopped)
• 1⁄2 fresh fennel bulb (chopped)
• 2 tablespoons vegan butter
• 1⁄8 tablespoon asafetida
• 2 bay leaf
• 1 1⁄2 teaspoon salt (per taste)
• 1⁄3 heaped cup cashews
• 1 cup water

For the Soup:

• 3 cups broccoli (roughly chopped)
• 2 tablespoons vegan butter (I used Miyoko)
• 3⁄4 cups celery (chopped)
• 1⁄8 teaspoon asafoetida
• 3 tablespoons nutritional yeast
• 2 1⁄2 cups almond milk
• 1⁄2 teaspoon salt
• 1⁄2 cup cashews

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For the Oil:

• 1 tablespoon olive oil
• 1 teaspoon caraway seeds

• flax egg (1/4 cup flax 1/4 cup water)
• 1 1⁄2 cup oat flour
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 3⁄4 teaspoons cinnamon (optional)
• 1⁄3 cup vegan butter (hard out the fridge) or cold coconut oil
• 1⁄3 cup coconut sugar
• 1 teaspoon vanilla extract
• 1⁄4 cup finely chopped chocolate chunks (I use lakanto monkfruit chocolate)

For the Rice:

• 1⁄2 tablespoon butter
• 1 teaspoon turmeric
• 1 cup rice
• 2 cups water

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For the Chickpea Curry:

• 2 green chiles (finely chopped)
• thumb size fresh ginger (grated)
• 2 teaspoons garam masala
• 1⁄8 teaspoon asafoetida
• 1⁄4 teaspoon turmeric
• 1 cinnamon stick (large)
• 2 teaspoons cumin
• 1⁄2 teaspoon salt
• 4 cups spinach
• 1⁄2 cup cilantro (fresh)
• 2 cans chickpeas
• 1 1⁄2 cup coconut milk
• 1⁄2 lemon (juice)

• 2 tablespoons grapeseed oil
• 1 teaspoon cumin seeds
• 1⁄2 teaspoon mustard seeds
• 1 cup chopped cabbage
• 1 red bell pepper, chopped
• 1⁄2 tablespoon chopped green chillies (or to taste)
• 1⁄2 teaspoon turmeric powder
• 1 tablespoon garam masala
• 1⁄4 teaspoon asafoetida powder
• 4-5 curry leaves (chopped, optional)
• 450 grams tofu (firm tofu, crumbled)
• 1⁄4 cup liquid aminos
• 1⁄2 teaspoon lemon
• 1 cup chickpeas (boxed/can chickpeas, rinsed and drained)