• 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)

• 1⁄2 cup quinoa
• 1 cup water
• 2 dried bay leaves
• 1 flax egg (1 tbsp flaxseed powder/meal and mixed with 3 tbsp water)
• 3 cups peeled and cubed sweet potato
• 1 tablespoon olive oil
• 1⁄3 cup parsley (chopped finely)
• 1⁄8 teaspoon asafoetida
• 1 teaspoon sea salt
• 1 teaspoon black pepper

For the Salad:

• 2 cups romaine lettuce (chopped)
• 8 cherry tomatoes (quartered)
• 1 green pepper (medium)
• 1 avocado
• 1 corn cob
• 1 cup black beans
• 1⁄4 cup pickled jalapeños
• 1⁄4 cup cilantro
• optional tortilla chips

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For the Dressing:

• 1 cup hemp seeds
• 1 tablespoon agave
• 1 teaspoon chipotle powder
• 2 limes (juice)
• 1 teaspoon mustard
• 1⁄2 teaspoon salt
• 1/2 cups water

• 100 grams curly noodles
• 1⁄2 cup kale (chopped)
• 1 cup edamame
• 1⁄2 cup snap peas (chopped)
• 2-3 tablespoons gochujang
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 1⁄2 cup pumpkin
• 1⁄2 lime (juice)
• 1 cup coconut milk
• 1 teaspoon salt

• 1 1⁄2 cup gluten free flour
• 1⁄2 cup cocoa powder
• 3⁄4 cups coconut sugar (you can also use unrefined brown sugar)
• 1 teaspoon baking soda
• 1⁄2 cup non-dairy milk
• 1⁄2 cup coconut oil (room temperature)
• medium-sized super-ripe almost on its way out banana
• 1 cup chocolate chunks
• 1 flax egg (1 tbsp flax meal 3 tbsp water)

• 1 cup almond meal
• 1⁄2 cup oat flour
• 1⁄2 cup cashew butter
• 1⁄3 cup maple syrup
• 1⁄2 teaspoon almond extract
• 3⁄4 tablespoons chai masala
• 1 1⁄2 tablespoon coconut oil (room temperature)

• 1 cup dried plant crumbles
• 1 bell pepper (chopped)
• 2 tablespoons jalapeños (pickled or fresh)
• 1⁄2 cup cabbage (shredded)
• 1⁄4 teaspoon asafoetida
• 1 tablespoon taco seasoning
• 1⁄2 cup salsa
• 4 tortillas
• 1⁄2 cup shredded cheese (optional)
• 1⁄4 cup sour cream
• 1⁄2 cup lettuce (shredded)

• 10 baby potatoes cut into quarters lengthways
• 1 can artichokes chopped into quarters
• 10 cherry tomatoes chopped into quarters
• 1 can cannellini or white beans drained
• 1 medium ripe avocado
• 2 tsp paprika
• Salt and pepper to taste
• 2 tbsp Olive oil

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For the Tzatziki:

• 1 cup vegan greek unsweetened yogurt
• 1/2 cup fresh chopped dill
• 1/2 cup fresh chopped mint
• 1 tsp salt1/2 tsp pepper
• Juice of 1 lemon

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For Garnish

• 1/4 cup roasted and salted sunflower seeds
• EVOO (I used a lemon infused olive oil)

• 1 butternut squash, halved
• 1 cup cooked tricolored quinoa
• 1 1⁄2 cup zucchini (chopped)
• 1 cup peppers (chopped)
• 3⁄4 cups parsley (chopped)
• 1 teaspoon pink himalayan sea salt
• 1⁄4 cup fresh mint chopped
• 1 tablespoon nutritional yeast
• 1 tablespoon mixed dried herbs
• 1 tablespoon liquid aminos
• 1 teaspoon paprika
• 1⁄2 clove grated vegan mozeralla (I use Miyokos)
• 1⁄2 cup vegan ricotta (or vegan cream cheese / I use Kite Hill ricotta)

• 3 peaches (cut in half and seed extracted)
• 1⁄4 cup almond flour
• 1⁄4 cup oat flour
• 1 tablespoon rolled oats
• 1⁄4 cup chopped pecans
• 1⁄4 cup vegan butter (melted vegan butter or coconut oil)
• 1⁄4 cup coconut sugar
• 1⁄2 teaspoon cinnamon powder
• handful of chocolate chunks

• 1 cup mango chunks (frozen or fresh)
• 2 cups pineapple chunks (frozen or fresh)
• 1⁄4 cup ice (if using fresh fruit)
• 1 tablespoon sweetener of choice (optional but not necessary)

For the Tot:

• 2 cups broccoli (grated)
• 1 tablespoon coconut oil
• 1⁄2 cup gluten free breadcrumbs (or almond meal)
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1⁄8 teaspoon asafoetida
• 1 chia egg (1 tbsp chia or flax meal mixed with 3 tbsp water)
• 1 tablespoon liquid aminos (optional)
• 1 teaspoon salt (1 ½ tsp if you don't add the liquid aminos)

For the Filling:

• 1 cup vegan cheese (store bought shredded vegan mozzarella or my homemade mozzarella)
• 1 medium fresh jalapeño (finely chopped)
• 1⁄2 teaspoon cumin powder
• 1⁄2 teaspoon coriander powder
• 1⁄4 teaspoon garam masala

• 1 tablespoon grapeseed oil
• 100 grams carrots (diced)
• 100 grams celery
• 370 grams chickpeas (boxed)
• 30 grams parsley
• 30 grams coriander
• 1 teaspoon smoked paprika (or chipotle powder)
• 1⁄2 teaspoon roasted cumin
• 1⁄2 teaspoon coriander powder
• 1⁄2 teaspoon asafoetida
• 1 1⁄2 teaspoon salt
• 1 1⁄2 tablespoon cornstarch

For the Filling:

• 170 grams blackberries
• 4 honey crisp apples
• 1⁄4 cup maple syrup
• 1 lemon (zest)

For the Topping:

• 1 cup rolled oats
• 1 cup almond flour
• 1⁄3 cup coconut sugar
• 1 cup pecans (chopped)
• 1 tablespoon cinnamon
• 3 tablespoons non dairy butter (softened)
• 1⁄4 cup yogurt

For the Salad:

• 1 cup quinoa (cooked)
• 1 cup carrots (shredded)
• 1 cup cucumber (chopped)
• 1 cup red pepper (chopped)
• 2 cups kale (chopped finely)
• 1 cup cabbage (chopped)
• 1 cup edamame

For the Dressing:

• 1⁄4 cup soy sauce
• 1⁄2 cup almond butter
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1⁄2 lime (juice)
• 1 tablespoon sambal oelek

For the Soup:

• 1 head cauliflower
• 4 celery sticks
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 tablespoon za'atar
• 1 tablespoon olive oil
• 3 cups non dairy milk
• 2 tablespoons tahini
• juice of 1⁄2 lemon

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For the Salsa Verde:

• 10 green olives
• 2 tablespoons capers
• 1⁄4 cup mint
• 2 tablespoons olive oil
• 1⁄2 teaspoon salt
• 1⁄2 jalapeno (fresh)
• juice of 1 lemon

• 1 cup orzo
• 2 tablespoons extra virgin olive oil (or chili oil)
• 1 red chili (chopped)
• 2 bay leaves
• 2 tbsp tomato paste
• 1 cup courgette (finely chopped)
• 1 teaspoon dried mixed herbs
• 1 can crushed tomatoes
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon asafoetida
• 1⁄4 cup fresh basil (chopped)
• 1 cup fresh spinach (finely chopped)
• 1⁄2 cup coconut milk
• 1⁄4 cup vegan parmesan
• 1 bunch cherry tomatoes
• 2 tablespoons pesto
• 1 teaspoon chili oil

• 1 1⁄2 tablespoon oil
• 1 1⁄2 teaspoon cumin
• 1 1/2 teaspoon mustard seeds
• 1⁄2 tablespoon ginger
• 15 chopped curry leaves
• 1⁄2 green chili
• 1⁄8 teaspoon asafoetida
• 1 teaspoon turmeric powder
• 1⁄2 teaspoon salt
• 1 1⁄2 cup carrots
• 1 1⁄2 cup sprouted mung
• squeeze of lemon

• 16 ounces spaghetti, tagliatelle or pasta of choice

Pesto

• 1 1/2 cups peas
• 2 cups loosely packed basil leaves
• 1 cup loosely packed mint leaves
• 1 tsp salt
• 1/2 tsp pepper
• Juice of 1 lemon
• 1/2-3/4 cup roasted pistachios
• 2 tbsp nutritional yeast
• 1/4 cup extra virgin olive oil

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Gremolata

• 1/2 cup fresh parsley
• 1/4 cup pistachios roasted
• Zest of 2 lemons
• 1/2 tsp chilli flakes
• 1tsp flakey salt
• 2 tbsp olive oil

• 1 cup butter (cold, chopped into cubes)
• 1 cup brown sugar
• 1 flax egg (1 tbsp ground flax and 2 tbsp water)
• 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

• 10 ounces brown rice spaghetti (gluten free)
• 1 tablespoon olive oil
• 2 cups carrots (finely chopped)
• 1 cup green beans (finely chopped or broccoli or peas!)
• 1 teaspoon salt
• 1 teaspoon oregano
• 1⁄2 cup parsley (fresh and chopped)
• 1⁄8 teaspoon asafoetida
• 1-2 cup cheese (grated)

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For the Sauce:

• 2 tablespoons olive oil
• 2 red peppers (roasted)
• 3 cups tomatoes (crushed)
• 15 basil leaves
• 2 teaspoons oregano
• 1⁄4 teaspoon asafoetida
• 2 teaspoons sugar
• 3 bay leaves
• 1 1⁄2 teaspoon salt
• 2 teaspoons parsley (dried)

For the Noodles:

• 16 ounces Flat rice noodles
• 4 quarts boiling water

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For the sauce:

• 1⁄2 cup liquid aminos (or soya sauce)
• 3 tablespoons maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon brown rice vinegar
• 1 tablespoon cornstarch
• 1⁄4 teaspoon asafoetida

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For the Stir fry Vegetables:

• 1 tablespoon sunflower oil
• 1 tablespoon grated ginger
• 1⁄4 teaspoon asafoetida
• 1⁄2 cup chopped celery
• 1 cup Chinese cabbage
• 1 1⁄2 cup broccoli florets
• 1 cup sliced carrots chopped
• 1 cup sliced zucchini
• 3⁄4 cups edamame
• 2 baby bok choy
• handful of snow peas
• handful cashews

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For the Salt & pepper tofu:

• 1 block of extra firm tofu
• 1 tablespoon sunflower oil
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon salt
• 1⁄2 tablespoon liquid aminos (or soya sauce)

• 240 grams cherry tomatoes
• 2 red bell peppers
• 1 broccoli head (small)
• 2 tablespoons olive oil
• 9 ounces pasta
• 5 Calabrian chilis
• 1 tablespoon capers
• hand full basil (fresh)
• juice of 1⁄2 lemon
• 1⁄2 teaspoon salt
• 2 tablespoons non-dairy milk (or olive oil)
• 1⁄4 cup slivered almonds
• 1⁄4 cup vegan parmesan cheese

For the Pasta:

• 1 broccoli head
• 1 zucchini (big)
• 2 cups spinach (or kale)
• 16 ounces pasta

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For the Marinara:

• 750 grams crushed tomatoes
• 2 tablespoons olive oil
• 4 bay leaves
• 1⁄2 teaspoon oregano
• 1 tablespoon basil
• 1 teaspoon crushed chili flakes
• 1 teaspoon salt

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For the Creamy Sauce:

• 12 ounces silken tofu
• 1⁄4 cup nutritional yeast
• 1 teaspoon English mustard (or dijon)juice of 1/2 lemon
• 1⁄3 cup oat milk
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon asafoetida

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For Topping:

• 1 cup vegan mozzarella
• 2 tablespoons breadcrumbs
• 1 teaspoon oregano
• 1 teaspoon basil

For the Salad:

• 1 cup farro
• 3 cups water
• 2 bay leaves
• 1 teaspoon salt
• 2 medium fennel bulbs (shaved/sliced thinly)
• 1 large zucchini (diced)
• 1 red pepper
• 3 cups arugula
• 1⁄2 cup parsley (chopped & fresh)
• 1⁄4 cup mint (chopped & fresh)
• 1⁄4 cup pepperoncini chillis
• Handful of pomegranate
• vegan ricotta (or preferred cheese)a lil homemade pesto if you really feel fancy

For the Dressing:

• 1⁄3 cup olive oil
• 1⁄3 cup fresh lemon juice
• 1 teaspoon black pepper
• 1 teaspoon salt